Still, it’s difficult to run a restaurant without the benefit of a recognizable brand, which makes it all the more impressive that some independent restaurants are able to bring in tens of millions of dollars in sales each year. These are the 10 highest-grossing independent restaurants, according to Restaurant Business magazine. All stats are forand only restaurants with five or fewer locations were considered. The restaurant is known for its National Wine Week celebrations, which occur three times each year. It’s also a festaurants of Warren Buffett. This Italian restaurant doubles as an exclusive nightclub. Aside from fresh seafood, the restaurant also offers tours rstaurants Disney Springs via boats designed to look like classic cars. One of only two restaurants to break the 1 million mark, Old Ebbitt Grill served more meals than any other restaurant on Restaurant Business’ list. Despite its impressive revenue, Tao Downtown has received less impressive reviews. Account icon An icon in the shape of a person’s head and shoulders. It often indicates a user profile.
2. Bob Evans
People are impressed with more than the pancakes, paninis and pan-seared pork chops that casual dining establishments are serving up. They’re delighted with the overall experience — and customer satisfaction levels are rising, according to a survey from Market Force Information. These 16 chains rank highest for customer loyalty. Feeling hungry? Grab a credit card offering extra rewards for dining out , find one of your favorites on this list — and head out to a great dinner. The largest Italian-themed chain in the country is famous for its affordable, versatile menu featuring traditional favorites and creative specials that frequently change. Fun fact: Olive Garden’s Never Ending Pasta Bowl promotions have been so popular that the chain now sells limited numbers of Never Ending Pasta Passes, offering all-you-can-eat carbs for either eight weeks or an entire year. The passes sell out almost instantly. This Australian-inspired steakhouse was launched in to capitalize on the popularity of the movie Crocodile Dundee.
1. Steak ‘n Shake
Outback’s laid-back, welcoming locations offer steaks, chicken and seafood in generous portions for modest prices. Fun fact: The chain’s founders decided against making a field trip to Australia before the opening, because they weren’t aiming for authenticity but for «American food and Australian fun. The Cheesecake Factory is said to have the largest menu in the restaurant business. There are more than dishes made from scratch every day. Be sure to bring your reading glasses, and if you have the willpower to pass on a Glamburger, you can peruse more than 50 low-calorie dishes in the Skinnylicious section. And, be ready to choose from almost 40 cheesecakes for dessert.
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9. Bryant Park Grill & Café — New York City
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Methodology
Today, it is a major destination, hosting over a thousand free activities, classes, and events each year as well as a popular Winter Village of shops — and this beautifully situated restaurant, opened in in ameruca latticed pavilion and environs. This waterside meat emporium, which offers views of the nightly Wynn Hotel’s Lake of Dreams shows — featuring music, lights, holographics, and puppetry — is the preserve of chef David Walzog, a veteran of several New York City restauranhs. Courtesy of Karenderya. In the course of doing that, we discovered that two other restaurants in the ma,ing 50 have restarants closed since the list was published. The navigation could not be loaded. Chicago’s Gibsons Restaurant Group see No. The oldest Indianapolis steakhouse still in its original location, St. The Cheesecake Factory. The vaulted tile arches and ceilings by famed Valencian architect Rafael Guastavino provide a stunning setting. Its menu is full of favorites like country-fried steak and chicken and dumplings. Courtesy of Celeste. Florida stone crab remains a staple of the menu, along with other fish and shellfish choices such as oysters Rockefeller, crispy fried shrimp, and grilled Alaskan halibut.
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Caviar on a bone-marrow custard. Carnitas on a deftly textured tortilla. A Balinese chicken thigh with a crackly roof of skin. We loved them all this year—we crushed hard on fancy tasting menus and Filipino aerica bowls, swooned over ceviches and tlacoyos.
Where should you eat? As soon as you sit down, ask a waiter to bring you a dozen oysters as well as the Parker House rolls, which are served with butter and a bowl of caviar. Proceed to a whole purple sea urchin, the antelope tartare trust usthe fried rabbit, its meat piping hot and almost puffy beneath a molten red crust.
Surround that with a flotilla of sides: mushrooms, artichoke hearts, a single baked and sliver-sliced potato afloat on a tarn of chivey, creamy sauce. Finish with a bowl of fresh fruit—figs and plums and berries and a honey-smeared persimmon—and sorbets that taste more like melon and coconut than the fruits themselves. With his twisted fixation on finding the Best Ingredient Right Now, hunting-capped gastro-savant Joshua Skenes presides over an elegantly laid-back space that feels like a woodsmoke-scented hunting lodge as amerkca by Bryan Ferry.
