UNITED STATES PATENT AND TRADEMARK OFFICE (USPTO)
OFFICE ACTION (OFFICIAL LETTER) ABOUT APPLICANT’S TRADEMARK APPLICATION
| U.S. APPLICATION SERIAL NO. 85778499 MARK: PROVERB | |
| CORRESPONDENT ADDRESS: | CLICK HERE TO RESPOND TO THIS LETTER: http://www.uspto.gov/trademarks/teas/response_forms.jsp |
| APPLICANT: E. & J. Gallo Winery | |
| CORRESPONDENT’S REFERENCE/DOCKET NO: CORRESPONDENT E-MAIL ADDRESS: | |
OFFICE ACTION
STRICT DEADLINE TO RESPOND TO THIS LETTER
TO AVOID ABANDONMENT OF APPLICANT’S TRADEMARK APPLICATION, THE USPTO MUST RECEIVE APPLICANT’S COMPLETE RESPONSE TO THIS LETTER WITHIN 6 MONTHS OF THE ISSUE/MAILING DATE BELOW.
TEAS PLUS APPLICANTS MUST SUBMIT DOCUMENTS ELECTRONICALLY OR SUBMIT FEE: Applicants who filed their application online using the reduced-fee TEAS Plus application must continue to submit certain documents online using TEAS, including responses to Office actions. See 37 C.F.R. §2.23(a)(1). For a complete list of these documents, see TMEP §819.02(b). In addition, such applicants must accept correspondence from the Office via e-mail throughout the examination process and must maintain a valid e-mail address. 37 C.F.R. §2.23(a)(2); TMEP §§819, 819.02(a). TEAS Plus applicants who do not meet these requirements must submit an additional fee of $50 per international class of goods and/or services. 37 C.F.R. §2.6(a)(1)(iv); TMEP §819.04. In appropriate situations and where all issues can be resolved by amendment, responding by telephone to authorize an examiner’s amendment will not incur this additional fee.
Refusal - Likelihood of Confusion
Registration of the applied-for mark is refused because of a likelihood of confusion with the mark in U.S. Registration No. 3228775. Trademark Act Section 2(d), 15 U.S.C. §1052(d); see TMEP §§1207.01 et seq. See the enclosed registration.
Trademark Act Section 2(d) bars registration of an applied-for mark that so resembles a registered mark that it is likely that a potential consumer would be confused or mistaken or deceived as to the source of the goods and services of the applicant and registrant. See 15 U.S.C. §1052(d). The court in In re E. I. du Pont de Nemours & Co., 476 F.2d 1357, 177 USPQ 563 (C.C.P.A. 1973) listed the principal factors to be considered when determining whether there is a likelihood of confusion under Section 2(d). See TMEP §1207.01. However, not all of the factors are necessarily relevant or of equal weight, and any one factor may be dominant in a given case, depending upon the evidence of record. In re Majestic Distilling Co., 315 F.3d 1311, 1315, 65 USPQ2d 1201, 1204 (Fed. Cir. 2003); see In re E. I. du Pont, 476 F.2d at 1361-62, 177 USPQ at 567.
In this case, the following factors are the most relevant: similarity of the marks, similarity of the goods and services, and similarity of trade channels of the goods and services. See In re Opus One, Inc., 60 USPQ2d 1812 (TTAB 2001); In re Dakin’s Miniatures Inc., 59 USPQ2d 1593 (TTAB 1999); In re Azteca Rest. Enters., Inc., 50 USPQ2d 1209 (TTAB 1999); TMEP §§1207.01 et seq.
Comparison of Marks
Applicant’s mark PROVERB is virtually identical to the registered mark PROVERBS in sound, appearance and commercial impression.
The only difference between the marks is the additional letter “S” at the end of the registered mark. However, trademarks and/or service marks consisting of the singular and plural forms of the same term are essentially the same mark. See Wilson v. Delaunay, 245 F.2d 877, 878, 114 USPQ 339, 341 (C.C.P.A. 1957) (finding no material difference between the singular and plural forms of ZOMBIE such that the marks were considered the same mark); In re Pix of Am., Inc., 225 USPQ 691, 692 (TTAB 1985) (noting that the pluralization of NEWPORT is “almost totally insignificant” in terms of likelihood of confusion among purchasers); In re Sarjanian, 136 USPQ 307, 308 (TTAB 1962) (finding no material difference between the singular and plural forms of RED DEVIL).
Comparison of Goods and Services
Applicant’s “alcoholic beverages except beers” are related to the registrant’s “restaurant services” because they are common beverage-related goods and services likely to travel through the same channels of trade to the same class of purchasers. For example, restaurants often times provide their own “private label” wine to patrons as an alternative to the common brands of wines offered on menus and wine lists. In re Opus One Inc., 60 USPQ2d 1812 (TTAB 2001). A copy of this case is attached below.
In this case, the sample LexisNexis® articles below demonstrate the relationship between “wine” and “restaurant services” and the common practice of restaurant’s offering and serving patrons “private label” wines. Material obtained from computerized text-search databases, such as LexisNexis®, is generally accepted as competent evidence. See In re Decombe, 9 USPQ2d 1812, 1815 (TTAB 1988) (accepting LexisNexis® evidence to show relatedness of goods in a likelihood of confusion determination); TBMP §1208.01; TMEP §710.01(a)-(b).
Moreover, as noted by the Board in Opus One, “the requisite ‘something more’ exists, both in the strong and arbitrary character of registrant’s [PROVERBS] mark and the resulting broad scope of protection to which the mark is entitled and in the nature of the specific commercial relationship between wine and restaurant services.” In re Opus One Inc., 60 USPQ2d 1812, 1813 (TTAB 2001). In this regard, there is no reason to believe that the term PROVERB(S) is widely used with restaurant services, wine or alcoholic beverages. As such, registrant’s PROVERBS mark is a strong mark and entitled to a broad scope of protection.
Finally, the overriding concern is not only to prevent buyer confusion as to the source of the goods and services, but to protect the registrant from adverse commercial impact due to use of a similar mark by a newcomer. See In re Shell Oil Co., 992 F.2d 1204, 1208, 26 USPQ2d 1687, 1690 (Fed. Cir. 1993). Therefore, any doubt regarding a likelihood of confusion determination is resolved in favor of the registrant. TMEP §1207.01(d)(i); see Hewlett-Packard Co. v. Packard Press, Inc., 281 F.3d 1261, 1265, 62 USPQ2d 1001, 1003 (Fed. Cir. 2002); In re Hyper Shoppes (Ohio), Inc., 837 F.2d 463, 464-65, 6 USPQ2d 1025, 1025 (Fed. Cir. 1988).
Based on the foregoing remarks, because confusion as to source is likely, registration is refused under Trademark Act Section 2(d) based on a likelihood of confusion.
Although applicant’s mark has been refused registration, applicant may respond to the refusal by submitting evidence and arguments in support of registration.
Miscellaneous
If applicant has questions about its application or needs assistance in responding to this Office action, please telephone the assigned trademark examining attorney directly at the number below.
Advisory Regarding E-mail Communications
If applicant has questions regarding this Office action, please telephone or e-mail the assigned trademark examining attorney. All relevant e-mail communications will be placed in the official application record; however, an e-mail communication will not be accepted as a response to this Office action and will not extend the deadline for filing a proper response. See 37 C.F.R. §2.191; TMEP §§709.04-.05. Further, although the trademark examining attorney may provide additional explanation pertaining to the refusal(s) and/or requirement(s) in this Office action, the trademark examining attorney may not provide legal advice or statements about applicant’s rights. See TMEP §§705.02, 709.06.
/David Yontef/
Trademark Attorney Advisor
Law Office 105
(571) 272-8274
david.yontef@uspto.gov
TO RESPOND TO THIS LETTER: Go to http://www.uspto.gov/trademarks/teas/response_forms.jsp. Please wait 48-72 hours from the issue/mailing date before using the Trademark Electronic Application System (TEAS), to allow for necessary system updates of the application. For technical assistance with online forms, e-mail TEAS@uspto.gov. For questions about the Office action itself, please contact the assigned trademark examining attorney. E-mail communications will not be accepted as responses to Office actions; therefore, do not respond to this Office action by e-mail.
All informal e-mail communications relevant to this application will be placed in the official application record.
WHO MUST SIGN THE RESPONSE: It must be personally signed by an individual applicant or someone with legal authority to bind an applicant (i.e., a corporate officer, a general partner, all joint applicants). If an applicant is represented by an attorney, the attorney must sign the response.
PERIODICALLY CHECK THE STATUS OF THE APPLICATION: To ensure that applicant does not miss crucial deadlines or official notices, check the status of the application every three to four months using the Trademark Status and Document Retrieval (TSDR) system at http://tsdr.uspto.gov/. Please keep a copy of the TSDR status screen. If the status shows no change for more than six months, contact the Trademark Assistance Center by e-mail at TrademarkAssistanceCenter@uspto.gov or call 1-800-786-9199. For more information on checking status, see http://www.uspto.gov/trademarks/process/status/.
TO UPDATE CORRESPONDENCE/E-MAIL ADDRESS: Use the TEAS form at http://www.uspto.gov/trademarks/teas/correspondence.jsp.
60 USPQ2d 1812
In re Opus One Inc.
U.S. Patent and Trademark Office
Trademark Trial and Appeal Board
Serial No. 75/722,593
Decided September 25, 2001
TRADEMARKS AND UNFAIR TRADE PRACTICES
[1] Registration and its effects — Non-registrable subject matter — Confusing (â–º315.0405)
Infringement; conflicts between marks — Likelihood of confusion — Particular marks — Confusion likely (â–º335.0304.03)
Infringement; conflicts between marks — Likelihood of confusion — Relatedness of goods or services — Similar (â–º335.0305.03)
Applicant's use of mark “Opus One,” for restaurant services, is likely to cause confusion with registrant's “Opus One” mark for wine, since registrant's mark is arbitrary and strong, and applicant's mark is identical thereto, since wine and restaurant services are complementary goods and services that may be encountered together by same purchasers, and evidence shows that purchasers encountering wine and restaurant bearing same mark are likely to assume that some connection between wine and restaurant exists, since there is no evidence that purchasers of wine and restaurant services generally are necessarily sophisticated and careful in making purchasing decisions, since apparent absence of actual confusion is entitled to little weight, and since registrant's lack of objection to applicant's use of mark is not evidence of consent or belief that confusion is unlikely.
Page 1813
Appeal from refusal of trademark registration (Kenneth Dale Battle, examining attorney; Craig D. Taylor, managing attorney.)
Application of Opus One Inc. for registration of service mark “Opus One,” in typed form, for restaurant services. Applicant appeals from final refusal of registration. Affirmed.
Marc A. Bergsman, of Dickinson Wright, Washington, D.C., for applicant.
Before Cissel, Bottorff, and Rogers, administrative trademark judges.
Opinion By:
Applicant seeks registration on the Principal Register of the mark OPUS ONE, in typed form, for “restaurant services.” 1 The Trademark Examining Attorney has issued a final refusal of registration, on the ground that applicant's mark, as used in connection with applicant's services, so resembles the mark OPUS ONE, previously registered (in typed form) for “wine,” 2 as to be likely to cause confusion, to cause mistake, or to deceive. See Trademark Act Section 2(d), 15 U.S.C. §1052(d).
1 Serial No. 75/722, 593, filed June 9, 1999. The application is based on use in commerce, and alleges August 24, 1987 as the date of first use and first use in commerce.
2 Registration No. 1, 341, 372, issued June 11, 1985. Affidavits under Trademark Act Sections 8 and 15 accepted and acknowledged.
Applicant has appealed the final refusal of registration. The appeal has been fully briefed, and an oral hearing was held at applicant's request. The arguments made by applicant and by the Trademark Examining Attorney may be summarized as follows.
In support of his Section 2(d) refusal, the Trademark Examining Attorney essentially argues that confusion is likely because applicant's mark is identical to the cited registered mark, and because applicant's “restaurant services” are related to registrant's “wine” in that wine is served in restaurants and because a restaurant may offer, under a single mark, both restaurant services and “private label” wine named after the restaurant.
Applicant contests the Section 2(d) refusal, arguing that the evidence submitted by the Trademark Examining Attorney fails to establish the requisite relationship between applicant's services and registrant's goods; that applicant's services and registrant's goods are expensive and that the purchasers thereof are discriminating, sophisticated purchasers who exercise great care in purchasing the goods and services; that there has been no reported actual confusion despite contemporaneous use of the marks in the same trade channels for thirteen years; and that the owner of the cited registration has long been aware of, has acquiesced in, and has encouraged applicant's use of the mark in connection with its restaurant services, thereby implicitly consenting to and authorizing such use.
Our likelihood of confusion determination under Section 2(d) is based on an analysis of all of the probative facts in evidence that are relevant to the factors bearing on the likelihood of confusion issue. See In re E.I. du Pont de Nemours and Co., 476 F.2d 1357, 177 USPQ 563 (CCPA 1973). In considering the evidence of record on these factors, we keep in mind that “[t]he fundamental inquiry mandated by §2(d) goes to the cumulative effect of differences in the essential characteristics of the goods and differences in the marks.” Federated Foods, Inc. v. Fort Howard Paper Co., 544 F.2d 1098, 192 USPQ 24, 29 (CCPA 1976).
We find, under the first du Pont factor, that applicant's mark OPUS ONE is identical to the cited registered mark in terms of appearance, sound and connotation, and that applicant's and registrant's marks present identical overall commercial impressions. Applicant does not contend otherwise.
