6 just-unwrapped concepts to watch

Everybody’s looking to shave square footage from their operations. Well, not quite everybody. A few of the newest concepts worth watching are massive undertakings, spanning thousands of square feet with seating for hundreds. Here’s a look at some of the newest arrivals on the scene.

Beijing-based DaDong is slated to open its first U.S. restaurant, in New York City, later this month. The restaurant, according to the New York Times, will cover 17,500 square feet with about 440 seats among two floors and outdoor terraces. And this unit is a mini version of DaDong’s restaurants in China, which range from 30,000-60,000 square feet. The New York restaurant will bring in hundreds of custom-bred ducks from Indiana each week for its signature roast duck.  

There’s been much buzz around the opening of Legacy Hall in Plano, Texas, a 55,000-square-foot food hall, brewery and entertainment hub. The space has an industrial feel, with modified shipping containers, concrete and steel. The space includes 20 food stalls, as well as a brewery with a tap room and private events space. A courtyard is scheduled to open this spring with a tiki bar and rotating pop-up food stands.

Old-money luxury courses through Bellemore, the latest project from Chicago’s Boka Group. The 6,000-square-foot concept is heavy on marble counters, leather banquettes, wooden columns and large-scale chandeliers. The restaurant offers tasting menus and a la carte service of high-end dishes like foie gras terrine, suckling pig and dry-aged duck.

The Cereal Box, Inc. is bringing an international twist to the all-cereal restaurant. The Arvada, Colo., unit features sugary American breakfast staples, along with British cereals and other global imports. The puffs, flakes and crunchies are served in three bowl sizes with nearly a dozen flavored milk and milk alternative options, as well as an assortment of toppings. The restaurant also offers “chef-created” mixes of cereals, as well as cereal milkshakes.

Marcus Samuelsson, James Beard and “Top Chef Masters” winner, opened a new concept in Newark, N.J., a 60-seat neighborhood spot called Marcus B&P. (The name stands for “bar & provisions” but is also a play on “back pocket,” a Swedish phrase for a friendly gathering spot.) The space features a wood-fired brick oven and a menu of American and Mediterranean dishes like cornbread, roast chicken and pizza with ham, provolone and egg.

The group behind Tocaya Organica, a five-unit Mexican chain in Southern California, has launched a delivery-only concept called M|O|M. The menu focuses on traditional dishes like empanadas, taquitos, enchiladas and burritos.