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Italian Kitchen (formerly known as Brio Tuscan Grille and Bravo! Cucina Italiana ) are American upscale casual dining restaurant chains that specialize in Italian-American cuisine. The chains were established in Columbus, Ohio as Bravo Development, Inc. (BDI) in 1992 by Rick and Chris Doody in collaboration with Executive Chef Phil Yandolino.
His first Italian, first Columbus restaurant. Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name. They serve barbecue, sandwiches ...
Romano's Macaroni Grill. You’ll find Romano’s Macaroni Grill in 13 different states, serving just about the same stuff as everywhere else. There’s more of an expanded non-pasta section at ...
Budd Dairy Food Hall is a food hall in the Italian Village neighborhood of Columbus, Ohio.The Cameron Mitchell Restaurants-run hall holds ten foodservice locations, three bars, and indoor, patio, and rooftop seating.
Spaghetti Warehouse is an Italian restaurant chain geared towards families with five physical locations in two U.S. states: four in Ohio, one in New York (state). They also operate a to-go only location in Texas. The chain started in 1972 in Dallas, Texas, and at one point had spread throughout the southern and eastern parts of the United ...
Even with the all of the brands in Darden Restaurants' portfolio, Olive Garden remains the crown jewel. Lately, however, the chain has been under-performing. A turnaround is necessary to restore ...
Piada Italian Street Food is a fast casual Italian cuisine restaurant chain with 57 locations in 7 states (Ohio, Indiana, Kentucky, Minnesota, North Carolina, Pennsylvania and Texas). [1] There are 25 locations in Ohio, 2 in Indiana, 1 in Kentucky, 3 in Minnesota, 5 in North Carolina, 5 in Pennsylvania and 16 in Texas.
Marzetti's became a local favorite especially among Ohio State University students, and grew to become a four star restaurant. Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale ...