ILLUSTRATIVE CONCEPTS
WESTIN COCOA BEACH
SIGNATURE RESTAURANT
LT STEAK & SEAFOOD
Basic Concept Statement: LT Steak & Seafood is American restaurant using local ingredients with French, Asian, & Latin American influences.
Cuisine: American
Operator: Chef Laurent Tourondel
Standalone/Hotel: The Betsy Hotel
Location: South Beach, Miami
Key Concept Descriptors: Chef-driven, ingredient driven, seafood, steakhouse, seasonal, cultural influences, fresh.
Key Menu Descriptors: USDA meats, something for everyone, seasonal specials, Latin, Asian and French influences.
Basic Menu Composition:
Starters – soy wasabi ahi tuna tartare, crispy calamari and zucchini, burrata, tiger shrimp cocktail, avocado toast
Salads – chopped vegetable, kale Caesar, watermelon and heirloom tomato
The Grill – 8 oz filet mignon, 16 oz NY strip, 10 oz wagyu skirt steak, 22 oz bone in ribeye
Entrees – boucher burger, chermoula salmon, roasted free range chicken
Pasta – pipe rigate with veal shoulder Bolognese, cacio e pepe
Sides – grilled asparagus, jalapeno potato puree, hen of the woods mushrooms, parmesan truffle fries, garlic spinach fondue
Key Beverage Menu Descriptors: Craft cocktails, extensive spirit and wine lists.
Basic Beverage Menu Composition:
Cocktails – Hemingway daiquiri, gimlet, lavender mule, blood orange mai tai
N/A – virgin bloody mary, virgin colada, virgin mojito
Beer – Betsy Rosa draft, Pacifico, funky buddha
Cold Pressed Juices – fruit and vegetable juices
Beverages – Pellegrino, lemonade, iced tea, sodas
Service Style: Full Service
Hours: Breakfast - Lunch – Dinner – Weekend Brunch
Price Point: $$$
Located at the edge of the water with an Ocean Deck that peers three stories above the Atlantic, The Betsy is a historic boutique hotel that combines 21st century technology with the architecture and grace of yesteryear. SIGNATURE ATTRIBUTES ILLUSTRATIVE PHOTOS SIGNATURE ATTRIBUTES
Concept
LT Steak & Seafood
LT Steak & Seafood is a casually elegant New American restaurant by Chef Laurent Tourondel, fusing international flavors and techniques from France, Asia and Latin America. While we pride ourselves on the quality of our hand-selected U.S.D.A prime or black angus steaks and fresh-caught fish, our menu boasts vegetarian options that are anything but an afterthought.
Menu Attributes
Cuisine inspired by Latina America, France and Asia. seasonally inspired American featuring sushi and raw bar specialties, plus grilled steaks and seafood.
Service/Design/Ambiance
Service Style: Full service
Uniforms: Casual
Notable design elements:
Modern furniture, young and hip atmosphere, beachfront dining located inside the historic Betsy hotel on Ocean Drive.
Built in 1942 by L. Murray Dixon, the architect responsible for many famous Miami Beach Art Deco hotels, The Betsy stands as the lone surviving example of Florida Georgian architecture on Ocean Drive today. Enamored with "the colonial chic" of the post Great Depression era, Dixon's ‘Betsy Ross Hotel' has an expansive four-column portico and signature shuttered windows.
DESIGN/INTERIOR: COMFORTABLE, MODERN, OCEANFRONT DINING
CONCEPT IMAGES
FOOD PRESENTATION: THOUGHTFUL PRESENTATION, ELEGANT, COLORFUL, SEASONAL
BEVERAGE PRESENTATION: CRAFT COCKTAILS, THOUGHTFUL GARNISHES, CLASSIC
TABLE TOP: WHITE CHINA, SPECIALTY WOOD PIECES, CAST IRON, METAL SEAFOOD TOWER DISHES
STAFF / UNIFORMS: CLASSIC, CLEAN, WHITE BUTTON DOWNS, NEUTRAL APRONS
MASTRO’S OCEAN CLUB
Basic Concept Statement: Mastro’s is a collection of sophisticated, classic American seafood restaurants serving elegant, highly acclaimed cuisine in energetic, oceanfront locations.
Cuisine: American
Operator: Landry's
Standalone/Hotel: Standalone
Location: 6 locations in AZ (1), CA (2), FL (1), MA (1) NV (1)
Key Concept Descriptors: steakhouse, seafood, sophisticated, classic, elegant.
Key Menu Descriptors: Fresh, seasonal, seafood, USDA prime meats, elevated classics.
Basic Menu Composition:
Appetizers – shrimp cocktail, lobster cocktail, colossal crab cocktail, oysters
Sushi selections – jalapeno tuna sashimi, bigeye tuna tostada, maguro lime roll
Soups & Salads – lobster bisque, chopped iceberg wedge, Caesar salad
Steaks & Chops – petite filet, bone in gilet, porterhouse 24 oz, double cut pork chop, herb roasted chicken
Wagyu tomahawk chops – Durham ranch 32 oz, Durham ranch 40 oz
Japanese A5 Wagyu – New York 8 oz, New York 10 oz
Seafood – Chilean sea bass, bigeye tuna, twin lobster tails, sautéed sea scallops
Potatoes & Fresh Vegetables – lobster mashed potatoes, rosemary garlic sautéed button mushrooms, gorgonzola mac and cheese, creamed spinach
Desserts – warm butter cake, chocolate sin cake, crème brulee
Key Beverage Menu Descriptors:
Craft, flavorful, fresh, creative, bespoke, cocktail presentation: incorporation of dry ice, extensive wine list.
Basic Beverage Menu Composition:
Featured cocktails – Mastro classic martini, Lemon ginger smash, strawberry mule, cucumber cooler, silver Paloma
Service Style: Full Service
Hours: Lunch – Dinner – Weekend Brunch
Price Point: $$$$
Concept
Mastro’s Ocean Club
Mastro's collection of sophisticated steakhouses and Ocean Club Seafood locations are recognized for their combination of world-class service, highly acclaimed cuisine and live entertainment in an elegant, energetic atmosphere.
Menu Attributes
The menu features 28 days of wet-aged USDA Prime steaks cooked in a 1,500-degree broiler served sizzling hot with clarified butter on plates heated to 450 degrees. At Mastro's we have an array of the freshest seafood selections, like our 2-foot-tall seafood tower of chilled crab legs, shrimp and oysters served over a cloud of dry-ice. Bespoke cocktails are dramatically presented in a haze of dry-ice, the list of world-class wine is extensive, and of course, Mastro’s has a premium selection of beer available. 16 cuts of meat and a two-foot seafood tower.
SIGNATURE ATTRIBUTES
Service/Design/Ambiance
Service Style: Full service
Uniforms: Formal
Notable design elements:
The Mastro's Room overlooks the Intracoastal Waterway with retractable wall panels allowing the room to be enclosed or completely open. Seating up to 45 guests. Dock-and-dine option for guests arriving by boat.
DESIGN/INTERIOR: CLEAN, MODERN, COMFORTABLE, OCEANFRONT DINING
FOOD PRESENTATION: ELEGANT, CLASSIC, SOPHISTICATED
BEVERAGE PRESENTATION: CRAFT, THOUTFUL, USE OF DRY ICE
TABLE TOP: ELEGANT, CLEAN, SIMPLE, FOOD STANDS OUT ON WHITE CHINA, SPECIALITY SEAFOOD TOWER PIECES
STAFF / UNIFORMS: FORMAL, VESTS AND TIES, WHITE APRONS
OCEAN PRIME
Basic Concept Statement: Ocean Prime is an award-winning modern American restaurant serving an impressive menu of seafood and steaks.
Cuisine: American
Operator: Cameron Mitchell
Standalone/Hotel: Standalone
Location: 16 locations in Boston, Chicago, Dallas, Detroit, Orlando, Phoenix, Tampa, Denver, Columbus, Indianapolis, Philadelphia, Beverly Hills, CA, New York.
Washington, D.C, Naples, FL
Key Concept Descriptors: Fresh, chef-driven, quality ingredients, modern, something for everyone.
