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Restoring the building to its original footprint was necessary to retain landmark status.
Guests can watch Chef Katy Sparks in action in the large open kitchen; grills and planchas divide it from the bar area.
A focus on the kitchen is key to the new design; the operators want Tavern on the Green to be a food destination, says architect Richard H. Lewis.
Victorian replicas add to the decor.
Mirrors reflect the bucolic setting.
A new marble fireplace soars to the cathedral ceiling.
Editor-in-Chief Jonathan Maze also took home the prestigious G.D. Crain Jr. award for his contributions to business media over the course of his career.
Nothing will change under new owner TEI Hospitality, Ray’s namesake Ray Schoenbaum said.
Data from Placer.ai shows that full-service traffic perked up in March after a difficult end to the year.
The organic juice and healthy food brand joins the portfolio that also includes Orange Leaf and Red Mango.