However, there is no per se rule that confusion is likely to result from use of similar or even identical marks for food or beverage items and restaurant services; “something more” is required to support a finding of likelihood of confusion in such cases. Jacobs v. International Multifoods Corporation,668 F.2d 1234, 212 USPQ 641, 642 (CCPA 1982). In this case, though, we find that the requisite “something more” exists, both in the strong and arbitrary character of registrant's OPUS ONE mark and the resulting broad scope of protection to which the mark is entitled, see, e.g., In re Mucky Duck Mustard Co., Inc., 6 USPQ2d 1467, 1469 (TTAB 1988), 3 and in
Page 1814
the nature of the specific commercial relationship between wine and restaurant services. See, e.g., In re Azteca Restaurant Enterprises Inc., 50 USPQ2d 1209 (TTAB 1999); In re Golden Griddle Pancake House Ltd., 17 USPQ2d 1074 (TTAB 1990); In re Mucky Duck Mustard Co., Inc., supra; and In re Appetite Provisions Co., Inc., 3 USPQ2d 1553 (TTAB 1987).
3 Compare cases in which the weakness of the prior mark weighed against a finding of likelihood of confusion, such as Jacobs v. International Multifoods Corporation, supra (BOSTON TEA PARTY for tea); Steve's Ice Cream v. Steve's Famous Hot Dogs, 3 USPQ2d 1477 (TTAB 1987) (STEVE'S for ice cream); and In re Central Soya Company, Inc., 220 USPQ 914 (TTAB 1984) (LA POSADA for lodging and restaurant services).
[ 1 ] We find that OPUS ONE is arbitrary as applied to wine (or as applied to restaurant services). Applicant does not contend otherwise. We further find, under the sixth du Pont factor, that the evidence of record pertaining to “the number and nature of similar marks in use on similar goods” is insufficient to support any conclusion other than that registrant's OPUS ONE mark for wine is a strong mark which is entitled to a broad scope of protection.
Further with respect to the sixth du Pont factor, we note that applicant, with its November 8, 1999 response to the first Office action, submitted (as Exhibit No. 6) printouts of the following third-party registrations: Reg. No. 1,699,273, of the mark OPUS for “chocolates, pralines”; Reg. No. 1,853,268, of the mark OPUS ONE for “manufactured tobacco”; 4 Reg. No. 2,201,921, of the mark KAFFE MAGNUM OPUS (KAFFE disclaimed) for “coffee”; and Reg. No. 1,989,060, of the mark FUENTE OPUS X FOR “cigars.” Applicant also submitted, as Exhibit 5 to its November 8, 1999 response, a printout of an article from Wine Spectator magazine which reported on the 1998 dismissal of a trademark infringement action which had been brought by Opus One winery (presumably the registrant herein) against the use by Fuente, a Dominican Republic cigar-maker, of the mark OPUS X for cigars (presumably the mark referenced in the third-party registration applicant has made of record; see supra). The article states that, as a result of the decision, “Fuente can continue selling its cigars.” 5
4 Review of the Office's automated records reveals that the Section 8 affidavit for Registration No. 1,853,268 was due on September 6, 2000; the six-month grace period for filing the affidavit expired on March 6, 2001. It appears that no Section 8 affidavit has been filed, and that the registration will be cancelled in due course.
5 Applicant submitted these exhibits to its November 8, 1999 response in order to rebut the Trademark Examining Attorney's argument, made in the first Office action, that wine and restaurant services are related because wine is served at restaurants. Applicant argued that if candy, nuts, coffee, tobacco and cigars, all of which can be served or enjoyed at restaurants, can coexist on the Register with OPUS ONE wine, “then there is no reason to believe that OPUS ONE restaurant services is likely to cause confusion.” Applicant concluded by arguing that, “[a]ccordingly, [the] number and nature of similar marks in use is a du Pont factor that weighs against a likelihood of confusion.” (November 8, 1999 response, at 8.) After this November 8, 1999 response, applicant never again referred to or offered any argument concerning these exhibits, either in its March 10, 2000 Request for Reconsideration or in its opening or reply briefs on appeal. However, inasmuch as the exhibits are of record, we have considered them for whatever probative value they might have.
It is settled that third-party registrations are not evidence that the marks depicted therein are in use or that the public is aware of them, and they are thus of no probative value under the sixth du Pont factor. See Olde Tyme Foods Inc. v. Roundy's Inc., 961 F.2d 200, 22 USPQ2d 1542 (Fed. Cir. 1992). As for the Wine Spectator article, if we assume that it can be deemed to be evidence of Fuente's use of OPUS X as a mark for cigars, we find that it is not particularly probative evidence under the sixth du Pont factor. We cannot conclude from this article that Fuente's use of the mark OPUS X (or, as registered, FUENTE OPUS X) has been so extensive as to affect the scope of protection to be afforded to registrant's mark. More importantly for purposes of the sixth du Pont factor, it appears from the court's decision dismissing the infringement action that OPUS X and OPUS ONE are not similar marks, and/or that cigars and wine are not similar goods.
Having found that registrant's mark is strong, arbitrary mark and that applicant's mark is identical thereto, we turn next to a consideration, under the second du Pont factor, of the similarity or dissimilarity between applicant's “restaurant services” and registrant's “wine.” It is not necessary that these respective goods and services be identical or even competitive in order to support a finding of likelihood of confusion. Rather, it is sufficient that the goods and services are related in some manner, or that the circumstances surrounding their marketing are such, that they
Page 1815
would be likely to be encountered by the same persons in situations that would give rise, because of the marks used thereon, to a mistaken belief that they originate from or are in some way associated with the same source or that there is an association or connection between the sources of the respective goods or services. See In re Martin's Famous Pastry Shoppe, Inc., 748 F.2d 1565, 223 USPQ 1289 (Fed. Cir. 1984); In re Melville Corp., 18 USPQ2d 1386 (TTAB 1991); In re International Telephone & Telegraph Corp., 197 USPQ2d 910 (TTAB 1978).
Moreover, the greater the degree of similarity between the applicant's mark and the cited registered mark, the lesser the degree of similarity between the applicant's goods or services and the registrant's goods or services that is required to support a finding of likelihood of confusion. Where the applicant's mark is identical to the registrant's mark, as it is in this case, there need be only a viable relationship between the respective goods or services in order to find that a likelihood of confusion exists. See In re Shell Oil Co., 992 F.2d 1204, 26 USPQ2d 1687 (Fed. Cir. 1993); In re Concordia International Forwarding Corp., 222 USPQ 355 (TTAB 1983).
However, as noted above, the requisite “viable” relationship between registrant's goods and applicant's services, even if they are sold under identical marks, must consist of “something more” than the fact that registrant uses the mark on a food or beverage item (wine) and applicant uses the mark in connection with restaurant services. In addition to the “something more” derived from the arbitrary, strong nature of registrant's mark, we also find the requisite “something more” to exist in the nature of the commercial relationship between wine and restaurant services.
It is undisputed that restaurants commonly serve wines by the bottle, and that patrons of a restaurant are exposed to both the restaurant's service mark and to the trademarks with which the wines are labeled and by which they are listed on the restaurant's wine list. To that extent, applicant's “restaurant services” and registrant's “wine” clearly are complementary goods and services which may be encountered together by the same purchasers. 6 Indeed, the record in this case reveals that registrant's OPUS ONE wine is offered and served by applicant at its OPUS ONE restaurant. The fact that applicant's restaurant serves the type of goods (indeed the actual goods) identified in The cited registration is certainly probative evidence which supports a finding under the second du Pont factor that applicant's services and opposer's goods are related. See, e.g., In re Azteca Restaurant Enterprises Inc., supra; In re Golden Griddle Pancake House Ltd., supra; In re Mucky Duck Mustard Co., Inc., supra; and In re Appetito Provisions Co., Inc., supra.
6 This complementary relationship also is evident in the well-known expression “wine and dine,” which is defined as “to entertain lavishly” (The Random House College Dictionary, 1509 (Rev. Ed. 1982); see also the references to the expression in the verb definition of “wine” in Webster's Third New International Dictionary (1993): “vt : to treat to wine : provide with wine esp. at a dinner < would ~ and dine the … members of Congress—American > ~ vi: to drink wine esp. with a dinner < wined and dined with the leading citizens of each country during his tour of Europe >.”
The Trademark Examining Attorney further contends that purchasers who encounter the same or a similar mark used in connection with both wine and restaurant services are likely to assume that a source connection between the two exists, because, according to the Trademark Examining Attorney, it is an increasingly common practice in the industry for restaurants to offer and serve to their patrons “private label” wines which are named after the restaurant, i.e., wine which is specially-made for the restaurant and served in bottles labeled with the restaurant's service mark. In support of this contention, he has submitted excerpts of thirty-five articles obtained from the NEXIS automated database. 7
7 The Trademark Examining Attorney's search request was “private label wines 2/10 restaurants” in the NEWS library, ALLNWS file. The search retrieved thirty-five articles, all of which the Trademark Examining Attorney printed out in KWIC format. Eight of the excerpts (nos. 4, 14, 16, 17, 21, 24, 26 and 33) have not been considered herein, inasmuch as they are either newswire stories (presumably unpublished), stories from foreign publications, or duplicates (of excerpts retrieved from the same edition of the same publication).
Applicant argues that this NEXIS evidence does not prove the Trademark Examining Attorney's contention that it is common in the industry for restaurants to serve private label wines named after the restaurants themselves, or that consumers are aware of such a practice and would accordingly assume the existence of a source connection between wines and restaurant services offered under the same mark. Applicant notes that in several of the stories
Page 1816
the private label wine in fact is not named after the restaurant, citing the Chateau de Beaupre 1995 private label wine served by Chicago's Le Colonial (story no. 1), the Kiawah private label wine served by the Jasmine Porch Restaurant (story no. 3), the Wycliffe private label wine served by various restaurants (story no. 18), “a Merlot del Vento and a Pinot del Vento” served as private label wines by Sfuzzi restaurants (story no. 29), and the Proprietors’ Selection Chardonnay and the Beaujolais Villages private label wines served by Bistro 110 (story no. 31).
We note, however, that story No. 9 suggests by its headline, “Branding your own at Harris Ranch,” that Harris Ranch's private label wine is sold under “Harris Ranch” brand name. Story no. 19 states, right in its headline, that “restaurateurs use their names on fine wines.” Story no. 27 states that “a private label wine means both prestige and profit for the restaurant offering it. Moreover, the bottle has souvenir value.” The “souvenir value” of the bottle would undoubtedly be derived from the appearance of the restaurant's name on the label, which would serve to remind the restaurant patron of his presumably pleasurable dining experience. Story nos. 32 and 34 inform readers that a restaurant can contract for production of, and offer to its patrons, a custom-designed wine labeled with the restaurant's name or logo; story no. 34 further notes that such private label wine “has the image appeal that many customers want when they go out to dine.” 8
8 With respect to the remaining NEXIS excerpts which make reference to restaurants offering private label wines, it is not clear from the excerpts themselves that those private label wines are named after the restaurants which offer them, but neither is it clear that they are not so named.
These articles inform their readers, who may include potential purchasers of wine and of restaurant services, that a restaurant may in fact have a private-label wine named after itself. Being aware of that possibility, purchasers are more likely to assume, upon encountering a wine and a restaurant bearing the same mark, that the wine is the restaurant's private label wine or that some other source connection between the wine and the restaurant exists, and they are less likely to assume that it is a mere coincidence that the restaurant and the wine use the same mark.
Furthermore, the NEXIS evidence made of record by the Trademark Examining Attorney informs readers that a restaurant's private label wines may also be made available for separate retail sale. Story no. 6 refers to a restaurant which, under two separate liquor licenses, both serves alcohol and sells packaged liquor in the form of private-label wines. Story no. 28 refers to the California Culinary Academy's plans for retail distribution of the private label wines it serves at its public restaurants. It has been held that the requisite relationship between restaurant services and food items exists where a restaurant separately packages and sells food items under the restaurant's mark. See, e.g., In re Azteca Restaurant Enterprises Inc., supra (Mexican restaurant selling jars of salsa bearing restaurant's mark).
Finally, purchasers encountering wine and restaurant services offered under a single mark may reasonably assume that the winery which produces the wine has some source or sponsorship connection with the restaurant. The NEXIS evidence includes articles from The Indianapolis Star (story no. 11) and the Greater Cincinnati Business Record (story no. 20) which refer to the “Chateau Pomije Winery and Restaurant” which, readers might reasonably assume, offers both its wine and its restaurant services under a single mark. Additionally, the evidence of record with respect to applicant's relationship to registrant's winery, discussed in further detail infra, supports a finding that purchasers might reasonably assume that a source connection exists where, as here, a restaurant is touted as being “named after” a particular wine.
In summary, we find that in addition to the “something more” which is to be found in the strength of registrant's mark and the broad scope of protection to which it is entitled, the requisite “something more” required by Jacobs v. International Multifoods Corporation, supra, may also be found in this case in the nature of the relationship between restaurant services and wine, especially those involved in the present case.
Applicant argues that the evidence of record with respect to several other of the du Pont factors weighs in its favor in this case, namely, the high cost of the applicant's and registrant's respective goods and services and the resulting care and sophistication with which they are purchased (the fourth du Pont
Page 1817
factor); the absence of actual confusion, despite the opportunity therefor (the seventh and eighth du Pont factors); and the market interface between applicant and registrant (the tenth du Pont factor). We shall address each of these issues in turn.