Key Menu Descriptors: prime meats, fresh seafood, quality, ingredient driven.
Basic Menu Composition:
Sushi – Prime roll (tempura shrimp), spicy tuna roll, Hamachi crudo
On Ice – Oysters, jumbo shrimp cocktail, Alaskan crab legs, smoking shellfish tower
Appetizers – Surf n turf, prime steak tartare, jumbo lump crab cake
Soups & Salads – lobster bisque, French onion soup, crisp wedge of iceberg, Caesar salad, chop chop salad
Seafood – blackened snapper, teriyaki salmon, ahi tuna, sea scallops, Chilean sea bass
Chicken & Chops – Gerber farms chicken, saddleberk farms chop, Colorado lamb
Prime Steaks – 8, 10 and 12 oz filet, 14 oz NY strip, 16 oz ribeye
Accessories – Bearnaise sauce, black truffle butter, au poivre, lobster tail
Sides – jalapeno au gratin, roasted garlic mashed, loaded baked potato, roasted brussels sprouts, black truffle mac and cheese
Key Beverage Menu Descriptors:
Featured cocktail, classics with a twist, extensive spirit and wine lists.
Basic Beverage Menu Composition:
Featured cocktail – grand anjeo
Prime cocktails – berries & bubbles, cucumber gimlet, old fashioned, prime manhattan.
Service Style: Full Service
Hours: Lunch – Dinner – Weekend Brunch
Price Point: $$$$
Concept
Ocean Prime
Ocean Prime is an award-winning modern American restaurant and lounge from renowned restaurateur Cameron Mitchell. With stunning settings, a vibrant energy, an impressive menu of seafood and steaks and truly exceptional service, Ocean Prime is an ideal place to socialize, talk business, celebrate and indulge.
Menu Attributes
Impressive menu of seafood and prime cuts of steak, signature cocktails, a Wine Spectator-honored wine list.
From the kitchen and bar, there is an appreciation for ingredients that comes through in every dish. Our menu is both classic and modern featuring lighter items like sushi and poke, to indulgent seafood presentations, juicy steaks and decadent desserts.
Service/Design/Ambiance
Service Style: Full service
Uniforms: Formal
Notable design elements:
Each Ocean Prime location is unique and designed to fold into the energy of the city where it’s located. With stunning spaces, luxe details and truly genuine hospitality, Ocean Prime is an ideal place to socialize, talk business, celebrate and indulge.
DESIGN/INTERIOR: WARM, INVITING, FESTIVE
FOOD PRESENTATION: CLASSIC, ELEGANT, FRESH
CONCEPT IMAGES
BEVERAGE PRESENTATION: THOUGHTFUL, DRY ICE, BRANDED ICE CUBES
TABLE TOP: WHITE CHINA, EARTHENWARE, SPECIALTY SEAFOOD PIECES
STAFF / UNIFORMS: FORMAL, VEST, TIES, WHITE APRONS, GREY BUTTON DOWNS
BOURBON STEAK
Basic Concept Statement: Bourbon Steak is Chef Michael Mina’s love letter to the American steakhouse experience; classic Americana infused with Chef Mina’s arsenal of world flavors and flair for the dramatic.
Cuisine: American, Steakhouse
Operator: MINA Group – Michael Mina
Standalone/Hotel: Standalone
Location: 7 locations – TN, FL, AZ, CA, D.C.
Key Concept descriptors: Classic steakhouse with flair, high quality, luxurious, indulgent
Key Menu Descriptors: Dramatic take on American cuisine, classic, rich, lavish plates
Basic Menu Composition:
Chilled: Ice-cold Shellfish Tower
Seafood: Chef’s Oyster Selection, Jumbo Shrimp Cocktail, Half Maine Lobster
Appetizers: Tuna Sashimi, Tuna Tartare, Spicy Beef Lettuce Cups
Salads: The Wedge, Simple Greens, Classic Caesar
Signatures: Main Lobster Pot Pie, Miso-glazed Sea Bass, Reuben Style Short Rib
Prime Angus Beef: Filet Mignon, NY Strip, Delmonico Rib Eye, Porterhouse
Wagyu: Japanese Striploin, American Rib Eye Filet
From the Land & Sea: Veal Chop, Bison Filet Mignon, Rack of Lamb
Market Sides: Broccolini, Roasted Cauliflower, Mac & Cheese, Creamed Spinach
Dessert: Tropical Key Lime Pie, Vanilla Bean Cheesecake, Tropical Carrot Cake
Key Beverage Menu Descriptors: Classic, quality, traditional
Basic Beverage Menu Composition: Craft cocktails, extensive 850+ wine list, whiskey cart
Service Style: Casual Elegant / Full Service
Hours: Dinner
Price Point: $$$$
SIGNATURE ATTRIBUTES
SIGNATURE ATTRIBUTES
Concept
Bourbon Steak
Bourbon Steak is Chef Michael Mina’s love letter to the American steakhouse experience; classic Americana infused with Chef Mina’s arsenal of world flavors and flair for the dramatic. Offering the best steak, seafood, and wine selection – plus a one-of-a-kind whiskey and cocktail experience courtesy of MINA’s signature whiskey cart –Bourbon Steak invites guests to relax and indulge.
Menu Attributes
Bourbon Steak offers curated menus with classic, lavish plates to please. Famous for its signature butterpoached steaks and duck fat fries, Bourbon Steak is in a class alone. Drink, dine, and discover what awardwinning flavors are made of at this standout restaurant. The work of James Beard award-winning chef and renowned restaurateur Michael Mina, this ritzy restaurant sets a striking mood for rich cuisine and craft cocktails.
Service/Design/Ambiance
Service Style: Casual Elegant / Full Service Uniforms: Formal
Notable design elements:
Full service, elegant, polished, dramatic lighting, smoky mirrored glass, artistic gilded finishes, dark woods and leathers
ILLUSTRATIVE PHOTOS
DESIGN/INTERIOR: ELEGANT, POLISHED, SMOKY GLASS MIRRORS, DRAMATIC, ARTISTIC GILDED FINISHES
CONCEPT IMAGES
FOOD PRESENTATION: PLATED WITH DETAIL, DRAMATIC, COLORFUL, FLAVORFUL, INGREDIENT-DRIVEN
BEVERAGE PRESENTATION: SOPHISTICATED, CRAFT, QUALITY INGREDIENTS, BRANDED ICE, EXTENSIVE WINE LIST
TABLETOP: CONTEMPORARY WHITE CHINA MIXED WITH EARTHENWARE AND SPECIALTY PIECES, WOODEN BOARDS
STAFF / UNIFORMS: BLACK CHEF’S JACKET AND APRON, WHITE BUTTON UP, GREY VEST, TIE, ELEGANT, FORMAL
REC PIER CHOP HOUSE
Basic Concept Statement: At Rec Pier Chop House, Chef Andrew Carmellini brings his soulful, urban Italian cooking to an American landmark by specializing in prime steaks and chops.
Cuisine: Italian steakhouse
Operator: Noho Hospitality Group
Standalone/Hotel: Hotel
Location: 1 location – MD
Key Concept descriptors: Italian chophouse devoted to time-honored Italian cooking, sumptuous, inviting, rich wood, brick, luxe leather booths, dramatic lanterns
Key Menu Descriptors: Seasonal ingredients, purebred beef, sustainable seafood, farm-raised poultry, housemade pastas
Basic Menu Composition:
Antipasti: Chop House Caesar, Maryland Blue Crab Cake, House Focaccia
Pasta: Oricchiette, Trofie Alla Genovese, Linguini Fini
Secondi: Seared Scallops, Swordfish
Carne: Boneless Petit Filet Mignon, Boneless Ribeye, Wagyu Flat Iron
Contorni: Crispy Truffle Fries, Summer Corn, Salt Crusted Potato “Ricotta”
Salsa: Sagamore Steak, Horseradish Crema Sauce, Peppercorn Demi Glaze
Dessert: Tiramisu, Sour Cream Cheese Cake
Key Beverage Menu Descriptors: Extensive wine list, curated international selection
Basic Beverage Menu Composition: Craft cocktails, bourbons, ryes, vodkas, wine, beer
Service Style: Full Service
Hours: Breakfast - Brunch - Lunch – Dinner
Price Point: $$$
SIGNATURE ATTRIBUTES
Concept
Rec Pier Chop House
At Rec Pier Chop House, Chef Andrew Carmellini brings his soulful, urban Italian cooking to an American landmark by specializing in prime steaks and chops. This Italian chophouse combines the flavor and feeling of a countryside rosticceria with a modern-day steakhouse experience at Baltimore’s newest destination in Fell’s Point.
Menu Attributes
The menu features locally-sourced ingredients, sustainable seafood, farm-raised organic poultry, and some of the country’s best beef from James River, Virginia and Donnely Ranch, Nebraska along with the irresistible pastas that Carmellini is best known for.
Service/Design/Ambiance
Service Style: Full service
Uniforms: Semi-casual
Notable design elements:
Rec Pier Chop House is located inside the Sagamore Pendry, a hotel housed within the historic Beaux Arts building. The Chop House’s dining room is cozy, with dim lights, plush booths, and warm wood floors and tables. The exposed, original brick walls give the space a feeling of authenticity and history.
CONCEPT IMAGES
DESIGN/INTERIOR: INDUSTRIAL CHIC, LEATHER-UPHOLSTED BOOTHS, VELVET BANQUETTES, RICH WOODS, BRICK WALLS, HIGH CEILINGS, BRASS LIGHT FIXTURES
FOOD PRESENTATION: CLASSIC ITALIAN, SEASONAL, SUSTAINABLE, HANDMADE PASTA, PRIME CUTS, TABLESIDE-PREPARED SALADS
BEVERAGE PRESENTATION: FANCY, CRAFT COCKTAILS, EXTENSIVE WINE LIST, CURATED SPIRITS
TABLETOP: ELEGANT, FOLKSY PLACEMATS, TATTERSALL NAPKINS, DARK WOOD TABLES, MARBLE=TOPPED BAR
STAFF / UNIFORMS: PROFESSIONAL, ATTENTIVE, SEMI-CASUAL, LONG-SLEEVED SHIRT, GRAY VEST, APRON
QUALITY ITALIAN
Basic Concept Statement: Quality Italian is a modern take on the Italian-American steakhouse tradition. It references the flavors, style and tableside flair of this classic genre with unique design and food that appeals to today’s diner. Continuing the tradition of sister restaurant Quality Meats, Quality Italian references old-world butcher shops in its unique design, drawing inspiration from the traditional butcher guilds found throughout Italy.
Cuisine: Italian-American steakhouse
Operator: Quality Branded
Standalone/Hotel: Standalone – NY / Hotel - CO
Location: 2 locations – CO, NY
Key Concept descriptors: Re-purposed art features, hand-blown glass, custom lighting, reclaimed wood, vintage butcher’s tools
Key Menu Descriptors: Classic steakhouse and Italian fare
Basic Menu Composition:
For the Table: Casella’s Prosciutto Speciale, House-made Battenkill Ricotta
Cocktails: Cracked Lobster, U& Shrimp, Shelfish Bouquets
Crudo: Scallop, Tuna, Yellowtail
Appetizers: Spicy Crab Panzanella, Eggplant Polpette, QI Baked Clams
Salads: NY Italian Chopped Salas, Beefsteak Tomato & Stracciatella
Pasta Fresca: Dry Aged Porterhouse Agnolotti, Garganelli Amatriciana
QI Bistecca: Skirt Steak alla Griglia. Creekstone Farms Ribsteak
The Fish: Grilled Branzino, Mediterranean Octopus
The Meat: Veal Milanese, Lemon-Charred Chicken Alan Old School for Two: Short Rib Osso Bucco, Quality Chicken Parm Contorni Speciali: Truffled Potato Crocchette, Filet Mignon Meatballs
Sides: Brussels Sprouts Calabrese, Parmesan Fingerlings, Truffled Potato Crocchette
Dolce: The Hazelut S'more, Tiramisu, Cannoli Cart
Key Beverage Menu Descriptors: Dynamic, extensive, house cocktails made with Italian ingredients, vintage labels
Basic Beverage Menu Composition: Hand-crafted cocktails, cocktails on tap, wines, beer, spirits
Service Style: Full Service
Hours: Brunch - Lunch – Dinner
Price Point: $$$$
SIGNATURE ATTRIBUTES
Concept
Quality Italian
Quality Italian is a modern take on the ItalianAmerican steakhouse tradition. It references the flavors, style and tableside flair of this classic genre with unique design and food that appeals to today’s diner. Continuing the tradition of sister restaurant Quality Meats, Quality Italian references old-world butcher shops in its unique design, drawing inspiration from the traditional butcher guilds found throughout Italy.
ILLUSTRATIVE PHOTOS
Menu Attributes
Overseen by Executive Chef Nick Gaube, the kitchen riffs playfully off of classic steakhouse fare creating a variety of modern interpretations with Italian accents. The menu features a selection of shared plates, cooked and raw seafood options, house made pastas, appetizers, steaks, and main courses, including the signature chicken parmigiana for two that is cut into eight slices with a pizza wheel.
SIGNATURE ATTRIBUTES
Service/Design/Ambiance
Service Style: Full service
Uniforms: Semi-casual
Notable design elements:
In NYC, the crested flags from each of the guilds and a series of butchers’ utility pieces were sourced from turn-of-the-century butchers’ guild buildings and quietly re-purposed into art features, wall coverings, dividing screens and floor-to-ceiling cabinetry, incorporating these traditional elements in more modern applications. Hand-blown glass is utilized and displayed prominently in the custom designed lighting fixtures throughout the two-story restaurant, which boasts two entire walls of windows, giving guests a unique vantage point of bustling midtown Manhattan.
CONCEPT IMAGES
DESIGN/INTERIOR: OLD-WORLD BUTCHER SHOP, INDUSTRIAL, TERRAZO TILE, DARK WOOD, EDISON BULBS, BUTCHERY ACCENTS,
LEATHER BANQUETTES, WINE CASES
FOOD PRESENTATION: RUSTIC, FUN, CREATIVE, FRESH, APPETIZING, NOVEL, TABLESIDE PREPARATION
BEVERAGE PRESENTATION: DYNAMIC, CRAFT COCKTAILS, LOCAL SPIRITS, FRESH-PRESSED JUICES, HOUSEMADE SYRUPS
TABLETOP: NEAT, SIMPLE, WOOD TABLES, WHITE LINENS, MONOGRAMMED NAPKINS
STAFF / UNIFORMS: PROFESSIONAL, SEMI-CASUAL UNIFORM, LONG-SLEEVED SHIRT, BLACK TIE
LUNCH MENU
BRUNCH MENU
DINNER MENU
DESSERT MENU
BEVERAGE MENU
GIBSON’S ITALIA
Basic Concept Statement: Gibson’s Italia is built on tradition & elegance that is relentless in the pursuit of the very best. Chef-driven tastes of Italy are paired with superiority of Gibsons Steakhouse, creating a restaurant that makes the familiar, exceptional.
