HEADQUARTERS: Charlotte, N.C.
MARKET SEGMENT: upscale casual
MENU: fire-grilled steaks and fish, as well as burgers, salads, pasta
NO. OF UNITS: 20
SYSTEMWIDE SALES: $66 million in 2011
AVERAGE CHECK: $23.50
METHOD OF GROWTH: capital from private-equity firm Angelo, Gordon & Co.
LEADERSHIP: chief executive Mark Eason, executive chef Steven Sturm, chief financial officer Cheryl Hogan
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Contact: Desiree Torres [email protected]