Management and Concepts
65 East 55th Street, NYC
Håkan Swahn opened Aquavit in 1987 and quickly defined haute Scandinavian cuisine on the New York restaurant scene. Marcus Samuelsson brought the restaurant additional acclaim when he became its Executive Chef in 1995. Only 3 months later Aquavit received a coveted three-star review from Ruth Reichl at The New York Times.
Seventeen years and several awards and reviews later, Aquavit made a bold move into the future, relocating from 54th street & 5th Avenue to 55th street & Park Avenue in December 2004. After a momentous redesign, the traditional cuisine of Scandinavia is now linked with the extraordinary design of modern Scandinavian masters. Executive Chef Johan Svensson continues the tradition of bringing the best food Scandinavia has to offer to New York.
Columbus Circle / 1800 Broadway, NYC
AQ Kafé is a fast casual café concept inspired by the Northern and Central European café culture. AQ Kafé is both comfortable and convenient, offering a broad range of high-quality, competitively priced, food and beverage options, in a convivial and inviting atmosphere with friendly and accommodating service. Open seven days a week for breakfast, lunch and early dinner, the main focal point of the concept is the coffee and pastry counter. The concept also includes a store-within-the-store concept for take-out and retail items.
359 Bleeker Street, NYC
In 2005, TRG was retained by August, a casual regional European bistro, to conduct a comprehensive analysis of the business, to increase profitability and to improve overall operations. At August, TRG implemented a 6-month program addressing menu offerings, service standards, physical plant issues, human resource procedures, and financials.
Additionally, TRG scouted and hired a new General Manager to oversee operations. Presently, TRG is working with August to address operational improvements and marketing opportunities that will help ensure continued success for this neighborhood favorite.
166 East Superior Street, Chicago
C-House, an American inspired seafood and chophouse, opened in June 2008 in the Affinia Chicago Hotel. Focusing on seasonal seafood and regional produce, C-House serves a wide array of exceptional seafood and meat items prepared simplistically. The restaurant boasts a bar & lounge and a year-round roof-top deck, ideal for cocktails and small bites. The C-Bar is a focal point of the restaurant, a beautiful show kitchen in the heart of the space where guests can watch their food being prepared right before their eyes.
205 East 45th Street, NYC
Riingo, a modern New American/Japanese fusion restaurant, opened in January 2004 to rave reviews. Located in the David Rockwell-designed Alex Hotel on Manhattan’s East Side, TRG developed the concept and identity for the restaurant, supervised the design and construction, hired the Executive Chef, General Manager and other key personnel, and implemented all operational systems.
TRG continues to manage the restaurant on an ongoing basis, including all restaurant operations, the private dining facilities and any in-house and off-site events and other marketing initiatives.
Multiple Units - First unit at Macy’s State Street, 111 North State Street, Chicago
Since its opening in late July 2008, Marc Burger has offered a better quick-service food alternative by combining international flavors with an American tradition, using only the best and freshest homegrown ingredients. No trans fats, artificial flavors or colors are used in any of the menu items.
Located on the 7th floor of Macy’s State Street in Chicago, the menu features high-quality char-grilled burgers and tasty toppings, along with freshly prepared sides and salads. The concept for Marc Burger was developed and implemented by TRG in conjunction with Macy’s. A second unit was opened in 2008 in Southcoast Plaza Macy's. Marc Burger is today operated by Macy's and Marcus Samuelsson.
Centralen, Stockholm, Sweden
In collaboration with SSP Sweden, Townhouse developed this concept based on recipes by Marcus Samuelsson, inspired from his journeys around the globe, to bring you the genuine flavors of the world's greatest street foods. Street Food serves food for those who want to eat and feel great, creating well-balanced flavors prepared with thought and care. Streetfood is operated by SSP Sweden and Marcus Samuelsson.