Applicant is correct in noting that if the goods and/or services at issue are expensive, such that purchasers may be expected to be more careful and sophisticated in making their purchasing decisions, the likelihood of confusion is decreased. See Weiss Associates, Inc. v. HRL Associates, Inc., 902 F.2d 1546, 14 USPQ2d 1840 (Fed. Cir. 1990). Applicant has offered evidence to show that registrant's OPUS ONE wine is an expensive wine; press reports indicate that the 1996 vintage of the wine retails for $125 a bottle and is served by restaurants for $220 a bottle. 9 Applicant contends that its restaurant services likewise are upscale and expensive, with a dinner for two (without drinks) said to cost approximately $150. 10 The Trademark Examining Attorney has conceded that registrant's wine and applicant's restaurant services are expensive. (Brief, at 8.)
9 See applicant's November 8, 1999 Response to the first office action, at Exhibit 1 (The Washington Post, October 26, 1999), and Exhibit 4 (The San Jose Mercury News, October 20, 1999).
10 See applicant's November 8, 1999 Response to the first office action, at Exhibit 2 (applicant's menu).
However, applicant's evidence concerning the expensive nature of applicant's restaurant services and of registrant's wine, as well as the Trademark Examining Attorney's concession that applicant's and registrant's respective goods and services are expensive, are legally irrelevant and cannot be considered in our likelihood of confusion analysis. That analysis must be made on the basis of the goods and services as they are identified in applicant's application, i.e., “restaurant services,” and in registrant's registration, i.e., “wine,” regardless of what the evidence might show as to the nature of applicant's and registrant's actual goods and services. See Canadian Imperial Bank of Commerce v. Wells Fargo Bank, N.A., 811 F.2d 1490, 1 USPQ2d 1813 (Fed. Cir. 1987). Applicant's “restaurant services” therefore must be presumed to encompass inexpensive or moderately-priced restaurant services, and registrant's “wine” must be presumed to encompass inexpensive or moderately-priced wine. In view thereof, applicant's arguments regarding the high cost of its actual restaurant services and of registrant's actual wine, and the resulting carefulness and sophistication of the purchasers, miss the mark. See In re Bercut-Vandervoort & Co., 229 USPQ2d 763 (TTAB 1986) (rejecting the applicant's arguments regarding the high cost and quality of its wine and the sophistication of its purchasers, where application identified goods merely as “wine”).
There is no evidence in the record from which we might conclude that wine and restaurant services, in general, are necessarily expensive, or that purchasers thereof are necessarily sophisticated and careful in making their purchasing decisions. Accordingly, this du Pont factor does not weigh in applicant's favor in this case.
Applicant next argues that the evidence of record, especially the declaration of applicant's president James E. Kokas and the exhibits thereto, establishes that there has been no actual confusion between applicant's mark and registrant's mark despite substantial opportunity for such confusion to have arisen, and that the seventh and eighth du Pont factors accordingly weigh heavily in favor of a finding of no likelihood of confusion. 11
11 The seventh and eighth du Pont factors are “the nature and extent of any actual confusion,” and “the length of time and conditions under which there has been concurrent use without evidence of actual confusion.” 177 USPQ at 567.
The fact that an applicant in an ex parte case is unaware of any instances of actual confusion is generally entitled to little probative weight in the likelihood of confusion analysis, inasmuch as the Board in such cases generally has no way to know whether the registrant likewise is unaware of any instances of actual confusion, nor is it usually possible to determine that there has been any significant opportunity for actual confusion to have occurred. See, e.g., In re Jeep Corporation, 222 USPQ 333 (TTAB 1984); (In re Barbizon International, Inc., 217 USPQ 735 (TTAB 1983).
Applicant argues, however, that in the case of In re General Motors Corp., 23 USPQ2d 1465 (TTAB 1992), the Board “identified three factors in an ex parte setting which allows it to assess the probative value of the absence of actual confusion,” i.e., “a long period of marketing success,” “marketing expensive products and services,” and “no
Page 1818
reported instances of confusion.” (Reply brief, at 7.) Applicant contends that, as in General Motors, there exists in this case a “confluence of facts” which justifies giving significant probative weight to the absence of any evidence of actual confusion.
Specifically, applicant contends that it has enjoyed a long period of marketing success, inasmuch as it has been rendering restaurant services under the OPUS ONE mark for thirteen years and has received many national awards, including the Wine Spectator Award of Excellence every year since 1988. Applicant also contends, as noted above, that its restaurant services are expensive, with dinner for two costing approximately $150 (without drinks). Applicant argues that, in fact, there has been substantial opportunity for actual confusion between applicant's mark and registrant's mark to have occurred, inasmuch as the respective goods and services are offered together to the same purchasers, as evidenced by the fact that applicant's OPUS ONE restaurant sells six hundred bottles of registrant's OPUS ONE wine every year. (Kokas Decl., ¶¶ 4-5.) Despite this opportunity for actual confusion to have occurred, applicant argues, no instances of actual confusion have been reported, as evidenced by paragraphs 6-7 of Mr. Kokas’ declaration, in which he states that he “would be aware of virtually any inquiry about the relationship of OPUS ONE wine and OPUS ONE restaurant services because of my availability to customers” and that “there have been no reported instances of confusion between OPUS ONE wine and OPUS ONE restaurant services.” Finally, applicant argues that it is not dispositive that we have not heard from registrant in this ex parte case on the issue of actual confusion: “… because of the relationship between Opus One and registrant and because the registrant has not reported any instances of confusion to Opus One, it may be logically deduced that the registrant has not received any reasonable instances of confusion.” (Reply brief, at 6.)
We have carefully considered applicant's arguments, but we are not persuaded that the apparent absence of actual confusion is entitled to significant weight in this case. Initially, we are not persuaded by applicant's argument that a “confluence of facts” of the type that was found in General Motors is present in this case. Indeed, General Motors is readily distinguishable on its facts in several important respects. First, in General Motors, the applicant had been selling goods under its mark nationwide for nearly thirty years without any reported instances of actual confusion; by contrast, applicant herein has used its mark for thirteen years, operating a single restaurant in a single city. Second, and relatedly, the General Motors applicant's GRAND PRIX mark for automobiles had achieved nationwide renown and prominence, as evidenced by the national scope of the applicant's advertising and the applicant's sale of 2.7 million such automobiles nationwide over approximately thirty years; we cannot conclude on this record that applicant's OPUS ONE restaurant services have achieved the same degree of national renown and prominence. Third, even assuming that applicant's restaurant services are expensive for restaurant services they clearly are not of the same cost magnitude as were the goods involved in General Motors, i.e., automobiles, which the Board found to be “a major and expensive purchase” for most consumers. Finally, and most importantly, the GRAND PRIX mark involved in General Motors was found to be highly suggestive as applied to the prior registrant's automobile parts, and therefore entitled to only a narrow scope of protection. By contrast, registrant's OPUS ONE mark for wine is, as discussed above, a strong mark entitled to a broad scope of protection. Thus, to the extent that General Motors sets forth an exception to the general rule that the absence of evidence of actual confusion is entitled to little probative weight in an ex parte case, we find that applicant does not fall within that exception.
We also are not persuaded by applicant's argument that, due to the close relationship between applicant and registrant, registrant would have informed applicant of any instances of actual confusion of which registrant had been made aware. “It should also be noted that competent evidence of actual confusion is difficult to come by where as here both applicant and registrant may be performing their respective activities in a commendable or exemplary fashion .” In re Richard Bertram & Co., 203 USPQ 286, 291 (TTAB 1979).
Finally, we are not persuaded on this record that the absence of any reported instances of actual confusion on the part of applicant's restaurant customers is necessarily attributable to
Page 1819
any assumption or understanding by those customers that there is no source connection between applicant and registrant, or to any belief on their part that it is a mere coincidence that applicant's restaurant and registrant's wine have the same name. Rather, we find it to be equally plausible that if applicant's restaurant customers have not inquired as to the existence of any source relationship between applicant and registrant, it is because they already assume that applicant is using the OPUS ONE mark pursuant to an agreement or arrangement with registrant, and with registrant's permission and consent.
Such an assumption on the part of applicant's customers certainly would be reasonable in light of the publicity surrounding the opening of applicant's restaurant in 1988. The Detroit News of January 11, 1988 (Kokas Decl., Exh. 1) reported that the Mondavi family “approved the restaurant's use of the name of winery's famous Opus One wine…” and that “[s]uch a request has never before been granted, [Tim] Mondavi explained. After much study, he said, the winery felt the restaurant would have the same mark of quality as the wine.” Applicant's customers and potential customers reasonably could and would gather from this article that applicant had specifically requested permission from Mondavi to use the OPUS ONE name, that Mondavi had approved that request, and that such approval is the reason applicant is entitled to use the name. We further note that other contemporary reports in the Detroit press about the opening of the OPUS ONE restaurant included specific references to “the Napa Valley winery of the same name,” and to OPUS ONE wine as the restaurant's “namesake.” (Id.)
Similarly, applicant's own February 1991 newsletter to its customers (Kokas Decl., Exh. 2) makes specific reference to registrant's “Opus One label, for which our restaurant is named.” In its September 1997 newsletter (Kokas Decl., Exh. 3), applicant promoted its sponsorship of two 1997 fund-raiser benefits for the Detroit Opera House by informing customers that the events “will be held in conjunction with Robert Mondavi Winery, and will showcase a range of Mondavi wines exclusively,” and that the events would include a Grand Prize drawing for a trip to Napa Valley featuring a stay at Michael Mondavi's guest house and a tour of the Opus One winery. Finally, we note that applicant's newsletters and the news articles applicant has made of record inform their readers, who are or include applicant's customers, that representatives from registrant's winery were present and prominently honored at major events in the restaurant's history, such as the restaurant's opening in 1988, the restaurant's special “Winemaker Dinner” in 1991, and the restaurant's tenth anniversary celebration in 1997.
In light of this evidence, it is plausible that applicant's restaurant customers, instead of assuming that it is a mere coincidence that both the restaurant and the winery use the arbitrary mark OPUS ONE, rather would assume that there is a source, sponsorship, or license-type arrangement between applicant and registrant which allows for, and accounts for, applicant's use of registrant's mark. Similarly, if Mr. Kokas and other restaurant personnel, in responding to inquiries from customers as to why the restaurant bears the same name as the wine, were to reply (as applicant has stated in its customer newsletters) that the restaurant is “named after the wine,” it is plausible to assume that this response would satisfy the customer and that no further inquiry would ensue.
We hasten to add that we are not saying that the evidence of record establishes with certainty that applicant's customers are, in fact, actually confused as to the nature of the relationship between applicant and registrant as a result of applicant's use of registrant's mark. We are merely saying that we cannot conclude on this record, as applicant would have us conclude, that there in fact has been no actual confusion.
In summary, we are not persuaded that the absence of any evidence of actual confusion is entitled to significant weight in our likelihood of confusion analysis, and we therefore find the seventh and eighth du Pont factors to be essentially neutral in this case.
We turn next to applicant's arguments regarding the “market interface” between applicant and registrant, under the tenth du Pont factor. 12 Applicant argues that registrant is and has long been aware of applicant's the use of
Page 1820
OPUS ONE mark in connection with its restaurant services, and that registrant has not complained of or objected to such use by applicant, but rather has affirmatively encouraged it. Applicant argues that registrant accordingly has authorized, consented to and/or acquiesced in applicant's use of the mark, a fact which should weigh heavily in favor of a finding under the tenth du Pont factor that confusion is not likely.
12 The tenth du Pont factor is “the market interface between applicant and the owner of a prior mark: (a) a mere “consent” to register or use; (b) agreement provisions designed to preclude confusion, i.e., limitations on continued use of the marks by each party; (c) assignment of mark, application, registration and good will of the related business; (d) laches and estoppel attributable to owner of prior mark and indicative of lack of confusion.” 177 USPQ at 567.
In support of this argument, applicant relies on Mr. Kokas’ declaration and the exhibits thereto, which show, applicant contends, that registrant has made and continues to make substantial sales of its OPUS ONE wine to applicant (Kokas Decl. ¶¶ 4-5); that prior to the opening of applicant's restaurant, Marci Mondavi (Robert Mondavi's daughter) learned and “was thrilled to hear” that applicant planned to name its restaurant OPUS ONE (Kokas Decl. ¶ 8); that shortly after the opening of the restaurant, Robert Mondavi himself congratulated applicant by sending applicant six bottles of the original vintage of OPUS ONE wine from his personal cellar (Kokas Decl. ¶ 9); that, since the opening of the restaurant, Robert Mondavi Winery representatives have attended and participated in numerous wine-tasting events at the restaurant and have made numerous sales calls at the restaurant (Kokas Decl. ¶ 10); that, as noted above, Tim Mondavi, managing partner of Robert Mondavi Winery, was the featured guest at applicant's grand opening celebration in 1988, at a 1991 “Winemaker Dinner” special event at the restaurant, and at the restaurant's tenth anniversary celebration in 1997 (Kokas Decl. ¶¶ 11-12); and that, as also noted above, the restaurant's tenth anniversary celebration included a Grand Prize drawing for a trip to Napa Valley featuring a stay at Michael Mondavi's guest house and a tour of the Opus One winery (applicant's September 1997 newsletter, in Exhibit 3 to the Kokas declaration).
Finally, applicant places special emphasis on (and apparently cites for its factual accuracy) the above-referenced January 11, 1988 article from The Detroit News which reported, apparently based on an interview with Tim Mondavi at applicant's grand opening celebration, that the Mondavi family had “approved the restaurant's use of the name of the winery's famous Opus One wine” and that, although “such a request has never before been granted,” the winery, “after much study, … felt the restaurant would have the same mark of quality as the wine.” (Kokas declaration, Exhibit 1.)
