Kitchen notes, bar stories, and the people behind the rooms.
Designing Restaurants for Lingering Most restaurants are engineered to move you along – a table turn is revenue, and a lingering guest is a problem to be managed. Blues Restaurant Group built several of its rooms to do the opposite: to hold a guest for two hours instead of forty-five minutes, on purpose, because a…
How Blues Restaurant Group Sources Ingredients Across Ten Concepts A raw bar and an ice cream counter don’t share a supplier, a prep list, or even a temperature – one runs on ice, the other on a freezer. At Blues Restaurant Group, they share something more fundamental: the same sourcing standard, applied twice, to two…
Every raw bar, every agave wall, every quiet morning coffee counter across Blues Restaurant Group has the same thing behind it: a team of people who chose hospitality as a calling, not a stopover.
Every raw bar, every agave wall, every quiet morning coffee counter across Blues Restaurant Group has the same thing behind it: a team of people who chose hospitality as a career, not a stopover. Across ten concepts in San Diego
Put a raw bar, an Aegean seafood room, and a Southwestern cantina on the same table and most people would guess they belong to three different companies. At Blues Restaurant Group, they belong to the same kitchen philosophy.
Ask what a Blues Restaurant Group venue looks like, and there’s no single answer. All of them are built around the same restaurant design philosophy: a place “you don’t want to leave.” Ten concepts, one design principle.
Most restaurant groups pick a lane – breakfast, dinner, or late night – and stay in it. Blues Restaurant Group runs the chain that is open from 7am to 8pm, across ten concepts spread through San Diego, Las Vegas, and Newport Beach.