Restaurants with a Check Average of Less Than $30 per Person 

First Place (tie) Barrio Queen, Phoenix

Photos courtesy of Nicky Hedayatzadeh

Why it Won

The color is superb. They wanted an authentic Mexican experience and they achieved it with the menu and the tabletop. The hand-painted china gives an aura of authenticity. And it’s not just the china: it applies to the accessories and everything on the tabletop. The brown tabletop really makes the colors pop. A balanced use of color and the variety of items used to present food maintains the visual intrigue.

Specifying Team

Natalie Hecht, dealer sales rep, The Wasserstrom Company; Julio Matta, artistic culinary director, Barrio Queen; Linda Nash, owner,
Barrio Queen; Becki Pretzer, sales rep, Steelite; Steve Rosenfeld, owner, Barrio Queen; and Eric Sanders, director of management development and support, Barrio Queen

Barrio Queen booth

Barrio Queen enchilada

Barrio Queen skull


First Place (tie): Point 57, Cape Coral, Fla.

Photos courtesy of Justin Lyles, Louis Wohl & Sons

Why it Won

This elegant tabletop fits the room and service style so well. The offset well on the saucer makes for a unique feature on this tabletop that allows someone to place a spoon or small food item near the cup. The flatware lends a rustic aesthetic to the table and the striped napkin connects to the tile in the bar.

Specifying Team

Matthew Arnold, owner and chef, Point 57; Tim Donah, manager, Point 57; Peter Homatas, dealer sales rep, Louis Wohl & Sons’ Chef’s Warehouse; and Kristofer Kautz, F/S account manager – West Coast Florida, Libbey Foodservice

  • China: Syracuse
  • Flatware: World Tableware
  • Glassware: Libbey and World Tableware
  • Accessories: American Metalcraft and World Tableware

Point 57 Tabletop

Point 57 Tabletop

Point 57 Tabletop


Honorable Mention: Fire & Grain, Hershey, Pa.

Photos courtesy of Brenda Frezeman, Singer Equipment Co.

Worth Mentioning

They took a unique approach to some of their pieces, like the trays for the flatbread and the meat-and-cheese boards. The color of the tabletop coordinates well with the entire room. There are some pops of red throughout this tabletop that add color. Nice job mixing different materials such as wood, china, etc.

Specifying Team

Robin Carmean, principal, RC Hospitality; Scott Haupt, director of convention services, Fire & Grain; Jason Heath, general manager, Fire & Grain; Mark Kurm, principal, MK Food Service Equipment; Jacqueline Leifholt, sales assistant, Singer Equipment Co.; Frank Mascetti, sales representative, Libbey/World Tableware/Syracuse; Kevin O’Brien, director of food and beverage, Fire & Grain; Bart Umidi, executive chef, Fire & Grain; Leon Worrell, owner/sales representative, Mid-Atlantic Hospitality; and Cara Walter, district sales manager, Singer Equipment Co.

  • China: Villeroy & Boch, Steelite, Syracuse, and World Tableware
  • Flatware: World Tableware
  • Glassware: Libbey and Dudson
  • Accessories: Villeroy & Boch, Syracuse, World Tableware, Lodge, American Metalcraft and ITW

fire and grain orange plates

fire and grain orange plates

fire and grain orange plates

fire and grain orange plates


Honorable Mention: Passero, Arlington Heights, Ill.

Photos courtesy of Stella Lorens, Edward Don & Company

Worth Mentioning

Even though it’s white, everything here clicks together. The food presentation is what takes this tabletop to the next level. The white china provides a good backdrop for the menu. The way it’s set draws the diner’s eye to the center of the table.

Specifying Team

Erin Connole, dealer sales rep, Edward Don & Company; John Cowhey, district sales manager, Edward Don & Company; and Matt and Rikki Peota, owners, Passero

  • China: Steelite
  • Flatware: Steelite and Walco
  • Glassware: Libbey and Steelite
  • Accessories: American Metalcraft and Steelite

PASSERO ELEMENTS

PASSERO ELEMENTS

PASSERO ELEMENTS

PASSERO ELEMENTS


Honorable Mention: The Mill, St. Petersburgh, Fla.

Photos courtesy of Justin Lyles, Louis Wohl & Sons

Worth Mentioning

The tables really make this tabletop installation pop. Touches such as the breadboards and wire baskets help connect with the farm-to-table concept. The cocktail napkin with the restaurant logo is a nice touch, too.

Specifying Team

Ted Dorsey, owner, The Mill; Brandy Engh, manager, The Mill; Jason Griffin, owner, The Mill; Kristofer Kautz, F/S account manager – West Coast Florida, Libbey Foodservice; Ashley Veitch, manufacturers’ sales rep, The Veitch Group; and Tony Witts, dealer sales rep, Louis Wohl & Sons

  • China: World Tableware and Front of the House
  • Flatware: World Tableware and Walco
  • Glassware: Cardinal, Louis Wohl & Sons, Libbey and American Metalcraft
  • Accessories: American Metalcraft, Lodge, Service Ideas, Front of the House and World Tableware

The Mill Cheeseboard

The Mill Cheeseboard

The Mill Cheeseboard

The Mill Cheeseboard


Honorable Mention: Fork & Barrel, Louisville, Ky.

Photos courtesy of Taylor Hughes, Topic Design

Worth mentioning

Effective use of white plates and unique flatware provide a really dramatic combination. Varying levels of height of the plated food help celebrate the center of the plate.

Specifying Team

Emily Heyde, owner, Fork & Barrel; Geoffrey Heyde, chef/owner, Fork & Barrel; Frank Knights, regional account manager, The Wasserstrom Company; Bob Pintur, tabletop specialist, Zink Foodservice

  • China: Oneida Botticelli and Studio Pottery
  • Flatware: Oneida Cooper
  • Glassware: Stölzle
  • Accessories: Hollowick and Libbey

Fork and Barrel salad

Fork and Barrel salad

Fork and Barrel salad

Fork and Barrel salad