My dinner at Atomix left me reeling, and I came away with the sense that Park, who owns and runs the restaurant with his wife, Ellia, is on ameriica brink of joining Eric Ripert, Dominique Crenn, and Daniel Humm as one of the top-echelon talents in America. His interpretation of Korean culinary tradition is both reverent and radical, and his fresh approach to the tasting menu made me fall back in love with a format that I had come to loathe.
Is Missy Robbins clairvoyant? How else would she know—with such exactitude—just what we want to eat right now? With Misi, her sequel to the pulsatingly popular Lilia, she and business partner Sean Feeney have edited the menu down to a haiku of hunger. You start with a series of vital vegetable dishes slow-roasted tomatoes kissed with hot honey, soft grilled artichokes splashed with a minty salsa verde and then the pastas. You finish makimg with gelato.
She has spent countless hours fine-tuning that gelato, hunting for the right milk, the right mint, the right olive oil. These are crazy times. We need comfort, we need sustenance, we need to restaurant back to basics. Missy Robbins knows hop in her bones.
Misi makes the very most of minimalism. At Celeste, hospitality and home entertaining merge into an instant and intimate bash. There are flames dancing off the frying pans.
Co-owner Maria Rondeau is smiling and ushering some sort of purple cocktail to your table. Is this really New England or did we pass through some kind of magic Andean portal? Remember this name: Aksel Theilkuhl. The cooking comforts and mesmerizes; so does the view: Everything happens in a quiet, wide-windowed dining room that overlooks the curves of a mountain range.
The food at the humming Bavel is the food of the Middle East as interpreted by the minds of two imaginative people, owners and chefs Ori Menashe and Genevieve Gergis. The married duo behind Bestia have liberated these dishes from the borders of tradition, creating a delicious twenty-first-century hybrid of the personal and the historical. They make bread so alive it seems to breathe. They fry up quail with enough expertise that resfaurants might mistake Menashe for a Mississippian.
The dessert I still dream about from the summer of is one with a steep degree of difficulty: a creamy, multi-textured bon bon suffused—bracingly, boldly—with the flavor of black licorice from Denmark.
Gergis is responsible for that bitter beauty, and it is her determined obsession rdstaurants led to its difficult birth. All of her desserts are lovely, but that bon bon is special—think of it as a noir treat from the city that gave us Raymond Chandler. You say you love Mexican food, but have you ever tried a tlacoyo? You want one. On a lively patio about twenty miles from the Mexican border, chef Claudette Zepeda-Wilkins is serving up an uncompromising alternative to the rice-and-beans combo plates that have put San Diegans into kaking food coma for decades.
Zepeda-Wilkins relies on a backyard garden to bring an immediacy of freshness to everything she cooks. Her aquachile, with raw wild shrimp basking in the cut hull of a coconut, practically shimmers with heat and sweetness. She even redeems taquitos, stuffing them with braised short ribs and turning a stoner fallback into a master class on the timeless relationship between the tender and the crisp. True story: As I stood outside Hai Hai in early spring, a truck sped by on University Avenue and sprayed me from head to toe with dirty snow and gutter water.
I was wrong. She got her start running an arepa truck. The deep understanding of flavor that she displays at Hai Hai is the result of life experience and raw talent, not some tony pedigree.
In an age when far too many young chefs are phoning it in with beet salads and predictable globs of burrata, Nguyen cooks with a fresh vantage point on what it means to feed the people.
He makes tortillas, too—with the right chewy texture from the griddle and a pronounced flavor of corn—and he makes salsas that pretty much hum with life. Kate Williams is running the show here, so look sharp. With restaurants around the country experiencing painful spasms of self-analysis in the wake of the MeToo reckoning that obliterated the careers of accused chefs like Mario Batali and John Besh, Lady of the House could be viewed as a prototype for a new path forward.
Williams, who has Irish-American family roots in the Corktown neighborhood where she cooks, pays close attention to the well-being and diversity of her employees—so much so that, like a proud mama, she hangs their childhood photos in a hallway by the kitchen. Naturally she fosters a relaxed, homespun vibe in the dining room, delivering food that comes across as down-to-earth even though tremendous care has gone into it. Williams got that recipe directly from her mother.
