11 Restaurant Groups On the Rise in 2024

The MINA Group Jason Himber and Michael Mina.

Hospitality Empires to Watch

Restaurant groups occupy a unique space in the industry; they possess the creativity of mom-and-pop independent concepts, combined with the power of scale and organization seen in larger chain operations. In these days of nonstop headwinds for restaurant owners and operators, it’s no wonder the value and safety net of being part of a restaurant group continues rising in popularity and success.

Many leaders in this category talk of their portfolio like its extended family, who you show up for and offer support and resources no matter how different the brands may be. This quality is another reason why restaurant groups are able to grow sustainably, both in number of units and sales. It allows for more experienced staff on the c-suite, support team, and for more seasoned chefs to be hired who can bring their expertise across multiple concepts. The following 11 hospitality brands showcase the growing significance of restaurant groups in the highly competitive dining landscape.

Image credits: KNEAD Hospitality + Design

Richard Sandoval Hospitality

HQ: New York City • Est. 1995 • Total Number of Restaurants: 60

Chef Richard Sandoval grew up in his grandmother’s kitchen in Mexico, learning cooking techniques as well as how to run a restaurant from his father, who owned a restaurant called Madeiras in Acapulco.

“Each day, I would go there and listen to him talk about the business of running a restaurant: the costs, creating ambiance with lighting and sound, and how to provide the best service and treat your guests like family,” Sandoval recalls.

He opened his first restaurant Savann in New York City in 1995, and his second two years later on the Upper East Side, called MAYA—which is still around today, and was the first Mexican restaurant to garner two stars from The New York Times.

Now, Sandoval has grown his culinary portfolio to more than 25 brands with over 60 locations in 11 countries. “Each concept has its own heartbeat, its rhythm that defines its identity, even for concepts under the same brand,” Sandoval says. “Our Toro Toro location in Marrakech has a lot of personality that’s different from the location in Fort Worth, Texas. Coordinating these diverse rhythms under one culinary orchestra is where the challenge lies.”

“It’s about nurturing individuality while maintaining a cohesive vision,” he continues. “From menu curation to staffing, the balancing act is quite the high-wire act. Consistency becomes a daily pursuit—ensuring that every dish sings its own song while harmonizing with the overarching symphony of flavors across all concepts.”
Sandoval’s brands fall into the following different categories:

Modern Mexican: dLeña, La Hacienda, Tamayo, Dos Catrinas, MAYA, Copal
Casual Mexican: El Centro DF, Venga Venga, Lona, La Sandia
Pan-Latin: Toro Toro, Toro, Ciclo, VaKaVa
Coastal Latin: Aqimero, tán, Anchor & Brine, Bahía, RAYA
Beach Club: Toro del Mar
American-inspired: Stoke & Rye, Bayou & Bottle
Asian-inspired: Zengo, Cayao, Casa Chi
Lounge: lúm, La Biblioteca, ROJA
Quick-service: Taco Pegaso, d’Taco Joint

“The thrill of offering distinct dining experiences and witnessing guests immerse themselves in these diverse culinary narratives makes every hurdle worth the leap,” Sandoval adds.

Image credits: Richard Sandoval Hospitality

Berg Hospitality Group

HQ: Houston • Est. 2018 • Total Number of Restaurants: 13

From an upscale Chinese eatery and a traditional steakhouse concept to a Cuban-inspired speakeasy, each restaurant under Benjamin Berg’s umbrella offers something different. However, the Texas-based group’s concepts all offer one thing in common: an unwavering commitment to hospitality.

It all started with opening B&B Butchers & Restaurant in Houston in May of 2015, and a second location in Fort Worth in January 2018. Both locations are now two only 38 restaurants in the U.S. certified by Japan’s Kobe Beef Association, offering 100 percent authetnic, A5 certified Kobe beef from Tajima cattle.

“We started oﬀ as a steakhouse-driven company,” Berg says. “As we enter our ninth year, our culinary program has expanded signiﬁcantly. We’ve diversiﬁed our oﬀerings, embraced a variety of cuisines, and added exceptional talent to our team. Our roster now proudly features chefs with Michelin-trained expertise, each renowned for their distinctive ﬂair and mastery of global cuisines.”