Cuisine: Italian, Steakhouse
Operator: Gibsons Restaurant Group
Standalone/Hotel: Standalone
Location: Chicago, IL
Key Concept descriptors: Classic steakhouse, elegant, modern, chef-driven, exceptional views, polished, familiar but elevated
Key Menu Descriptors: International selection of Japanese Kobe and grassfed Australian beef, house made pastas, Italian favorites like crudo, shellfish, insalata and antipasti
Basic Menu Composition:
Crudo: Bigeye Tuna, Ora King Salmon
Shellfish: Lobster Cocktail, Market Oysters
Zuppe e Insalate: Caesar, King Crab Bisque, Roasted Beets, Caesar
Antipasti: Italia Meatballs, Octopus Carpaccio
Gold-Extruded Pasta: Raviolo Carbonara, Spaghetti & Meatballs, Fusilli
Prime Angus: Filet Mignon, Chicago Cut
Grassfed Australian: New York Strip, Ribeye
Housemade Sauces: Bearnaise, Au Poivre
Japanese: A5 Kobe Sirloin, A5 Miyazaki Ribeye
Carrara 640 Wagyu: New York Strip, Tomahawk
Seafood: Roasted Branzino, Australian Lobster Tail
Altre Cose: Veal Milanese, Lamb Chops
Contorno: Roasted Cauliflower, Grilled Asparagus
Key Beverage Menu Descriptors: Traditional, extensive wine list
Basic Beverage Menu Composition: Extensive wine list, 25 by the glass options, classic cocktails, spritzes, highballs, collection of Midwest whiskeys
Service Style: Full Service
Hours: Lunch – Dinner
Price Point: $$$
SIGNATURE ATTRIBUTES
ATTRIBUTES
Concept
Gibson’s Italia
Gibsons Italia is a modern Italian steakhouse with exceptional views of the Chicago River and city skyline. Rooted in authentic Italian cooking and the superior steak tradition established at the iconic Gibsons Bar & Steakhouse, Gibsons Italia features the highest quality ingredients from around the globe, from gold-extruded pastas to a world-class tour of beef.
Menu Attributes
A portfolio of classic steakhouse fare and modern Italian dishes. Beef plays a major role on the menu, with an entire section dedicated to Gibsons USDA Prime Angus and an international selection of Japanese Kobe, Carrara 640 Wagyu and grassfed Australian beef. Pastas made in house appear alongside Italian favorites like crudo, shellfish, insalata, and antipasti. The extensive wine list brims with interesting and approachable options, including 25 by the glass, while the beverage list features classic cocktails, spritzes, highballs, and a collection of Midwest whiskeys.
Service/Design/Ambiance
Service Style: Full service
Uniforms: Formal
Notable design elements:
Conceived by Architect Mark Knauer, this threelevel steakhouse was designed to evoke midcentury Milan, with deep-colored booths decorated with saddle stitching and dining-room chairs modeled after ones made for racing car entrepreneur Enzo Ferrari. The bar is set on the bottom level, the second floor is the dining room, and the top floor is dedicated to a lounge with floor-to-ceiling windows, a retractable roof, and tremendous views of the skyline and the Chicago River.
DESIGN/INTERIOR: SWANKY, UPSCALE, CONTEMPORARY, CASUALLY ELEGANT, SPRAWLING, PANORAMIC VIEWS
FOOD PRESENTATION: WELL-EXECUTED, ELEGANT, MODERN, SOPHISTICATED
BEVERAGE PRESENTATION: ELEGANT, LUXURIOUS, GLAMOROUS, CUSTOM GLASSWARE
CONCEPT IMAGES
TABLETOP: CONTEMPORARY, TABLE ACCENTS, WHITE TABLE CLOTH, CUSTOM DINNERWARE
STAFF / UNIFORMS: FORMAL, PROFESSIONAL, IVORY JACKET, BLACK TIE,
BLACK PANTS, WHITE CHEF’S JACKET
LUNCH MENU
DINNER MENU
DESSERT MENU
SIGNATURE RESTAURANT BAR
BRANDY LIBRARY
Basic Concept Statement: The Brandy Library is a refined bar & lounge specializing in rare spirits with an eclectic menu of small plates.
Cuisine: American
Operator: Flavien Desoblin
Standalone/Hotel: Standalone
Location: Tribeca, NYC
Key Concept Descriptors: internationally renowned, massive collection of distilled spirits, warm, welcoming, experiential, refined, upscale lounge, comfortable, cozy.
Key Menu Descriptors: eclectic, refined, small plates, seafood, cheeses, Asianand Spanish influences.
Basic Menu Composition:
Raw, Cured Or Smoked – foie gras classic, cheese selecgtion, steak tartare, smoked salmon, jamon iberico de bellota
Japanese Rolls – vegetable roll, spicy tuna roll, crab and avocado roll
Bites – gougeres (gruyere cheese puffs), lambs in a blanket, deviled eggs
Entrees – filet mignon, burgers, rack of lamb
Nibbles and Sides – gratin dauphinoise, sautéed mushrooms, giant spanish olives, rye whiskey roasted brazil nuts
Desserts – bread pudding, madelines, valhrona chocolate cake, cheesecake
Key Beverage Menu Descriptors: extensive spirit collection, extensive wine list, craft cocktails.
Basic Beverage Menu Composition:
Mixits – customizable mixed drinks with rum, scotch, tequila, Armagnac or bourbon
Reserve cocktails – Santa Maria, Tori’s tonic, lavender 16
Signature cocktails – gin gin mule, the musket (Armagnac), smokehound (mezcal), peaches and cream
Mocktails – Acapulco gold, Balkan rose, Jamaican rhapsody
Classic cocktails – brandy based, whiskey based, gin based, rum based
Service Style: Full Service
Hours: Dinner
Price Point: $
SIGNATURE ATTRIBUTES ILLUSTRATIVE PHOTOS
SIGNATURE ATTRIBUTES
Concept
Brandy Library
Open since 2004 in the heart of TriBeCa, Brandy Library is not only an Institution of fine Drinking Downtown, but also THE (brown) spirits Lovers' destination of choice in New York City.
Menu Attributes
More than 900 bottles of fine spirits, including the city’s largest scotch collection. The eclectic hors d’oeuvre menu offers cognac-cured foie gras and Gruyére cheese napoleons. Brandy flights and tastings.
Service/Design/Ambiance
Service Style: Formal, Full Service
Uniforms: Casual
Notable design elements:
Buttery tobacco leather chairs, use of ladders for walls of spirits, backlit bookshelves, working fireplace, outdoor patio, open yet intimate layout.
DESIGN/INTERIOR: WARM, INTIMATE, MOODY, INVITING
FOOD PRESENTATION: ECLECTIC, SIMPLE, PAIRS WELL WITH SPIRITS
BEVERAGE PRESENTATION: CLASSIC, CURATED, REFINED
TABLETOP: SIMPLE, DELICATE, CURATED, SPECIALITY PLATEWARE
STAFF
/ UNIFORMS: PROFESSIONAL, OLD SCHOOL, QUIRKY
SCOFFLAW
Basic Concept Statement: Scofflaw is a neighborhood bar specializing in gin drinks, serving thoughtful, elevated small plates.
Cuisine: American
Operator: Matt Shirah
Standalone/Hotel: Standalone
Location: Chicago
Key Concept Descriptors: vintage, baroque, hip, neighborhood spot, craft cocktails, small plates, urban, rustic, reclaimed / repurposed furniture, relaxed, homey, unique, welcoming.
Key Menu Descriptors: small plates, thoughtful, hearty, late night snacks.
Basic Menu Composition:
Charcuterie – cheese and meat selections, chef’s board
All night – crispy chickpeas, smoked trout brandade, marinated olives, cheeseburger
Dinner – lamb ribs, marinated eggplant, bone marrow, broccoli Caesar, steak tartare tostada
Key Beverage Menu Descriptors:
Gin, crafted, locally produced spirits, fun, festive.
Basic Beverage Menu Composition:
Gin focused cocktails – swizzle, dark rose, daily punch
Seasonal cocktail – hot buttered rum
Beer – Goose Island (Chicago), Solemn Oath (Chicago), Allagash White (Maine)
Wine – red, white, orange and sparkling by the glass or bottle
Service Style: Full Service
Hours: Dinner – Weekend Brunch
Price Point: $
SIGNATURE ATTRIBUTES
Concept
Scofflaw
Scofflaw is a gin-focused cocktail bar in Chicago’s Logan Square neighborhood. A rebellious mix of the baroque and affordable, Scofflaw brings together a diverse array of drinkers for beautifully crafted cocktails, craft beer and small plates that go well beyond “bar food.” Whether enjoying dinner and cocktails in the Victorian-style salon, grabbing a barstool for a shot and a beer or brunching on the patio, you’ll be treated to warm service and a familiar fun vibe not to mention fresh baked cookies at midnight.
Menu Attributes
Gin-focused cocktails, creative food & craft beer, warm hospitality in a fun, cozy environment, cookies at midnight, and late night bites.
