February 2009 Menus

Menus from restaurants featured in the February, 2009 issue of Restaurant Business magazine

Union Restaurant
Seattle, Washington   

Bin 38
San Francisco, California   

Dahlia Lounge
Seattle, Washington

AMC Studio 30 Fork and Screen
Olathe, Kansas

Village Roadshow Gold Class Theaters
South Barrington, Illinois

Alamo Drafthouse
Austin, Texas   

Lucques
Los Angeles, California   

Crop
Cleveland, Ohio

Lark Creek Inn
Larkspur, California

Oak Steakhouse
Charleston, South Carolina

The Rainbow Lodge
Houston, Texas

Apiary
New York City   

KO Prime
Boston, Massachusetts   

Vermilion
Chicago, Illinois

Leona’s
Chicago, Illinois   

Cracker Barrel
Lebanon, Tennessee  

Pizza Fusion
Fort Lauderdale, Florida   

Outer Banks Brewing Station
Kill Devil Hills, North Carolina

Osteria Nonna Maria
Sheboygan, Wisconsin

Culver’s Frozen Custard
Pleasant Prairie, Wisconsin

Scoma’s
San Francisco, California   

Spoons Coffee House
Baltimore, Maryland

Red Robin Gourmet Burgers
Greenwood Village, Colorado

Burgerville
Portland, Oregon

CiCi’s Pizza
Denver, Colorado   

Mama Fu’s
Austin, Texas  

Bravo! Cucina Italiana
Columbus, Ohio   

Cendrillon
New York City

Pres a Vi
San Francisco, California

Tea Lounge
Brooklyn, New York   

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Why social media, and not price, is behind Starbucks' sales problems

The Bottom Line: The coffee shop chain lost momentum quickly in November. That was too fast to be explained by consumer reaction over the prices of its beverages.

Financing

Franchisors who want faster remodels should reach into their pocketbooks

The Bottom Line: Burger King is spending $550 million to get more of its restaurants remodeled, not counting its own upgraded restaurants. More brands should do this.

Leadership

Meet the restaurant fixer who now owns Etta

Tech entrepreneur Johann Moonesinghe suddenly finds himself leading a growing group of restaurants. His secret? He doesn't expect to make a profit.

Trending

More from our partners