From the exhaustive wine list and filet mignon to the wood-accented interior and elegant lighting, you know you're in a downtown Chicago restaurant.

No, make that Indianapolis.

Wrong again try Fort Wayne.

The Summit City has called Eddie Merlot's its own since owner and founder Bill Humphries established the upscale eatery here in 2001. The 32-year restaurant veteran is overseeing an ambitious nationwide expansion that includes future locations in Scottsdale, Arizona; Orlando, Florida; and Chicago.

Construction is underway in Englewood, Colorado, so that an Eddie Merlot's can debut there by winter. Humphries celebrated the Pittsburgh, opening of his 10th restaurant in April.

Success among upscale diners is evident at other Fort Wayne restaurants. They are maintaining traffic and in some cases building sales even as some consumers are still frugal about spending.

Upscale and coming

Humphries said an aging population is the key to his marketing strategy.

The baby boomers just don't want to entertain, but be entertained, he said. When you come out for a good meal, there's no worry about cleaning up afterward. You can just sit back and enjoy your friends.

Chops and Baker Street restaurants are two other examples of businesses that could cash in on the expected increase in annual sales that the National Restaurant Association forecasts.

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Fine dining doing just fine

Federal Grill, Johnny Manana's, Made in Brazil and Sangria are just a few of the restaurants that have come and gone in downtown Allentown in recent years.

But with a minor league hockey arena, office buildings, shops and apartments in the works, many restaurateurs see a reversal of fortune ahead as hungry hockey fans, workers and new residents descend on the city.

Donny Petridis, founder of posh Valley eateries Blue and Melt, is one of these individuals. After six months of construction, he opened The Hamilton Kitchen & Bar Tuesday (for dinner only) on the first floor of Two City Center at 645 W. Hamilton St. It will be open for lunch and dinner beginning Monday.

The 150-seat restaurant is the first of what could be a dozen eateries ranging from coffee shops and diners to sports bars and upscale restaurants to occupy new downtown buildings.

Asked if he was excited to be a part of the city's turnaround, Petridis pointed to the nearly completed PPL Center arena across the street and quipped, "How can I not be?"

"I feel this will be the place to live, work and play in the Lehigh Valley," he added.

With the help of New York-based Celano Design Studio, Petridis incorporates an industrial feel complete with vaulted-brick ceilings, exposed steel beams, hand-painted ceramic tiles, reclaimed woods and crimson-leather seating. Vintage jugs, baskets, buckets and other accents add to the rustic ambience.

The menu features items "for all tastes and budgets" and will change at least twice a year, said Petridis, a resident of Lower Saucon Township.

Snacks, under $15, include common comfort foods such as mac and cheese, as well as more unusual offerings such as warm cheese curds and wild boar hand pie.

Flatbreads such as duck confit and pork sausage, as well as sandwiches such as the Reuben and Gulf shrimp po' boy tap out at $15 while main entrees, $12-$48, include New York strip steak, pan-roasted pork chop and seafood stew, among other items. House-made ice cream and other desserts are also available.

Excerpt from:
Hamilton Kitchen adds to Allentown's tasty turnaround

Twitter: markcurtisABC6

mcurtis@abc6.com

There are signs the New Bedford economy is turning around.

One outside a restaurant under construction says, "Opening Soon".

Another outside a clothing plant says, Now Hiring.

That's because suit manufacturing inside, is booming.

"Our men's clothing business has really taken off over the past 12 months. We have 200 new hires in the last year of employees, and we're looking for help today. We probably need another 50 people, said Tony Sapienza, CEO of Joseph Abboud Clothing, and Chairman of the New Bedford Economic Development Commission.

Just down the road, construction continues at "The Black Whale" restaurant, which opens Thursday.

The owner believes a waterfront location, with seafood, is a perfect match in New Bedford.

"The City itself has changed. It's very pedestrian friendly. It's very tourist friendly. You know we want you to come down to see the character, walk around here and I think you'll enjoy the fishing boats you'll enjoy the food, and you'll enjoy just the character of the city," said Al Santos who owns The Black Whale and Hygrade Ocean Products in New Bedford.

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Huge Unemployment Drop in New Bedford; Economy Bouncing Back

Rival House Sporting Parlour is at 411 Minnesota St. in downtown St. Paul. (Courtesy of Rival House)

Rival House is on the street level of the DoubleTree hotel in downtown St. Paul. (Courtesy of Rival House)

The new street-level sports-themed restaurant in the DoubleTree by Hilton in downtown St. Paul is now open.

Rival House Sporting Parlour is the creation of Graves Hospitality Corp., which manages the hotel, along with the Crowne Plaza on the riverfront, for the Mille Lacs Band of Ojibwe.

The band bought the properties last year, and construction on the restaurant began shortly thereafter. Previously, there was only a skyway-level eatery in the hotel.