Service/Design/Ambiance
Service Style: Full service
Uniforms: Casual
Notable design elements:
Industrial, reclaimed tractor seats as bar stools, vintage furniture, neighborhood vibe, unpretentious, moody atmosphere.
DESIGN/INTERIOR: COZY, WARM, WELCOMING, INDUSTRIAL, REPURPOSED, BAROQUE
FOOD PRESENTATION: HEARTY, REFINED, THOUGHTFUL BAR FOOD
BEVERAGE PRESENTATION: THOUGHTFUL, CRAFTED, FUN
TABLE TOP: ELEVATED SMALL PLATES, SHAREABLE, PATTERNED CHINA
STAFF / UNIFORMS: QUIRKY YET REFINED, UNIQUE, INDIVIDUAL STYLE, HIP
BEACH CLUB RESTAURANT
CONNIE & TED’S
Basic Concept Statement:
Inspired by the classic clam shacks, oyster bars and fish houses that dot the New England Seaboard. Acclaimed James Beard Best Chef Michael Cimarusti’s nostalgic ode to his Grandparents Connie and Ted who he spend his childhood summers with fishing in Rhode Island.
Cuisine: Seafood
Operator: Michael Cimarusti
Standalone/Hotel: Standalone
Location: CA
Key Concept descriptors:
Chef driven, modernized 1960’s diner inspiration, simple, family, community.
Key Menu Descriptors: Simple, seafood, fish shack inspired.
Basic Menu Composition:
Raw Bar – oysters, clams, chilled seafood: lobster, crabs, shrimp, uni To Start – Jo’s wicked good chowda, Nancy’s peeky toe crab cake, oysters
Rockefeller, asparagus salad, deviled oysters
Chef’s Specilaties – Lobsters by the pound, New England boiled dinner, Joanne’s fish and chips
Sandwiches – Lobster roll, Hook burger, batter dipped cod
Sides – fries, cole slaw, potato salad, mac and cheese
Service Style: Full Service
Hours: Brunch - Lunch - Dinner
Price Point: $$
SIGNATURE ATTRIBUTES
SIGNATURE ATTRIBUTES
Concept
Connie & Ted’s
Connie and Ted’s is inspired by their story, their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the Western Coast.
Menu Attributes
90% Seafood, limited non seafood: burger, chicken sandwich, 2 salads, 2 steaks
Traditional seafood restaurant: classic raw bar , New England seafood dishes: Angels on Horseback, Oysters
Rocker Feller, Fish & Chips, New England Boiled Dinner
Personal references throughout the menu: Jo’s Wicked Good Clam Chowda, Nancy’s Peekytoe Crab Cake
Service/Design/Ambiance
Service Style: Full service
Uniforms: Casual
Notable design elements:
The design is a modernized 1960 diner with mid century modern inspiration. Simple wood grained tables, creams and wood tones throughout with, strong red banquettes and chairs. Limited artwork, simple menu layout / graphics. Dish presentations are simple, dinner plate ware and enamel ware. Servers in t-shirts, jeans and aprons.
ILLUSTRATIVE PHOTOS
DESIGN/INTERIOR: RETRO, MID CENTURY/DINER INSPIRED, FAMILY, WELCOMING.
FOOD PRESENTATION: SIMPLE, ENAMEL, METAL.
BEVERAGE PRESENTATION: CLASSIC, CRAFT.
TABLE TOP: RETRO, SIMPLE, DINER INSPIRED, CUSTOM BRANDED PAPER.
STAFF / UNIFORMS: CLASSIC, WHIMSICAL, PROFESSIONAL.
CATEGORY ITEMS PRICE RANGE, MEDIAN
Raw Bar Market Price
Chilled Seafood Market Price
To Start 15 $6-18, $12
Chef's Specialties 10 $16-42, $23.50
Grilled Catch of the Day Market Price
Sandwiches 7 $12-26, $15
Sides 10 $6
Dessert 8 $5-9, $89
SON OF A GUN
Basic Concept Statement:
Son of a Gun serves updated beach shack fare served in nautical hip digs.
Cuisine: Seafood
Operator: Vinny Dotolo
Standalone/Hotel: Standalone
Location: CA
Key Concept descriptors:
Traditional, rustic, fishing items as décor, chef driven, hip, nautical.
Key Menu Descriptors:
Seafood, interpretations of classic dishes, fresh, creative.
Basic Menu Composition:
Raw – oysters, uni, yellowfin tuna
Seasonal / Salads / Snacks – Kennebec French fries, grilled okra, son of a gun caesar salad
Shellfish – lobster roll, shrimp toast sandwich, linguine & clams, peel and eat shrimp
Fish – striped bass, trout amandine, smoked mahi dip
Meat - fried chicken sandwich, smoked baby back ribs, Broadbent’s country ham
Service Style: Full Service
Hours: Lunch - Dinner
Price Point: $$
SIGNATURE ATTRIBUTES
SIGNATURE ATTRIBUTES
Concept
Son of a Gun
Acclaimed LA hipster Chef’s Jon and Vinny’s updated beach shack fare served in nautical hip digs.
Menu Attributes
80% seafood, limited menu offerings
Outside of raw bar the menu has a mix of interpreted classics: Lobster Roll, Shrimp Toast, Linguine & Clams, Fish & Chips, Trout Amandine, Tuna Melt with broad geographic selections: Broadbent’s Country Ham, Smoked Baby Back Ribs, Pimento Cheese Dip, Caesar Salad. While it is mainly seafood and somewhat limited menu there is a level of creativity and non traditional approach to what appears to be a traditional fish house
Service/Design/Ambiance
Service Style: Full service
Uniforms: Casual
Notable design elements:
The design is very much a traditional old school fish restaurant, lost of rustic wood, captain chairs and fishing items adorned to the walls (buoys, fishing rods, maps etc). The food presentation like the menu is relatively clean, well presented but not traditional seafood or overly elevated, thoughtful and interesting. It like they wanted to do a traditional seafood place but couldn’t help themselves.
ILLUSTRATIVE PHOTOS
DESIGN/INTERIOR: RUSTIC, TRADITIONAL, KITCHSY.
FOOD PRESENTATION: SIMPLE, ENAMEL, INGREDIENT DRIVEN.
BEVERAGE PRESENTATION: CRAFT, THOUGHTFUL, PLAYFUL.
TABLE TOP: INGREDIENT FOCUSED, CLASSIC, PLAYFUL.
STAFF / UNIFORMS: SIMPLE, CASUAL, CLASSIC.
today’s oysters on the half shell, condiments 3.50
eachhawaiian amberjack sashimi, tosa soy, pear, shiso 20.50
0hamachi, galbi vinaigrette, pink lady apple, radish sprout 21.50
uni, burrata, button mushroom, yuzu 22.50
yellowfin tuna, leche de tigre, avocado, tortilla 29.25
seasonal / salads / snacks
kennebec french fries, malt vinegar aioli 6.75
grilled okra, tomato, smoked soy, basil, sesame 9.50
pimento cheese dip, potato chips 9.75
“Son of a Gun” Caesar salad 13.25
heirloom tomato, avocado, chili, lime, miso, corn 14.50
Roasted broccoli, carrots, red quinoa, peanuts, honey date vinaigrette 17.25
Shellfish
lobster roll, celery, lemon aioli 12.50each
shrimp toast sandwich, hoisin, herbs, sriracha mayo 14.25
octopus salad, mirepoix, chili 23.25
chilled peel & eat shrimp, lime mustard sauce half pound 24.75
linguine & clams, uni aglio-olio, chili, breadcrumbs 29.25
softshell crab tempura, pancetta vinaigrette, sungold, arugula 31.50
Fish
smoked mahi dip, celery, radish, crackers 19.50
Hamachi collar, chipotle maple, rancho gordo potlikker, braised greens 26.50
Striped bass, shawarma spice, flageolet beans, fennel, yogurt 28.50
Trout amandine, rice, haricot vert, lemon brown butter, dill 29.50
Meat
fried chicken sandwich, spicy b&b pickle slaw, rooster aioli 18.25
smoked baby back ribs, pineapple, chili-soy 18.75
broadbent’s country ham, honey butter, hush puppy 21.50
robata grilled skirt steak “dad spice”, arugula, kennebec fries 32.50
Seasonal / Salads / Snacks
Shellfish
FISHING WITH DYNAMITE
Basic Concept Statement:
FWD is a reflection of Chef David LeFerve’s roots and travels, SoCal’s vibrant beach communities and features pristine seafood. Located near the beach in Greater LA’s Manhattan Beach neighborhood.