Based on this evidence, applicant argues that “[r]egistrant's conduct, through its managing partner and winemaker Tim Mondavi[,] constitutes affirmative acts of encouragement. It implicitly, if not explicitly authorized Opus One to use the OPUS ONE service mark in connection with restaurant services” (Brief, at 7); that “[t]he market interface between Opus One and registrant evidences registrant's consent to the use of OPUS ONE for restaurant services” (id., at 17); that “[t]hrough its actions or inaction, registrant implicitly, if not explicitly, authorized Opus One to use the OPUS ONE service mark in connection with its restaurant services” (Reply Brief, at 6); and that “registrant has implicitly, if not explicitly, consented to [applicant's] use of OPUS ONE for restaurant services by virtue of its acquiescence in the use of OPUS ONE for restaurant services and its attendance at events sponsored by Opus One” (id., at 11).
Nearly all of the reported decisions involving the tenth du Pont factor, which deals generally with “the market interface between applicant and the owner of a prior mark,” have focused on factor 10(a), “a mere ‘consent’ to register or use,” and on factor 10(b), “agreement provisions designed to preclude confusion, i.e., limitations on continued use of the marks by each party.” These cases teach that a “naked” consent to register or use is entitled to little probative weight in the likelihood of confusion analysis, but that if the applicant and the prior user have entered into an agreement which evidences their business-driven conclusion and belief that there is no likelihood of confusion, and which includes provisions designed to avoid any potential confusion, the existence of such an agreement weighs heavily in favor of a finding that confusion is not likely. See, e.g., In re Four Seasons Hotels Ltd., 987 F.2d 1565, 26 USPQ2d 1071 (Fed. Cir. 1993); Bongrain Int'l (Am.) Corp. v. Delice De France, Inc., 811 F.2d 1479, 1 USPQ2d 1775 (Fed. Cir. 1987); and In re du Pont, supra.
In the present case, however, we have neither a consent from registrant (as contemplated by du Pont factor 10(a)), nor an agreement between applicant and registrant (as contemplated
Page 1821
by du Pont factor 10(b)). 13 Instead, the “market interface” asserted by applicant in this case is the alleged “laches and estoppel attributable to owner of prior mark and indicative of lack of confusion,” under du Pont factor 10(d) .
13 As noted above, applicant has strenuously argued, based on its evidence of the long-standing amicable relationship between applicant and registrant, that registrant has “implicitly, if not explicitly” authorized and consented to applicant's use of the OPUS ONE mark. However, to the extent that applicant is arguing that registrant's alleged “implicit consent” to applicant's use of the mark constitutes a “consent” under du Pont factor 10(a) or an “agreement” under du Pont factor 10(b), we reject the argument. We will not impute such a consent or agreement to registrant in the absence of explicit documentary evidence thereof. There is no indication in the record that applicant ever sought to obtain a consent or agreement from registrant, nor is it apparent that registrant is even aware that applicant has applied to register the mark.
It is settled that the equitable defenses of laches, acquiescence and estoppel are not applicable in ex parte proceedings. That is, notwithstanding the language of du Pont factor 10(d), the applicant in an ex parte appeal of a Section 2(d) refusal may not rely on “laches and estoppel attributable to the owner” of the prior registration as affirmative “defenses” to the refusal. The owner of the prior registration is not a party to the applicant's ex parte appeal; accordingly, any equitable defenses, including laches and acquiescence, which the applicant might be able to assert against the registrant in an inter partes case are unavailable to the applicant in an ex parte proceeding. See In re National Distillers and Chemical Corporation, 132 USPQ 271 (CCPA 1962); and In re Collegian Sportswear Inc., 224 USPQ 174 (TTAB 1984). 14
14 Regarding the availability of laches, estoppel and acquiescence as defenses in inter partes proceedings, see generally National Cable Television Ass'n v. American Cinema Editors, Inc., 937 F.2d 1572, 19 USPQ2d 1424 (Fed. Cir. 1991).
However, under du Pont factor 10(d) evidence which would support an applicant's affirmative defenses of laches or acquiescence in an inter partes proceeding between the applicant and the prior registrant might also be entitled to some probative value in the applicant's ex parte appeal, at least to the extent that it “is indicative of a lack of confusion,” i.e., to the extent that it shows that the prior registrant believes that confusion is not likely to result from applicant's use of the mark it seeks to register. See In re Collegian Sportswear Inc., supra. 15
15 However, any such evidence upon which an applicant in an ex parte appeal might rely under du Pont factor 10(d) must pertain to the “market interface” between the applicant and the prior registrant; applicant may not rely, jus tertii, on laches or estoppel which could be asserted against the prior registrant only by a third party with whom applicant is not in privity. See In re Wilson, 57 USPQ2d 1863, 1868-69, n.13 (TTAB 2001).
It appears from the evidence submitted by applicant that registrant is and has always been aware of applicant's use of OPUS ONE as the name of its restaurant in Detroit, Michigan; that registrant and applicant have had ongoing commercial dealings with each other, in that registrant's representatives make regular sales calls to applicant's restaurant, and applicant purchases from registrant and sells to its restaurant patrons approximately six hundred bottles of registrant's OPUS ONE wine per year; that representatives of registrant's winery were active participants in, and featured guests at, the grand opening of applicant's restaurant in 1988, at a restaurant “Winemaker Dinner” special event in 1991, and at the tenth anniversary celebration of applicant's restaurant in 1997; and that, on this record, registrant apparently has never complained of or objected to applicant's use of the OPUS ONE mark in connection with its restaurant.
We cannot conclude, however, that registrant's actions and/or inaction with respect to applicant's use of the OPUS ONE mark, as detailed by applicant, are necessarily attributable to, and necessarily evidence of a business-driven belief on the part of registrant that there is no likelihood of confusion. Rather, registrant's conduct, particularly the fact that registrant has not objected to applicant's use of the mark, reasonably might also be attributable to a belief on registrant's part that applicant is using the mark pursuant to registrant's approval and permission, and that registrant has the right to require applicant to cease using the mark in the event that the quality, nature or extent of applicant's restaurant services were to change in a way detrimental to registrant's interests. Indeed, the most direct evidence in the record as to registrant's belief with respect to applicant's use of the OPUS ONE mark supports such a conclusion. The January 11, 1998 article from The Detroit News, which applicant has cited and relied upon for its factual accuracy, reveals
Page 1822
that, according to Tim Mondavi, the Mondavi family approved applicant's request to use the OPUS ONE name because, after much study, “the winery felt the restaurant would have the same mark of quality as the wine.” Implicit in this statement is Mr. Mondavi's belief that, if applicant's restaurant were to no longer have the same mark of quality as the wine, the winery would no longer approve of the restaurant's use of the OPUS ONE name.
Again, we are not saying that registrant in fact holds this belief as to the nature of applicant's rights in the OPUS ONE mark. We find merely that, on the record, registrant's lack of objection to applicant's use of the mark, which applicant attributes to registrant's belief that there is no likelihood of confusion, may be equally attributable to registrant's belief that applicant's use of the OPUS ONE mark is at registrant's sufferance and is currently unobjectionable, given the apparently high quality and geographically limited scope of applicant's restaurant services. Because that reasonable possibility exists, we cannot conclude that registrant's conduct necessarily is “indicative of a lack of confusion,” within the meaning of du Pont factor 10(d). Just as we will not infer from this record that registrant has consented or agreed to applicant's registration of the mark, see supra at footnote 13, so also we will not impute to registrant, for purposes of du Pont factor 10(d), a belief that confusion is unlikely.
Likewise, even if registrant has to date voiced no objection to applicant's use of the OPUS ONE mark in connection with a single, high quality restaurant in Detroit, Michigan, we will not assume, on this record, that registrant has no objection to the issuance of a federal registration to applicant. If registrant in fact has no such objection, there is available to applicant in a future application a type of evidence which, under du Pont and subsequent case law, is entitled to great weight in the likelihood of confusion analysis, i.e., a valid consent agreement between applicant and registrant. The evidence of record applicant relies on in the present case simply does not suffice as a substitute for such an agreement. We have given that evidence due consideration, but conclude that the tenth du Pont evidentiary factor, i.e., the “market interface” between applicant and registrant, does not weigh in applicant's favor to any significant degree in this case.
In summary, we have carefully considered all of the evidence of record pertaining to the du Pont evidentiary factors, as well as applicant's arguments with respect thereto. For the reasons discussed above, we conclude that a likelihood of confusion exists, and that registration of applicant's mark is barred under Trademark Act Section 2(d). Any doubts as to this conclusion must be resolved against applicant. In re Hyper Shoppes (Ohio) Inc., 837 F.2d 840, 6 USPQ2d 1025 (Fed. Cir. 1988).
- End of Case –
108B8C
Time of Request: Tuesday, February 26, 2013 13:17:35 EST
Client ID/Project Name:
Number of Lines: 970
Job Number: 2827:396506721
Research Information
Service: Terms and Connectors Search
Print Request: Selected Document(s): 1,4-5,8,12,16,19,23,30,43
Source: US Newspapers and Wires
Search Terms: "private label" w/3 wine and restaurant!
Send to: YONTEF, DAVID
TRADEMARK LAW LIBRARY
600 DULANY ST
ALEXANDRIA, VA 22314-5790
1 of 515 DOCUMENTS
Copyright 2013 Louisville Magazine
Distributed by Newsbank, Inc. All Rights Reserved
Louisville Magazine (Kentucky)
January 2013
LENGTH: 7286 words
HEADLINE: RECEPTION VENUES.
BODY:
21C MUSEUM HOTEL PROOF ON MAIN
700 W. Main St., 217-6300 21 cmuseumhotel.com
21c Museum Hotel and Proof on Main offer four gallery spaces, large atrium and a rooftop terrace that are perfect for weddings or rehearsal dinners. The galleries and atrium can seat between 24-250 for dinner or host up to 300 for a stand-up reception. The rooftop terrace can accommodate up to 75 for a ceremony. Executive Chef Michael Paley of Proof on Main and his culinary team will provide the cuisine. Room package discounts are also available for guests. A parking garage is located behind the hotel or valet parking can be arranged with the 21c.
ACTORS THEATRE
316 W. Main St., 584-1265 actorstheatre.org
The Sara Shallenberger Brown Lobby, renovated in 1998 to recall its original 1830s decor, holds about 300 standing guests or 90 seated. The Pamela Brown Auditorium seats 633; the Bingham Theatre seats 318 in the round; and the Victor Jory Theatre seats 159. The theatre and lobbies can be combined to create and all-in-one venue. Monday evenings are usually available, and June, July and August are good choices, since the theater is usually "dark." All food, beverage and alcohol service must be contracted with preferred caterer Upper Crust Inc. Small bands or DJs are best for music, since spaces are fairly small. A parking garage is attached.
ASIATIQUE
1767 Bardstown Road, 451-2749 asiatiquerestaurant.com
This contemporary Asian restaurant offers several spaces for rehearsal dinners or small receptions. The indoor private rooms feature modern, sophisticated decor and can accommodate 24 to 50 guests. In warmer weather, the elevated outdoor deck is available for up to 70 guests. Brides can choose cocktail party, buffet, and sit-down dinner menus featuring Asiatique's signature Asian fusion dishes.
BELLE OF LOUISVILLE
401 W. River Road, 574-2992 belleoflouisville.org
A national historic landmark, this steam-powered riverboat is a unique venue for weddings and wedding receptions. The Ballroom Deck seats 250 guests, and with the outer decks the total capacity is approximately 650. Convenient heat and air conditioning. A bandstand and large dance floor are available for bands and DJs. Add-on amenities include "Weddings on the Water" packages, delicious buffets, full-service bar, decorative chair covers and linens, basic decorations and calliope music. An on-staff wedding coordinator will help set the stage for your special day. A 20 percent deposit is required with contract signing. The captain or mate must approve all decorations. Parking is available dockside.
BELTERRA CASINO RESORT
777 Belterra Drive, Florence, Ind. 888-440-4498, belterracasino.com
Belterra can accommodate wedding events for 40 to 400 guests. Its facilities include luxury guest rooms, a spa and salon, a Tom Fazio-designed championship golf course and live casino action for wedding guests to enjoy.
BLACKACRE NATURE PRESERVE AND HISTORIC SETTLEMENT
3200 Tucker Station Road, 266-9802 blackacreconservancy.org
A beautiful and rustic nature preserve surrounds the historic double-crib barn and spring house built in 1795 and the Presley Tyler House built in 1844. Peaceful pastures accommodate goats, horses and donkeys. Limited indoor facilities (three-room house). Renters provide tents, caterers and restrooms. Bartending must carry liability insurance. Size limited to 160 guests. Parking in field adjacent to the house.
THE BRENNAN HOUSE AND GARDENS
631 S. Fifth St., 540-5145 thebrennanhouse.org
This elegant three-story Italianate Victorian mansion provides a unique backdrop to any wedding, reception, rehearsal dinner, shower, luncheon or private party. The mansion has a capacity of 50, and access includes the formal parlor, dining room, kitchen and restroom facilities, and a dressing area. The gardens and veranda with an antique gazebo and cast-iron fountain can accommodate up to 150. A six-hour rental period is offered with an open catering policy; liquor service must be accompanied by a licensed and insured bartender. Parking is available in the parking garage or parking lots adjacent to the property.
THE BROWN HOTEL
Fourth Street and Broadway, 583-1234 brownhotel.com
The storied Brown offers three ballrooms, including the ornate Crystal Ballroom, with space for up to 300 people seated or 600 standing. The Gallery Ballroom on the top floor of the hotel boasts a beautiful view, and can seat up to 200, or 400 for a stand-up reception. The elegant Bluegtass Room seats 150 for dinner, 300 for a stand-up reception. Executive chef Laurent Geroli and his culinary team prepare creative American cuisine. The couple will receive a complimentary one-night stay in a luxurious room. Room packages are also available for out-of-town guests. A parking garage connects with a covered walkway; validation and/or valet parking can be arranged with the Brown.