The sports theme of Rival House goes beyond big-screen showings of sporting events. There are also pinball machines, Skee-Ball, pingpong and tabletop games like Jenga.

The restaurant has partnered with the Red Wagon Pizza wagon, which frequents the Linden Hills Farmers' Market in Minneapolis, and uses its pizza recipes in a wood-fired oven. The pizza features farm-fresh ingredients and a heritage-wheat crust. There also are other bar snacks and entrees.

As for the drinks, servers are all certified cicerones (basically beer sommeliers), and the restaurant has 24 craft beers on tap. There are also beer-focused cocktails and other drinks assembled by the renowned bartenders at Bradstreet Craftshouse, which is a Graves concept.

Bradstreet, as we previously reported, will be moving from the 601 Graves Hotel, which was sold and is being renamed, to the old Rye Deli spot in Uptown this fall.

Rival House Sporting Parlour: 411 Minnesota St., St. Paul; 651-255-0645; rivalhousestpaul.com

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Rival House Sporting Parlour opens in downtown St. Paul

A brasserie called Cochon Volant is slated for the Hyatt hotel planned at 100 W. Monroe St. Photo from CoStar Group Inc.

Acclaimed Chicago chef Roland Liccioni and the restaurant unit of a fast-growing foodservice company are teaming up on a French spot in a forthcoming downtown hotel.

WellDone Hospitality Inc., part of Chicago-based OrganicLife LLC, signed a lease to open a brasserie called Cochon Volant French for flying pig in a 6,000-square-foot space in the 257-room Hyatt hotel under construction in the vintage office building at 100 W. Monroe St., said OrganicLife CEO Jonas Falk.

Mr. Liccioni, who built a name for himself at Le Franais in Wheeling and now runs Les Nomades in Streeterville, will oversee the kitchen, Mr. Falk said.

The restaurant will open in a corner space at Monroe and Clark streets, he said, offering all-day breakfast with French specialties like croissants and, in the evening, Mr. Liccioni's interpretation of dinner classics like steak frites. There will be about 180 seats, plus an outdoor seating area.

The Loop has been rapidly transforming in recent years with new apartment towers and hotel projects. The development boom has spurred a spate of new restaurants, including Chicago-based DineAmic Group's planned steakhouse at LaSalle Street and Wacker Drive and additional dining options in Block 37.

Yet pulling off a restaurant in a downtown hotel isn't easy, since guests often prefer to eat at places different than where they're staying. And the Loop still sees traffic in the area dip when office workers head home.

'TREMENDOUS AMOUNTS OF CHALLENGES'

At a lot of hotels in the area, restaurants have had tremendous amounts of challenges, and the Loop, on nights and weekends, is very, very quiet, said Chuck Hamburg, principal at Chicago-based consultancy Creative Hospitality Associates and a professor of restaurant management at Roosevelt University. They're going to have to market it as a restaurant that happens to be located in a hotel.

Having Mr. Licconi on board, however, is a huge asset for the restaurant and should help Mr. Falk and OrganicLife President Justin Rolls attract locals, said Mr. Hamburg, who once employed Mr. Rolls.

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Les Nomades chef part of French brasserie slated for Hyatt in Loop

A brasserie called Cochon Volant is slated for the Hyatt hotel planned at 100 W. Monroe St. Photo from CoStar Group Inc.

Acclaimed Chicago chef Roland Liccioni and the restaurant unit of a fast-growing foodservice company are teaming up on a French spot in a forthcoming downtown hotel.

WellDone Hospitality Inc., part of Chicago-based OrganicLife LLC, signed a lease to open a brasserie called Cochon Volant French for flying pig in a 6,000-square-foot space in the 257-room Hyatt hotel under construction in the vintage office building at 100 W. Monroe St., said OrganicLife CEO Jonas Falk.

Mr. Liccioni, who built a name for himself at Le Franais in Wheeling and now runs Les Nomades in Streeterville, will oversee the kitchen, Mr. Falk said.

The restaurant will open in a corner space at Monroe and Clark streets, he said, offering all-day breakfast with French specialties like croissants and, in the evening, Mr. Liccioni's interpretation of dinner classics like steak frites. There will be about 180 seats, plus an outdoor seating area.

The Loop has been rapidly transforming in recent years with new apartment towers and hotel projects. The development boom has spurred a spate of new restaurants, including Chicago-based DineAmic Group's planned steakhouse at LaSalle Street and Wacker Drive and additional dining options in Block 37.

Yet pulling off a restaurant in a downtown hotel isn't easy, since guests often prefer to eat at places different than where they're staying. And the Loop still sees traffic in the area dip when office workers head home.

'TREMENDOUS AMOUNTS OF CHALLENGES'

At a lot of hotels in the area, restaurants have had tremendous amounts of challenges, and the Loop, on nights and weekends, is very, very quiet, said Chuck Hamburg, principal at Chicago-based consultancy Creative Hospitality Associates and a professor of restaurant management at Roosevelt University. They're going to have to market it as a restaurant that happens to be located in a hotel.