Cuisine: Seafood
Operator: David LeFevre
Standalone/Hotel: Standalone
Location: CA
Key Concept descriptors:
Artisanal, soulful, handcrafted, seafood, comfortable, elevated, playful.
Key Menu Descriptors:
Seafood, fresh, handcrafted, elevated, playful, old school / new school seafood dishes.
Basic Menu Composition:
Oysters – pacific gold, barnstable, sampler platter
Raw – littleneck clams, peruvian scallops, jumbo shrimp, Alaskan king crab legs
Platters - SS Minnow, Queen Mary, The Mothershucker
Old school – New England Clam Chowdah, Maryland blue crab cake, Chef Davids Moms Cape Cod Squash Rolls
New School – Grilled ocotopus, yellowfin tuna tataki, koshihikari rice
After school – plum and blueberry cornbread cobbler, key lime pie, pretzel and chocolate bread pudding
Service Style: Full Service
Hours: Lunch – Dinner
Price Point: $$
SIGNATURE ATTRIBUTES
Concept
Fishing with Dynamite
Fishing with Dynamite is a reflection of LeFevre's roots, his travels and his three culinary touchstones - preparing food that is artisanal, soulful and handcrafted.
Menu Attributes
100% Seafood, no other protein options, classic raw bar Limited overall offerings divided into Old School and New School. Old School: Chowdah, Crab Cake, Battered Cod
New School: Tuna Tataki, Romanesco, Halibut in a Veracruz sauce Kishihikari Rice.
SIGNATURE ATTRIBUTES
Service/Design/Ambiance
Service Style: Full service
Uniforms: Casual
Notable design elements:
The design is a modern fish bistro, clean white wood walls, playful artwork, warm wood furniture, interesting tile floor, very comfortable but designed. Dish presentation are elevated contrasting the playful menu with white formal plate ware. Servers in t-shirts with aprons
ILLUSTRATIVE PHOTOS
DESIGN/INTERIOR: PLAYFUL, COLORFUL, CLEAN, MODERN, COMFORTABLE.
FOOD PRESENTATION: HANDCRAFTED, ELEVATED, SIMPLE.
BEVERAGE PRESENTATION: HANDCRAFTED, THOUGHTFUL.
TABLE TOP: SIMPLE, CLEAN, FORMAL.
STAFF / UNIFORMS: CASUAL, COMFORTABLE.
CATEGORY
(1 dozen) 7 $35.75-41
Bar (1 dozen) 6 $16-54
Platters (serves 12, 3-4, 5-6) 3 $45, 85, 160 Old school 8 $6-25 New school 7 $10-27 After school 3 $5-9
Oysters
Raw
BEACH CLUB RESTAURANT BAR
MASA Y AGAVE
Basic Concept Statement: A go-to neighborhood restaurant and bar serving authentic, regionally-inspired Mexican cuisine in a chic and convivial setting. The acclaimed Tequila collection features over 400 bottles; afficionados will enjoy snifters and flights, while more casual imbibers have their choice of craft cocktails.
Cuisine: Mexican, Cocktail Bar
Operator: Rosa Mexicano
Standalone/Hotel: Standalone
Location: New York, NY
Key Concept Descriptors: Mexican speakeasy, neighborhood, welcoming, convivial, unique
Key Menu Descriptors: Authentic, regionally-inspired, fresh, handmade, flavorful, over 400 agave bases spirits, encyclopedia of tequila, snifters and flights with traditional garnishes, handcrafted margaritas and signature cocktails, housemade bitters/tinctures/salts, fresh squeezed juices
Basic Menu Composition:
Starters & Shareables: Guacamole, Queso Fundido, Zarape de Nachos
Soups & Salads: Sopa de Tortilla, Sopa de Lima, Ensalada Caesar Mexicana
Mexico City Street Tacos: Atun, Pollo, Panza, Camarones
Ceviche: Camarones, Hongos, Atun
Regional Mexican Classics: Carnitas, Tablones, Salmon Poblano
Shareable Sides: Platanos, Elotes O Esquites, Col Rizada
Key Beverage Menu Descriptors: Mexican, authentic, craft, quality, handcrafted, thoughtful, extensive tequila and mezcal selection
Basic Beverage Menu Composition:
Agave Cocktails, Agave Spirit Flights, Tequilas, Mezcals, Mexican Spirits, Spirited Libations, Mexican Beer – Bottles, Sangrias - Glass/Pitchers, Wine – Glass/Bottle
Service Style: Full Service / Casual
Hours: Lunch - Dinner
Price Point: $$
SIGNATURE ATTRIBUTES
Concept
Masa y Agave
In our restaurants, you’ll experience upscale dining that honors Mexican heritage, culinary techniques, and the global explorations and inspirations of our founder, Josefina Howard. Authentic, regionally-inspired, fresh, handmade, flavorful, handcrafted margaritas and signature cocktails, housemade bitters/tinctures/salts, fresh squeezed juices.
Menu Attributes
Tableside guacamole. Extensive menu with dishes specific to different regions in Mexico. Starters include soups, salads, ceviche, Mexico City street tacos and shareable items. The entrees are broken out by region and contain authentic Mexican dishes.
Encyclopedia of tequila / agave, Agave cocktails, snifters, and flights
SIGNATURE ATTRIBUTES
Service/Design/Ambiance
Service Style: Full Service
Uniforms: Casual
Notable design elements: Truly unique Mexican speakeasy, featuring more than 400 varieties of tequila, mezcal, sotol, bacanora, and pechuga. Prominent bar. Open floor plan but intimate seating areas as well. Stylish blend of craft and contemporary designs
ILLUSTRATIVE PHOTOS
CONCEPT IMAGES
DESIGN/INTERIOR: MOODY, UPSCALE, STYLISH BLEND OF CRAFT AND CONTEMPORY, SOFT LIGHTING
FOOD PRESENTATION: FRESH, FLAVORFUL, INGREDIENT-DRIVEN, COLORFUL, THOUGHTFULLY PLATED
BEVERAGE PRESENTATION: COLORFUL, THOUGHTFUL, ELEGANT, VIBRANT, MEXICAN INSPIRED
TABLETOP: CASUAL, APPROACHABLE, CLEAN, CONTEMPORARY
STAFF / UNIFORMS: HIPSTER, STYLISH, CASUAL, PUT TOGETHER, COLOR POPS
BEACH CLUB BAR / LOUNGE
LONO
Basic Concept Statement: The tiki gods align at Lono, named for the Hawaiian god of rainfall. From award winning Chef David Lespron and Umbrella Hospitality Group comes a menu inspired by the glitz and glamour of Old Hollywood. Tiki-inspired cocktails pair perfectly with dishes packed with Far East flavors so intense, you’ll feel like you just stepped into the Ring of Fire…
Cuisine: Asian, Hawaiian
Operator: Austin Melrose
Standalone/Hotel: Multi-Unit
Location: California – 3 locations
Key Concept Descriptors: Old Hollywood inspired, Hawaiian/Asian cuisine, glamorous, festive, lively, warm, tropical touches
Key Menu Descriptors: Polynesian focused menu features 9 a la carte options, tasting menu title “Lil Luau”
Basic Menu Composition:
A La Carte: Kauai Fried Chicken, Musubi Bowl, Chips N Dip, Yakisoba Noodles, Shrimp Shack, Robata Chicken Wings, Tiki Tots
Lil Luau: Kona Coffee Tomahawk Steak, El Pollo Lono, Pork Belly 2 Ways
The Sweet Stuff: Hawaiian Shaved Ice, S’more the Better Aloha Hour: Yakisoba Noodles, Jackfruit Sliders, Kauai Fried Chicken
Late Night Bites: Tiki Tots, Miso Soup, Yakisoba Noodles, Jackfruit Sliders
