Food & Drink International - Winter 2017, Volume 2 - 99
DineAmic Group's newest venture
keeps its streak of creating customer-favorite foods alive. La Bodega, a
store adjacent to Barrio - a restaurant
mixing Mexican and American influences - offers a Fruity Pebble churro, a
mashup of the traditional Mexican dessert and the breakfast cereal.
Barrio is a partnership between DineAmic and chef Katsuji Tanabe, who
has appeared on the reality series "Top
Chef." "[Tanabe] is an incredible chef
who brings very authentic cuisine to the
concept," McGarrie says.
The restaurant is DineAmic's second
partnership with a "Top Chef" personality. Celebrity chef Fabio Viviani
teamed with the company to open Siena Tavern, which the company considers to be its flagship property, in 2013.
The association with Viviani helped the
company gain significant momentum as
a restaurant brand. "He brought legitimacy to what was mainly a local brand
and moved it to something that was
restaurant-forward," he adds.
DineAmic was founded by principals Lucas Stoioff and David Rekhson
in 2006 when they opened Stone Lotus,
an upscale "liquor spa" concept that included a lounge as well as small plates
of food. After the location became
popular, the pair opened Bull & Bear,
an upscale sports bar that drew inspiration both from the stock market and the
names of two Chicago sports teams.
The company eventually sold Stone
Lotus in 2010, but opened Public
House in 2011. Bar Siena, the Italian restaurant attached to Bombobar,
opened in 2015. Bar Siena is a sister
property to Siena Tavern that offers
regional Italian fare and drinks. Siena
Tavern offers a more upscale and refined atmosphere than its more nightlife-driven counterpart.
DineAmic opened a steakhouse,
David Rekhson (left) and Lucas Stoioff founded DineAmic in 2006. The company's seven restaurant concepts feature from- <<
scratch kitchens and creative menus. Public House (above) is DineAmic's upscale pub that opened in 2011 in Chicago's River
North neighborhood. The company encourages everyone to work together for the common good of the organization and
wants creativity to be at the store level, rather than handed down from corporate.
Prime & Provisions, in 2015. In addition
to its restaurants, DineAmic operates
an event venue, Builders BLDG. Bull &
Bear closed in 2016.
All of DineAmic's restaurants have
the common thread of operating fromscratch kitchens. In addition, the beef
served at Prime & Provisions is all nat-
ural and free of hormones and antibiotics. Other locations offer gluten-free
menus, and all restaurants can modify
their menus to meet specific dietary
needs such as allergies.
The menus at the company's restaurants change frequently. The head
chefs of each venue meet weekly with
DineAmic's management team to discuss and present new dishes. "All of
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com