BUCK'S RESTAURANT
425 W. Ormsby Ave., 637-5284 buckslou.com
The dining room in Old Louisville's genteel circa-1920 Mayflower Hotel now houses this fine-dining fixture, best known for its romantic Victorian decor and abundance of white flowers, mix-match fine china and flatware and inventive cuisine. Three rooms are available for rent and can accommodate 20-150 seated guests. Most decorating and entertainment plans are welcome. Catering provided by Buck's on-site catering only. A pianist performs nightly. A deposit of $250 is due at signing; the lobby of the Mayflower Apartments may be rented for an additional $100. There is ample on-site parking in Buck's rear lot.
CALUMET CLUB
1614 E. Spring St., New Albany (812) 949-1611, thecalumetclub.com
Restored to its original glory, the Calumet Club is alive and well, serving Southern Indiana's brides and grooms, with three floors and an outdoor garden to choose from, seating 20 to 350 guests for wedding or reception. The Bliss Ball Room is 6,000 square feet and accommodates 300 guests, Bliss Hall is 4,000 square feet and accommodates 200 guests, and the Hoosier Room accommodates up to 40 guests. Full bar service and approved catering list is provided.
CHRIST CHURCH CATHEDRAL
421 S. Second St., 587-1354 christchurchlouky.org
The oldest house of worship in Louisville, the Cathedral is a stunning location for weddings in the heart of downtown. The Cathedral can accommodate wedding services for up to 300 guests and house receptions for 200 in Bishop's Hall. The maximum for seated dinners in Bishop's Hall is 125. The beautiful garden allows for expanded room for guests during temperate weather as well as for beautiful pictures. Located within walking distance to major hotels and parking.
CHURCHILL DOWNS
700 Central Ave., 636-4450 churchilldowns.com
The historic home of "the greatest two minutes in sports," Churchill Downs is available for events on a year-round basis. It offers numerous event rooms, many with expansive terraces overlooking the historic racetrack and twin spires. From small intimate rooms to large outdoor events in the infield, Churchill has a dedicated event-planning staff for your needs. For larger gatherings, the elegant Triple Crown Room, with floor-to-ceiling windows, holds up to 600 guests. All rooms are available year-round, subject to the racing schedule. Event space with seating for over 800 guests is available on Millionaires Row. New finish-line rooms are also available for smaller parties. Dance floors available upon request. Levy Restaurants is located on-site as the exclusive caterer; cakes by outside bakers are welcome. Churchill has many complimentary on-site parking lots and valet parking is available. Security and housekeeping staff provided. Room rental deposit is required to secure room.
CLIFTON CENTER
2117 Payne St., 896-8480 cliftoncenter.org
Since 1930 this Mediterranean-style building has been a Clifton/Crescent Hill landmark. The reception hall accommodates up to 225 people seated and 500 standing, with a built-in dance floor and adjacent catering kitchen. Users may choose their own caterer; if alcohol is to be served, a liquor liability insurance certificate must be provided. The facility's 500-seat theater is available for the ceremony as well. Saturday daytime receptions must end by 5 p.m.; evening receptions run 7 p.m.-midnight. There are three on-site parking lots. Half of the rental fee is due up front to hold the space.
CONRAD-CALDWELL HOUSE MUSEUM
1402 St. James Ct., 636-5023 conradcaldwell.org
Spaces in two wings of this 19th century Richard-sonian Romanesque mansion are available for receptions. The smaller of the two accommodates up to 50 guests; the larger can accommodate up to 150 guests. Both have kitchen facilities, with tables and chairs included in the rental fee. Receptions must end before midnight. All caterers and bartenders must have liquor liability insurance. The house has access to a parking lot. A refundable damage deposit (one-third of the total rental) is required.
CROWNE PLAZA LOUISVILLE
830 Phillips Lane, 367-2251 cplouisville.com
Over 50,000 square feet of flexible space with 24 meeting and banquet rooms, including a new Social Ballroom, Executive Board Room, and spacious Exhibit Hall. The Crown Ballroom can host up to 1,525 guests and the Social Ballroom holds 410 guests, each with beautiful new flexible banquet chairs. There are 588 completely remodeled guest rooms and suites with quiet zones.
CULBERTSON WEST
904 E. Main St., New Albany, Ind. (812) 989-8100, culbertsonwest.com
Birthplace of "The Little Knight of Kentucky," Culberston West offers Victorian Era original woodwork, stained glass and an entrance balcony and staircase for picture perfect photo opportunities. The house holds 300 seated guests in the main ballroom, 40 in the parlors, 50 in the bar area and 50 in the outside courtyard. Culbertson Catering provides excellent quality and reasonable pricing. Two full host or cash bars available. Preparation rooms, handicap accessible, convenient parking, stage, DJ, photography and video services available. Non-smoking facility.
EDDIE MERLOT'S
455 S. Fourth St., 584-3266 eddiemerlots.com
Eddie Merlots offers the perfect setting for parties of 10 to 300. Assistance in planning is available for unique special touches, including table decoration and setting, custom linens and menus, displays, ice carvings, photography and music.
FARMINGTON HISTORIC HOME
3033 Bardstown Road, 452-9920 historichomes.org
The 18-acre grounds is suitable for larger tent events, including rental of the carriage house and extensive formal gardens. The interior of the carriage house accommodates up to 64 people seated or 100 standing; when the gardens are included the site will hold 300 guests. Renters may use a caterer of their choice. There is ample parking.
FOUR ROSES BOURBON BARREL LOFT
300 W. Main St., 562-0090 bbcbrew.com
The Four Roses Bourbon Barrel Loft, a private space above Bluegrass Brewing Company's downtown location offers sophisticated upscale lounge style with a casual mood. The loft will accommodate 130 for a seared event to 150 for cocktail-style service. Menus can be customized to fit individual tastes. Room packages available as well as ample parking and valet upon request.
FRAZIER HISTORY MUSEUM
829 W. Main St., 753-5663 fraziermuseum.org
Located in the heart of downtown Louisville, this unique site offers lovely reception space with full views of downtown and the Ohio River. Spaces available: the Rooftop Garden which can seat up to 250 guests for a ceremony, the Great Hall and Fourth Floor Culrural Arts Center which can seat parties of up to 360. Approved caterers list provided and every wedding package includes tables, chairs, security and housekeeping staff and a wedding coordinator. Ample on-sire parking. A 25 percent non-refundable deposit due upon signing.
FRAZIER HOUSE
1322 S. Fourth St., 634-9437
Owned by the Woman's Club of Louisville, the red-brick Frazier House was built in 1886. The first floor has three rooms for about 100 people (70 in the largest room alone), with a warming kitchen on the basement level. Renters provide their own caterer and beverages. Some tables and padded chairs are available and a charming garden our back is perfect for photos. Parking is available in a small private lot and on the street. Half of the rental fee is due up-front.
FRENCH LICK RESORT
French Lick & West Baden, Ind. (812) 936-5832, frenchlick.com
Wedding consultants are available to handle all the details from flowers to photography, custom menus to one-of-a-kind cakes, while the bride and groom enjoy our world-class spa, signature golf courses and Vegas-style gaming. Manicured gardens and spacious new ballrooms create the perfect backdrop for your fairytale wedding, with seating from 25 to 1,000.
GALT HOUSE HOTEL SUITES
140 N. Fourth St., 589-5200 galthouse.com
Since 1835 the Galt House Hotel and Suites has been Louisville's premiere waterfront hotel. Located on the 25th floor, the Waterford Ballroom offers breathtaking views. Two more ballrooms, along with several other elegant rooms, can accommodate 2 to 2,000 people. The Galt House Hotel is an all-inclusive hotel providing rehearsal dinner options, guest rooms, locations for ceremony and reception, and an on-hand bridal consultant. On-site parking is available.
GARDENCOURT
1044 Alta Vista Road, 992-0220 lpts.edu
Owned by the Louisville Presbyterian Theological Seminary, on whose campus it stands, this three-story Beaux Arts-style house was built in 1906. The first floor contains more the 4,000 square feet of space available for dinners seating up to 300 people or buffet receptions for up to 500. Upper Crust Catering is the exclusive caterer of Gardencourt; only wine, beer, and champagne may be served. Tables and chairs for up to 300 indoor guests can be provided. No amplified music outdoors. The seminary's Caldwell Chapel, which seats 350, is nearby. The Louisville Seminary's Laws Lodge Conference Center offers overnight accommodations. On-site parking is available, and 35 percent of the rental fee is due up-front.
GERMAN-AMERICAN CLUB
1840 Lincoln Ave., 635-8750 germanclub.com
Located near the intersection of Poplar Level Road and the Watterson Expressway, the club has a hall that holds 230 for weddings and 340 for dancing. Tables are provided, and a permanent stage is available for a band or DJ. Renters supply their own caterer; two bartenders are usually provided at the full bar. Tables may be decorated, but not the walls, where club banners are hung. Cleanup after events is included in the fee. The club has a large parking lot.
THE GHEENS FOUNDATION LODGE
The Parklands of Floyds Fork, 1420 Beckley Creek Parkway, 584-0350 theparklands.org
Nestled within the city's newest public greens-pace -- and set above Floyds Fork -- Gheens Lodge offers a blend of beautiful park scenery and modern sophistication. The window-lined Great Room, which can formally seat 300 guests, provides panoramic views for the surrounding parkland. The adjoining terrace and event lawn offer opportunities to combine indoor and outdoor spaces. Located just 20 minutes east of downtown, this new facility is available for weddings, receptions and other special events.
THE GILLESPIE
421 W. Market St., 584-8080 thegillespie.com
Located in the heart of downtown Louisville, The Gillespie offers two event spaces. The Grand Ballroom can accommodate 660 guests for a seated dinner or 1,200 standing. The 1920s Art Deco architecture with Corinthian-style columns, original marble and crystal chandeliers create an elegant atmosphere for any bride. The Loft holds up to 400 seated or 700 standing and features exposed brick and ceilings, hardwood floors and marble accents. Chairs and tables are included with every rental. Amenities include a bridal suite equipped with showers, vanities and bathrooms for the entire wedding parry. An approved caterers list is provided.
GINGERWOODS
7611 Rose Island Drive, Prospect, 228-5168 gingerwoodsky.com
Located in Prospect, Gingerwoods is surrounded on all sides by protected land. With the pastoral setting, the property provides an inherent level of privacy. Hickory cabin wood flooring and a gently curved stage highlights the indoor reception area, which can accommodate up to 200 people seated. The 2,400-square-foot outside deck provides additional space for entertaining guests.
GLASSWORKS
815 W. Market St., 992-3269 louisvilleglassworks.com
Following an ultra-modern facelift in 2000, the former Snead Building now serves as the regions only multi-purpose glass-art center. The first-floor space can accommodate up to 150 seated or 250 standing guests; the second floor can hold 200 seated or 400 standing; and the rooftop has a capacity of 300 people. A CITY Destinations representative or event caterer is on-site during every event. Amenities can include a flame work demonstration by Mark Payton Glass Center and/or live glass-blowing by Flame Run. Both glass businesses host bridal parties where groups can make jewelry or blow their own glass ornaments and other pieces. Catering is provided exclusively by Jarfi's Catering. Parking available. No smoking anywhere in the building or on the rooftop. A deposit of 50 percent of the total fee is required.
THE GRAND
138 E. Market St., New Albany, Ind. (812) 949-8888, grandnewalbany.com
Located in quaint downtown New Albany, this historic movie theater features unique architecture and elegant chandeliers. A table setting for bride and groom is available onstage. Up to 500 guests can be accommodated for dinner. Approved caterer list provided.
HARMONY LANDING COUNTRY CLUB
13201 Reading Road, 228-1161 harmonylandingcc.com
This Oldham County country club offers classic Southern charm in a rural setting. The clubhouse, a historic mansion, has many possibilities for reception spaces including a ballroom and a patio area that can accommodate parties of 50 to several hundred. Mens' and ladies' parlors can be used as dressing rooms for the wedding parties. The rental fee includes china, glassware, linens and professional planning assistance. Catering is provided in-house, and menus can be customized as needed. The site offers ample free parking.
HYATT REGENCY LOUISVILLE
320 West Jefferson St., 581-1234 hyattregencylouisville.com
Urban flair blends seamlessly with southern hospitality at Hyatt Regency Louisville. Over 21,000 square feet of flexible and unique space. An in-house wedding planner is available to assist with all the details and Executive Chef Lloyd Titus and his culinary team create distinctive menus. The hotel boasts 390 spacious guestrooms and suites, featuring spectacular views of Fourth Street Live! and the historic Ohio River.
THE HENRY CLAY
604 S. Third St., 515-2489 thehenryclay.com
Offers approximately 40,000 square feet of historic, boutique event space in the heart of downtown. Choices range from the Grand Lobby and the Atrium for receptions; the Grand Ballroom with 8,100 square feet for larger banquets of up to 600 people; the South Room with 4,465 square feet holds 220 seated, and the Beaux Arts with 6,100 square feet holds up to 300 seated. Other rental rooms include the Promenade and Rooftop Garden, the Billiards Room, and other smaller meeting rooms.
HORSESHOE CASINO HOTEL
11999 Casino Center Drive, Elizabeth, Ind. (812) 969-6308, horseshoeindiana.com
Horseshoe offers an elegant setting for any wedding. Discover 24,000 square feet able to accommodate 20 to 1,200 people, including a 600-table banquet reception. Our wedding specialists can create the event, featuring state-of-the-art facilities, beautiful decor and gourmet meals tailored to meet any taste and budget. A 24-hour complementary valet is available as well as discounted room packages. Plus, the endless action and extravagance of Horseshoe Casino is just steps away.
