Mark Verges, VP of franchise development, states that the surge in new locations reflects three key factors: a strong franchise model, quality franchise partners, and increasing demand for a concept built on hospitality, simplicity, and strong unit-level economics.
The barbecue shrimp arrive swimming in Cajun-spiced butter, with slivered shallots for gentle sweetness and sliced radishes for necessary sharpness. It calls to mind a seafood boil, without as much work.
According to founder Kent Taylor, the idea behind the chain was essentially: 'What if Chick-fil-A and Five Guys got married and had a kid?' And that's exactly what it is.
EggBred, created by chef-CEO Albert Shim, specializes in overstuffed egg sandwiches, fried chicken and burgers served on toasted milk buns. The sausage and chorizo are made in-house for the Pork Sausage Egg & Cheese, which also includes an over-medium egg, sharp cheddar, smoked paprika spread and roasted pepper chimichurri.
The Golden Steer holds near-mythic status in Las Vegas. Across its nearly seven decades, the famed steakhouse continues to wear its influence proudly on its decadent walls. In the late 1950s, when the restaurant still sported the atmosphere of a frontier outpost, cowboys donated rifles that hung above the dining room-an homage to the desert hunters who once brought their game to the restaurant's butchers.
Le Colonial has signed a 15‑year lease for about 9,600 square feet at 50 West 57th Street, with a target opening in summer 2027. The dining room is slated to accommodate approximately 215 seats, with outdoor seating, a bar and private dining. The group has also taken a companion office lease for the building's entire seventh floor.
Med Salleh, which has has one Malaysian restaurant in Bayswater and two Vietnamese ones in Westbourne Grove and Earl's Court, has just added a fourth branch in Kentish Town. The newest site is Malaysian-focused, like the original, serving a menu of street food inspired by Med's upbringing in Malaysia, including dishes from his hometown of Kampar as well as flavours from Ipoh and Penang.
Reposado specializes in high-end Mexican cuisine with dishes like pancita, crispy pork belly served with pico de gallo, handmade tortillas and fresh guacamole; salmon Yucatan, achiote-marinated salmon with Mayan pepita sauce, seasonal vegetables and epazote-seasoned black beans; and enchiladas Oaxaqueñas, a vegan dish featuring green mole.
We started getting more people in the restaurant. It was nice being cozy, but also nice getting the opportunity to get bigger and receive more people. According to co-owner Federico Laboureau, the team behind Fuegos simply needed the room to accommodate growing demand following the restaurant's increased visibility.
When we talked internally about who would be a dream partner for the brand, everyone said the same name. Keith built his reputation on authenticity and great food, which mirrors what we want to represent.
Originally an off-menu item at Chang's Momofuku Noodle Bar in New York City, the Fuku sando quickly captured the hearts of food enthusiasts. Its explosive flavors and unique offerings led to the opening of its first location in the East Village in 2015. Fast forward to today, and Fuku has expanded to 15 locations across major stadiums and arenas throughout the United States, with plans for further growth in South Florida.
This opening is about bringing Fuku back in a way that feels authentic and fun. Great food, no overthinking it, and a place people actually want to hang out. The new restaurant, a 2,000-square-foot space in the former location of Lien Bruno patisserie on Miracle Mile, will serve the sandwiches that started an obsession.
This was Shake Shack's strongest earnings print in years, and the numbers back it up across nearly every dimension. The EPS beat was extraordinary, the revenue acceleration is real, and management is putting capital to work efficiently: average new Shack build costs fell 20% YoY to under $2M, making unit expansion far more capital-efficient than it once was.
If there's one thing worse than too much of a good thing, it's too little of it. That was the knock on Ha's Snack Bar, which opened last year to such instantaneous acclaim that word spread the proprietors were immediately looking for a larger second location. The Snack Bar was great, but with two dozen seats, most of them not especially comfortable at that, it could be a treat on the palate and a pain in the ass.
José Andrés Group CEO Sam Bakhshandehpour is stepping away from the top role in the company's hospitality and media empire. Andrés tells Washingtonian his longtime friend and board member David Strasser-a managing director in venture capital firm Swan & Legend and former board member of Cava-will become the next CEO. The change is a "good next phase for all!," Andrés says in a text message.
The secret's out: one of Greater Boston's most iconic restaurants is getting a new location in an unexpected spot. Kowloon, the Chinese restaurant in Saugus that has been on the map for more than 75 years now, is expanding to Revere Beach. By the sound of it, the expansion location will be a whole new experience. The Phantom Gourmet broke the news Wednesday morning on social media, with CEO and program host Dave Andelman assuring viewers that it was "not a joke!"
Northwest Londoners will no longer have to travel all the way to Dartmouth Park to grab a slice of their favourite pie, as Yard Sale's latest branch will serve all of East Finchley, Muswell Hill and Hampstead Garden Suburb as well as parts of Highgate, Finchley Central and North Finchley. After opening in Clapton in 2014, Yard Sale quickly became one of the city's best-loved for a Neapolitan-style pie.
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