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Boston, MA – Saloniki
Joey Adams the Chef behind Rialto and Trade will explore Greek cuisine with the opening of Saloniki at 132 Brookline Avenue near Fenway Park. The seafood-leaning restaurant will also offer lamb meatballs, charred eggplant and tomatoes, pork shoulder, whipped Feta cheese along with soups and salads, opening is planned for late March, 2016.
Columbus, OH – Bonchon
Korean twice-fried chicken in a fast-casual service format will come to 2973 North High Street with a planned opening for late February. The Asian concept will also offer a full bar with beer, wine and mixed cocktails. Additional Asian menu favorites such as Kim Chi, Edamame, Potstickers and pickled vegetables will also be available.
Austin, TX – 827 Ray’s Kitchen & Cellar
Chef Wayne Brooks new operation is currently under construction at 3519 Ranch Road 620 North and will also offer an outdoor pavilion space. The menu will feature traditional French cuisine favorites using seasonal ingredients in a casual, relaxed environment. An extensive wine list will balance the cuisine, an opening after mid-year is expected.
Denver, CO – The Preservery
The River North neighborhood will gain a new fast-casual concept at 3040 Blake Street with a projected opening date of late March, 2016. The restaurateur couple of Whitney and Obe Ariss plan breakfast, lunch, dinner and late-night menus six days a week and offer a full-service bar. An in-house bakery and live music will also be mainstays.
Chicago, IL – Smyth and the Loyalist
Chicago culinary “power couple” Chef John Shields and Pastry Chef Karen Urie will open their upscale casual concept at 177 N. Ada in late spring. Tasting menus ranging from $135 to $220 will be offered in the dining room while casual fare is available in the downstairs lounge. The will collaborate with a 20 acre farm exclusively for produce and herbs.
Los Angeles, CA – Baldoria
Veteran restaurateur David King has anointed Duke Gervais as Chef of the intimate fine-casual operation to debut at 243 S. San Pedro Street in late spring. The menu will offer small tasting and sharing plates inspired by southern and Haitian cuisine while the bar will offer extensive craft beer and wine selections with a limited bottle-only liquor program.
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