Having Mr. Licconi on board, however, is a huge asset for the restaurant and should help Mr. Falk and OrganicLife President Justin Rolls attract locals, said Mr. Hamburg, who once employed Mr. Rolls.

Original post:
Planned Hyatt in the Loop adds a French brasserie

Westec Construction 20 Year Anniversary
Westec Construction 20 Year Anniversary in fast food, convenient store and full service restaurant construction management.

By: Westec Construction

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Westec Construction 20 Year Anniversary - Video

Kazumichi Shono and Takuya Ono

The Yomiuri Shimbun

Publication Date : 01-07-2014

Not every Japanese company has been enjoying the recent economic recovery thanks to Prime Minister Shinzo Abes Abenomics economic policies. Some businesses, in the restaurant and construction sectors in particular, are suffering serious labour shortages.

The crunch is said to be caused by the compound impacts of the ongoing economic recovery, the population decline and mismatches between job seekers wishes and working conditions.

The government growth strategy recently approved by the Cabinet includes measures to increase the working population. The task now is to promptly implement those measures.

Takamichi Nozawa, a 52-year-old employee who normally works at the head office of the chain pub operator Teraken Co., was busy cooking in the kitchen of Sakura Suisan izakaya pub near JR Tokyo Station. Nozawa is supposed to train cooks working at the companys pubs, rather than cooking at the restaurants himself.

I have no time to train other employees, Nozawa said with a sigh.

Because Sakura Suisan pubs are short on staff, employees from the head office are being dispatched to branch kitchens almost every day to help cook, wash dishes or clean up.

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Japan's labour market shortages hit certain sectors harder

Tuesday, July 1, 2014, 12:20pm

Celebrity chef Mario Batali will open an 8,700-square-foot restaurant called Babbo Pizzeria next year at Eleven Fan Pier Boulevard in Boston.

Construction will begin this summer with a winter opening planned. The menu will feature wood-burning brick oven pizzas, pasta, antipasti and gelato.

The 170-seat restaurant will be located on the ground floor of one of two buildings comprising Vertex Pharmaceuticals' new headquarters that opened early this year.

Batali had been in the market for a restaurant location in Boston for several years, including a potential location at 320 Summer St. in the Fort Point neighborhood that fell through last summer.

The second Vertex building at 50 Northern Ave. will have a 21,450-square-foot restaurant called Committee on its ground floor. The Mediterranean-themed restaurant, scheduled to open by year's end, is owned by George Aboujaoude of Cafeteria Boston and Bijou Nightclub & Lounge in Boston.

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Batali Delivers Pizza To Fan Pier

BOSTON--(BUSINESS WIRE)--Earlier today, Mario Batali and Joe Bastianichs B&B Hospitality Group signed a lease on a space on Bostons Fan Pier and got one step closer to realizing a long anticipated Boston location. Construction will begin within the next few weeks; the restaurant will open in winter 2014.

Unlike B&BHG's New York City flagship, Babbo Ristorante, Babbo Pizzeria will feature wood-burning brick oven Italian-style pizza as well as a variety of pasta, antipasti and gelati.

Im bringing some of the best members of my team for this project. Caroline Conrad and Mario LaPosta are the dream team, and were excited to show off their talents in a very exciting market that is brand new to the B&B team, said Batali. Weve wanted to open a restaurant in Boston for years and we're excited to see Babbo Pizzeria finally come to fruition!

Babbo Pizzeria will occupy more than 8,700 square feet in the ground floor of Eleven Fan Pier Boulevard on Fan Pier, a vibrant, mixed use neighborhood offering superior amenities in an unparalleled waterfront setting. One of the largest privately funded development sites in the country, Fan Pier boasts a distinctive mix of locally owned dining and retail establishments and world class office space in three LEED Gold Certified commercial towers.

Babbo Pizzeria will be carefully designed with sustainability in mind. Babbo Pizzeria will be a Certified Green Restaurant; the restaurant will be designed to optimize energy performance, minimize waste, and reduce water consumption throughout the kitchen and restrooms.

Mario Batali and Joe Bastianich are the distinctive forces behind an eclectic group of critically acclaimed, unanimously adored restaurants. Their roster includes Babbo Ristorante & Enoteca, Bar Jamn, Casa Mono, Del Posto in partnership with Lidia Bastianich, ESCA, Lupa Osteria Romana, Otto Enoteca & Pizzeria and Tarry Lodge in New York; B&B Ristorante, Carnevino, and Otto Enoteca & Pizzeria in Las Vegas; and Pizzeria Mozza and Osteria Mozza in Los Angeles in collaboration with Nancy Silverton.

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Batali & Bastianich Hospitality Group Announces the Opening of Babbo Pizzeria e Enoteca on Bostons Fan Pier