2003 Casual Seasonal Menu Sustainability 
Restaurant Clicks
NOVEMBER 24, 2021
Dead Line focuses on serving local, seasonal cuisine. With a customizable menu and dedicated server, the experience is quality. For a sit-down dinner, the room holds twenty-eight people, and the menu is served family-style. The tahini marinated chicken and the hanger steak flatbread are delicious menu options.
Restaurant Clicks
NOVEMBER 21, 2021
The menu offers vegetarian options. Chef Scoot Cooper created a tasting and a prix fixe menu highlighting seasonal and sustainable produce and ingredients. The restaurant is open by reservation for dinner between Wednesday and Sunday and requires business casual dress. Make a Reservation.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Restaurant Clicks
SEPTEMBER 14, 2021
Their raw bar features several oyster varieties, along with other raw shellfish and fish that you can mix and match off their menu. They offer an extensive seafood menu, including an old bay shrimp salad roll and a cast-iron crab cake. With an ever-evolving seasonal menu, it’s hard for me to predict the options you’ll have.
Restaurant Clicks
DECEMBER 8, 2021
Kaiseki is a traditional Japanese cuisine that incorporates fresh seasonal ingredients and presents foods in near-natural variations. The menus vary depending on the season. Chef Michael Cimarusti uses sustainable ingredients from both local areas and international ports. The Hainan chicken is a favorite in the community.
Modern Restaurant Management
JANUARY 9, 2020
parent company of fast-casual restaurant chain The Habit Burger Grill, for approximately $375 million in a cash transaction. “As a fast-casual concept with strong unit economics, The Habit Burger Grill is a fantastic addition to the Yum! The Local Foods menu focuses on locally sourced and seasonal ingredients.
Modern Restaurant Management
SEPTEMBER 14, 2021
In 2001, Bill was promoted to Vice President of Operations overseeing TSFR’s 60 Burger King restaurants; in 2003 he was promoted to Executive Vice President of Operations, Training & Development and Human Resources; in 2006, Bill was promoted to Chief Operating Officer adding the Del Taco brand to his responsibilities.
Modern Restaurant Management
NOVEMBER 24, 2021
The brand has been able to create an entirely new category of menu items, transforming the familiar comfort food of chicken and waffles into its photo-worthy and on-the-go staple. Its concise, yet scalable menu, does not necessitate the need for large retail space, allowing for creative opportunities to grow and innovate into the future.
Expert insights. Personalized for you.
112 
Let's personalize your content