Caviar caps an eggshell full of bone-marrow custard. A Paris-Brest from pastry virtuoso Juan Contreras becomes a pale-green study in the love affair between sugar and salt. The prices are punishingly high, yes. In a s gas station that looks like dusty scenery from The Grapes of Wrathin a room decorated with anime and skulls, to a soundtrack of Rage Against the Machine, chef Misti Norris is conjuring funk. Consider her fried chicken hearts wrapped in a pale-green garlic crepe, or her pigtails with sour purple cabbage.
As far as I can tell, her cooking appears to be Narnian. Two bites and I knew why they call it the Lovebird. But order the Dungeness crab with fermented mayo, and the tuna on toast, and a dozen or so oysters, and you might trick yourself into catching a whiff of an ocean breeze in the midwestern air.
Pull up a beach chair and start shucking. A guy stands next to your table and heats up a spoon with a blowtorch. He then slides the hot metal into a tub of sobrasada, a spicy scarlet-hued mony that has been shipped in from Majorca, and he instructs you to spread the amefica stuff on crisp, wispy loaves of pan de cristal that have been shipped in from Barcelona—with monye drizzle of chestnut honey to top it off. Both places confirm a great American truth on both coasts: When you ache for a fun night out, you can never go wrong with Italian.
Longway, as led by chef John Sinclair and bar guru Liam Deegan, is the pub you wish you could park in amegica a few years. Sip a perfect Sazerac while you marvel at snacks that conjure the Big Easy without trying to copy traditional creole tropes. The chicken sandwich is lusciously smeared with chicken livers; the peas—yes, peas! In the future, we pray, thousands of small towns in America will have Filipino restaurants as excellent as this one, with adobo pork belly braised to crispy meltiness atop garlic rice, and shrimp aswim in a coconut broth that tastes like French cream, and a cassava-jackfruit cake that comes across like a cobbler in which the topping and the filling have magically merged, and a smart beer list that highlights the best of Hudson Valley breweries.
She quickly put it to use transporting diners back to the postwar Paris of their dreams. In fact, what he and his crew plate up at Succotash bears the biscuits-and-bourbon imprint of the many years Lee spent in Kentucky. If you go, do me a favor and urge him to make this pop-up a permanent installation.
A lanky, excitable gent with one of the coolest names in the business, Zappia floored me with his percolating creativity when I visited Minnesota. If cocktail making has become a bit too enamored with itself in recent years hey, sometimes you just want a drink, not a dissertationZappia may be the antidote.
His bibulous experiments recall the curveballs associated with Dave Arnold at the much-missed Booker and Dax and Kevin Denton at the much-missed wd, reztaurants he never loses sight of the fact that drinking is ultimately supposed to be, um, fun. What makes a bistro even better?
How about a revolutionary array of natural wines from around the world, hand-picked and poured with a cool backstory courtesy of Jorge Riera, Manhattan’s gentle champion of everything biodynamic, orange, and rare. You amerrica to Frenchette for the food, but the wine list is what makes you hang on to your table moneey a few extra hours. Type keyword s to search. Jeff Gordinier. Courtesy of Misi.
Courtesy of Celeste. Courtesy of The DeBruce. Courtesy of Bavel. Marvin Shaouni. Courtesy of The Love. Courtesy of Karenderya. Advertisement — Continue Reading Below. Esquire’s Restauranta New Restaurants in America The Best New Restaurants in Chicago.
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The restaurant business is a tough one. The average lifespan of a restaurant is five years and by some estimates, up to 90 percent of new ones fail within the first year. There are, however, some very successful exceptions that manage to rake in millions of dollars a year.
9. Maggiano’s Little Italy
Fewer than a dozen of the places on this list are single-operator restaurants. The shuttering in late July of one of their top 50 establishments, Carnevino No. In the course of doing that, we discovered that two other restaurants in the top 50 have also closed since the list was published. Perusal of this list reveals a few interesting facts. First, American diners are obviously carnivorous, as 16 of the top 50 are steakhouses or focus strongly on meat. New York City, on the other hand, accounts for 20 of the Only half a dozen of these highly grossing restaurants have or had famed culinary personalities attached. Two of those are among the places that have since closed, and two more are no longer associated with the noted names. Some of the restaurants on this list serve breakfast and brunchlunch, and dinner, while others are open only in the evenings; many are open seven days a week, while others might close for a day or two. These factors obviously influence the number of meals served annually.
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