Steak House does land-office business for 60+ years

Steak House does land-office business for 60+ years

When The Top Steak House first opened its doors in 1955, it was to serve a clientele of well-dressed customers, the women in dresses, the men in neatly pressed suits. They swept into an elegant dining room, paneled in wood. The dim lights turned everything a golden hue, while piano keys tinkled an enchanted melody of sophistication and taste. Times have changed dramatically since Lee Henry and Bill Sapp first conceived of the supper-club fine-dining restaurant in the hub of…

Read More Read More

Honest food—not from bags—entices New York diners

Honest food—not from bags—entices New York diners

One of the first things Josh Miles will tell you about his five-year-old restaurant in downtown Rochester, N.Y. is that the food is “honest.” And by honest, he means nothing is harvested from a bag or a freezer. The seven varieties of oysters and other seafood on The Revelry’s menu is locally sourced and freshly harvested. And the food itself is inspired by Miles’ childhood connection to home-cooking in South Carolina’s ‘Lowcountry.’ But while happy memories of red peas and…

Read More Read More

Building foot-traffic by design

Building foot-traffic by design

What makes one restaurant thrive while another flounders in the same neighborhood? This very question is what makes the three-person team of Le Billyclub of Montreal get up every day and get to work. Their task is to help restauranteurs in Quebec differentiate their eateries in a sea of robust culinary activity. Le Billyclub is a branding and marketing firm whose mission is to launch a restaurant’s name and brand into and above a vibrant scene, “finding ways to bring…

Read More Read More

From the kitchens of Italy to the American dream

From the kitchens of Italy to the American dream

Every Sunday morning as a young boy, Gian Piero Mazzi was awakened to the sound of pots and pans clanging to life in his mother’s kitchen. “She would start cooking at 9 a.m. Every Sunday I heard that sound, and I’ll never forget it,” says Piero, chef and owner of Piero’s Corner in Herndon, Va. “Food was a big part of our family, and my mother’s love of cooking had a tremendous influence on me.” Despite his parent’s suggestion that Mazzi…

Read More Read More

And they’re off! Serving up fresh fare at Keeneland races

And they’re off! Serving up fresh fare at Keeneland races

Keeneland sits resplendent in the Kentucky bluegrass, exuding old-world grandeur and timelessness— a jewel in the world of Thoroughbred racing. Queen Elizabeth once visited the horses there, and many other dignitaries and horse racing royalty have passed through the richly appointed venues, watched the beautiful Thoroughbreds race around an immaculate oval track, or have bid at auctions where legendary race trainers met their future Thoroughbred stars. And at the heart of the Keeneland experience, which began with its inception in 1936, is…

Read More Read More

A tour de force from Thailand captivates NH restaurant scene

A tour de force from Thailand captivates NH restaurant scene

Emshika Aberini is hard not to admire. The Thai native, who possesses both sparkling charm and business-school savvy, has parlayed her dream to own her own restaurant, and to honor her sister’s memory, into a classic success story that has garnered her headlines and accolades for all she has achieved. The owner and chef of Chang Thai Café in Littleton, N.H. has infused her homespun recipes, learned from her family in Thailand, into a thriving restaurant, so notable, that the pioneering…

Read More Read More

Asian restaurant carves out niche in northern boomtown

Asian restaurant carves out niche in northern boomtown

Eight years after opening its doors in the burgeoning city of Portland Maine, the Kon Asian Bistro has remained relevant in the face of a restaurant revolution. The once-quiet restaurant scene now brims over with hundreds of pubs, diners, and eateries. It has become such a mecca that the Boston Globe newspaper declared in 2014 that a “boom” was taking place in the small city. And what was once an undiscovered fishing community was suddenly a big draw for foodies…

Read More Read More

Restaurant reinvention in a storied Texas joint

Restaurant reinvention in a storied Texas joint

From a humble, even checkered past, to reinvention as one of the finer southern-fare restaurants in Beaumont, Texas, Suga’s Deep South Cuisine & Jazz Bar lights up the downtown with old-fashioned cream sauces and crawfish, and the cool strains of live jazz. For the past 11 years, the fine-dining restaurant has paid homage to its past – Suga’s website in fact lays out the history of the 1914 red brick building it inhabits, from days as a 1940s barbershop to…

Read More Read More

Simple, seasonal menu offered at seaside mansion

Simple, seasonal menu offered at seaside mansion

The Peter Shields Inn sits like nobility on the shore of Cape May, N.J. Steps away from the beach, where the sounds of sunbathers and seagulls mingle on salty air, presides the grand, white Georgian Revival in all its 109-year-old glory. With a white-pillared grand entrance and back doors that open onto a terrace for dining, the summer home of turn-of-the-century businessman Peter Shields lives on as a romantic destination restaurant and inn. Boasting nine beautifully appointed guest rooms and…

Read More Read More

Fine Italian restaurant brings special sauce to mall crowd

Fine Italian restaurant brings special sauce to mall crowd

A white-tablecloth, destination restaurant in Staten Island, which serves classic Italian fare to celebrities and special-occasion crowds, recently took their culinary vision to the shopping mall circle. In January, the elegant Angelina’s Ristorante opened a second, more casual location near the Staten Island Mall. The goal of the new Angelina’s Kitchen, says owner Vincent Malerba, is to bring the same high-end quality to pizza, chicken Parmesan and other popular dishes served up in a high-traffic location populated by chain restaurants. The 6,000…

Read More Read More