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Chicago, IL – Blackwood BBQ
Following on the success of their first two locations Blackwood BBQ will bring their smoked pork and brisket menu offerings to two locations, one near Wrigley Field and within the loop at 233 N. Michigan Avenue. Blackwood BBQ features fast-casual service with price points from $6.95 to $9.95, the new units are slated to open within three months to sometime in spring of 2016.
Tacoma, WA – Cooks Tavern
Opening in early 2016 Cooks Tavern will be a full service, breakfast/lunch/dinner neighborhood restaurant with a focus on scratch cooking featuring the food of the Americas. The company already has four successful units with the new one located at North 26th. Street at Alder. The menu will feature food from the entire American continent.
San Diego, CA – Madison
Opening in late December in the University Heights area at 4622 Park Blvd. Madison will feature food created by local celebrity Chef, Mario Cassineri. The 3,000 square foot restaurant’s menu will be influenced by Mediterranean and southern California preparations and will include signature cocktails and locally produced craft beer.
Fort Worth, TX – Mesa Mayo
The owner of the upscale El Fenix, Firebird Restaurant Group, will open a casual dining concept on Main St. in the old Kress building sometime in the first half of 2016. There will be “a chef-driven menu” by Meso Maya executive chef Nico Sanchez, as well as “a full bar with signature cocktails.” This is the second location following the successful Dallas unit.
Tampa, FL – District Tavern
Anticipating a late fall opening at 112 North 12th. Street in Tampa’s Channel District the new restaurant will be open for dinner with weekend brunch and will feature locally-sourced, approachable menu items and craft beer in a comfortable, casual setting. Described as a friendly, neighborhood tavern the menu will feature simply prepared American fare.
Boston, MA – Bar Mezzana
Alumni from the Gruppo Restaurant Group will open “Bar Mezzana” described as an Italian restaurant which will focus on coastal cuisine. The new operation is a collaboration between Gruppo veterans Colin Lynch, Heater Kennaway-Lynch and Jefferson Macklin will head the management team when they open in spring of 2016 at 360 Harrison Avenue
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