B.B. Lemon opened in November 2018 as a cozy, neighborhood eatery blending dishes from Berg’s favorite cities, Houston and New York. In September 2019, his team opened The Annie Café & Bar, led by James Beard Award-winning chef Robert Del Grande. And right at the start of the pandemic in March 2020, Berg opened Turner’s, an exclusive dining and social establishment with old-world charm offering timeless American and continental dishes.

Across his entire portfolio, sales grew 76 percent from 2021 to 2023, greatly aided by the openings of the following restaurants:

June 2021: NoPo Café, Market & Bar, an all-day concept serving breakfast, lunch and dinner. The menu features a variety of egg dishes and pastries for breakfast along with lunch and dinner options of appetizers, soups, salads, sandwiches, pizzas, and entrées; plus wine and cocktail specials for weekday happy hour.
November 2021: Trattoria Soﬁa (pictured above), which serves authentic, rustic Italian food in an intimate setting with a focus on seasonal and fresh ingredients. A climate-controlled terrace transports guests to what’s reminiscent of a secret garden in Italy.
October 2022: Emilia’s Havana, a 50-seat Cuban lounge and club straight out of the 1950s with a luxe Latin vibe discreetly located next to The Annie Café & Bar. Guests can enjoy inventive interpretations of classic and contemporary Cuban-inspired cocktails by the James Beard Award-winning mixologist, Alba Huerta, along with an elevated wine list and bottle service.
November 2022: B.B. Italia Bistro & Bar, offering a fresh take on classic, Italian-American food in a lively atmosphere with homemade pastas, New York-style pizzas, heroes, calzones, classic Italian entrees, and more.
June 2023: Benny Chows, which serves American Chinese cuisine in a moody, yet vibrant setting. Located adjacent to Berg’s first concept, B&B Butchers & Restaurant on Washington Ave, guests will find a Cantonese-influenced menu but with a Texas-touch utilizing local ingredients. The diverse menu offers different takes on Chinese comfort food like homemade dim sum and dumplings mixed with a New York staple, cold sesame noodles, while also presenting delicacies such as whole lobster, foie gras, and white sturgeon caviar.
October 2023: Annabelle Brasserie, the most successful Berg Hospitality restaurant to date. The French Brasserie has a floral canopy ceiling, pink hues, and feminine details. Quiche, escargot, and croissants are served to a brunch-heavy crowd.
December 2023: Tavola, in partnership with The Bastion Collection, the culinary experts behind Michelin-starred and award-winning concepts including Le Jardinier (at Houston’s Museum of Fine Arts) and L’Atelier de Joël Robuchon. The upscale Italian eatery serves dishes exploring the various regions of Italy.

Prime 131 just opened last month, which was named as a nod to Berg’s first concept B&B Butchers & Restaurant and the coveted best seat in the house, table 131. The live-fire steakhouse and sushi bar lives within a revamped industrial warehouse, where guests dine on Dinosaur Bone Marrow from the dinner-only menu while ’90s era hip hop plays.

“Evoking the electric ambiance of New York’s chic yet edgy Meatpacking District in the early 1990s, Prime 131 ignites a fresh dining experience in Houston where the artistry of grilling takes center stage,” Berg explains. A protein-forward concept with Korean and Japanese influence, Prime 131 creates a completely unique meat experience where diners watch their meal be prepared on four central wood fire grills and two custom Grills by Demant charcoal ovens.

“Our plans are to expand our high-performing concepts to other markets,” Berg adds. “Our brands have been enthusiastically embraced by Houston. We want to ignite that same hunger in other cities.”

Image credits: Michelle Williams

FB Society

HQ: Dallas • Est. 2008 • Total Number of Restaurants: 33

Co-founded by Randy DeWitt and Jack Gibbons, FB (Front Burner) Society’s recipe for success comes from an unwavering commitment to innovation, attention to detail, and the creation of emerging brands. With over 20 brands conceptualized and launched, its brands boast exceptional valuations and impressive expansion.