Key Beverage Menu Descriptors: Polynesian, tiki, Hawaiian influence
Basic Beverage Menu Composition:
Cocktails: Mai Tai, Navy Grog, Piña Colada, Pearl Diver, Zombie, Saturn
Two or More: Tropic of Capricorn, Scorpion Bowl, Kon Tiki Bowl
Aloha Hour: Piña Colada, Mes E Colada, Mezcal Sunset
Service Style: Full Service / Casual
Hours: Lunch - Dinner
Price Point: $$
SIGNATURE ATTRIBUTES
Concept
Lono
The tiki gods align at Lono, named for the Hawaiian god of rainfall. From award winning Chef David Lespron and Umbrella Hospitality Group comes a menu inspired by the glitz and glamour of Old Hollywood. Tiki-inspired cocktails pair perfectly with dishes packed with Far East flavors so intense, you’ll feel like you just stepped into the Ring of Fire…
Menu Attributes
Tiki inspired cocktails, Chef David Lespron’s
Polynesian focused menu features 9 a la carte options, standouts include pork belly, noodles, tater tots with creme fraiche and caviar, titled “Lil Luau”, Lono’s tasting menu requires at least 4 guests priced at $100 per person, tasting menu options include a 32oz dry aged Tomahawk Ribeye, Chicken Platter or Pork Belly 2-ways
SIGNATURE ATTRIBUTES
Service/Design/Ambiance
Service Style: Full service
Uniforms: Casual
Notable design elements: Warm space, flickering ode to the relaxed life, with woven chairs and leafy greens throughout, walls of mugs and old matchbooks for a refined aesthetic by way of Matt Winter of M.Winter, Design (Manuela, The Lincoln) and Austin Melrose, touch of old Hollywood in the small alcoves that collect in the back, while the tall ceiling and open space offer a bit of breathing room
ILLUSTRATIVE PHOTOS
DESIGN/INTERIOR: WARM, TROPICAL, LIVELY, THOUGHTFUL, NATURAL MATERIALS AND COLORS, GREENERY
CONCEPT IMAGES
FOOD PRESENTATION: FRESH, FLAVORFUL, INGREDIENT-DRIVEN, COLORFUL, THOUGHTFULLY PLATED
BEVERAGE PRESENTATION: PLAYFUL, TROPICAL/TIKI INSPIRED, FRESH, COLORFUL, GARNISHED
TABLETOP: ASIAN INFLUENCE, CONTEMPORARY SHAPES WITH VARIOUS COLOR AND TEXTURE, SPECIALTY PLATEWARE
STAFF / UNIFORMS: CASUAL, PLAYFUL, FUN, COLORUL / HAWAIIAN SHIRT, JEANS/DARK PANTS, BIB APRON
BROKEN SHAKER
Basic Concept Statement: Escape to the backyard oasis and revel in in the Tale’s of Cocktail’s award-winning Best American Hotel Bar. Broken Shaker offers an eclectic menu, handcrafted cocktails and fresh bites in a hipster cool setting.
Cuisine: Cocktail Bar
Operator: Freehand Hotels
Standalone/Hotel: Freehand Hotels
Location: 4 locations – New York, Los Angeles, Miami, Chicago
Key Concept Descriptors: Awarding-winning bar concept, eclectic, authentic, innovative, mixologist focused, laid back, hipster cool
Key Menu Descriptors: Street-food inspired, eclectic, fresh bites, shareable
Basic Menu Composition:
Snacks: Sesame Pickled Cucumbers, Labneh, Shawarma Fries
Bites: Street Tacos, Falafel Burger, Kimchi Fried Chicken Sandwich Sweets: BigDough Cookies
Key Beverage Menu Descriptors: Award-winning, handcrafted, innovative
Basic Beverage Menu Composition:
Cocktails, Beers – Bottle/Draft, Spirits – Bottle Service, Wine – Glass/Bottle, Mocktail, Non-Alcoholic
Service Style: Full Service / Casual
Hours: Lunch - Dinner Price Point: $$
SIGNATURE ATTRIBUTES
Concept
Broken Shaker
Escape to the backyard oasis and revel in in the Tale’s of Cocktail’s award-winning Best American Hotel Bar. Our skilled mixologists are shaking up the perfect blend of ingredients and international flavors to complete your Miami Beach getaway!
We’ve teamed up with our friends at Bar Lab to bring you a bar concept that is authentic, innovative, and mind-blowingly good.
ILLUSTRATIVE PHOTOS
Menu Attributes
The Broken Shaker’s handcrafted cocktails are composed of elixirs, syrups and infusions made from garden herbs and spice, and fresh-pressed produce and exotic ingredients from around the world. The menu program focuses on high quality local ingredients and partnerships with local purveyors. Items are fresh, small bites and easy to share.
SIGNATURE ATTRIBUTES
Service/Design/Ambiance
Service Style: Full service
Uniforms: Casual
Notable design elements:
Designed by Roman & Williams, the Art-Deco direction can be characterized as “hipster cool.”
The venue features a romantic bar with an alterego backyard backdrop that boasts a pool, classic fountain, ping pong tables and mismatched patio furniture.
DESIGN/INTERIOR: HIPSTER COOL, LAID BACK, MISMATCHED, FUNKY, ECLECTIC
FOOD PRESENTATION: FRESH, FLAVORFUL, INGREDIENT-DRIVEN, PLAYFULLY PLATED
CONCEPT IMAGES
BEVERAGE PRESENTATION: INNOVATIVE, CRAFT, PLAYFUL, FRESH, COLORFUL, ATTENTION TO DETAIL, QUALITY
TABLETOP: ECLECTIC, MIX AND MATCH CURATED PLATWARE, SPECIALTY SERVING PIECES AND TRAYS
STAFF / UNIFORMS: CASUAL, HIPSTER, COOL, COLORFUL PRINTS, BRANDED BLACK TSHIRTS
SMUGGLER’S COVE
Basic Concept Statement: Since opening its doors in 2009, Smuggler’s Cove has established itself as one of the top rum and exotic cocktail destinations in the world. We offer guests an innovative new approach to rum by featuring the largest rum selection in the United States and cocktails from over three centuries of rum history.
Cuisine: Cocktail Bar, Rum
Operator: Martin Cate
Standalone/Hotel: Standalone
Location: San Francisco, CA
Key Concept descriptors: Caribbean and tiki themed, speakeasy, playful, fun, tropical, kitschy island, pirate and beach paraphernalia
Key Menu Descriptors: N/A
Basic Menu Composition: N/A
Key Beverage Menu Descriptors: Largest rum selection in the United States, cocktails from over three centuries of rum history
Basic Beverage Menu Composition:
Rum through the Ages: Rum Flip, Grog, Millionaire Cocktail, Batida
Smuggler’s Cove Originals: Center of the Galaxy, Top Notch Volcano, Port Royal, Twenty Seven Swizzle, Port Royal, The Dead Reckoning
Traditional Drinks of the Caribbean: Jamaican Planter’s Punch, Banana Daiquiri, Hibiscus Rum Punch
Exotic Cocktails from Legendary Tiki Bars: Pupule, Captain’s Grog, Port Light, Puka Punch, Hinky Dinks Fizzy
Service Style: Counter Service / Bar
Hours: Dinner - Late Night
Price Point: $$
SIGNATURE ATTRIBUTES
Concept
Smuggler’s Cove
The Past, Present, and Future of a Remarkable Spirit: Rum. Since opening its doors in 2009, Smuggler’s Cove has established itself as one of the top rum and exotic cocktail destinations in the world. We offer our guests an innovative new approach to rum by featuring the largest rum selection in the United States, and cocktails from over three centuries of rum history.
