Tag - New Restaurant

New Concept in the Works for Old Randolfi’s Space in U. City

New Concept in the Works for Old Randolfi’s Space in U. City

Privado Will Bring Weekend Fine Dining & Pop-Up Venue to the Loop

University City, MO/October 14, 2017 (STLRestaurant.News) – Privado is Spanish for private.  That’s the name acclaimed chef Mike Randolph has chosen for the new concept eatery he’s opening in the footprint of Randolfi’s, which closed in September after two years in The Loop.  Privado is a fitting moniker for the place, given the concept which combines intimate fine dining experiences with private events and guest chef pop-up dinners.  A two-time James Beard semifinalist, Randolph says he envisions Privado as “a culinary idea house” where adventurous diners and chefs can explore food-centric experiences together.

Randolph plans to offer dinner service Friday and Saturday evenings.  The chef calls it fine dining, but it won’t be your typical candlelit dinner.  Instead, Randolph says it will feel much more private.  There will be just one sitting, at 7:00 p.m.  And it will be intimate.  Just 16 diners will be seated in front of the open exhibition kitchen.  Like his Diversion Dinners series at Half and Half, Randolph says the front of the restaurant will be dark, with chairs on the tables to evoke the appearance that the place is closed and that the meal is a private, after-hours affair.  Ticketed diners will enjoy a 12-15 course tasting experience from a menu that won’t be fully disclosed in advance.  In a statement, Randolph called the dinners “an evolution of [the chef’s] past tasting menu experiences of Little Country Gentleman to Diversion Dinners.”  The first dinner is set for Friday, October 20th.  Tickets for this unique culinary experience are $100 each, exclusive of tax and tip, and can be purchased online.

On weeknights, Chef Randolph plans to invite guest chefs to create pop-up dinners in the space.  Privado has a wood-burning fire, and the chef has expressed interest in using it to create some unique dining experiences, possibly including some special pizza nights.  In a release, Randolph said, “Privado will be a playground for the culinary adventurers in an approachable setting without the pretense of fine dining.”

The rest of the time, Privado will serve as a private events venue.  The space can be booked for private parties and corporate meetings.  Randolph says they plan to tailor the experience to suit the group.  That includes the catering menu, which can be comprised of anything and everything the Randolph family of restaurants has to offer.  According to the Privado website, Chef Randolph can also create interactive experiences, like pizza making demonstrations.

The bar at Privado will be open on Fridays and Saturdays, offering innovative cocktail service.  Walk-ins will be accepted as space allows, but reservations are strongly recommended to ensure your chance to participate in what promises to be a unique, private dining experience.

Contact Information:

6665 Delmar Blvd.
The Loop
University City, MO 63130
Phone: (314) 899-9221


By Susan Smith-Harmon – published on STLRestaurant.News by St. Louis Media, LLC

Gamlin Restaurant Group’s New Venture: 1764 Public House Coming Soon

Gamlin Restaurant Group's New Venture: 1764 Public House Coming Soon

Anticipation of Gamlin Restaurant Group’s Newest Venture: 1764 Public House

St. Louis, MO/September 27, 2017 (STLRestaurant.News) – There’s a flurry of activity taking place surrounding the 1764 Public House, Gamlin Restaurant Group’s newest venture.  In addition to all the typical construction going on, they have been holding open interviews for server, bartender, cook, dishwasher, front of house manager and host at the Gamlin Whiskey House Barrel Room. (236 North Euclid Avenue)

Gamlin’s 1764 Public House will be an establishment that pays homage to the history and revival of St. Louis and the Central West End neighborhood.  There will be St. Louis inspiration throughout the restaurant starting with the name, which pays tribute to the year the city was founded.

The sampling of menu items will include some extremely tasty modern twists on local favorites.  Of course, as with all Gamlin Restaurant Group establishments, 1764’s menu will shine the spotlight on fresh, local flavors.

The upscale, casual restaurant located at 39 North Euclid Avenue will feature a vibrant nightlife scene; similar to the group’s other two popular restaurants, Sub Zero Vodka Bar and Gamlin Whiskey House.  This location will also feature breakfast, lunch, dinner, as well as, late-night service.

Guests visiting the comfortable neighborhood public house will find a welcoming gathering spot to relax and enjoy friends.  They will also find a fun place to hang out and get to know more about St. Louis while having drinks at the spacious bar and chatting with people from around town.

The Central West End construction of 1764 Public House at 39 North Euclid Avenue is nearing completion with the restaurant scheduled to open this fall.  Anyone interested in interviewing for a position should complete an application online at http://1764pub.com/ before arriving for an interview.


By Kara Savio – published on STLRestaurant.News by St. Louis Media, LLC

New Dickey’s Barbecue Pit Opening a Success Thanks to Heroic Team Effort

New Dickey's Barbecue Pit Opening a Success Thanks to Heroic Team Effort

Mandan, ND location opened Thursday to extremely high traffic and demand

MANDAN, ND/June 29, 2017 (STLRestaurant.News) – With the overwhelming excitement for Dickey’s Barbecue Pit’s new location opening in Mandan, North Dakota last Thursday, local Owner/Operators were faced with meeting the inventory demands of such high traffic.  When the required stock could not be found at the normal distribution centers, they turned to Dickey’s corporate team for a creative solution to ensure the expected demand could be met.

Local Owner/Operators Randy and Lisa Rhone, Amanda and Ben Zachmeier opened their first Dickey’s location in Minot, North Dakota in 2014.  Given the success of this store and anticipation from the community, their new Mandan location was expected to generate extremely high traffic beyond what local distribution centers could provide.  Dickey’s corporate purchasing team immediately searched the country for stock, arranged truck rentals and travel, and negotiated pricing.  President of Dickey’s Barbecue Restaurants, Inc., Renee Roozen, even had her husband in Colorado and father in Minnesota ready to drive trucks if stock could be found in those markets.  Ultimately, the stock was found in Nebraska and a member of Dickey’s corporate support staff volunteered to give up his off days to fly from Pacific Northwest to Nebraska to pick up a truck, and then drive 12 hours to North Dakota to complete the miracle.

“We are very grateful to the support staff at Dickey’s corporate office for helping us make this grand opening such a success,” said Owner/Operator Randy Rhone.  “This is definitely an instance in which we were happy to be a Dickey’s franchisee.  We couldn’t have done it without them!”

“This is a perfect example of one of the key reasons why entrepreneurs are attracted to franchises, and Dickey’s in particular: they receive this type of support,” said Renee Roozen, President of Dickey’s Barbecue Restaurants, Inc.  “It was truly a team effort and we are proud to share this success with the Rhones and Zachmeiers.  We view our franchisees as members of our family and are willing to do whatever it takes to make sure they are well taken care of and our loyal guests’ expectations are met.”

The new Dickey’s Barbecue Pit in Mandan is located at 4524 Memorial Hwy Suite #103, 58554.  The phone number is 701-663-4227.

To find the location nearest you, click here. Find Dickey’s on Facebook, Instagram and Twitter.

About Dickey’s Barbecue Restaurants, Inc.

Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey. Today, all meats are still slow smoked on-site in each restaurant. The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with ‘No B.S. (Bad Stuff)’ included. The fast-casual concept has expanded to nearly 600 locations in 44 states. In 2016, Dickey’s won first place on Fast Casual’s “Top 100 Movers and Shakers” list and in 2017 again won a top 10 on the list. Dickey’s Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times, and Nation’s Restaurant News. For more information, visit www.dickeys.com.


Source: News provided by Dickey’s Barbecue – distributed by PR Newswire – STLRestaurant.News publisher MS