“FB Society is full of visionaries united in a common purpose—to create and execute experiences never imagined,” Gibbons says. “In hospitality, it’s innovate or die. Margins are razor thin, competition for great people is intense, and the bar for ‘innovative experiences’ moves daily as the consumer becomes more connected to global trends through social media. Innovation is a state of mind, and it’s a philosophy we apply to every decision.”

FB Society brands include:

Haywire (pictured above), with two locations offering a true Texas experience with an urban refresh. Guests can relax by the fireplace with a handcrafted cocktail in the first-floor whiskey lounge, enjoy a Wagyu Tomahawk ribeye with a bold red in the inviting second-floor dining room, or unwind with friends and a cold local beer or Cadillac margarita on the rooftop patio.
The Ranch at Las Colinas, which opened in 2008 and is described as “the perfect place for both the rugged ranch hand and the savvy entrepreneur to savor authentic Texas flavors.”
Mexican Sugar, with three locations all offering immersive dining experiences celebrating the vibrancy and richness of Mexican culture and cuisine. An experiential Agave Library invites tequila enthusiasts to explore a curated collection of over 150 tequilas and mezcals.
Whiskey Cake, with 10 locations, is designed to be a neighborhood joint for craft cocktails and farm-fresh comfort foods. From mesquite wood-grilled plates to fresh greens and famous desserts, all dishes are served up with simple, honest flavors in a rustic, local atmosphere.
Sixty Vines, with nine locations, is often referred to as “the winemaker’s restaurant,” Sixty Vines pairs simple, flavorful cuisine with a variety of sustainable wines on tap. Every plate and pour is designed to inspire adventure and discovery of wine culture reimagined.
Ida Claire, with three locations that all feature eclectic furnishings in funky yet approachable atmospheres. The menu blends classic Southern dishes and unexpected, flavorful twists—from pimento cheese dip and shrimp and grits to Creole Gumbo and Ida’s Fried Chicken, every dish is a journey for the taste buds.
Son of a Butcher Slider Bar, FB Society’s fast-casual concept that opened in 2020 and has grown to three locations.
Legacy Food Hall in Plano, Texas, which is equal parts food hall, beer garden, craft brewery, and a live entertainment destination.
The Assembly Hall, located in the heart of downtown Nashville, Tennessee, houses a myriad of different concepts in a multi-level dining and entertainment venue.

In 2022, every brand in the portfolio increased annual top line revenue and profitability, virtually unheard of in this vertical due to the complexity and inflation in the supply chain, Gibbons touts. In addition to revenue growth, Sixty Vines expanded into three new markets, Whiskey Cake into one new market, and the remaining brands grew within existing markets.

“I love the creativity and imagination that goes into developing successful restaurant concepts, and the satisfaction that comes from seeing guests enjoy the dining experiences we’ve created,” he says. “Equally as satisfying is working with a team committed to innovating in the business, not only the brand.”

With more exciting concepts to come, FB Society continues to redefine the culinary landscape.”More growth is on the horizon with new locations planned across the portfolio with a full pipeline of signed LOIs and leases well into 2026,” he adds.

Image credits: Haywire / FB Society

Southerleigh Hospitality Group

HQ: San Antonio, Texas • Est. 2015 • Total Number of Restaurants: 4

A native of Lyon, France, Jérôme Sérot’s passion for the hospitality industry grew during his time living in Thailand—particularly after a memorable stay at the Oriental Hotel.With a diverse background that includes positions in renowned groups like Accor, Concorde Hotels, and Marriott, “an unmistakable entrepreneurial drive prompted me to establish my first business in New York,” Sérot recalls.

Settling in San Antonio, Texas, for the past 20 years, Sérot formed Southerleigh Hospitality Group along with Jeff Balfour and Philippe Placé, a collaborative venture blending international experiences and a dedication to hospitality. “Our concepts are meticulously crafted through in-depth market research,” Sérot says.

