As family-led independent restaurant owners and consultants, the team is always original, often ground-breaking, and occasionally revolutionary. This hospitality firm doesn't follow trends. It sets them.
MORGANS BROOKLYN BARBEQUE
Morgan’s BBQ brings you the very best food, drink, and atmosphere in the Lone Star tradition. Brisket, ribs, and pork smoked ‘low and slow’ in fire-burning pits.
MICHAEL JORDAN’S THE STEAK HOUSE N.Y.C.
Diners are dazzled by this iconic restaurant: a first-rate New York steakhouse spectacularly set on a private mezzanine beneath Grand Central Terminal’s sublime ceiling constellation.
GLAZIERWORKS’ David Rockwell-designed Greenwich Village steakhouse shattered stereotypes in 2001, launching the burlesque revival and unleashing the sexy steakhouse.
This Theater District enterprise brought acclaimed chef David Walzog’s culinary finesse to cowboy cooking, prompting two stars from the New York Times. Southwestern restaurants have never been the same.
This revival of the Hotel Elysée’s vintage bar and dining room, once famed as Tennessee Williams’ High Society watering hole and Tallulah Bankhead’s hangout.
Specializing in authentic Memphis Style Barbecue cooked low and slow over aged hickory wood. Blues music and photos of famous blues artists and instruments are on display throughout the restaurant.
Bridgewaters was a disruptor. Set in the refurbished historic district of South Street Seaport, it was the first freestanding event space in lower Manhattan.
This first venture into the restaurant world was a perfect storm of incipient Eighties trends. Gianni’s served Italian chow upscaled with pesto and truffles.