ILLUSTRATIVE PHOTOS
Menu Attributes
Caribbean and tiki themed, the largest rum selection in the United States, and cocktails from over three centuries of rum history
SIGNATURE ATTRIBUTES
Service/Design/Ambiance
Service Style: Counter service
Uniforms: Casual
Caribbean/tiki-themed speakeasy with kitschy island/ pirate/beach paraphernalia, fun, playful service staff in tropical shirts
CONCEPT IMAGES
DESIGN/INTERIOR: TIKI THEMED, PLAYFUL, TROPICAL, FUN, PIRATE AND BEACH PARAPHERNALIA, KITSCHY ISLAND
FOOD PRESENTATION: N/A
BEVERAGE PRESENTATION: COLORFUL, VIBRANT, AUTHENTIC GARNISHES, CLASSIC AND TIKI GLASSWARE WITH SIGNATURE PIECES
TABLE TOP: N/A
STAFF / UNIFORMS:
CASUAL, FUN, COLORFUL / HAWAIIAN SHIRT, JEANS/DARK PANTS, BISTRO APRON
ILLUSTRATIVE CONCEPT: NIKKI BEACH
Basic Concept Statement: The first and original luxury beach club concept that combines the elements of music, dining, entertainment, fashion, film and art into one destination.
Key Descriptors Concept: Quintessential South Beach landmark, luxury beach club, award-winning restaurant, party playground, nightclub favorite, beachfront destination
Key Descriptors Design: Laidback vibe, sunset party atmosphere, stunning waterfront views, outdoor and indoor seating, comfy day beds, cabanas
Cuisine: Global, International
Operator: Jack Penrod
Location: Miami Beach, Saint Tropez, Saint Barth, Marbella, Koh Samui, Mallorca, Ibiza, Monte Carlo, Dubai, Versilia, Barbados, Costa Smeralda, Montenegro – 13 locations
Basic Menu Composition:
Appetizers: Seafood Chowder, Calamari Fritto, Jumbo Lump Crab Cakes
Salads: Chicken Caesar Salad, Nikki Beach’s Salad, Tri-Color Quinoa Salad
Raw Bar: Tuna Tostada, Hawaiian Tuna Poke
Platters: Porto Heli Greek Platter, Miami Beach Platter
Main Courses: Famous Chicken Satay, Salmon With Teriyaki Glaze
Sides: French Fries, Garden Salad, Fried Yuca, Quinoa
Pizza: Margherita, Pepperoni, Vegetarian, Carnivore, Nikki Beach’s Tartufi
Sushi Specials: Steamed Edamame, Sashimi, Nigiri
Sushi Platters: Nikki Beach’s Sushi Dragon
Sushi Rolls: Hamachi, Marbella Spicy Tuna, Crazy Eel, Miami Beach Mojito
Desserts: Ice Cream, Vanilla-Infused Crème Brulee, Chocolate Cake
Menu Highlights: Globally-inspired, approachable, farm-to-table, sharing platters, signature sushi boats, healthful salads, fresh seafood, rotisserie chicken
Service Style: Full Service / Casual
Hours: Lunch – Dinner – Brunch
Price Point: $$
SIGNATURE ATTRIBUTES
SIGNATURE ATTRIBUTES
Concept
Nikki Beach
Being the first and original luxury beach club concept, Nikki Beach elevates the experience with memorable, interactive elements designed to stimulate all of the senses. With locations in the most stylish hotspots around the globe, our international clientele enjoy warm and friendly service, global cuisine, exceptional music and entertainment, signature events and stunning waterfront views.
ILLUSTRATIVE PHOTOS
Menu Attributes
Globally-inspired and extensive, with the tastes and spices representative of all the countries in which Nikki Beach is located across the world, spanning freshly prepared seafood, healthful salads, innovative sushi rolls, shared plates and farm-to-table cooking.
Service/Design/Ambiance
Service – Warm and friendly.
Design – Renowned for its luxurious look and boho ambience. All locations contain the same natural elements of wood furnishings, lush white throw pillows, free flowing linen curtains, plush days beds and signature Nikki Beach teepees.
The staff wears flowing palazzo pants and handcarved leather utility belts from Nicaragua.
DESIGN/INTERIOR: BOHEMIAN, CHIC, STYLISH, UPSCALE, SPRAWLING
FOOD PRESENTATION: FRESH, CREATIVE, FAMILY-STYLE, APPROACHABLE, HEALTHFUL, COLORFUL
BEVERAGE PRESENTATION: FRESH, TROPICAL, CREATIVE, FUN
CONCEPT IMAGES
TABLE TOP: BOHEMIAN, CASUAL ELEGANT
STAFF/UNIFORMS: CASUAL, ALL-WHITE, BRANDED, BEACH CHIC
ILLUSTRATIVE CONCEPT: OMNIA DAYCLUB
Basic Concept Statement: Omnia Los Cabos is Hakkasan Group’s beachfront dayclub located at the Vidanta Los Cabos.
Key Descriptors Concept: Beachfront, Energetic, High-end lifestyle, Worldclass entertainment, All-inclusive daylife venue, Ultimate party destination
Key Descriptors Design: Youthful, Elements of opulent, classic design and modern technology, Hip, Elevated Pools, A trellis made of wood to support livegreenery, Twig cabanas juxtaposed with lush, rich curtains
Cuisine: Lounge / Mexican
Operator: Hakkasan Group
Location: NV, CA, Mexico – 3 locations
Basic Menu Composition:
To Share: Casa Calavera Nachos, Pico de Gallo, Queso Fudido
Appetizers: Local Tuna Tostada, Caesar Salad
Tacos: Breaded Avocado, Gober Precioso, Flank Steak, Baja Fish
Dessert: Tres Leches, Drunken Coconut Flan, Corn with Horchata Ice Cream
Menu Highlights: Hand-crafted cocktails, Mexican, Light Bites, To-Share Dishes
Service Style: Counter Service / Bar
Hours: Lunch – Dinner – Late Night
Price Point: $$$$
OMNIA DAYCLUB: SIGNATURE ATTRIBUTES
ATTRIBUTES
Concept
Omnia Dayclub – Los Cabos
OMNIA, the definitive name in luxury nightclubs, is taking their distinctive brand of high-end lifestyle entertainment from night to day with a beautiful sun-soaked venue and pool lounge at Vidanta Los Cabos.
The first restaurant and dayclub destination concept by Hakkasan Group to open within Vidanta Los Cabos, welcome to OMNIA Dayclub, SHOREbar, and Casa Calavera. The day-to-night experience is the first of its kind in Los Cabos.
ILLUSTRATIVE PHOTOS
Menu Attributes
The Dayclub’s bar by the poolside serves cocktails and other drinks.
SHOREbar is a large, casual, open-air pavilion that serves bar bites and hand-crafted cocktails all day.
Casa Calavera is a beach-inspired restaurant and bar that offers authentic Mexican cuisine.
Service/Design/Ambiance
Service –Staff are professional and approachable.
Design – Designed by Rockwell Group, the exclusive OMNIA Dayclub Los Cabos is elevated from the beach for privacy and surrounded by a trellis made of wood to support live greenery. The U-shaped resort faces the beach and embraces several swimming pools. Twig cabanas are juxtaposed with lush, rich curtains. Clusters of pendant lights hang over wood lounges and tables, with subtle industrial details and bluehued rugs and upholstery.
Staff are dressed in t-shirts/polo shirts and shorts.
Atmosphere is laid-back but energetic.
OMNIA DAYCLUB: CONCEPT IMAGES
DESIGN/INTERIOR: TRELLIS, INFINITY POOLS, BAMBOO CABANAS, WOOD LOUNGES AND TABLES, JEWEL-TONED DAYBEDS, PENDANT LIGHTS, ROPES, MEXICAN TILES, TWO-STORY VILLAS, CURVED THATCH ROOF
FOOD PRESENTATION: SIMPLE, FRESH, APPETIZING, LIGHT, CONVENIENT
BEVERAGE PRESENTATION: CRAFT, INVENTIVE, REFRESHING, INGREDIENT-DRIVEN
TABLE TOP: CONTEMPORARY, SIMPLE, WOOD TABLETOP, MARBLE BAR TOP
STAFF / UNIFORMS: FRIENDLY, PROFESSIONAL, CASUAL, BERMUDA SHORTS, T-SHIRT/POLO SHIRT
CASA CALAVERA: MENU
CASA CALAVERA: MENU
CASA CALAVERA: MENU
