The Boston Herald helped us spill the beans on our future plans. We’re planning to open a location in the Boston area, in the Seaport District. You can read the story here:
Bruce Kraus, director of operations, was interviewed for the story. He also shared some dish on a few other upcoming locations. We’re opening a location in Bloomfield Hills, Mich., in April, followed by Pittsburgh and suburban Denver later this year.
Our growth is purposeful, and our first decade it was gradual, as we refined our brand and sought perfect opportunities. We waited until we found just the right cities, and just the right spots in those cities, where we could create the type of atmosphere and restaurant we wanted, and introduce a new group of fine diners to the Eddie Merlot’s experience. We see opportunities now across the country in fine dining. American knowledge of food and wine has expanded rapidly in the past 10 years. Consumers savor their dining experience more now than they ever have, and we’re here to help serve that need.
If you’re not familiar with us, we are a midwestern-based fine dining restaurant that prides itself on an extensive wine list, prime beef cooked exactly right, seafood prepared tenderly and expertly and side dishes that are downright opulent. Our service is second to none. We expect our staff to know food extremely well, and people even better. We believe our staff provides a great customer experience.
This is among the most challenging times for us, and we wouldn’t have it any other way.
See you soon, Michigan, Pittsburgh, Denver and Boston. We’re looking forward to making new friends.