HUBER'S ORCHARD AND WINERY
19816 Huber Road, Borden, Ind. (812) 923-9463, huberwinery.com
Indoor, patio or lakeside locales available, including the Heritage Room for up to 250 guests and the Vineyard Room for up to 750 guests (rent both of these Plantation Hall rooms for up to 1,000 guests). Full on-site catering and bar service provided; DJ service and ice sculptures available upon request. A preliminary deposit is required. Parking available.
ICE HOUSE LOUISVILLE
226 E. Washington St., 589-4700 icehouselouisville.com
Located at the old Arctic Ice site, this special-event venue has several unique spaces. The main hall holds 300 seated guests and up to 900 standing and includes a stage plus access to the East Terrace, able to accommodate 400 standing guests and 120 seated. The Rooftop Garden is 4,000 square feet of green space and allows for 230 seated guests and 700 standing. Crushed Ice Events provides the planning and catering.
JIM MILLER HALL
10609 Watterson Trail, 836-5218 thoroughbredchorus.com
This historic church building, located in the heart of Jeffersontown, has large stained-glass windows and huge trees providing a picturesque backdrop for weddings and receptions. Tables and chairs are provided for parties up to 150-200 guests. Complete kitchen for caterer of renter's choice. Ample parking available.
THE KENTUCKY CENTER
501 W. Main St., 562-0146 kentuckycenter.org
Get married on stage if you like -- several rooms and theaters are also available. The Main Lobby seats more than 400 and The East Room can seat 140. The Kentucky Center provides tables, chairs and does all the setup. A full list of caterers is available to suit every need. Parking is available.
KENTUCKY DERBY MUSEUM
704 Central Ave., 637-1111 derbymuseum.org
From simple to extravagant, the museum offers a range of customized packages to fit a variety of tastes and budgets. The Great Hall features the museum's 360-degree, high-definition screen for viewing of the feature presentation The Greatest Race or a personalized slide presentation for guests. Guests have access to all exhibits for entertainment during private parties. A dance floor is available for all receptions and can be customized to accommodate your guest list. The facility holds 250-500 seated. Setup includes tables and chairs, scattered cocktail tables, and cake and gift tables. Clements Catering provides food and bar service.
KENTUCKY INTERNATIONAL CONVENTION CENTER
221 S. Fourth St., 595-3141 kyconvention.org
This adaptable facility can handle intimate receptions in meeting rooms and mini-ballrooms or full-scale bridal blowouts in the Cascade Ballroom, which accommodates up to 1,800 guests. Masterpiece Creations must be used for catering and bar service. On-site parking available for $2 per hour. No helium balloons allowed; bands or DJs welcome. Rental fee includes access to the facility for the entire day.
KYE'S
500 Missouri Ave., Jeffersonville, Ind. (812) 285-8500, kye-s.com
Connected by a quaint courtyard, Kye's and Kye's II can be used individually for small gatherings of under 100 guests, or together for larger gatherings of up to 1,600 guests (including the use of the courtyard). Free parking. The website provides a list of caterers, and on-site DJ services are available upon request.
LAKESIDE REFLECTIONS
617 Brown Forman Road, Jeffersonville, Ind. (812) 282-5425, lakesidereflections.com
Owners Clark and Brenda Nickles have transformed others' castoffs into a special-event setting of functional, contemporary beauty. The full-service banquet facility was designed to highlight recycled architectural elements. A small lakeside gazebo and pavilion are available for outdoor affairs of up to 500 guests, and the Lakeside Room, a glass-enclosed dining area, can accommodate 250 guests. Linen, china and crystal service available. On-site disc jockey service available. No smoking indoors. Food and beverages may not be brought in from outside sources. Half of the room rental is due upfront. Parking available.
LOCUST GROVE
561 Blankenbaker Lane, 897-9845 locustgrove.org
Built in 1790, this Georgian-style National Historic Landmark was the last home of Gen. George Rogers Clark. The visitors' center is available for rental from 5:30-11 p.m. and will hold 200 standing guests. The grounds feature gardens with "foursquare quads" 75 feet across, complete with electrical outlets. If the center and the grounds are rented together, 500 guests are allowed. (More requires an extra fee.) Liquor can be served by a trained bartender, but not sold, and the caterer must be approved. Hired bands or DJs are welcome. Three parking areas are adjacent to the visitors' center. A $300 refundable damage deposit is required.
LOFT 123
123 W. Main St., 813-3226 osheaslouisville.net
This space, located in the second floor of the newly-renovated Patrick O'Shea's on Whiskey Row has seating room for 150 or standing room for 300. Penthouse 6, which will open later this year, is located on the sixth floor and offers an indoor reception area plus a rooftop patio. Food and beverage service is provided exclusively by the staff, and several choices of catering menus are available. Valet parking is offered and parking lots are nearby.
LOUISVILLE BOAT CLUB
4200 River Road, 896-0375 louisvilleboatclub.com
The Louisville Boat Club offers a view of the Ohio River, making an ideal setting for an outdoor ceremony. The club is available to members and guests and offers private rooms for all special occasions. Personalized menus, professional staff, linens and china are included in the rental fee and bar service is available for an additional charge. A bridal consultant is on-site and ample free parking is provided.
LOUISVILLE EXECUTIVE AVIATION BOWMAN FIELD
2700 Gast Blvd., 292-4804 louisvilleexecutive.com
Have your wedding at historic Bowman Field. Louisville Executive Aviation located on historic bowman field offers many options for event needs. Whether you're an aviation enthusiast or just in need of a large venue. Choose hangar space from 10,000 square feet to 24,000 square feet, which can accommodate 200 to 2,000 people. Facility includes large hangar, nicely appointed lobby, industrial use kitchen, restrooms and catering/prep room. Any and all vendors are welcome. Make a grand entrance and exit arriving and departing in your own personal aircraft.
LOUISVILLE MARRIOTT DOWNTOWN
280 W. Jefferson St., 627-5045 marriott.com/sdflm
The elegant ballrooms in this recently built facility offer space for intimate parties of 20 to large-scale gatherings of up to 2,300 people. An in-house certified wedding specialist can help with everything from music to decorations, and the culinary staff can create an unforgettable menu.
LOUISVILLE PALACE
625 S. Fourth St., 736-1249 louisvillepalace.com
This fully renovated historic theater is a perfect fit for well-attended events. The entire facility, including the theater, is available for a ceremony or dinner. The first floor Faces Lobby and both floors of the Mezzanine will hold 1,500 standing with space for buffets, or 550 for seated dining. The theater seats 2,715 and stage-side platforms can be constructed for seated dining for an additional 600 guests. Spectrum Catering is the exclusive, in-house caterer. Customized packages include unique amenities like the couples' names displayed on the marquee. Two public parking garages are located within a block of the site.
LOUISVILLE SCIENCE CENTER
727 W. Main St., 561-6100 louisvillescience.org
Tucked away on the Science Center's private fourth floor, the Riverview Room overlooks the Ohio with a panoramic view of the Southern Indiana shoreline. The room can seat 250 guests with a dance floor, and up to 400 for a standing cocktail reception. Tables and chairs are provided. Caterers must be selected from an approved list. Parking is located behind the Science Center and is available after 4 p.m. for an additional fee. Security and a staff representative are included in the rental fee. Access to interactive exhibits and IMAX films can be arranged for guests' enjoyment. Prices range from $600 to $1,000; a deposit is due at signing.
LOUISVILLE VISUAL ART ASSOCIATION
3005 River Road, 896-2146 louisvillevisualart.org
Designated a National Historic Landmark in 1971; the Water Tower building includes a gallery, available in conjunction with the adjacent hall, and presents exhibitions of contemporary art. The grounds immediately surrounding the building are included with the building rental. Tables and chairs are supplied for indoor use. LVAA will provide assistants for indoor table set-up and storage. May accommodate a maximum of 200 seated guests or 400 standing guests. The adjacent lot provides ample parking. List of preferred caterers provided. Hired bands or DJs are welcome. A $500 refundable damage deposit is required.
LOUISVILLE ZOO
1100 Trevilian Way, 459-2181 louisvillezoo.org
For a wildly unique wedding reception, the Oasis Festival Tent is located in a private, landscaped area and is available April through October, and holds up to 500 seated and 1,000 standing guests. The Gheens Room in the beautiful Islands Pavilion and the exotic African Outpost are available for smaller receptions. The Zoo's professional on-site caterer provides a variety of wedding reception packages and can provide contacts or arrangements for many of your wedding amenities.
MARRIOTT-LOUISVILLE EAST
1903 Embassy Square Blvd., 491-1184 marriottlouisvilleeasthotel.com
The hotel's 21,000 square feet of event space includes the 8,500-square-foot Grand Ballroom, the 5,740-square-foot Bluegrass Ballroom, extensive pre-function space and access to an outdoor patio. Food and beverage service is available to handle any size event -- from an intimate rehearsal dinner to a large wedding reception.
MELLWOOD ARTS ENTERTAINMENT CENTER
1860 Mellwood Ave., 895-3650 mellwoodartcenter.com
Mellwood Arts & Entertainment Center offers two spacious event rooms and a grand lawn. The large room (10,000 square feet with a 1,500-square-foot attached balcony) can seat 200-600 and accommodate 1,700 standing. The smaller room (4,000 square feet) will seat 60-200 and host 400 standing or theatre-style-type seating. Rental fee includes tables and chairs, use of the warming kitchen and free parking. No specific caterer list. Bride and groom must provide own alcohol. An eight-hour period for set-up is offered and there is no extra charge for extended event time.
MUHAMMAD ALI CENTER
144 N. Sixth St., 584-9254 alicenter.org
The architecturally captivating Ali Center overlooks downtown Louisville and the Ohio River. This new venue offers scenic views, modern interior design, outdoor terraces and 24,000 square feet of exhibits. Accommodations are available for seated receptions for up to 300 guests. Approved caterers list provided. DJs and bands welcome. Ample parking available. $500 security deposit and 25 percent of rental fee due upon signing.
NORTH END CAFE
1722 Frankfort Ave., 896-8770 northendcafe.com
Located in two renovated shotgun-style houses, the cafe offers a unique blend of historic and modern design. The menu highlights traditional items made with ingredients from local growers or grow their own vegetables and herbs in their very own garden in Simpsonville. North End Cafe offers on-site catering in a private room, or off-site catering for all of your needs.
NUNNLEA HISTORIC HOME
1940 S. Hurstbourne Pkwy., 267-8780 nunnlea.com
Built in 1855, this lovely mansion is listed on the National Register of Historic Places. Built as a wedding gift, Nunnlea is the perfect setting for your very special day. Nunnlea can accommodate up to 150 guests inside or 200 with outdoor spaces. The Wedding Garden has a flagstone platform and pergola for your ceremony, or the white-columned front porch is also available. Tents are permitted and brides may choose their own caterer. Alcohol may be served. There is adequate parking in the private lot and there are no added fees. Tours are available by appointment.
OLD 502 WINERY
120 S. 10th St., 540-5650 old502.com
The city's only downtown winery is in a charmingly renovated historic building with two levels of exposed-brick walls and hardwood floors. The first floor is an intimate space with seating for up to 100; the second floor loft, which features a large, historic skylight, can accommodate 200 standing or 150 seated guests. Numerous catering options are available, including private label wine. Bands and DJs are welcome.
OLD MEDICAL SCHOOL BUILDING
101 W. Chestnut St., 736-6366 louisvillerentalfacility.org
The Old Medical School Building offers space for up to 240 people for a seated dinner and 300 for a standing reception. Bride and groom are allowed to choose everything from decorations to catering. Rental fee includes rabies and chairs, set-up, built in dance floor, kitchen and security. Staff will be available to guide you through the decision-making process at no extra charge. A free parking lot is adjacent to the building.
THE OLMSTED
3701 Frankfort Ave., 899-7670 theolmsted.com
Formerly the dining hall for widows and orphans living at the Masonic Home, the Olmsted is now a stylishly renovated neoclassical facility with a grand foyer, 26 Palladian windows and wide-open space for 700 guests. Chef Oscar of Masterson's Catering prepares elegant events on-site. Also included are liquor, service, ballroom chairs and tables, a large linen selection and silver and china service. A confirmation deposit is required. Ample free parking available.
OXMOOR COUNTRY CLUB
9000 Limehouse Lane, 491-7877 oxmoorcountryclub.com
The lush green backdrop of the golf course provides a picturesque setting for outdoor ceremonies. Indoor accommodations include the Lakeview Room, which can seat up to 60 guests for rehearsal dinners and other smaller parties. The Ballroom seats up to 250 guests and boasts a wood dance floor, four fireplaces and three balconies.
PAPA JOHN'S CARDINAL STADIUM BROWN & WILLIAMSON CLUB & PNC CLUB
2800 S. Floyd St., 852-2779 pjcardinalstadium.com
Inside the University of Louisville Football Stadium, choose from The Brown & Williamson Club's three story ceiling with windows overlooking Churchill Downs twin spires, columns and wood-paneled walls or The PNC Club's panoramic view of the home of The Cardinal Football Team. Amenities include two large bar areas, seating up to 500 guests or one large bar seating up to 220 guests. Coat-check, restroom attendants and free parking are available. Catering and bar service must be provided by Centerplate; the on-site caterer. Linens, ice-sculptures and centerpieces are available for purchase. Half of the rentel fee is due when signing the contract.
