Valerie James has spent 25 years serving everything from soups and pizza to classic New England lobster at her restaurant in Holden, Massachusetts.
They may earn tips, but servers, bartenders, and valets can easily be overlooked in a customer’s dine-out experience.
As the economic recovery continues, restaurant operators are increasingly making capital expenditures.
Spoon and Stable
The cuisine is American in thought and French in technique, with a foundation of classical sauces, bases, and cooking preparations.
Virtù Honest Craft
Mediterranean cuisine in a posh Bed and Breakfast setting, where delicacies such as ox tail and the grilled Spanish octop
Thai comfort food crafted with no open-flame cooking; only ovens and induction burners.
Opened ∕ March 2014
The 404 Kitchen
Housed in a shipping container with an herb garden on its rooftop, The 404 Kitchen and Chef Matt Bolus give a modern interp
Asheville, North Carolina
The restaurant upholds old-school traditions such as Sunday Supper with specials like Fried Green Tomato and Pickled Shrimp, F
Chef de Cuisine Matthew Robinett delivers Italian-inspired small plates with a Southern flair, in this upscale take on casual, hip
The restaurant is known for its contemporary Jewish cuisine like the Montreal-spiced, smoked short rib with house-made rye and mustards.