Southerleigh Fine Food & Brewery reimagines Texas’ cross-cultural cuisine with a modern twist, and was an early entrant in a groundbreaking urban project. Brasserie Mon Chou Chou has redefined the French food scene in San Antonio highlighting quintessential French comfort food, establishing itself as a prominent restaurant nationally within that segment. And Southerleigh Haute South, building on Southerleigh Fine Food’s success, reimagines Southern roots with a modernized, casual approach adaptable to diverse markets.

Sérot says his brand’s philosophy or “dots” symbolizes three fundamental pillars: one for the art of hospitality, one for the love of the culinary craft, and one for serving their communities. Those three dots are represented in the brand’s logo.

“Numerous exciting plans are on the horizon for 2024,” he adds. “These include the development of a larger brewery, the creation of a lively beer hall, the introduction of a vibrant sports bar, and new openings for Haute South QSR. Adding to the excitement, we are working towards establishing a unique French/Italian concept restaurant. Furthermore, stay tuned for the launch of our catering and event company, aptly named ‘Sense Of Occasion.'”

Image credits: Mon Chou Chou / Southerleigh Hospitality Group

Breakwater Hospitality Group

HQ: Miami • Est. 2018 • Total Number of Restaurants: 10

Over two million guests visit Breakwater Hospitality Group concepts each year, including its seven nightlife and dining concepts—most of which are in outdoor settings to take advantage of Miami’s warm climate. Alex Mantecon and Emi Guerra established the group in 2018 with their first project, The Wharf Miami, which transformed the community and nightlife scene in the city. Since then, they have created spaces that allow guests to make memories and enjoy the quintessential South Florida lifestyle. Today, Breakwater Hospitality Group has taken this idea to the next level by introducing various concepts such as traditional restaurants like JohnMartin’s and Rivertail, as well as creative open-air concepts like Regatta Grove and Carousel Club.

“Breakwater Hospitality Group’s philosophy is to transform iconic locations into community social hubs that offer unforgettable experiences for guests,” Guerra says. “We like doing unique things on a large scale that create memorable moments for everyone who enters our venues. We approach each concept, event, day, and interaction with this mentality to better serve our guests and community.” Those concepts include:

Regatta Grove (located in Coconut Grove, Florida, overlooking Biscayne Bay) offers a star-studded lineup of five Michelin-starred and James Beard Award-nominated chefs, alongside groovy music and lofty waterfront views that together offer a relaxed, yet elevated experience.
Pier 5 (Bayside Marketplace, Downtown Miami) is the group’s latest open-air entertainment venue and social hotspot, which features three bars and focuses on embracing the site’s rich heritage in fishing and seafaring.
The Wharf Lauderdale is situated on the banks of the New River and offers guests a venue shaped by the city’s vibrant energy with live music and beautiful spaces.
Riverside Wharf, a $185 million hospitality complex, is set to open in 2026 in downtown Miami and will feature a Dream Hotel, multiple food, beverage, and entertainment venues, and a deep-water yacht marina along the waterfront.
Carousel Club is Hallandale Beach’s top entertainment venue located within Gulfstream Park, home to the Pegasus World Club. The venue features 14,000 square feet of tented and open-air spaces including a spacious deck, a covered Carousel Bar with ample seating, and a grassy garden for lounging and lawn games.
JohnMartin’s (Coral Gables, Florida) is a quintessential Irish pub and watering hole founded in 1989 by John Clarke and Martin Lynch, modeled after their beloved neighborhood pubs from their homeland. The restaurant has a capacity for over 200 guests and offers a thoughtfully curated selection of Irish whiskey, craft beer, and other spirits alongside a classic menu of authentic Irish and American fare with global influences.
Rivertail (Historic New River in Las Olas Fort Lauderdale) embodies the essence of chic yet casual waterfront dining. Under the direction of chef-partner and five-time James Beard-nominated Jose Mendin, the eatery draws inspiration from international cuisines, combining creativity and bold flavors to offer a unique array of seafood-forward dishes.

“Breakwater Hospitality Group’s mission is to bring the community together and foster positive change in the neighborhoods where their concepts are located,” adds Guerra. “While each concept is unique, they all share a common goal of creating spaces that resonate with and reflect the local culture. It is this connection to the community that distinguishes Breakwater’s concepts from other restaurant groups in the South Florida hospitality industry. By drawing inspiration from the unique characteristics of each area, Breakwater creates memorable experiences that are authentic and meaningful to locals and visitors alike.”

Image credits: JohnMartin’s / Breakwater Hospitality Group

Vine Hospitality

HQ: San Francisco Bay Area • Est. 1994 • Total Number of Restaurants: 10

Obadiah Ostergard got his start in the restaurant industry like so many who came before him: washing dishes. He started in Florida and worked his way through kitchens in Hawaii, eventually opening up his own restaurants in Wilmington, Delaware, before taking over for Vine Hospitality founder Ed Levine in 2017. “We have always wanted to be a place for people to escape and a place where everyone is welcome. We create concepts that transport you to another place and work tirelessly to take care of our guests every need while they are with us,” Ostergard says. Those concepts include:

Left Bank Brasserie, a group of authentic Parisian-style brasseries inspired by the birthplace of the original Parisian brasseries along the Left Bank of the Seine river in Paris, an area known for being a creative hub and haven to artists and Bohemians.
Meso, a modern Mediterranean restaurant inspired by the flavors, spirit and style of the Mediterranean region.
LB Steak, a group of modern American steakhouses.
And Rollati Ristorante, the company’s newest concept which opened in September as a modern Italian-American restaurant nestled in the heart of downtown San Jose.

Vine Hospitality has nearly doubled its sales across its portfolio since 2019, from $26 million to nearly $50 million in 2023.

“We are deeply rooted in our community for decades and have been in communities like Larkspur in Marin County in the Bay Area for 30 years,” Ostergard adds. “This means we’ve been part of many memorable moments for our guests, from their first time trying escargot to hosting their families on every holiday from Beaujolais Nouveau to Thanksgiving.”

Image credits: Meso / PChang

Seven Reasons Group

HQ: Washington, DC • Est. 2019 • Total Number of Restaurants: 6

Seven Reasons Group is more than just a restaurant group—it aims to be a lifestyle and entertainment brand that gives guests a dining experience playing on all of their senses. The group’s co-founder and CEO, Ezequiel Vázquez-Ger, says all of the concepts reflect a fusion of a Latin-American background with a global inspiration, driven largely by chef and co-owner Enrique Limardo’s bold approach to a creative cuisine.

“At the core of Seven Reasons Group is a great staff that utilizes their global backgrounds and passion to bring bold and creative cuisine to Washington [DC],” says Vázquez-Ger. “Every restaurant represents one of our key values: Seven Reasons symbolizes where we started, Imperfecto symbolizes our humble pursuit of perfection, JOY symbolizes the happiness involved in creating our concepts, Quadrant symbolizes the four quadrants of our home in DC, and Surreal represents a pursuit of blurring the line between reality and fantasy through dining.”

The group’s first concept and its namesake, Seven Reasons, has become known for its bold, innovative Latin-American menu. Imperfecto is inspired by the intersection between Mediterranean and Latin-American cultures. The team opened JOY as an extension of Seven Reasons’ fun side, where Latin flavors meld with contemporary twists. JOY offers an alluring cocktail-oriented venue with an upscale casual and entertaining atmosphere. Quadrant offers an exclusive restaurant lounge located in The Ritz-Carlton in Washington, DC, serving up modern French-American food with touches of Latin influence.

Surreal is a whimsical, upscale diner that opened in November 2023, with menu highlights including Swordfish Carpaccio with “Flaming Hot Totopos,” “All year Halloween Gnocchi,” and a selection of fresh pizzas and pastas. Designed as a landscape itself, the interior blurs the line between the indoors and outdoors to create a unique dining-in-the-park experience.

The Saga, which was added to The Michelin Guide in 2023, is the group’s evolving culinary approach that features a Spanish-Latin fusion with inventive and upscale dishes made with high-quality ingredients and chef Limardo’s unique Latin culinary flare. The beverage program complements the sophisticated dining experience with European-style cocktails.

“Seven Reasons Group has successfully scaled from operating one restaurant in 2019 to now operating six independent concepts in the DMV area without sacrificing our commitment to culinary excellence and top tier service across the group,” says Vázquez-Ger.

“Looking ahead, Seven Reasons Group is playing around with a plan for their seventh and final DC restaurant, aptly called ‘The End.’ After that, we hope to expand beyond the United States and have considered locations in the Middle East, Miami, and Madrid,” he adds.

Image credits: Imperfecto / Jennifer Chase

Craft & Crew Hospitality

HQ: Hopkins, Minnesota • Est. 1976 • Total Number of Restaurants: 6

Craft & Crew Hospitality recognizes that many guests view their four-legged friends as part of the family. That’s why all of the group’s six restaurants are proudly dog-friendly, welcoming pups with open paws and delicious treats. Each restaurant features spacious outdoor patios where dogs can socialize and relax, and they even offer a specially curated dog menu featuring healthy and delicious options like K-9 Chicken, Pup Burgers, and homemade Pup Cream for dessert.

“We believe that no dining experience is complete without the company of your furry best friend … That’s why we go the extra mile to ensure they have a comfortable and enjoyable experience,” says David Benowitz, president and co-owner of Craft & Crew.

He adds, “What sets Craft & Crew apart is our unwavering commitment to creating authentic, community-driven experiences. We believe in the power of food to bring people together and foster genuine connections. Unlike many other restaurant groups, we don’t rely on a one-size-fits-all approach. Instead, each of our six restaurants boasts a unique concept and atmosphere, tailored to the specific needs and desires of the local neighborhood.” Those concepts are:

• The Bar Draft House (opened in Hastings, Minnesota in 1976) is the group’s original location, featuring a classic bar and pizzas with a warm, welcoming atmosphere.
• The Howe (Minneapolis, 2016) is a neighborhood hangout with a focus on a well-rounded menu with highlights of lots of vegan choices, broasted chicken, and a full bar focused on craft cocktails as well as mocktails.
• Stanley’s Bar Room & Grill (NE Minneapolis, 2010) is a lively sports bar with elevated pub food, a craft beer focus, and a year-round, dog-friendly patio.
• The Block (St. Louis Park, 2019) is a contemporary neighborhood restaurant featuring a modern menu and vibrant atmosphere, and has become known for its broasted chicken and tequila.
• Duke’s on 7 (Minnetonka, 2021) is a sophisticated yet approachable spot offering a refined menu with a 180-person patio with an outdoor bar.

“We’re excited to continue growing and evolving, bringing our unique brand of hospitality to new communities across the Twin Cities,” Benowitz says. “We are confident that our commitment to quality, community, and genuine hospitality will continue to be the foundation of our success for years to come. We have hopes to add one location in 2024 and one store in 2025 if all goes to plan.”

Image credits: Craft & Crew Hospitality

KNEAD Hospitality + Design

HQ: Washington, DC • Est. 2014 • Total Number of Restaurants: 16

Though each of KNEAD’s restaurant concepts differs in cuisine style, there is a clear design-forward approach that connects them all with stunning interiors, from art installations to murals and expansive bars.

Co-owners Jason Berry and Michael Reginbogin believe that KNEAD’s concepts stand out from others in the full-service restaurant space because they are the ones who design, create, raise money, and operate all of their restaurants with their team. “There are a lot of restaurateurs who do some of those things, but not all, so we try to have a very hands-on approach in every aspect of our business. We also believe design is integral to the entire dining experience of our guests, which is why we come up with the vision for each space ourselves, in addition to working with our chef partners on menu creation. Customers eat with their eyes, so the visual details of each restaurant matter just as much as the food and service.”

KNEAD’s portfolio is comprised of 10 different concepts with a total footprint of 16 locations.

Mi Casa is the group’s Tex-Mex inspired concept, which blends the flavors of Mexico and the American Southwest for an upscale experience. The menu is a polished version of what Americans have come to see as Mexican food, drawing inspiration from California and New Mexico and featuring regional favorites like queso dip, tuna taquitos, sizzling fajitas, baja fish tacos, tropical fruit guacamole, as well as an expansive tequila list with frozen and tropical cocktails.
Mi Vida is KNEAD’s upscale Mexican concept, and is an expression of Mexican culture and cuisine as interpreted through the lens of Mexico City native and the group’s chef-partner, Roberto Santibañez. The menu is rooted in the history and culinary tradition of Mexico while exploring the ever-changing boundaries of this vibrant and evolving cuisine.
Gatsby opened directly across from Nationals Park in 2021 in DC’s Capitol Riverfront neighborhood. The reimagined diner brings nostalgic classics to an upscale atmosphere.
Succotash was created in partnership with celebrity chef Edward Lee, whose dishes put an inventive Asian spin on Southern classics, like Fried Chicken & Waffles, Dirty Chicken and Crispy Blue Catfish, and reimagined Southern and Korean entrees, appetizers, and sides.
Mah Ze Dahr opened in 2020 in partnership with James Beard-nominated baker, Umber Ahmad, of NYC’s famous bakery, Mah-Ze-Dahr.
Bistro Du Jour is KNEAD’s French concept which aims to bring all of the best elements of France together in one space. The approachable, all-day Parisian bistro’s menu highlights croissants and cappuccino during the day and champagne and coq au vin by night.
The Grill is a new American restaurant focused on woodfired cooking, with an emphasis on steak, seafood and vegetarian fare. Culinary director Roberto Santibanez’s Mexican roots and French training lend an inspired touch to the American table. Located on the water, this location brings a Miami feel to the Southwest waterfront.
Tu Taco is one of the concepts inside of Swingers, the adult mini golf concept located in Dupont Circle. It serves a selection of Mexican street food with both traditional and original Mexican recipes that range from fresh crushed guacamole, nachos, and salads to tacos, burritos, and churros.
KNEADza Pizza is another concept located inside of Swingers, which serves classic Italian favorites as well as NY-Neapolitan Pizza.
And finally, Lil’ Succotash is the group’s quick-service version of their first restaurant, Succotash, also located inside the Swingers DC location. Lil’ Succotash serves burgers and sandwiches in addition to tried and true Succotash favorites such as slow-smoked Chicken Wings with Alabama White BBQ Sauce, and classic Fried Pickles with Sriracha-Lemon Mayo.

Since 2021, KNEAD has seen explosive growth, more than doubling its team and expanding from five to 16 locations across the Washington, DC, area, according to Berry and Reginbogin. “In addition to this expansion, we’ve also been dedicated to creating solutions to making the industry a better place. We are testing a unique approach to the four-day work week, as well as a lifestyle benefits program which provides perks like reimbursements for going to the spa, attending concerts, dining out, and shopping,” they add.

“We hope to continue innovating and evolving from a culinary, design, and operational perspective as we expand into new markets.”

Image credits: Mi Vida / KNEAD Hospitality + Design

COJE Management Group

HQ: Boston • Est. 2010 • Total Number of Restaurants: 9

Viewed as a catalyst of Boston’s evolving restaurant and nightlife scene, COJE blurs the lines between dining and nightlife by creating fun and lively settings that blend old–world hospitality with contemporary indulgences. The group is recognized for many of the trends it has brought to the Boston market, including large format cocktails, over-the-top design with intentionality, and dining as entertainment. Founded in 2010 by Chris Jamison and Mark Malatesta, COJE Management Group’s concepts run the gamut from the nightlife destination Underground, which channels the raucous and rebellious spirit of the Cuban Revolution, to the French-inspired boulangerie Cocorico.

Other restaurants in the portfolio include:

Lolita Cocina & Tequila Bar, an ultra-modern, Mexican-inspired cuisine and craft cocktail concept which has two locations in Boston’s Fort Point and Back Bay neighborhoods.
Mariel, inspired by the beauty, culture, and cuisine of Havana, Cuba, and is a modern rendition of an elegant restaurant, classic cocktail bar, and vibrant lounge.
Yvonne’s, a modern interpretation of the supper club set in the space that used to house Locke-Ober, an iconic Boston institution that opened in 1862 and was known for its elite clientele, paramount discretion, globe-trotting food and wild parties. Today, Yvonne’s effortlessly flows from dinner and drinks to lounging and revelry, creating an entirely new and impossibly chic social experience.
Coquette, inspired by the cultures and cuisines of the Mediterranean Coast, offering fresh seafood, Capri-style pizzas, and a selection of sophisticated entrees alongside upscale libations.
RUKA, an exploration of Peruvian-Asian culture that transports guests to the rich and vivid world of South America. Patterned tiles and shou-sugi band charred wood is contrasted with colorful suspended rope detailing inspired by woven Peruvian fabrics.

COJE’s latest concept, Caveau, is an elevated nightlife destination set in an otherworldly subterranean oasis. The first-of-its-kind destination entwines delicious cocktails, shareable food, and a breathtaking sensory environment that further evolves the nightlife scene in the City of Boston.

“I think the throughline that connects them all is two-fold: the design and the inspiration behind each concept, coupled with elevated food, beverage, and hospitality,” says Jamison.

When asked what some of the challenges have been in creating and operating a variety of unique concepts, Jamison notes that “We are forced to challenge ourselves to think outside of what we’ve done before, while staying true to the DNA that has been the foundation of our success so far.”

“Everything from new table settings, new lighting schemes, new furniture, food, cocktails, and uniforms come in to play, and we push ourselves to exceed expectations—most notably our own,” he adds. “To do that with one concept or two is a challenge; to do it with seven [and more] is a tremendous feat.”

In May 2024, COJE plans to open Mr. H in Boston’s Seaport, a modern Chinese restaurant that weaves a sophisticated reverence for the cuisines of mainland China and Taiwan with the vibrant, intimate energy of a Shanghainese cocktail lounge. “We’re in the early stages of a couple of concepts set for 2025, one of which will be a first for Boston. And that’s all I can say for now,” Jamison says.

Image credits: Caveau / Josh Jamison

The MINA Group

HQ: San Francisco • Est. 2002 • Total Number of Restaurants: 30

Renowned chef Michael Mina considers restaurants to be home, yet also believes the only way to find balance at work is by nurturing employees to get to the next level. “We like to think of MINA Group as a talent incubator, prioritizing education and mentorship in a categorically different manner than anything else in the industry,” he says. “From the waitstaff to the C-suite, our company’s dedication to continued learning is unheard of in our industry.”

The MINA Group got its start more than two decades ago with Aqua, a fine dining concept with a level of formality “that didn’t feel right to our ethos,” Mina admits. “We’ve always encouraged our staff to befriend each guest, build meaningful rapport and relationships with those who enter our restaurants, and take the time to foster a true sense of community and hospitality.”

Moving forward, Mina made sure his restaurants all provided one-of-a-kind dining experiences and showcased the best of food, wine, and spirits, while also aligning with his ethos of hospitality.

“We have more than 30 restaurants, and we’re mindful about ensuring each one is uniquely designed to reflect the market they’re in,” Mina says. “There are, of course, certain culinary elements you can expect like our Trio of Duck Fat Fries at Bourbon Steak, or the Maine Lobster Mac at International Smoke, but each menu is intentional and distinct.”

A few concept highlights: Michael Mina is his flagship restaurant located inside The Bellagio in Las Vegas, where guests experience unique culinary creations and exciting tableside preparations utilizing premium ingredients and innovative techniques. Bourbon Steak is “our love letter to timeless steakhouse dishes,” he says, which combines new world flavors and creativity in a lineup of traditional steakhouse dishes, seafood selections, and a cutting-edge wine and spirits program. And then there’s Orla, which aims to transport guests to the aromatic markets and bazaars from both Mediterranean and Middle Eastern cultures. “Each dish at Orla is a reflection of the Egyptian food I grew up with, transformed by the techniques I’ve honed throughout my career,” Mina notes.

“If there was an invisible thread that connects them all, it would be our hospitality—making the guest feel like they’re the only diners in the restaurant that night, that they’re welcome and taken care of, and given a dining experience like no other,” he adds.

Image credits: Hardy Wilson