Westin Cocoa - F&B Concepts

I L LU ST R AT IV E CO N CEPTS WESTIN COCOA BEACH

I L L U S T R AT I V E C O N C E P T S

SIGNATURE RESTUARANT

BEACH CLUB RESTAURANT

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LT Steak & Seafood

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4

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Connie & Ted’s

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81

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Mastro’s Ocean Club

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14

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Son of a Gun

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88

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Ocean Prime

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24

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94

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Bourbon Steak

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32

Fishing With Dynamite

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Rec Pier Chophouse

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37

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Quality Italian

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45

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101

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Gibson’s Italia

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55

BEACH CLUB RESTAURANT BAR ▪

Masa Y Agave

BEACH CLUB BAR / LOUNGE SIGNATURE RESTAURANT BAR

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Bourbon Steak

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NA

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Brandy Library

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63

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Scofflaw

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73

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Lono

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109

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Broken Shaker

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115

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Smuggler’s Cove

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123

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Nikki Beach

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129

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Omnia Dayclub

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139

S I GN ATU RE R ESTAU R ANT

LT S T E A K & S E A F O O D Basic Concept Statement: LT Steak & Seafood is American restaurant using local ingredients with French, Asian, & Latin American influences.

Cuisine: American Operator: Chef Laurent Tourondel Standalone/Hotel: The Betsy Hotel Location: South Beach, Miami Key Concept Descriptors: Chef-driven, ingredient driven, seafood, steakhouse, seasonal, cultural influences, fresh.

Key Menu Descriptors: USDA meats, something for everyone, seasonal specials, Latin, Asian and French influences.

Basic Menu Composition: Starters – soy wasabi ahi tuna tartare, crispy calamari and zucchini, burrata, tiger shrimp cocktail, avocado toast Salads – chopped vegetable, kale Caesar, watermelon and heirloom tomato The Grill – 8 oz filet mignon, 16 oz NY strip, 10 oz wagyu skirt steak, 22 oz bone in ribeye Entrees – boucher burger, chermoula salmon, roasted free range chicken Pasta – pipe rigate with veal shoulder Bolognese, cacio e pepe Sides – grilled asparagus, jalapeno potato puree, hen of the woods mushrooms, parmesan truffle fries, garlic spinach fondue Key Beverage Menu Descriptors: Craft cocktails, extensive spirit and wine lists.

Basic Beverage Menu Composition: Cocktails – Hemingway daiquiri, gimlet, lavender mule, blood orange mai tai N/A – virgin bloody mary, virgin colada, virgin mojito Beer – Betsy Rosa draft, Pacifico, funky buddha Cold Pressed Juices – fruit and vegetable juices Beverages – Pellegrino, lemonade, iced tea, sodas

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Service Style: Hours: Price Point:

Full Service Breakfast - Lunch – Dinner – Weekend Brunch $$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

LT Steak & Seafood LT Steak & Seafood is a casually elegant New American restaurant by Chef Laurent Tourondel, fusing international flavors and techniques from France, Asia and Latin America.

While we pride ourselves on the quality of our hand-selected U.S.D.A prime or black angus steaks and fresh-caught fish, our menu boasts vegetarian options that are anything but an afterthought.

Cuisine inspired by Latina America, France and Asia. seasonally inspired American featuring sushi and raw bar specialties, plus grilled steaks and seafood.

Service Style: Full service Uniforms: Casual Notable design elements: Modern furniture, young and hip atmosphere, beachfront dining located inside the historic Betsy hotel on Ocean Drive.

Built in 1942 by L. Murray Dixon, the architect responsible for many famous Miami Beach Art Deco hotels, The Betsy stands as the lone surviving example of Florida Georgian architecture on Ocean Drive today. Enamored with "the colonial chic" of the post Great Depression era, Dixon's ‘Betsy Ross Hotel' has an expansive four-column portico and signature shuttered windows.

Located at the edge of the water with an Ocean Deck that peers three stories above the Atlantic, The Betsy is a historic boutique hotel that combines 21st century technology with the architecture and grace of yesteryear.

I L L U S T R AT I V E P H O T O S

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CONCEPT IMAGES D E S I G N / I N T E R I O R : C O M F O R TA B L E , M O D E R N , O C E A N F R O N T D I N I N G

F O O D P R E S E N TAT I O N : T H O U G H T F U L P R E S E N TAT I O N , E L E G A N T, C O L O R F U L , S E A S O N A L

B E V E R A G E P R E S E N TAT I O N : C R A F T C O C K TA I L S , T H O U G H T F U L G A R N I S H E S , C L A S S I C

CONCEPT IMAGES TA B L E T O P : W H I T E C H I N A , S P E C I A LT Y W O O D P I E C E S , C A S T I R O N , M E TA L S E A F O O D T O W E R D I S H E S

S TA F F / U N I F O R M S : C L A S S I C , C L E A N , W H I T E B U T T O N D O W N S , N E U T R A L A P R O N S

B R E A K FA S T M E N U

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LUNCH & DINNER MENU

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A L L D AY M E N U

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WEEKEND BRUNCH MENU

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DESSERT MENU

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BEVERAGE MENU

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MASTRO’S OCEAN CLUB Basic Concept Statement: Mastro’s is a collection of sophisticated, classic American seafood restaurants serving elegant, highly acclaimed cuisine in energetic, oceanfront locations.

Cuisine: American Operator: Landry's Standalone/Hotel: Standalone Location: 6 locations in AZ (1), CA (2), FL (1), MA (1) NV (1) Key Concept Descriptors: steakhouse, seafood, sophisticated, classic, elegant.

Key Menu Descriptors: Fresh, seasonal, seafood, USDA prime meats, elevated classics.

Basic Menu Composition: Appetizers – shrimp cocktail, lobster cocktail, colossal crab cocktail, oysters Sushi selections – jalapeno tuna sashimi, bigeye tuna tostada, maguro lime roll Soups & Salads – lobster bisque, chopped iceberg wedge, Caesar salad Steaks & Chops – petite filet, bone in gilet, porterhouse 24 oz, double cut pork chop, herb roasted chicken Wagyu tomahawk chops – Durham ranch 32 oz, Durham ranch 40 oz Japanese A5 Wagyu – New York 8 oz, New York 10 oz Seafood – Chilean sea bass, bigeye tuna, twin lobster tails, sautéed sea scallops Potatoes & Fresh Vegetables – lobster mashed potatoes, rosemary garlic sautéed button mushrooms, gorgonzola mac and cheese, creamed spinach Desserts – warm butter cake, chocolate sin cake, crème brulee Key Beverage Menu Descriptors: Craft, flavorful, fresh, creative, bespoke, cocktail presentation: incorporation of dry ice, extensive wine list.

Basic Beverage Menu Composition: Featured cocktails – Mastro classic martini, Lemon ginger smash, strawberry mule, cucumber cooler, silver Paloma

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Service Style: Hours: Price Point:

Full Service Lunch – Dinner – Weekend Brunch $$$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Mastro’s Ocean Club Mastro's collection of sophisticated steakhouses and Ocean Club Seafood locations are recognized for their combination of world-class service, highly acclaimed cuisine and live entertainment in an elegant, energetic atmosphere.

The menu features 28 days of wet-aged USDA Prime steaks cooked in a 1,500-degree broiler served sizzling hot with clarified butter on plates heated to 450 degrees. At Mastro's we have an array of the freshest seafood selections, like our 2-foot-tall seafood tower of chilled crab legs, shrimp and oysters served over a cloud of dry-ice. Bespoke cocktails are dramatically presented in a haze of dry-ice, the list of world-class wine is extensive, and of course, Mastro’s has a premium selection of beer available.

16 cuts of meat and a two-foot seafood tower.

Service Style: Full service Uniforms: Formal Notable design elements: The Mastro's Room overlooks the Intracoastal Waterway with retractable wall panels allowing the room to be enclosed or completely open.

Seating up to 45 guests. Dock-and-dine option for guests arriving by boat.

I L L U S T R AT I V E P H O T O S

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CONCEPT IMAGES D E S I G N / I N T E R I O R : C L E A N , M O D E R N , C O M F O R TA B L E , O C E A N F R O N T D I N I N G

F O O D P R E S E N TAT I O N : E L E G A N T, C L A S S I C , S O P H I S T I C AT E D

B E V E R A G E P R E S E N TAT I O N : C R A F T, T H O U T F U L , U S E O F D R Y I C E

CONCEPT IMAGES TABLE TOP: ELEGANT, CLEAN, SIMPLE, FOOD STANDS OUT ON WHITE CHINA, SPECIALITY SEAFOOD TOWER PIECES

STAFF / UNIFORMS: FORMAL, VESTS AND TIES, WHITE APRONS

LUNCH & DINNER MENU

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LUNCH & DINNER MENU

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LUNCH & DINNER MENU

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BRUNCH MENU

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BRUNCH MENU

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BEVERAGE MENU

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OCEAN PRIME Basic Concept Statement: Ocean Prime is an award-winning modern American restaurant serving an impressive menu of seafood and steaks.

Cuisine: American Operator: Cameron Mitchell Standalone/Hotel: Standalone Location: 16 locations in Boston, Chicago, Dallas, Detroit, Orlando, Phoenix, Tampa, Denver, Columbus, Indianapolis, Philadelphia, Beverly Hills, CA, New York.

Washington, D.C, Naples, FL Key Concept Descriptors: Fresh, chef-driven, quality ingredients, modern, something for everyone.

Key Menu Descriptors: prime meats, fresh seafood, quality, ingredient driven.

Basic Menu Composition: Sushi – Prime roll (tempura shrimp), spicy tuna roll, Hamachi crudo On Ice – Oysters, jumbo shrimp cocktail, Alaskan crab legs, smoking shellfish tower Appetizers – Surf n turf, prime steak tartare, jumbo lump crab cake Soups & Salads – lobster bisque, French onion soup, crisp wedge of iceberg, Caesar salad, chop chop salad Seafood – blackened snapper, teriyaki salmon, ahi tuna, sea scallops, Chilean sea bass Chicken & Chops – Gerber farms chicken, saddleberk farms chop, Colorado lamb Prime Steaks – 8, 10 and 12 oz filet, 14 oz NY strip, 16 oz ribeye Accessories – Bearnaise sauce, black truffle butter, au poivre, lobster tail Sides – jalapeno au gratin, roasted garlic mashed, loaded baked potato, roasted brussels sprouts, black truffle mac and cheese Key Beverage Menu Descriptors: Featured cocktail, classics with a twist, extensive spirit and wine lists.

Basic Beverage Menu Composition: Featured cocktail – grand anjeo Prime cocktails – berries & bubbles, cucumber gimlet, old fashioned, prime manhattan.

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Service Style: Hours: Price Point:

Full Service Lunch – Dinner – Weekend Brunch $$$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Ocean Prime Ocean Prime is an award-winning modern American restaurant and lounge from renowned restaurateur Cameron Mitchell. With stunning settings, a vibrant energy, an impressive menu of seafood and steaks and truly exceptional service, Ocean Prime is an ideal place to socialize, talk business, celebrate and indulge.

Impressive menu of seafood and prime cuts of steak, signature cocktails, a Wine Spectator-honored wine list.

Service Style: Full service Uniforms: Formal Notable design elements: Each Ocean Prime location is unique and designed to fold into the energy of the city where it’s located. With stunning spaces, luxe details and truly genuine hospitality, Ocean Prime is an ideal place to socialize, talk business, celebrate and indulge.

I L L U S T R AT I V E P H O T O S

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From the kitchen and bar, there is an appreciation for ingredients that comes through in every dish. Our menu is both classic and modern featuring lighter items like sushi and poke, to indulgent seafood presentations, juicy steaks and decadent desserts.

CONCEPT IMAGES D E S I G N / I N T E R I O R : WA R M , I N V I T I N G , F E ST I V E

F O O D P R E S E N TAT I O N : C L A S S I C , E L E G A N T, F R E S H

B E V E R A G E P R E S E N TAT I O N : T H O U G H T F U L , D R Y I C E , B R A N D E D I C E C U B E S

CONCEPT IMAGES TABLE TOP: WHITE CHINA, EARTHENWARE, SPECIALTY SEAFOOD PIECES

STAFF / UNIFORMS: FORMAL, VEST, TIES, WHITE APRONS, GREY BUTTON DOWNS

LUNCH MENU

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DINNER MENU

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DINNER MENU

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BEVERAGE MENU

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BOURBON STEAK Basic Concept Statement: Bourbon Steak is Chef Michael Mina’s love letter to the American steakhouse experience; classic Americana infused with Chef Mina’s arsenal of world flavors and flair for the dramatic.

Cuisine: American, Steakhouse Operator: MINA Group – Michael Mina Standalone/Hotel: Standalone Location: 7 locations – TN, FL, AZ, CA, D.C. Key Concept descriptors: Classic steakhouse with flair, high quality, luxurious, indulgent Key Menu Descriptors: Dramatic take on American cuisine, classic, rich, lavish plates Basic Menu Composition: Chilled: Ice-cold Shellfish Tower Seafood: Chef’s Oyster Selection, Jumbo Shrimp Cocktail, Half Maine Lobster Appetizers: Tuna Sashimi, Tuna Tartare, Spicy Beef Lettuce Cups Salads: The Wedge, Simple Greens, Classic Caesar Signatures: Main Lobster Pot Pie, Miso-glazed Sea Bass, Reuben Style Short Rib Prime Angus Beef: Filet Mignon, NY Strip, Delmonico Rib Eye, Porterhouse Wagyu: Japanese Striploin, American Rib Eye Filet From the Land & Sea: Veal Chop, Bison Filet Mignon, Rack of Lamb Market Sides: Broccolini, Roasted Cauliflower, Mac & Cheese, Creamed Spinach Dessert: Tropical Key Lime Pie, Vanilla Bean Cheesecake, Tropical Carrot Cake Key Beverage Menu Descriptors: Classic, quality, traditional Basic Beverage Menu Composition: Craft cocktails, extensive 850+ wine list, whiskey cart Service Style: Hours: Price Point: 32 |

Casual Elegant / Full Service Dinner $$$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Bourbon Steak Bourbon Steak is Chef Michael Mina’s love letter to the American steakhouse experience; classic Americana infused with Chef Mina’s arsenal of world flavors and flair for the dramatic. Offering the best steak, seafood, and wine selection – plus a one-of-a-kind whiskey and cocktail experience courtesy of MINA’s signature whiskey cart – Bourbon Steak invites guests to relax and indulge.

Bourbon Steak offers curated menus with classic, lavish plates to please. Famous for its signature butterpoached steaks and duck fat fries, Bourbon Steak is in a class alone. Drink, dine, and discover what awardwinning flavors are made of at this standout restaurant.

The work of James Beard award-winning chef and renowned restaurateur Michael Mina, this ritzy restaurant sets a striking mood for rich cuisine and craft cocktails.

Service Style: Casual Elegant / Full Service Uniforms: Formal Notable design elements: Full service, elegant, polished, dramatic lighting, smoky mirrored glass, artistic gilded finishes, dark woods and leathers

I L L U S T R AT I V E P H O T O S

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CONCEPT IMAGES D E S I G N / I N T E R I O R : E L E G A N T, P O L I S H E D , S M O K Y G L A S S M I R R O R S , D R A M AT I C , A R T I S T I C G I L D E D F I N I S H E S

F O O D P R E S E N TAT I O N : P L AT E D W I T H D E TA I L , D R A M AT I C , C O L O R F U L , F L A V O R F U L , I N G R E D I E N T - D R I V E N

B E V E R A G E P R E S E N TAT I O N : S O P H I S T I C AT E D , C R A F T, Q U A L I T Y I N G R E D I E N T S , B R A N D E D I C E , E X T E N S I V E W I N E L I S T

CONCEPT IMAGES TA B L E T O P : C O N T E M P O R A R Y W H I T E C H I N A M I X E D W I T H E A R T H E N W A R E A N D S P E C I A LT Y P I E C E S , W O O D E N B O A R D S

S TA F F / U N I F O R M S : B L A C K C H E F ’ S J A C K E T A N D A P R O N , W H I T E B U T T O N U P, G R E Y V E S T, T I E , E L E G A N T, F O R M A L

MENU

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REC PIER CHOP HOUSE Basic Concept Statement: At Rec Pier Chop House, Chef Andrew Carmellini brings his soulful, urban Italian cooking to an American landmark by specializing in prime steaks and chops.

Cuisine: Italian steakhouse Operator: Noho Hospitality Group Standalone/Hotel: Hotel Location: 1 location – MD Key Concept descriptors: Italian chophouse devoted to time-honored Italian cooking, sumptuous, inviting, rich wood, brick, luxe leather booths, dramatic lanterns Key Menu Descriptors: Seasonal ingredients, purebred beef, sustainable seafood, farm-raised poultry, housemade pastas Basic Menu Composition: Antipasti: Chop House Caesar, Maryland Blue Crab Cake, House Focaccia Pasta: Oricchiette, Trofie Alla Genovese, Linguini Fini Secondi: Seared Scallops, Swordfish Carne: Boneless Petit Filet Mignon, Boneless Ribeye, Wagyu Flat Iron Contorni: Crispy Truffle Fries, Summer Corn, Salt Crusted Potato “Ricotta” Salsa: Sagamore Steak, Horseradish Crema Sauce, Peppercorn Demi Glaze Dessert: Tiramisu, Sour Cream Cheese Cake Key Beverage Menu Descriptors: Extensive wine list, curated international selection Basic Beverage Menu Composition: Craft cocktails, bourbons, ryes, vodkas, wine, beer Service Style: Full Service Hours: Breakfast - Brunch - Lunch – Dinner Price Point: $$$

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S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Rec Pier Chop House At Rec Pier Chop House, Chef Andrew Carmellini brings his soulful, urban Italian cooking to an American landmark by specializing in prime steaks and chops. This Italian chophouse combines the flavor and feeling of a countryside rosticceria with a modern-day steakhouse experience at Baltimore’s newest destination in Fell’s Point.

The menu features locally-sourced ingredients, sustainable seafood, farm-raised organic poultry, and some of the country’s best beef from James River, Virginia and Donnely Ranch, Nebraska along with the irresistible pastas that Carmellini is best known for.

Service Style: Full service Uniforms: Semi-casual Notable design elements: Rec Pier Chop House is located inside the Sagamore Pendry, a hotel housed within the historic Beaux Arts building. The Chop House’s dining room is cozy, with dim lights, plush booths, and warm wood floors and tables. The exposed, original brick walls give the space a feeling of authenticity and history.

I L L U S T R AT I V E P H O T O S

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CONCEPT IMAGES D E S I G N / I N T E R I O R : I N D U S T R I A L C H I C , L E AT H E R - U P H O L S T E D B O O T H S , V E LV E T B A N Q U E T T E S , R I C H W O O D S , B R I C K W A L L S , H I G H CEILINGS, BRASS LIGHT FIXTURES

F O O D P R E S E N TAT I O N : C L A S S I C I TA L I A N , S E A S O N A L , S U S TA I N A B L E , H A N D M A D E PA S TA , P R I M E C U T S , TA B L E S I D E - P R E PA R E D S A L A D S

B E V E R A G E P R E S E N TAT I O N : F A N C Y, C R A F T C O C K TA I L S , E X T E N S I V E W I N E L I S T, C U R AT E D S P I R I T S

, CONCEPT IMAGES TA B L E T O P : E L E G A N T, F O L K S Y P L A C E M AT S , TAT T E R S A L L N A P K I N S , D A R K W O O D TA B L E S , M A R B L E = T O P P E D B A R

S TA F F / U N I F O R M S : P R O F E S S I O N A L , AT T E N T I V E , S E M I - C A S U A L , L O N G - S L E E V E D S H I R T, G R AY V E S T, A P R O N

MENU

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MENU

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MENU

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MENU

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Category

Items

Price Range

Antipasti

5

$8-21

Pasta

3

$20-36

Secondi

2

$34-38

Carne

4

$50-84

Contorni

4

$14

Salsa

3

$4

Dessert

2

$14

Cocktails

8

$12-18

Q U A L I T Y I TA L I A N Basic Concept Statement: Quality Italian is a modern take on the Italian-American steakhouse tradition. It references the flavors, style and tableside flair of this classic genre with unique design and food that appeals to today’s diner. Continuing the tradition of sister restaurant Quality Meats, Quality Italian references old-world butcher shops in its unique design, drawing inspiration from the traditional butcher guilds found throughout Italy.

Cuisine: Italian-American steakhouse Operator: Quality Branded Standalone/Hotel: Standalone – NY / Hotel - CO Location: 2 locations – CO, NY Key Concept descriptors: Re-purposed art features, hand-blown glass, custom lighting, reclaimed wood, vintage butcher’s tools Key Menu Descriptors: Classic steakhouse and Italian fare Basic Menu Composition: For the Table: Casella’s Prosciutto Speciale, House-made Battenkill Ricotta Cocktails: Cracked Lobster, U& Shrimp, Shelfish Bouquets Crudo: Scallop, Tuna, Yellowtail Appetizers: Spicy Crab Panzanella, Eggplant Polpette, QI Baked Clams Salads: NY Italian Chopped Salas, Beefsteak Tomato & Stracciatella Pasta Fresca: Dry Aged Porterhouse Agnolotti, Garganelli Amatriciana QI Bistecca: Skirt Steak alla Griglia. Creekstone Farms Ribsteak The Fish: Grilled Branzino, Mediterranean Octopus The Meat: Veal Milanese, Lemon-Charred Chicken Alan Old School for Two: Short Rib Osso Bucco, Quality Chicken Parm Contorni Speciali: Truffled Potato Crocchette, Filet Mignon Meatballs Sides: Brussels Sprouts Calabrese, Parmesan Fingerlings, Truffled Potato Crocchette Dolce: The Hazelut S'more, Tiramisu, Cannoli Cart Key Beverage Menu Descriptors: Dynamic, extensive, house cocktails made with Italian ingredients, vintage labels Basic Beverage Menu Composition: Hand-crafted cocktails, cocktails on tap, wines, beer, spirits 45 |

Service Style: Hours: Price Point:

Full Service Brunch - Lunch – Dinner $$$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Quality Italian Quality Italian is a modern take on the ItalianAmerican steakhouse tradition. It references the flavors, style and tableside flair of this classic genre with unique design and food that appeals to today’s diner. Continuing the tradition of sister restaurant Quality Meats, Quality Italian references old-world butcher shops in its unique design, drawing inspiration from the traditional butcher guilds found throughout Italy.

Overseen by Executive Chef Nick Gaube, the kitchen riffs playfully off of classic steakhouse fare creating a variety of modern interpretations with Italian accents.

The menu features a selection of shared plates, cooked and raw seafood options, house made pastas, appetizers, steaks, and main courses, including the signature chicken parmigiana for two that is cut into eight slices with a pizza wheel.

Service Style: Full service Uniforms: Semi-casual Notable design elements: In NYC, the crested flags from each of the guilds and a series of butchers’ utility pieces were sourced from turn-of-the-century butchers’ guild buildings and quietly re-purposed into art features, wall coverings, dividing screens and floor-to-ceiling cabinetry, incorporating these traditional elements in more modern applications. Hand-blown glass is utilized and displayed prominently in the custom designed lighting fixtures throughout the two-story restaurant, which boasts two entire walls of windows, giving guests a unique vantage point of bustling midtown Manhattan.

I L L U S T R AT I V E P H O T O S

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CONCEPT IMAGES D E S I G N / I N T E R I O R : O L D - W O R L D B U T C H E R S H O P, I N D U S T R I A L , T E R R A Z O T I L E , D A R K W O O D , E D I S O N B U L B S , B U T C H E R Y A C C E N T S , L E AT H E R B A N Q U E T T E S , W I N E C A S E S

F O O D P R E S E N TAT I O N : R U S T I C , F U N , C R E AT I V E , F R E S H , A P P E T I Z I N G , N O V E L , TA B L E S I D E P R E PA R AT I O N

B E V E R A G E P R E S E N TAT I O N : D Y N A M I C , C R A F T C O C K TA I L S , L O C A L S P I R I T S , F R E S H - P R E S S E D J U I C E S , H O U S E M A D E S Y R U P S

CONCEPT IMAGES TA B L E T O P : N E AT, S I M P L E , W O O D TA B L E S , W H I T E L I N E N S , M O N O G R A M M E D N A P K I N S

S TA F F / U N I F O R M S : P R O F E S S I O N A L , S E M I - C A S U A L U N I F O R M , L O N G - S L E E V E D S H I R T, B L A C K T I E

MENU LUNCH MENU

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MENU BRUNCH MENU

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MENU DINNER MENU

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MENU DESSERT MENU

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MENU BEVERAGE MENU

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MENU

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Category

Items

Price Range

For the Table

4

$17-24

Oysters

6

$3.50

Cocktails

3

$24-125

Crudo

3

$19-23

Salads

4

$13-18

Pasta Fresca

5

$29-48

Appetizers

5

$18-23

QI Bistecca

5

$42-79

The Fish

3

$38-54

The Meat

4

$29-49

Old School for Two

3

$76-120

Sides

8

$14

Contorni Speciali

2

$18

G I B S O N ’ S I TA L I A Basic Concept Statement: Gibson’s Italia is built on tradition & elegance that is relentless in the pursuit of the very best. Chef-driven tastes of Italy are paired with superiority of Gibsons Steakhouse, creating a restaurant that makes the familiar, exceptional.

Cuisine: Italian, Steakhouse

Operator: Gibsons Restaurant Group Standalone/Hotel: Standalone Location: Chicago, IL Key Concept descriptors: Classic steakhouse, elegant, modern, chef-driven, exceptional views, polished, familiar but elevated Key Menu Descriptors: International selection of Japanese Kobe and grassfed Australian beef, house made pastas, Italian favorites like crudo, shellfish, insalata and antipasti Basic Menu Composition: Crudo: Bigeye Tuna, Ora King Salmon Shellfish: Lobster Cocktail, Market Oysters Zuppe e Insalate: Caesar, King Crab Bisque, Roasted Beets, Caesar Antipasti: Italia Meatballs, Octopus Carpaccio Gold-Extruded Pasta: Raviolo Carbonara, Spaghetti & Meatballs, Fusilli Prime Angus: Filet Mignon, Chicago Cut Grassfed Australian: New York Strip, Ribeye Housemade Sauces: Bearnaise, Au Poivre Japanese: A5 Kobe Sirloin, A5 Miyazaki Ribeye Carrara 640 Wagyu: New York Strip, Tomahawk Seafood: Roasted Branzino, Australian Lobster Tail Altre Cose: Veal Milanese, Lamb Chops Contorno: Roasted Cauliflower, Grilled Asparagus Key Beverage Menu Descriptors: Traditional, extensive wine list Basic Beverage Menu Composition: Extensive wine list, 25 by the glass options, classic cocktails, spritzes, highballs, collection of Midwest whiskeys Service Style: Hours: Price Point: 55 |

Full Service Lunch – Dinner $$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Gibson’s Italia Gibsons Italia is a modern Italian steakhouse with exceptional views of the Chicago River and city skyline. Rooted in authentic Italian cooking and the superior steak tradition established at the iconic Gibsons Bar & Steakhouse, Gibsons Italia features the highest quality ingredients from around the globe, from gold-extruded pastas to a world-class tour of beef.

A portfolio of classic steakhouse fare and modern Italian dishes. Beef plays a major role on the menu, with an entire section dedicated to Gibsons USDA Prime Angus and an international selection of Japanese Kobe, Carrara 640 Wagyu and grassfed Australian beef.

Pastas made in house appear alongside Italian favorites like crudo, shellfish, insalata, and antipasti. The extensive wine list brims with interesting and approachable options, including 25 by the glass, while the beverage list features classic cocktails, spritzes, highballs, and a collection of Midwest whiskeys.

Service Style: Full service Uniforms: Formal Notable design elements: Conceived by Architect Mark Knauer, this threelevel steakhouse was designed to evoke midcentury Milan, with deep-colored booths decorated with saddle stitching and dining-room chairs modeled after ones made for racing car entrepreneur Enzo Ferrari. The bar is set on the bottom level, the second floor is the dining room, and the top floor is dedicated to a lounge with floor-to-ceiling windows, a retractable roof, and tremendous views of the skyline and the Chicago River.

I L L U S T R AT I V E P H O T O S

56 |

CONCEPT IMAGES DESIGN/INTERIOR: SWANKY, UPSCALE, CONTEMPORARY, CASUALLY ELEGANT, SPRAWLING, PANORAMIC VIEWS

FOOD PRESENTATION: WELL-EXECUTED, ELEGANT, MODERN, SOPHISTICATED

BEVERAGE PRESENTATION: ELEGANT, LUXURIOUS, GLAMOROUS, CUSTOM GLASSWARE

CONCEPT IMAGES TA B L E T O P : C O N T E M P O R A R Y, TA B L E A C C E N T S , W H I T E TA B L E C L O T H , C U S T O M D I N N E R W A R E

S TA F F / U N I F O R M S : F O R M A L , P R O F E S S I O N A L , I V O R Y J A C K E T, B L A C K T I E , B L A C K PA N T S , W H I T E C H E F ’ S J A C K E T

MENU LUNCH MENU

59 |

MENU DINNER MENU

60 |

MENU DESSERT MENU

61 |

S I GN ATU RE R ESTAU R ANT BA R

BRANDY LIBRARY Basic Concept Statement: The Brandy Library is a refined bar & lounge specializing in rare spirits with an eclectic menu of small plates.

Cuisine: American Operator: Flavien Desoblin

Standalone/Hotel: Standalone Location: Tribeca, NYC Key Concept Descriptors: internationally renowned, massive collection of distilled spirits, warm, welcoming, experiential, refined, upscale lounge, comfortable, cozy.

Key Menu Descriptors: eclectic, refined, small plates, seafood, cheeses, Asianand Spanish influences.

Basic Menu Composition: Raw, Cured Or Smoked – foie gras classic, cheese selecgtion, steak tartare, smoked salmon, jamon iberico de bellota Japanese Rolls – vegetable roll, spicy tuna roll, crab and avocado roll Bites – gougeres (gruyere cheese puffs), lambs in a blanket, deviled eggs Entrees – filet mignon, burgers, rack of lamb Nibbles and Sides – gratin dauphinoise, sautéed mushrooms, giant spanish olives, rye whiskey roasted brazil nuts Desserts – bread pudding, madelines, valhrona chocolate cake, cheesecake Key Beverage Menu Descriptors: extensive spirit collection, extensive wine list, craft cocktails.

Basic Beverage Menu Composition: Mixits – customizable mixed drinks with rum, scotch, tequila, Armagnac or bourbon Reserve cocktails – Santa Maria, Tori’s tonic, lavender 16 Signature cocktails – gin gin mule, the musket (Armagnac), smokehound (mezcal), peaches and cream Mocktails – Acapulco gold, Balkan rose, Jamaican rhapsody Classic cocktails – brandy based, whiskey based, gin based, rum based

63 |

Service Style: Full Service Hours: Dinner Price Point: $

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Brandy Library Open since 2004 in the heart of TriBeCa, Brandy Library is not only an Institution of fine Drinking Downtown, but also THE (brown) spirits Lovers' destination of choice in New York City.

More than 900 bottles of fine spirits, including the city’s largest scotch collection. The eclectic hors d’oeuvre menu offers cognac-cured foie gras and Gruyére cheese napoleons. Brandy flights and tastings.

Service Style: Formal, Full Service Uniforms: Casual Notable design elements: Buttery tobacco leather chairs, use of ladders for walls of spirits, backlit bookshelves, working fireplace, outdoor patio, open yet intimate layout.

I L L U S T R AT I V E P H O T O S

64 |

CONCEPT IMAGES D E S I G N / I N T E R I O R : W A R M , I N T I M AT E , M O O D Y, I N V I T I N G

F O O D P R E S E N TAT I O N : E C L E C T I C , S I M P L E , PA I R S W E L L W I T H S P I R I T S

B E V E R A G E P R E S E N TAT I O N : C L A S S I C , C U R AT E D , R E F I N E D

CONCEPT IMAGES TA B L E T O P : S I M P L E , D E L I C AT E , C U R AT E D , S P E C I A L I T Y P L AT E W A R E

S TA F F / U N I F O R M S : P R O F E S S I O N A L , O L D S C H O O L , Q U I R K Y

DINNER MENU

67 |

BEVERAGE MENU

68 |

BEVERAGE MENU

69 |

BEVERAGE MENU

70 |

BEVERAGE MENU

71 |

BEVERAGE MENU

72 |

S C O F F L AW Basic Concept Statement: Scofflaw is a neighborhood bar specializing in gin drinks, serving thoughtful, elevated small plates.

Cuisine: American Operator: Matt Shirah Standalone/Hotel: Standalone Location: Chicago Key Concept Descriptors: vintage, baroque, hip, neighborhood spot, craft cocktails, small plates, urban, rustic, reclaimed / repurposed furniture, relaxed, homey, unique, welcoming.

Key Menu Descriptors: small plates, thoughtful, hearty, late night snacks.

Basic Menu Composition: Charcuterie – cheese and meat selections, chef’s board All night – crispy chickpeas, smoked trout brandade, marinated olives, cheeseburger Dinner – lamb ribs, marinated eggplant, bone marrow, broccoli Caesar, steak tartare tostada

Key Beverage Menu Descriptors: Gin, crafted, locally produced spirits, fun, festive.

Basic Beverage Menu Composition: Gin focused cocktails – swizzle, dark rose, daily punch Seasonal cocktail – hot buttered rum Beer – Goose Island (Chicago), Solemn Oath (Chicago), Allagash White (Maine) Wine – red, white, orange and sparkling by the glass or bottle Service Style: Full Service Hours: Dinner – Weekend Brunch Price Point: $ 73 |

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Scofflaw Scofflaw is a gin-focused cocktail bar in Chicago’s Logan Square neighborhood. A rebellious mix of the baroque and affordable, Scofflaw brings together a diverse array of drinkers for beautifully crafted cocktails, craft beer and small plates that go well beyond “bar food.” Whether enjoying dinner and cocktails in the Victorian-style salon, grabbing a barstool for a shot and a beer or brunching on the patio, you’ll be treated to warm service and a familiar fun vibe—not to mention fresh baked cookies at midnight.

Gin-focused cocktails, creative food & craft beer, warm hospitality in a fun, cozy environment, cookies at midnight, and late night bites.

Service Style: Full service Uniforms: Casual Notable design elements: Industrial, reclaimed tractor seats as bar stools, vintage furniture, neighborhood vibe, unpretentious, moody atmosphere.

I L L U S T R AT I V E P H O T O S

74 |

CONCEPT IMAGES D E S I G N / I N T E R I O R : C O Z Y, W A R M , W E L C O M I N G , I N D U S T R I A L , R E P U R P O S E D , B A R O Q U E

F O O D P R E S E N TAT I O N : H E A R T Y, R E F I N E D , T H O U G H T F U L B A R F O O D

B E V E R A G E P R E S E N TAT I O N : T H O U G H T F U L , C R A F T E D , F U N

CONCEPT IMAGES TABLE TOP: ELEVATED SMALL PLATES, SHAREABLE, PATTERNED CHINA

STAFF / UNIFORMS: QUIRKY YET REFINED, UNIQUE, INDIVIDUAL STYLE, HIP

BEVERAGE MENU

77 |

DINNER MENU

78 |

DINNER MENU

79 |

B EAC H C LU B R ESTAU R A NT

CONNIE & TED’S Basic Concept Statement: Inspired by the classic clam shacks, oyster bars and fish houses that dot the New England Seaboard. Acclaimed James Beard Best Chef Michael Cimarusti’s nostalgic ode to his Grandparents Connie and Ted who he spend his childhood summers with fishing in Rhode Island.

Cuisine: Seafood Operator: Michael Cimarusti Standalone/Hotel: Standalone Location: CA Key Concept descriptors: Chef driven, modernized 1960’s diner inspiration, simple, family, community.

Key Menu Descriptors: Simple, seafood, fish shack inspired.

Basic Menu Composition: Raw Bar – oysters, clams, chilled seafood: lobster, crabs, shrimp, uni To Start – Jo’s wicked good chowda, Nancy’s peeky toe crab cake, oysters Rockefeller, asparagus salad, deviled oysters Chef’s Specilaties – Lobsters by the pound, New England boiled dinner, Joanne’s fish and chips Sandwiches – Lobster roll, Hook burger, batter dipped cod Sides – fries, cole slaw, potato salad, mac and cheese Service Style: Full Service Hours: Brunch - Lunch - Dinner Price Point: $$

81 |

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Connie & Ted’s Connie and Ted’s is inspired by their story, their love for family, and the good times they spent together fishing off the shores of New England.

At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the Western Coast.

90% Seafood, limited non seafood: burger, chicken sandwich, 2 salads, 2 steaks Traditional seafood restaurant: classic raw bar , New England seafood dishes: Angels on Horseback, Oysters Rocker Feller, Fish & Chips, New England Boiled Dinner Personal references throughout the menu: Jo’s Wicked Good Clam Chowda, Nancy’s Peekytoe Crab Cake

Service Style: Full service Uniforms: Casual Notable design elements: The design is a modernized 1960 diner with mid century modern inspiration. Simple wood grained tables, creams and wood tones throughout with, strong red banquettes and chairs. Limited artwork, simple menu layout / graphics. Dish presentations are simple, dinner plate ware and enamel ware. Servers in t-shirts, jeans and aprons.

I L L U S T R AT I V E P H O T O S

82 |

CONCEPT IMAGES D E S I G N / I N T E R I O R : R E T R O , M I D C E N T U R Y/ D I N E R I N S P I R E D , FA M I LY, W E L C O M I N G .

F O O D P R E S E N TAT I O N : S I M P L E , E N A M E L , M E TA L .

B E V E R A G E P R E S E N TAT I O N : C L A S S I C , C R A F T.

CONCEPT IMAGES TA B L E T O P : R E T R O , S I M P L E , D I N E R I N S P I R E D , C U S T O M B R A N D E D PA P E R .

S TA F F / U N I F O R M S : C L A S S I C , W H I M S I C A L , P R O F E S S I O N A L .

MENU

85 |

MENU

86 |

MENU

CATEGORY

ITEMS

Raw Bar

Market Price

Chilled Seafood

Market Price

To Start

15

$6-18, $12

Chef's Specialties

10

$16-42, $23.50 Market Price

Grilled Catch of the Day

87 |

P R I CE R A NG E , MEDIAN

Sandwiches

7

$12-26, $15

Sides

10

$6

Dessert

8

$5-9, $89

SON OF A GUN Basic Concept Statement: Son of a Gun serves updated beach shack fare served in nautical hip digs.

Cuisine: Seafood Operator: Vinny Dotolo

Standalone/Hotel: Standalone Location: CA Key Concept descriptors: Traditional, rustic, fishing items as décor, chef driven, hip, nautical.

Key Menu Descriptors:

Seafood, interpretations of classic dishes, fresh, creative.

Basic Menu Composition: Raw – oysters, uni, yellowfin tuna Seasonal / Salads / Snacks – Kennebec French fries, grilled okra, son of a gun caesar salad Shellfish – lobster roll, shrimp toast sandwich, linguine & clams, peel and eat shrimp Fish – striped bass, trout amandine, smoked mahi dip Meat - fried chicken sandwich, smoked baby back ribs, Broadbent’s country ham Service Style: Full Service

88 |

Hours:

Lunch - Dinner

Price Point:

$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Son of a Gun Acclaimed LA hipster Chef’s Jon and Vinny’s updated beach shack fare served in nautical hip digs.

80% seafood, limited menu offerings Outside of raw bar the menu has a mix of interpreted classics: Lobster Roll, Shrimp Toast, Linguine & Clams, Fish & Chips, Trout Amandine, Tuna Melt with broad geographic selections: Broadbent’s Country Ham, Smoked Baby Back Ribs, Pimento Cheese Dip, Caesar Salad. While it is mainly seafood and somewhat limited menu there is a level of creativity and non traditional approach to what appears to be a traditional fish house

Service Style: Full service Uniforms: Casual Notable design elements: The design is very much a traditional old school fish restaurant, lost of rustic wood, captain chairs and fishing items adorned to the walls (buoys, fishing rods, maps etc). The food presentation like the menu is relatively clean, well presented but not traditional seafood or overly elevated, thoughtful and interesting. It like they wanted to do a traditional seafood place but couldn’t help themselves.

I L L U S T R AT I V E P H O T O S

89 |

CONCEPT IMAGES D E S I G N / I N T E R I O R : R U S T I C , T R A D I T I O N A L , K I T C H S Y.

F O O D P R E S E N TAT I O N : S I M P L E , E N A M E L , I N G R E D I E N T D R I V E N .

B E V E R A G E P R E S E N TAT I O N : C R A F T, T H O U G H T F U L , P L AY F U L .

CONCEPT IMAGES TA B L E T O P : I N G R E D I E N T F O C U S E D , C L A S S I C , P L AY F U L .

S TA F F / U N I F O R M S : S I M P L E , C A S U A L , C L A S S I C .

Raw today’s oysters on the half shell, condiments 3.50 eachhawaiian amberjack sashimi, tosa soy, pear, shiso 20.50 0hamachi, galbi vinaigrette, pink lady apple, radish sprout 21.50 uni, burrata, button mushroom, yuzu 22.50 yellowfin tuna, leche de tigre, avocado, tortilla 29.25 seasonal / salads / snacks kennebec french fries, malt vinegar aioli 6.75 grilled okra, tomato, smoked soy, basil, sesame 9.50 pimento cheese dip, potato chips 9.75 “Son of a Gun” Caesar salad 13.25 heirloom tomato, avocado, chili, lime, miso, corn 14.50 Roasted broccoli, carrots, red quinoa, peanuts, honey date vinaigrette 17.25 Shellfish lobster roll, celery, lemon aioli 12.50 each shrimp toast sandwich, hoisin, herbs, sriracha mayo 14.25 octopus salad, mirepoix, chili 23.25 chilled peel & eat shrimp, lime mustard sauce half pound 24.75 linguine & clams, uni aglio-olio, chili, breadcrumbs 29.25 softshell crab tempura, pancetta vinaigrette, sungold, arugula 31.50 Fish smoked mahi dip, celery, radish, crackers 19.50 Hamachi collar, chipotle maple, rancho gordo potlikker, braised greens 26.50 Striped bass, shawarma spice, flageolet beans, fennel, yogurt 28.50 Trout amandine, rice, haricot vert, lemon brown butter, dill 29.50

92 |

Meat fried chicken sandwich, spicy b&b pickle slaw, rooster aioli 18.25 smoked baby back ribs, pineapple, chili-soy 18.75 broadbent’s country ham, honey butter, hush puppy 21.50 robata grilled skirt steak “dad spice”, arugula, kennebec fries 32.50

MENU

MENU

93 |

Dinner CATEGORY

ITEM

PRICE RANGE; MEDIAN

Raw

5

$21-29

Seasonal / Salads / Snacks

6

$6.75-17.25

Shellfish

6

$12.50-31.50

Fish

4

$19.50-29.50

Meat

4

$18.25-32.50

FISHING WITH DYNAMITE Basic Concept Statement: FWD is a reflection of Chef David LeFerve’s roots and travels, SoCal’s vibrant beach communities and features pristine seafood. Located near the beach in Greater LA’s Manhattan Beach neighborhood.

Cuisine: Seafood Operator: David LeFevre Standalone/Hotel: Standalone Location: CA Key Concept descriptors: Artisanal, soulful, handcrafted, seafood, comfortable, elevated, playful.

Key Menu Descriptors: Seafood, fresh, handcrafted, elevated, playful, old school / new school seafood dishes.

Basic Menu Composition: Oysters – pacific gold, barnstable, sampler platter Raw – littleneck clams, peruvian scallops, jumbo shrimp, Alaskan king crab legs Platters - SS Minnow, Queen Mary, The Mothershucker Old school – New England Clam Chowdah, Maryland blue crab cake, Chef Davids Moms Cape Cod Squash Rolls New School – Grilled ocotopus, yellowfin tuna tataki, koshihikari rice After school – plum and blueberry cornbread cobbler, key lime pie, pretzel and chocolate bread pudding Service Style: Full Service

94 |

Hours:

Lunch – Dinner

Price Point:

$$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Fishing with Dynamite Fishing with Dynamite is a reflection of LeFevre's roots, his travels and his three culinary touchstones - preparing food that is artisanal, soulful and handcrafted.

100% Seafood, no other protein options, classic raw bar Limited overall offerings divided into Old School and New School. Old School: Chowdah, Crab Cake, Battered Cod New School: Tuna Tataki, Romanesco, Halibut in a Veracruz sauce Kishihikari Rice.

Service Style: Full service Uniforms: Casual Notable design elements: The design is a modern fish bistro, clean white wood walls, playful artwork, warm wood furniture, interesting tile floor, very comfortable but designed. Dish presentation are elevated contrasting the playful menu with white formal plate ware. Servers in t-shirts with aprons

I L L U S T R AT I V E P H O T O S

95 |

CONCEPT IMAGES D E S I G N / I N T E R I O R : P L AY F U L , C O L O R F U L , C L E A N , M O D E R N , C O M F O R TA B L E .

F O O D P R E S E N TAT I O N : H A N D C R A F T E D , E L E VAT E D , S I M P L E .

B E V E R A G E P R E S E N TAT I O N : H A N D C R A F T E D , T H O U G H T F U L .

CONCEPT IMAGES TA B L E T O P : S I M P L E , C L E A N , F O R M A L .

S TA F F / U N I F O R M S : C A S U A L , C O M F O R TA B L E .

MENU

98 |

MENU

99 |

CATEGORY

ITEM

PRICE RANGE; MEDIAN

Oysters (1 dozen)

7

$35.75-41

Raw Bar (1 dozen)

6

$16-54

Platters (serves 12, 3-4, 5-6)

3

$45, 85, 160

Old school

8

$6-25

New school

7

$10-27

After school

3

$5-9

B EAC H C LU B R ESTAU R A NT BA R

M A S A Y A G AV E Basic Concept Statement: A go-to neighborhood restaurant and bar serving authentic, regionally-inspired Mexican cuisine in a chic and convivial setting. The acclaimed Tequila collection features over 400 bottles; afficionados will enjoy snifters and flights, while more casual imbibers have their choice of craft cocktails.

Cuisine: Mexican, Cocktail Bar Operator: Rosa Mexicano Standalone/Hotel: Standalone Location: New York, NY Key Concept Descriptors: Mexican speakeasy, neighborhood, welcoming, convivial, unique

Key Menu Descriptors: Authentic, regionally-inspired, fresh, handmade, flavorful, over 400 agave bases spirits, encyclopedia of tequila, snifters and flights with traditional garnishes, handcrafted margaritas and signature cocktails, housemade bitters/tinctures/salts, fresh squeezed juices Basic Menu Composition: Starters & Shareables: Guacamole, Queso Fundido, Zarape de Nachos Soups & Salads: Sopa de Tortilla, Sopa de Lima, Ensalada Caesar Mexicana Mexico City Street Tacos: Atun, Pollo, Panza, Camarones Ceviche: Camarones, Hongos, Atun Regional Mexican Classics: Carnitas, Tablones, Salmon Poblano Shareable Sides: Platanos, Elotes O Esquites, Col Rizada Key Beverage Menu Descriptors: Mexican, authentic, craft, quality, handcrafted, thoughtful, extensive tequila and mezcal selection Basic Beverage Menu Composition: Agave Cocktails, Agave Spirit Flights, Tequilas, Mezcals, Mexican Spirits, Spirited Libations, Mexican Beer – Bottles, Sangrias - Glass/Pitchers, Wine – Glass/Bottle

Service Style: Hours: Price Point: 101 |

Full Service / Casual Lunch - Dinner $$

S I G N AT U R E AT T R I B U T E S S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Masa y Agave In our restaurants, you’ll experience upscale dining that honors Mexican heritage, culinary techniques, and the global explorations and inspirations of our founder, Josefina Howard.

Authentic, regionally-inspired, fresh, handmade, flavorful, handcrafted margaritas and signature cocktails, housemade bitters/tinctures/salts, fresh squeezed juices.

Tableside guacamole. Extensive menu with dishes specific to different regions in Mexico. Starters include soups, salads, ceviche, Mexico City street tacos and shareable items. The entrees are broken out by region and contain authentic Mexican dishes.

Encyclopedia of tequila / agave, Agave cocktails, snifters, and flights

Service Style: Full Service Uniforms: Casual Notable design elements: Truly unique Mexican speakeasy, featuring more than 400 varieties of tequila, mezcal, sotol, bacanora, and pechuga. Prominent bar. Open floor plan but intimate seating areas as well.

Stylish blend of craft and contemporary designs

I L L U S T R AT I V E P H O T O S

102 |

CONCEPT IMAGES D E S I G N / I N T E R I O R : M O O D Y, U P S C A L E , S T Y L I S H B L E N D O F C R A F T A N D C O N T E M P O R Y, S O F T L I G H T I N G

F O O D P R E S E N TAT I O N : F R E S H , F L A V O R F U L , I N G R E D I E N T - D R I V E N , C O L O R F U L , T H O U G H T F U L LY P L AT E D

B E V E R A G E P R E S E N TAT I O N : C O L O R F U L , T H O U G H T F U L , E L E G A N T, V I B R A N T, M E X I C A N I N S P I R E D

CONCEPT IMAGES TA B L E T O P : C A S U A L , A P P R O A C H A B L E , C L E A N , C O N T E M P O R A R Y

S TA F F / U N I F O R M S : H I P S T E R , S T Y L I S H , C A S U A L , P U T T O G E T H E R , C O L O R P O P S

DINNER MENU

105 |

DRINKS MENU

106 |

DRINKS MENU

107 |

B EAC H C LU B BA R / LO U N GE

LONO Basic Concept Statement: The tiki gods align at Lono, named for the Hawaiian god of rainfall. From award winning Chef David Lespron and Umbrella Hospitality Group comes a menu inspired by the glitz and glamour of Old Hollywood. Tiki-inspired cocktails pair perfectly with dishes packed with Far East flavors so intense, you’ll feel like you just stepped into the Ring of Fire…

Cuisine: Asian, Hawaiian Operator: Austin Melrose Standalone/Hotel: Multi-Unit Location: California – 3 locations Key Concept Descriptors: Old Hollywood inspired, Hawaiian/Asian cuisine, glamorous, festive, lively, warm, tropical touches Key Menu Descriptors: Polynesian focused menu features 9 a la carte options, tasting menu title “Lil Luau” Basic Menu Composition: A La Carte: Kauai Fried Chicken, Musubi Bowl, Chips N Dip, Yakisoba Noodles, Shrimp Shack, Robata Chicken Wings, Tiki Tots Lil Luau: Kona Coffee Tomahawk Steak, El Pollo Lono, Pork Belly 2 Ways The Sweet Stuff: Hawaiian Shaved Ice, S’more the Better Aloha Hour: Yakisoba Noodles, Jackfruit Sliders, Kauai Fried Chicken Late Night Bites: Tiki Tots, Miso Soup, Yakisoba Noodles, Jackfruit Sliders Key Beverage Menu Descriptors: Polynesian, tiki, Hawaiian influence Basic Beverage Menu Composition: Cocktails: Mai Tai, Navy Grog, Piña Colada, Pearl Diver, Zombie, Saturn Two or More: Tropic of Capricorn, Scorpion Bowl, Kon Tiki Bowl Aloha Hour: Piña Colada, Mes E Colada, Mezcal Sunset

Service Style: Full Service / Casual Hours: Lunch - Dinner Price Point: $$ 109 |

S I G N AT U R E AT T R I B U T E S S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Lono The tiki gods align at Lono, named for the Hawaiian god of rainfall. From award winning Chef David Lespron and Umbrella Hospitality Group comes a menu inspired by the glitz and glamour of Old Hollywood. Tiki-inspired cocktails pair perfectly with dishes packed with Far East flavors so intense, you’ll feel like you just stepped into the Ring of Fire…

Tiki inspired cocktails, Chef David Lespron’s Polynesian focused menu features 9 a la carte options, standouts include pork belly, noodles, tater tots with creme fraiche and caviar, titled “Lil Luau”, Lono’s tasting menu requires at least 4 guests priced at $100 per person, tasting menu options include a 32oz dry aged Tomahawk Ribeye, Chicken Platter or Pork Belly 2-ways

Service Style: Full service Uniforms: Casual Notable design elements: Warm space, flickering ode to the relaxed life, with woven chairs and leafy greens throughout, walls of mugs and old matchbooks for a refined aesthetic by way of Matt Winter of M.Winter, Design (Manuela, The Lincoln) and Austin Melrose, touch of old Hollywood in the small alcoves that collect in the back, while the tall ceiling and open space offer a bit of breathing room

I L L U S T R AT I V E P H O T O S

110 |

CONCEPT IMAGES D E S I G N / I N T E R I O R : W A R M , T R O P I C A L , L I V E LY, T H O U G H T F U L , N AT U R A L M AT E R I A L S A N D C O L O R S , G R E E N E R Y

F O O D P R E S E N TAT I O N : F R E S H , F L A V O R F U L , I N G R E D I E N T - D R I V E N , C O L O R F U L , T H O U G H T F U L LY P L AT E D

B E V E R A G E P R E S E N TAT I O N : P L AY F U L , T R O P I C A L / T I K I I N S P I R E D , F R E S H , C O L O R F U L , G A R N I S H E D

CONCEPT IMAGES TA B L E T O P : A S I A N I N F L U E N C E , C O N T E M P O R A R Y S H A P E S W I T H V A R I O U S C O L O R A N D T E X T U R E , S P E C I A LT Y P L AT E W A R E

S TA F F / U N I F O R M S : C A S U A L , P L AY F U L , F U N , C O L O R U L / H A W A I I A N S H I R T, J E A N S / D A R K PA N T S , B I B A P R O N

DINNER MENU

113 |

DRINKS MENU

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BROKEN SHAKER Basic Concept Statement: Escape to the backyard oasis and revel in in the Tale’s of Cocktail’s award-winning Best American Hotel Bar. Broken Shaker offers an eclectic menu, handcrafted cocktails and fresh bites in a hipster cool setting.

Cuisine: Cocktail Bar

Operator: Freehand Hotels Standalone/Hotel: Freehand Hotels Location: 4 locations – New York, Los Angeles, Miami, Chicago Key Concept Descriptors: Awarding-winning bar concept, eclectic, authentic, innovative, mixologist focused, laid back, hipster cool Key Menu Descriptors: Street-food inspired, eclectic, fresh bites, shareable Basic Menu Composition: Snacks: Sesame Pickled Cucumbers, Labneh, Shawarma Fries Bites: Street Tacos, Falafel Burger, Kimchi Fried Chicken Sandwich Sweets: BigDough Cookies Key Beverage Menu Descriptors: Award-winning, handcrafted, innovative Basic Beverage Menu Composition:

Cocktails, Beers – Bottle/Draft, Spirits – Bottle Service, Wine – Glass/Bottle, Mocktail, Non-Alcoholic Service Style: Full Service / Casual Hours: Lunch - Dinner Price Point: $$

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S I G N AT U R E AT T R I B U T E S S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Broken Shaker Escape to the backyard oasis and revel in in the Tale’s of Cocktail’s award-winning Best American Hotel Bar. Our skilled mixologists are shaking up the perfect blend of ingredients and international flavors to complete your Miami Beach getaway!

The Broken Shaker’s handcrafted cocktails are composed of elixirs, syrups and infusions made from garden herbs and spice, and fresh-pressed produce and exotic ingredients from around the world. The menu program focuses on high quality local ingredients and partnerships with local purveyors. Items are fresh, small bites and easy to share.

Service Style: Full service Uniforms: Casual Notable design elements: Designed by Roman & Williams, the Art-Deco direction can be characterized as “hipster cool.”

The venue features a romantic bar with an alterego backyard backdrop that boasts a pool, classic fountain, ping pong tables and mismatched patio furniture.

We’ve teamed up with our friends at Bar Lab to bring you a bar concept that is authentic, innovative, and mind-blowingly good.

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CONCEPT IMAGES D E S I G N / I N T E R I O R : H I P S T E R C O O L , L A I D B A C K , M I S M AT C H E D , F U N K Y, E C L E C T I C

F O O D P R E S E N TAT I O N : F R E S H , F L A V O R F U L , I N G R E D I E N T - D R I V E N , P L AY F U L LY P L AT E D

B E V E R A G E P R E S E N TAT I O N : I N N O V AT I V E , C R A F T, P L AY F U L , F R E S H , C O L O R F U L , AT T E N T I O N T O D E TA I L , Q U A L I T Y

CONCEPT IMAGES TA B L E T O P : E C L E C T I C , M I X A N D M AT C H C U R AT E D P L AT W A R E , S P E C I A LT Y S E R V I N G P I E C E S A N D T R AY S

S TA F F / U N I F O R M S : C A S U A L , H I P S T E R , C O O L , C O L O R F U L P R I N T S , B R A N D E D B L A C K T S H I R T S

DINNER MENU

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DRINKS MENU

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DRINKS MENU

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DRINKS MENU

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SMUGGLER’S COVE Basic Concept Statement: Since opening its doors in 2009, Smuggler’s Cove has established itself as one of the top rum and exotic cocktail destinations in the world. We offer guests an innovative new approach to rum by featuring the largest rum selection in the United States and cocktails from over three centuries of rum history.

Cuisine: Cocktail Bar, Rum

Operator: Martin Cate Standalone/Hotel: Standalone Location: San Francisco, CA Key Concept descriptors: Caribbean and tiki themed, speakeasy, playful, fun, tropical, kitschy island, pirate and beach paraphernalia

Key Menu Descriptors: N/A Basic Menu Composition: N/A Key Beverage Menu Descriptors: Largest rum selection in the United States, cocktails from over three centuries of rum history Basic Beverage Menu Composition: Rum through the Ages: Rum Flip, Grog, Millionaire Cocktail, Batida Smuggler’s Cove Originals: Center of the Galaxy, Top Notch Volcano, Port Royal, Twenty Seven Swizzle, Port Royal, The Dead Reckoning Traditional Drinks of the Caribbean: Jamaican Planter’s Punch, Banana Daiquiri, Hibiscus Rum Punch Exotic Cocktails from Legendary Tiki Bars: Pupule, Captain’s Grog, Port Light, Puka Punch, Hinky Dinks Fizzy Service Style: Counter Service / Bar Hours: Dinner - Late Night Price Point: $$

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S I G N AT U R E AT T R I B U T E S Concept

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Service/Design/Ambiance

Smuggler’s Cove The Past, Present, and Future of a Remarkable Spirit: Rum. Since opening its doors in 2009, Smuggler’s Cove has established itself as one of the top rum and exotic cocktail destinations in the world. We offer our guests an innovative new approach to rum by featuring the largest rum selection in the United States, and cocktails from over three centuries of rum history.

Caribbean and tiki themed, the largest rum selection in the United States, and cocktails from over three centuries of rum history

Service Style: Counter service Uniforms: Casual Caribbean/tiki-themed speakeasy with kitschy island/ pirate/beach paraphernalia, fun, playful service staff in tropical shirts

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CONCEPT IMAGES DESIGN/INTERIOR: TIKI THEMED, PLAYFUL, TROPICAL, FUN, PIRATE AND BEACH PARAPHERNALIA, KITSCHY ISLAND

FOOD PRESENTATION: N/A

BEVERAGE PRESENTATION: COLORFUL, VIBRANT, AUTHENTIC GARNISHES, CLASSIC AND TIKI GLASSWARE WITH SIGNATURE PIECES

CONCEPT IMAGES TABLE TOP: N/A

STAFF / UNIFORMS: CASUAL, FUN, COLORFUL / HAWAIIAN SHIRT, JEANS/DARK PANTS, BISTRO APRON

MENU

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Cocktail Category

Items

Price Range

Rum through the Ages

6

$12

Smuggler’s Cove Originals

6

$12-45

Traditional Drinks of the Caribbean

3

$12-16

Exotic Cocktails from Legendary Tiki Bars

5

$12-17

I L L U S T R AT I V E C O N C E P T : N I K K I B E A C H Basic Concept Statement: The first and original luxury beach club concept that combines the elements of music, dining, entertainment, fashion, film and art into one destination.

Key Descriptors Concept: Quintessential South Beach landmark, luxury beach club, award-winning restaurant, party playground, nightclub favorite, beachfront destination

Key Descriptors Design: Laidback vibe, sunset party atmosphere, stunning waterfront views, outdoor and indoor seating, comfy day beds, cabanas

Cuisine: Global, International Operator: Jack Penrod Location: Miami Beach, Saint Tropez, Saint Barth, Marbella, Koh Samui, Mallorca, Ibiza, Monte Carlo, Dubai, Versilia, Barbados, Costa Smeralda, Montenegro – 13 locations

Basic Menu Composition: Appetizers: Seafood Chowder, Calamari Fritto, Jumbo Lump Crab Cakes Salads: Chicken Caesar Salad, Nikki Beach’s Salad, Tri-Color Quinoa Salad Raw Bar: Tuna Tostada, Hawaiian Tuna Poke Platters: Porto Heli Greek Platter, Miami Beach Platter Main Courses: Famous Chicken Satay, Salmon With Teriyaki Glaze Sides: French Fries, Garden Salad, Fried Yuca, Quinoa Pizza: Margherita, Pepperoni, Vegetarian, Carnivore, Nikki Beach’s Tartufi Sushi Specials: Steamed Edamame, Sashimi, Nigiri Sushi Platters: Nikki Beach’s Sushi Dragon Sushi Rolls: Hamachi, Marbella Spicy Tuna, Crazy Eel, Miami Beach Mojito Desserts: Ice Cream, Vanilla-Infused Crème Brulee, Chocolate Cake

Menu Highlights: Globally-inspired, approachable, farm-to-table, sharing platters, signature sushi boats, healthful salads, fresh seafood, rotisserie chicken Service Style: Hours: Price Point: 129 |

Full Service / Casual Lunch – Dinner – Brunch $$

S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

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Service/Design/Ambiance

Nikki Beach

Globally-inspired and extensive, with the tastes and spices representative of all the countries in which Nikki Beach is located across the world, spanning freshly prepared seafood, healthful salads, innovative sushi rolls, shared plates and farm-to-table cooking.

Service – Warm and friendly.

Being the first and original luxury beach club concept, Nikki Beach elevates the experience with memorable, interactive elements designed to stimulate all of the senses. With locations in the most stylish hotspots around the globe, our international clientele enjoy warm and friendly service, global cuisine, exceptional music and entertainment, signature events and stunning waterfront views.

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Design – Renowned for its luxurious look and boho ambience. All locations contain the same natural elements of wood furnishings, lush white throw pillows, free flowing linen curtains, plush days beds and signature Nikki Beach teepees.

The staff wears flowing palazzo pants and handcarved leather utility belts from Nicaragua.

CONCEPT IMAGES DESIGN/INT ERIOR: BO HEMIA N, CHIC, ST YLISH, UPSCA LE, SPRAW LING

F O O D P R E S E N TAT I O N : F R E S H , C R E AT I V E , F A M I LY - S T Y L E , A P P R O A C H A B L E , H E A LT H F U L , C O L O R F U L

B E V E R A G E P R E S E N TAT I O N : F R E S H , T R O P I C A L , C R E AT I V E , F U N

CONCEPT IMAGES TA B L E T O P : B O H E M I A N , C A S U A L E L E G A N T

S TA F F / U N I F O R M S : C A S U A L , A L L - W H I T E , B R A N D E D , B E A C H C H I C

MENU

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I L L U S T R AT I V E C O N C E P T : O M N I A D AY C L U B Basic Concept Statement: Omnia Los Cabos is Hakkasan Group’s beachfront dayclub located at the Vidanta Los Cabos.

Key Descriptors Concept: Beachfront, Energetic, High-end lifestyle, Worldclass entertainment, All-inclusive daylife venue, Ultimate party destination Key Descriptors Design: Youthful, Elements of opulent, classic design and modern technology, Hip, Elevated Pools, A trellis made of wood to support livegreenery, Twig cabanas juxtaposed with lush, rich curtains Cuisine: Lounge / Mexican

Operator: Hakkasan Group Location: NV, CA, Mexico – 3 locations Basic Menu Composition: To Share: Casa Calavera Nachos, Pico de Gallo, Queso Fudido Appetizers: Local Tuna Tostada, Caesar Salad Tacos: Breaded Avocado, Gober Precioso, Flank Steak, Baja Fish Dessert: Tres Leches, Drunken Coconut Flan, Corn with Horchata Ice Cream Menu Highlights: Hand-crafted cocktails, Mexican, Light Bites, To-Share Dishes Service Style: Counter Service / Bar Hours: Lunch – Dinner – Late Night Price Point: $$$$

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O M N I A D AYC L U B : S I G N AT U R E AT T R I B U T E S

S I G N AT U R E AT T R I B U T E S Concept

Menu Attributes

Service/Design/Ambiance

Omnia Dayclub – Los Cabos

The Dayclub’s bar by the poolside serves cocktails and other drinks.

Service –Staff are professional and approachable.

OMNIA, the definitive name in luxury nightclubs, is taking their distinctive brand of high-end lifestyle entertainment from night to day with a beautiful sun-soaked venue and pool lounge at Vidanta Los Cabos.

The first restaurant and dayclub destination concept by Hakkasan Group to open within Vidanta Los Cabos, welcome to OMNIA Dayclub, SHOREbar, and Casa Calavera. The day-to-night experience is the first of its kind in Los Cabos.

SHOREbar is a large, casual, open-air pavilion that serves bar bites and hand-crafted cocktails all day.

Casa Calavera is a beach-inspired restaurant and bar that offers authentic Mexican cuisine.

Design – Designed by Rockwell Group, the exclusive OMNIA Dayclub Los Cabos is elevated from the beach for privacy and surrounded by a trellis made of wood to support live greenery.

The U-shaped resort faces the beach and embraces several swimming pools. Twig cabanas are juxtaposed with lush, rich curtains. Clusters of pendant lights hang over wood lounges and tables, with subtle industrial details and bluehued rugs and upholstery.

Staff are dressed in t-shirts/polo shirts and shorts.

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Atmosphere is laid-back but energetic.

O M N I A D AYC L U B : C O N C E P T I M A G E S D E S I G N / I N T E R I O R : T R E L L I S , I N F I N I T Y P O O L S , B A M B O O C A B A N A S , W O O D L O U N G E S A N D TA B L E S , J E W E L - T O N E D D AY B E D S , P E N D A N T L I G H T S , R O P E S , M E X I C A N T I L E S , T W O - S T O R Y V I L L A S , C U R V E D T H AT C H R O O F

F O O D P R E S E N TAT I O N : S I M P L E , F R E S H , A P P E T I Z I N G , L I G H T, C O N V E N I E N T

B E V E R A G E P R E S E N TAT I O N : C R A F T, I N V E N T I V E , R E F R E S H I N G , I N G R E D I E N T - D R I V E N

O M N I A D AYC L U B : C O N C E P T I M A G E S TA B L E T O P : C O N T E M P O R A R Y, S I M P L E , W O O D TA B L E T O P, M A R B L E B A R T O P

S TA F F / U N I F O R M S : F R I E N D LY, P R O F E S S I O N A L , C A S U A L , B E R M U D A S H O R T S , T - S H I R T/ P O L O S H I R T

SHOREBAR: MENU

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C A S A C A L AV E R A : M E N U

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C A S A C A L AV E R A : M E N U

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C A S A C A L AV E R A : M E N U

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A PI C I I L LC 62 West 9th Street New York, New York 10011 Email: hello@apicii.com Office: 917.688.4228