Reflecting upon past experiences, frustrations and hard-won successes as multi-brand and multi-unit restaurant operators, our founders knew there was a better way to create, operate and develop a restaurant concept. They conceived an entirely different kind of upscale casual, American restaurant –– one that was more simple to run, more efficient and yet offered the highest quality product throughout an attractive and distinctive menu. Countless hours were spent, creating a unique menu focusing on fresh, local ingredients that are utilized in multiple dishes. Fresh truly became the focus. With less dependency on frozen deliveries, this also eliminated back of house space and expense – both initially in the build out and operationally in ongoing overhead costs. This offered the opportunity to expand the front of house, bar and dining space to create a variety of cozy and upscale consumer centric areas in the restaurant. What was created was a brand image with an atmosphere that our guests could visit for lunch, dinner and special events for any occasion, holiday or celebration all year long.