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Issue link: http://read.dmtmag.com/i/422286
www.cheersonline.com 30 • November / December 2014 WHAT: BAR LOUIE • WHEN: 1991 • WHERE: CHICAGO WHY: The fast-growing chain has found a formula for bringing good cocktails, beer and wines to the masses in a trendy bar format. Launched by Chicago restaurateur Roger Greenfi eld, Bar Louie describes itself as an eclectic urban bar. Long before craft caught on, the concept became known for its beverage program—namely, its handcrafted signature Martinis, along with Mojitos and Margaritas made from premium liquors, fresh fruit and hand-squeezed juices. Bar Louie also has a serious draft beer and wine-by-the-glass selection, and offers casual fare such as fl atbreads, salads, burgers and sandwiches. Now headquartered in Addison, TX, Bar Louie has been part of investment fi rm Sun Capital since 2005 and currently boasts more than 90 locations in the U.S. WHAT: YARD HOUSE • WHEN: 1996 WHERE: LONG BEACH, CA WHY: The beer-centric operator rode the craft wave early on and developed a brand based on its vast selection of brews, eclectic cuisine and carefully curated classic-rock-music playlists. When Steele Platt, a former Denver restaurateur, opened the fi rst Yard House along the Long Beach waterfront, he wanted 400 beers on draft tap handles. But space was limited so he settled on 250. Although interest in microbeers waned for a few years in the late 1990s, the Yard House thrived, growing and expanding steadily, inspiring scores of other beer-driven concepts. The chain, which now has more than 50 locations and sales of about $400 million, caught the eye of Darden Restaurants, which bought Yard House in 2012 for $585 million—one of the highest purchase prices ever paid for a private restaurant chain. WHAT: FLEMING'S PRIME STEAKHOUSE & WINE BAR WHEN: 1998 • WHERE: NEWPORT BEACH, CA WHY: The chain of 66 locations nationwide, founded by restaurant industry veterans Paul Fleming and Bill Allen, has made serious strides in wine education and innovation. For one, the Fleming's 100 is the restaurant's award-winning collection of 100 wines by the glass. The program was developed by Marian Jansen op de Haar, who served as the chain's corporate wine director from 2000 to 2011 (she is now principal of wine consultancy Vines 57). In 2007, she began creating private-label wines for Fleming's under the 46 Diamonds label, partnering with premium wineries and winemakers from around the world. Fleming's also launched a Winepad custom iPad app in 2013, which helps guests navigate the massive wine list to fi nd the right wine to match a mood or a meal. The app provides such information as ratings tasting notes and recommendations by national director of wine Maeve Pesquera. WHAT: MILK & HONEY • WHEN: 2000 • WHERE: NEW YORK WHY: The initial space on the Lower East Side was the bar that launched the speakeasy/craft/classic cocktail lounge movement in the U.S. The 20-seat concept, opened by Sasha Petraske, had no sign, no phone and no menu, and you needed a reservation to get in. And if you got in, there was a list of house rules you had to abide by. But the drinks were killer and the attention to detail and service was impressive; a London branch of Milk & Honey opened in 2002. Petraske, who is also behind New York bars White Star, Little Branch and Dutch Kills, moved the original Milk & Honey (now the home of Attaboy) uptown to a larger space in 2013. That location had just closed at press time due to lease issues and was said to be reopening in another spot in New York this winter. WHAT: TILTED KILT PUB & EATERY WHEN: 2003 • WHERE: LAS VEGAS WHY: Maybe Hooters was fi rst in 1983, but nonetheless Tilted Kilt is a key player in the "breastaurant" (or "attentive service") sector. With the tagline "a cold beer never looked so good," the original concept of a Celtic-themed sportsbar with scantily clad (in tartan plaid bras and miniskirts) female servers opened in the Rio Hotel in Las Vegas. Tilted Kilt founders Mark DiMartino, Shannon Reilly and John Reynaud later brought on franchise developer Ron Lynch and moved the headquarters to Tempe, AZ, and started expanding. The chain, which operates 96 locations in the U.S. and Canada with 20 in development, did $196 million in sales last year, and paved the way for like-minded chains such as Twin Peaks, Bone Daddy's House of Smoke, Mugs 'N Jugs and Bikinis. WHAT: THE VIOLET HOUR WHEN: 2007 • WHERE: CHICAGO WHY: A pioneering force in the Chicago craft cocktail craze, The Violet Hour was spearheaded by "Head Intoxicologist" Toby Maloney of New York's Milk & Honey, with help from Chicago restaurateur Terry Alexander and Jason Cott's Alchemy Consulting. With velvet curtains, a marble bar and crystal chandeliers, The Violet Hour is as sophisticated as it is swanky. The seasonal menu highlights bespoke gin, rum and whiskey cocktails, along with a heavy dose of Maloney's signature bitters; vodka cocktails are downplayed in an attempt to steer patrons away from their old standbys. In addition to being among the early craft cocktail bars in the Windy City, Violet Hour's legacy includes TOP 10 CONCEPTS the Infl uential bars and restaurants launched in the past 25 years By Melissa Dowling and Matt Remsberg