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Restaurant Business magazine ranks the top-grossing independent restaurants in America
The 116-year-old steakhouse's 1933 Lounge celebrates the year Prohibition ended.
An expanded fish/seafood menu includes Parmesan-crusted halibut, Hokkaido sea scallops and grilled tuna.
The restaurant's spacious two-story interior includes 20-foot-long chandeliers and a second-level sushi bar and lounge with a separate entrance.
Dine upstairs for dinner or more casual downstairs at Fisheries Dockside.
Three levels—California Modern, Level2 and the Ocean Terrace—all offer sweeping views of the Pacific
Prime's 30-day dry-aged steaks include a $74, 22-ounce bone-in rib-eye and a $140, 48-ounce porterhouse for two.
In pleasant weather, an outdoor sidewalk cafe can seat 90 at this spot across from Lincoln Center.
Tavern on the Green offers live jazz in the main barroom Friday and Saturday evenings from 6-10 p.m.
Emeril Lagasse's Creole steakhouse "brings back a time when lunch was an event, cocktail hour was not to be missed and dinner with friends was a celebration."
Famed for its "pier to plate" menu and classic service for more than a half-century.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow