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Restaurants We’re Dying to Try: A Kentucky horse barn; female-forward design in Denver; and Asian-inspired tapas in New York City

Tara Fitzpatrick, Senior Editor

February 28, 2020

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Experience is the keyword for this latest crop of Restaurants We’re Dying to Try — from a restaurant set in an old Kentucky horse barn lined with bourbon barrels with a message about preserving agriculture and sipping bourbon, to a secret garden in Miami with twinkling lights and an above-water stage for live entertainment.

Or consider the experience of an Italian-American bakery in New Jersey that’s been transported to the chilled-out scene of Southern California, where guests can watch tableside as a server stirs pasta pomodoro into a melting wheel of grana Padano.

Room for Milly is a design-forward cocktail lounge in Denver commemorating Milly Parker, a jet setter from 100 years ago who was born into an East Coast family of means and who enjoyed an unconventional life of culture, luxury, travel, who’s who lists and cocktails. The décor at Room for Milly has been curated by female designers featuring female artists.

Read on for more experiences.

Contact Tara at [email protected]

Follow her on Twitter @Tara_Fitzie

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

LinkedIn: https://www.linkedin.com/in/tara-fitzpatrick-4a08451/

Twitter: https://twitter.com/Tara_Fitzie

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