Articles on companies that have grown by building an impressive portfolio of restaurant concepts.
The best and brightest restaurant companies are not just creating one great concept; they're creating many. See Restaurant Hospitality's picks for powerful multi-concept companies that not only play it cool, they kick ass. See all concepts >>
August 2, 2016
Headquarters: New York City
Annual Sales: $11.7 million
Units: 9
Key Personnel:
• Kristina O’Neal, principal
• William Harris, principal
• Greg Bradshaw, principal
• Adam Farmerie, principal
• Dan Rafalin, managing partner
• Brad Farmerie, executive group chef
SINGLE CONCEPTS:
• Madam Geneva (a gin-focused bar with a menu inspired by Southeast Asia)
• Public (a restaurant with a mid-century design and globally inspired cuisine)
• The Daily (a sister bar to Public that serves casual bites from the Public kitchen)
• Ninebark (a Napa Valley restaurant serving wine country cuisine overlooking the Napa River)
MULTIPLE CONCEPTS:
• Saxon Parole (with units in Manhattan and Moscow, the menu consists of grilled meats and fish)
• Genuine (a line of three fast-casual spots that serve classic California-inspired roadside fare)
WHY IT’S COOL: Here’s a class act that knows how to strut its stuff. Madam Geneva captures the funk of small Southeast Asian eateries, while Michelin-starred Public features a design inspired by midcentury public venues (who does that?). Two-Michelin-starred chef Matthew Lightner helms Ninebark in Napa, while Saxon Parole is cleverly named for two thoroughbred horses. The fast-casual joints feature drinks from master mixologist Eben Freeman, and the menus were created by celebrity chef Brad Farmerie (yes, we said fast-casual). AvroKO is a wildly creative group that always amazes.
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