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Restaurant Business magazine ranks the top-grossing independent restaurants in America
Executive Chef Walter Royal, an "Iron Chef America" winner, gives classes in the new Cellar Kitchen.
Opened by Charles F. Sarkis in 1965, it was named for his father and a good family friend.
The cafe has a new Secret Sushi menu from chef Takashi Takahashi, featuring items such as Hamachi & Salmon Carpaccio and Dynamite Rainbow Rolls.
Its five dining rooms are open seven days a week, plus a full bar and a view of Cape May Harbor.
Sutro's is the upscale dining experience; The Bistro is more casual and serves breakfast through dinner.
Opened in May 2016, the Las Vegas version mirrors the New York original, with food by chef Chris Santos and a pawn shop.
Tao "is intended to look and feel as if it has been there for decades and only unearthed recently to reveal the artifacts within."
The result of a 2000 partnership between Joe's Stone Crab's family owners and Lettuce Entertain You Enterprises.
An homage to French culture and cuisine, with a menu that includes steak frites, escargots and bouil
One of two Jean-Georges Vongerichten steakhouses in Las Vegas (the other is Jean Georges Steakhouse at Aria).
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