PAROQUET SPRINGS CONFERENCE CENTER
395 Paroquet Springs Drive, Shepherdsville 955-7009, paroquetsprings.org
Choose from nine banquet rooms to accommodate 10 to 900 guests. Rental fees include set-up, seating, linen, china and glassware service, decorations and service staff to cut the cake and clean up post-party. Bride and groom must provide their own entertainment. On-site parking provided; use of on-site catering service required. A $500 deposit is due when you sign the contract.
PERSIMMON RIDGE
72 Persimmon Ridge Drive, 241-4004 persimmonridge.com
The great room of Persimmon Ridge can accommodate 250 guests in a warmly decorated room with fireplace, dance floor and golf course views. It is accented by a grand foyer and spiral staircase. Catering and full service bar are available.
PETERSON-DUMESNIL HOUSE
301 S. Peterson Ave., 895-7975 petersondumesnil.com
Built in 1869, this asymmetrical Italian-style villa, with its spacious front porch, wedding garden and 1.3 acres of landscaped grounds, offers the versatility of both indoor and outdoor space. One hundred guests can be accommodated in the beautifully restored areas indoors. The porch and grounds can be configured to allow for 350 additional guests. Other property features include an elegant, curved stairway, dressing rooms for the entire bridal party, hardwood floors and decor designed by Bittners. Bristol Catering is the exclusive caterer for the Petetson-Dumesnil House. A signed contract and deposit are required to guarantee pricing and to secure date.
THE POINTE
1205 E. Washington St., 589-1820 butchertownpointe.com
This newly converted event space is a blend of historic charm and modern amenities. Set in a historic warehouse, it features 18-foot-high ceilings, skylights, reclaimed hardwood flooring, exposed timber posts and steel trusses, which blend seamlessly into the modern design and open floor plan. The Pointe has room for up to 300 guests and is located in the heart of Butchertown just minutes from downtown.
RAMADA DOWNTOWN NORTH
1041 Zorn Ave., 897-5101
On-site catering. The newly renovated ballroom can accommodate up to 175 people. The hotel supplies all linen and china. Ample parking available.
THE RIVERSIDE FARNSLEY-MOORMAN LANDING
7410 Moorman Road, 935-6809 riverside-landing.org
Standing above the Ohio Rivet in southwest Jefferson County, this brick farmhouse was built about 1837. The modern visitors' center seats 120 people or 200 standing guests. No smoking indoors. Rental packages include tables and 120 chairs. Receptions usually begin at 5 p.m., after Riverside has closed to the public. An open-air pavilion with a central fireplace and restrooms is also available. A $200-$300 damage deposit is required, depending on the rental. Ample parking is available.
RUTH'S CHRIS STEAK HOUSE
6100 Dutchmans Lane, 479-0026 ruthschris.com
Located on the 16th floor of historic Kaden Tower, Ruth's Chris provides breathtaking views of the city along with an award-winning menu and top-notch service. Private rooms seating 30 to 60 guests are available and best suited for small, intimate affairs. Complimentary valet parking.
SEELBACH HILTON
500 S. Fourth St., 585-3200 seelbachhilton.com
This ultra-elegant Louisville landmark has several prime facilities for weddings and/or receptions. The Medallion Ballroom holds 650 wedding guests, while the Grand Ballroom seats 250 or accommodates 400 standing. The Mezzanine Ballroom's capacity is 250 seated or standing, and the Rathskeller holds 150-seated diners or 250 standing guests. The hotel must provide catering, and a licensed bartender is available. Bands and DJs are welcome. A city-owned parking garage is located behind the hotel; valet parking is available.
THE STARKS COURT
455 S. Fourth St., 587-5535 starksbuilding.com
The Starks Court features a 15-story atrium that can hold up to 250 guests for dinner. Permanent decorations include a lighted fountain, marble columns, plants, mahogany and brass. The management company will recommend caterers. Entertainment is not provided but welcome. A $100 deposit plus a $500 refundable damage deposit required.
ST. MATTHEWS CATERING. A KROGER CORPORATION
4176 Westport Road, 893-2461
Offers full catering and a reception site all in one. Menu planning available, from a simple box lunch to a seven-course sit-down meal and custom-made wedding cakes. The hall seats up to 250 people and has a hardwood stage and dance floor. Decorating packages available. Bands or DJs welcome. St. Matthews Catering must be used at this facility. On-site free parking available. A deposit of $400 is required to hold a date.
ST. LUKE'S EPISCOPAL CHURCH
1206 Maple Lane, Anchorage, 245-8827 stlukesanchorage.org
This beautiful English Gothic church can accommodate weddings of up to 300 guests and host small wedding receptions up to 100 guests in the parish hall. Weather permitting, the scenic horse ring is available for a unique outdoor setting. Non-members are welcome.
TUMBLEWEED ON THE WATERFRONT
1201 River Road, 585-4107 tumbleweedrestaurants.com
Overlooking the Ohio River, this Tumbleweed on the River features floor-to ceiling windows with views of Louisville's skyline and Waterfront Park. In warmer months, guests can enjoy large, open outdoor terraces. Available reception spaces include a party room which can accommodate groups of up to 40 and an upstairs area with space for 80, or 147 if the adjoining terrace is used. Catering is provided by Tumbleweed with options for buffets, set menus or personalized menus. On-site parking is available with additional spaces across the street. There are no extra fees to use the facility, however during the months of March through September food and drink minimums may apply.
UNIVERSITY CLUB, UNIVERSITY OF LOUISVILLE
200 E. Brandeis Ave., 852-0160 uclublouisville.org
This private club, located on U of L's Belknap campus, is a natural fit for Cardinal fans. It's a full-service facility with a professional service staff and a creative culinary team. The club offers personalized wedding menus and planning services to all members and clients. The formal ballroom can accommodate groups of up to 200 people, with additional space for guests in other rooms. Free parking is available.
VINCENZO'S
150 S. Fifth St., 580-1350 vincenzositalianrestaurant.com
As one of Louisville's premier restaurants, Vincenzo's provides a unique site for a wedding reception. Wedding ceremonies may be held on a separate patio adjacent to the restaurant, with receptions held afterwards inside. The main room holds 150 guests and the courtyard cafe and patio seats 150, while other rooms hold 15-50 people for more intimate gatherings. Vincenzo's provides all catering, and planning assistance is available. China and glassware provided. Bands and DJs are welcome. The restaurant provides valet parking. No site fee. A deposit is due when signing the contract.
VOLARE
2300 Frankfort Ave., 894-4446 volare-restaurant.com
This charming Italian restaurant is ideal for smaller receptions or rehearsal dinners. The private dining room can accommodate up to 65 guests. The patio, which is enclosed in winter months, holds up to 35. The restaurant provides several sample catering menus, and custom menus can also be created. There is no rental fee to use the space but food and drink minimums do apply. Complimentary valet parking is provided. The restaurant also caters offsite for groups of up to 300.
WHISKEY ROW LOFTS
131 W. Main St., 515-2489 whiskeyrowlofts.com
The Georgian is a series of five rooms with floor-to-ceiling windows, beautiful wood flooring and elegant high ceilings. It seats 120 guests without the dance floor and 175 to 200 guests for a reception. On-site catering and bar services provided. A 50 percent non-refundable deposit is due when contract is signed. Space open until midnight. Non-smoking facility.
WHITEHALL
3110 Lexington Road, 897-2944 historichomes.org
This 19th century antebellum mansion will accommodate up to 200 guests for cocktail/buffet style receptions and up to 100 for sit-down dinners. Ceremonies may be held inside the mansion or in the adjoining gardens, featuring a spectacular wedding terrace in the Formal Florentine Garden. Up to 300 guests can be accommodated for outdoor, tented weddings. Brides may select from Whitehall's preferred list of caterers and alcohol is allowed. Music must end by 10 p.m. and bar service must end by 11 p.m. Guests must leave the premises by midnight. A parking lot is located behind the mansion; for more than 100 guests, valet parking is required. A quarter of the rental fee is due upon signing the rental contract.
YEW DELL BOTANICAL GARDENS
6220 Old LaGrange Road, Crestwood 241-4788, yewdellgardens.org
Nestled in the rolling hills of Oldham County, Yew Dell Botanical Gardens is just minutes from Louisville. Thirty-three acres of lush gardens, stunning architecture and unique spaces can accommodate small, intimate weddings or grand affairs with several hundred guests. The gardens offer a variety of ceremony and reception locations, including a fairytale castle, an adaptive reuse bank barn connected to a pavilion by a graceful glass walkway, and a holly allee -- a path with arched trees overhead.
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Magazine
SUBJECT: MUSEUMS & GALLERIES (92%); WEDDINGS & ENGAGEMENTS (89%); PARKING SPACES & FACILITIES (89%); HOTELS & MOTELS (89%); RESTAURANT REVIEWS (89%); CATERING SERVICES (78%); HOTEL AMENITIES (78%); RESTAURANTS (78%); CASINOS (78%); FULL SERVICE RESTAURANTS (77%); PARKING LOT OPERATORS (75%); ACTORS & ACTRESSES (74%); RESORTS (73%); THEATER COMPANIES (69%); HISTORIC DISTRICTS & STRUCTURES (68%); SPORTS & RECREATION EVENTS (62%); HISTORIC SITES (62%); GOLF (60%)
COMPANY: A MANZONI & C SPA (60%)
INDUSTRY: SIC7319 ADVERTISING, NEC (60%)
GEOGRAPHIC: LOUISVILLE, KY, USA (79%) KENTUCKY, USA (79%) UNITED STATES (79%)
4 of 515 DOCUMENTS
Copyright 2012 PR Newswire Association LLC
All Rights Reserved
PR Newswire
December 3, 2012 Monday 12:06 PM EST
LENGTH: 632 words
HEADLINE: Fleming's Prime Steakhouse & Wine Bar Partners With Napa Valley's Hall Winery To Create A New Private Label Boutique Wine;
Forty-Six Diamonds 2009 Cabernet Sauvignon Limited Edition Now Available in the Restaurants
BODY:
Maeve Pesquera, Fleming's Prime Steakhouse & Wine Bar's Director of Wine and Hall Winery President Mike Reynolds, announced today the release of Fleming's newest boutique private label wine - Forty-Six Diamonds 2009 Napa Valley Cabernet Sauvignon.
(Photo: http://photos.prnewswire.com/prnh/20121203/FL22662 )
Forty-Six Diamonds 2009 Cabernet Sauvignon is collaboration between Fleming's Wine Director and Hall's Director of Winemaking Steve Leveque and assistant winemaker Megan Gunderson, and is now available in each of Fleming's 64 restaurants across the U.S. This limited edition premium boutique wine is produced exclusively with Hall's estate grown grapes from its vineyards in Napa Valley. Quantities are extremely limited and prior allotments have sold out quickly.
This year's Forty-Six Diamonds is a Bordeaux-style blend of 75% Cabernet Sauvignon and 1% Petit Verdot that are sourced from the Hardester Ranch Vineyard in Napa's Pope Valley located just beyond Howell Mountain, a few miles northeast of Hall's state-of-the-art winemaking facility in Rutherford. An additional 12% each of Merlot and Syrah come from Hall's Napa River Ranch Vineyard that straddles the famous Oak Knoll and Yountville AVAs.
Says winemaker Leveque, "This velvety Cab blend has rich and opulent aromas of black cherry, spice and toasty oak. The full red fruit palate is vivid and focused and gives way to supple tannins and a long, balanced finish."
Beginning with the 2004 vintage, Fleming's Director of Wine has annually collaborated with some of the world's leading wineries and winemakers to create the limited-edition, private label Forty-Six Diamonds and to make each vintage truly one of a kind. The goal every year is to make food friendly, harmonious wines that reveal their distinctive origins.
"Forty-Six Diamonds represents our commitment to create a unique and memorable wine experience for every Fleming's guest," says Pesquera. "It was a joy to work so closely with Hall winemakers Steve and Megan for this year's release. I truly love all our limited edition Forty-Six Diamonds wines, but this Napa Valley Cabernet may be our best yet."
Past wineries and winemakers have included Michael and Rob Mondavi, Jr. of the famed Napa family, proprietor John Komen and winemaker Ken Deis of Flora Springs, Georges and Franck Duboef of Beaujolais, Axel and Walter Schug of Schug Winery, and Salvatore Ferragamo and Nicolo D'Afflitto of Super Tuscan Il Borro Winery in Italy.
About Fleming's Prime Steakhouse & Wine Bar
The nationally acclaimed Fleming's Prime Steakhouse & Wine Bar offers the best in steakhouse dining - Prime meats and chops, fresh fish and poultry, generous salads and side orders-with a unique wine list known as the "Fleming's 100" that features 100 wines served by the glass. Successful restaurant industry veterans Paul Fleming and Bill Allen launched Fleming's in Newport Beach, California in 1998. Today there are 64 restaurants nationwide. Fleming's is the recipient of numerous prestigious awards, including Wine Enthusiast's annual Awards of Distinction and Wine Spectator's annual Awards of Excellence. For more information, please visit FlemingsSteakhouse.com .
About Hall Winery
In 2005, Craig and Kathryn Hall unveiled a state-of-the-art winery amid the legendary Sacrashe Vineyard in the hills of Rutherford that is dedicated to making single vineyard and limited-production wines. HALL's estate vineyards encompass more than five hundred acres of classic Bordeaux varietals: Cabernet Sauvignon, Merlot, and Sauvignon Blanc. As winegrowers, the Halls have a strong respect for the environment and a commitment to cutting-edge vineyard technology to yield the highest quality grapes.
SOURCE Fleming's Prime Steakhouse & Wine Bar
CONTACT: Terri Horan, +1-949-222-2223, ext. 3219
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newswire
SUBJECT: PRESS RELEASES (91%); DRINKING PLACES (90%); ALCOHOLIC BEVERAGE INDUSTRY (90%); RESTAURANTS (90%); WINE (90%); WINERIES (90%); RETAILERS (90%); PRIVATE LABELS (90%); ALLIANCES & PARTNERSHIPS (76%); GRAPE VINEYARDS (74%); JOINT VENTURES (74%); NEW PRODUCTS (73%); POULTRY (62%) CA-Flemings-Hall-Wine; JVN Joint Ventures; PDT New Products and Services
COMPANY: SALVATORE FERRAGAMO ITALIA SPA (51%) Fleming's Prime Steakhouse & Wine Bar
INDUSTRY: NAICS315210 CUT & SEW APPAREL CONTRACTORS (51%) REA Retail; BEV Beverages; RST Restaurants
GEOGRAPHIC: NAPA VALLEY, CA, USA (97%) CALIFORNIA, USA (97%) UNITED STATES (97%); BELGIUM (79%) California
5 of 515 DOCUMENTS
Copyright 2012 The Oregonian
All Rights Reserved
The Oregonian (Portland Oregon)
December 2, 2012 Sunday
SUNRISE EDITION
LENGTH: 483 words
HEADLINE: Gerry Frank's picks The Victorian Ca
BODY:
Gerry Frank's picks
The Victorian Cafe (1404 N.W. Galveston, Bend; 541-382-6411; victoriancafebend.com) is a central Oregon institution for great breakfasts in a fun environment with commendable service. Traditional breakfast fare morphed into gourmet cuisine with the arrival of proprietor John Nolan in 2002. He reinvented The Vic's menu to offer about 20 descriptively named omelets (The Green Hornet includes spinach, asparagus, jalapenos, scallions and avocados), eggs Benedict (Cuban ham, mango and black beans make up the Caribbean version) and potato specialties like the Apollonius (linguica sausage, artichoke hearts, spinach, kalamata olives, red peppers and feta cheese). Legendary Bloody Marys and "ManMosas" (crafted with The Vic's private label sparkling wine) put this full-service bar on the radar. About a dozen sandwiches (as a wrap or on bread), burgers and fresh salads entice the lunch crowd. The Vic is so popular, you may find yourself waiting outside until your table is ready; open 7 a.m. to 2 p.m. daily.
Turn any morning into a great morning with treats from New Morning Bakery (219 S.W. Second St., Corvallis; 541-754-0181; newmorningbakery.com). The oversized iced cinnamon rolls are irresistible, along with tantalizing pecan sticky buns, scones, Danish pastries, coffeecakes and much more. New Morning is a popular downtown spot for breakfast, lunch and dinner. Along with the breakfast baked goods, choose from several varieties of quiche. The menu expands for lunch and dinner with homemade soups, stews, chowders, sandwiches (made on freshly baked bread), salads and plentiful entrees.
Since a common dilemma is what to order, try a salad sampler plate for lunch --two or three salad choices plus delicious bread. There is a long list of entrees such as lasagna, spanakopita, wraps and daily specials with local beers and wines available. Complete your meal with a decadent piece of cake, seasonal tarts and pies, cream puffs, bread pudding, cookies and cheesecake for dessert. When holidays roll around, the bakers pull out all stops to turn out magnificent Christmas cookies, rich fruitcakes, candy cane-shaped coffeecakes, sweetbreads and gingerbread houses and kits. They will also ship goodies across the country. The doors are open 7 a.m. until 9 p.m. Monday through Saturday and 8 a.m. to 8 p.m. Sunday.
Airfare guide
These prices are for round-trip airfare from PDX, effective Wednesday. Prices change often and are not guaranteed.
Seattle: $118 (Alaska, United)
Denver: $174 (Frontier, United, Southwest)
San Francisco: $108 (United, Alaska, Delta)
Los Angeles: $138 (Virgin, United, Alaska, Delta)
Las Vegas: $118 (Spirit)
New York City: $258 (Alaska, Southwest, US Airways)
Maui: $358 (United)
Honolulu: $351 (Hawaiian)
Source: airfarewatchdog.com
Exchange rates
As of Wednesday, one U.S. dollar is worth:
Canada: 0.99
Mexico: 12.96
Japan: 82.05
Euro: 0.77
Source: x-rates.com
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newspaper
JOURNAL-CODE: org
SUBJECT: RESTAURANTS (90%); RESTAURANT REVIEWS (89%); AIR FARES (86%); FULL SERVICE RESTAURANTS (78%); AIRLINES (77%); WINE (74%); DAIRY PRODUCTS (74%); BAKERIES (73%); CHRISTMAS (72%); ALCOHOLIC BEVERAGES (69%); BEER & ALE (68%); PRIVATE LABELS (54%)
COMPANY: U S AIRWAYS GROUP INC (51%)
TICKER: LCC (NYSE) (51%)
INDUSTRY: NAICS481111 SCHEDULED PASSENGER AIR TRANSPORTATION (51%); SIC4512 AIR TRANSPORTATION, SCHEDULED (51%)
GEOGRAPHIC: SAN FRANCISCO, CA, USA (79%); LOS ANGELES, CA, USA (69%); HONOLULU, HI, USA (64%); NEW YORK, NY, USA (50%) OREGON, USA (90%); CALIFORNIA, USA (79%); WEST USA (73%); SOUTHWEST, USA (70%); NEW YORK, USA (65%); HAWAII, USA (64%) UNITED STATES (90%); CARIBBEAN ISLANDS (79%)
8 of 515 DOCUMENTS
Copyright 2012 Daily News, L.P.
Daily News (New York)
September 30, 2012 Sunday
SPORTS FINAL EDITION
LENGTH: 940 words
HEADLINE: FALL PREMIERES Here are the top 10 restaurant debuts for the season
BODY:
Temperatures are dipping, but the New York City dining scene is just starting toheat up.
From a "Top Chef" debut to long-awaited follow-ups, here are 10 fall openings no foodie should miss.
GANSO
25 Bond St., Brooklyn, (718) 403-0900, gansonyc.com, Open now
Japanese comfort food has made its way to downtown Brooklyn.
Four fragrant versions of ramen are available at Ganso, a collaboration between cookbook author Harris Salat and chef Rio Irie.
But the cozy Bond St. spot isn't just a noodle den - Irie, formerly of Chelsea's Matsuri restaurant, has put unique spins on gyoza (potstickers), pork buns and spring rolls, not to mention a Japanese-style fried chicken "that puts Paula Deen to shame."
PIG AND KHAO
68 Clinton St., (212) 920-4485, pigandkhao.com, Open now
True to its name, this casual Lower East Side joint - the first from former Top Chef contestant Leah Cohen - serves up all forms of swine-centric goodness: grilled pork jowl, pork leg and chicharron pop up on the meaty menu.
The dishes are inspired by Cohen's trips to Southeast Asia and touches of the Far East also appear in the decor - a hand-carved Filipino bike hangs off the ceiling while photos of the chef's travels line walls.
There's an extensive wine and cocktail list, with many using tropical ingredients, but the coolest drink may just be the bottomless self-serve beer on tap.
M. WELLS DINETTE
22-25 Jackson Ave., Queens, momaps1.org/about/mwells, Open now
The highly-anticipated follow-up to Long Island City's shuttered M. Wells is finally here.
Owners Hugue Dufour and Sarah Obraitis have relocated to MoMA PS1, a Queens offshoot known for quirky exhibits and its Warm Up summer music series.
Make no mistake, M. Wells Dinette isn't your ordinary museum cafe.
Avant-garde offerings from the husband-and-wife team include bibimbap (a Korean rice dish) with tuna and scallops and a rabbit terrine.
As a nod to the building's schoolhouse past, the dining room is set up to look like a classroom-chalkboards, wooden desks and all.
SIRIO RISTORANTE
795 Fifth Ave. at 61st St., (212) 940-8195, siriony.com, Opening early October
Legendary restauranteur Sirio Maccioni is putting his name on the family's latest venture.
Italian-born chef Filippo Gozzoli will helm the kitchen located inside the iconic Pierre Hotel, dishing up seasonal cuisine such as Risotto alla Pizzaiola (risotto with five types of tomatoes) and Cacciucco alla Livornese (a seafood stew).
Maccioni, of the famed Le Cirque, will also have his private label wines - a red and a white produced in Maremma, Tuscany - available exclusively at Sirio.
JEEPNEY
201 First Ave., (212) 533-4121, Twitter: @JeepneyNYC, Opening October
The team behind modern Filipino eatery Maharlika is expanding their brand to include a gastropub with Pinoy flare.
Jeepney, named after the minibuses used as public transportation in the Philippines, will serve family-style dishes and drinks.
HARVIST AT MIST HARLEM
40 W. 116th St., (646) 688-5886, myimagestudios.com, Opening late October
Harlem will get a dose of rustic American fare next month when the restaurant inside cultural arts space MIST opens.
Expect homey classics from executive chef Cassandra Quinlan-Ashford, formerly of Judson Grill and Aquavit.
Entrees, influenced by the South and Latin America, include shrimp and grits garnished with chicken-fried bacon strips and rum-marinated skirt steak with salsa verde. Specials will reflect MIST programming.
THE MARROW
99 Bank St., Opening November
Harold Dieterle is slowly building a West Village empire.
The "Top Chef" winner's third endeavor with partner Alicia Nosenzo is in the same neighborhood as his two other restaurants, but that's where the similarities end.
Moving away from the Asian flavors used at Perilla and Kin Shop, Dieterle looks to his own heritage - German and Italian - for The Marrow.
The meat-heavy options (skillet braised cuttlefish and house-made garganelli with fried pork trotter are in the works) will be accompanied by a wine program focused on Austrian and German whites and Italian reds.
MIGHTY QUINN'S
103 Second Ave., Twitter: @MightyQuinnsBBQ, Opening November
Smorgasburg favorite Mighty Quinn's is going brick-and-mortar.
Hugh Mangum's smoked meats have been drawing long lines at the outdoor market and soon diners will be able to feast on his charcuterie year-round in the East Village.
The French Culinary Institute grad plans to serve a limited menu of his "Texalina" specialties - they're a cross between the Texas-style 'cue he grew up with and the North Carolina methods he learned from his wife.
199 BOWERY
199 Bowery, emmgroupinc.com
Opening late November
Hot off the success of fish-focused CATCH in the Meatpacking District, "Top Chef" winner Hung Huynh will open a new restaurant/club on the Bowery.
The yet-to-be named spot will showcase flavors from his native Vietnam in the form of firecracker crab claws, pepper-steak sticky buns and chili-chicken stuffed eggplant.
A basement lounge and adjacent nightclub will complete the mammoth 20,000-square-foot project with EMM Group's Mark Birnbaum, Eugene Remm and Michael Hirtenstein.
MP TAVERNA
31-29 Ditmars Blvd., Queens, michaelpsilakis.com/mp-taverna, Opening late November/early December
Chef Michael Psilakis is bringing MP Taverna to Astoria.
The James Beard nominee started the brasserie two years ago as a way to make Greek cuisine accessible and its Long Island branches, one in Roslyn and the other in Irvington, have since become bi*g hits.
Psilakis will continue paying homage to his Greek roots and family traditions through cooking, producing dishes such as grilled branzino and octopus chickpea salad at affordable prices.
plee@nydailynews.com
LANGUAGE: ENGLISH
DOCUMENT-TYPE: COVER STORY
PUBLICATION-TYPE: Newspaper
SUBJECT: RESTAURANT REVIEWS (90%); RESTAURANTS (90%); PORK (76%); NON FICTION LITERATURE (71%); WRITERS (71%); EXHIBITIONS (70%); DRINKING PLACES (69%); BEER & ALE (64%); PRIVATE LABELS (64%); MUSEUMS & GALLERIES (62%); RELOCATIONS (62%)
PERSON: PAULA DEEN (56%)
GEOGRAPHIC: NEW YORK, NY, USA (94%) NEW YORK, USA (94%) UNITED STATES (94%); PHILIPPINES (79%)
12 of 515 DOCUMENTS
Copyright 2012 The Arizona Republic
All Rights Reserved
The Arizona Republic (Phoenix)
September 14, 2012 Friday
Final Chaser Edition
LENGTH: 466 words
HEADLINE: Grayhawk welcomes the Grind's 2nd location
BODY:
The Grind is on a roll. Owner Allen Thompson has opened a second location for the upscale hamburger bistro and bar, in Grayhawk on Hayden Road at East Thompson Peak Parkway in Scottsdale.
The first location debuted in March 2010 at 40th Street and Camelback in the Arcadia area, offering a concept of coal-fired cooking in ovens flamed to 1,000 degrees for broiling meats, seafood and vegetables. The new 1,839-square-foot eatery duplicates the menu and contemporary lounge-style design elements of the original, complete with seven 42-inch high-definition televisions, plus a patio with seating for 70 guests.
At the heart of the eatery are statement burgers such as a "Nogales" patty topped in chorizo, tamale, roasted poblano and white cheddar ($11), or an "All Nighter" piling grilled bacon, ham, cheddar and fried egg on an English muffin ($8).
Another highlight comes in the cocktails, such as the "Blueberry Hill" ($10) of Absolut Berri Açaí, Funkin blueberry, lime, agave nectar, fresh mint and soda water.
Details: The Grind, 20511 N. Hayden Road, Scottsdale. 480-563-3255. thegrindaz.com.
Geordie's reopens at landmark
Geordie's Restaurant and Lounge has reopened at the Wrigley Mansion on the hilltop overlooking the Arizona Biltmore resort, following an extensive revamp and spiffed up with a new menu from Chief Executive Officer Paola Embry and executive chef Stephan Germanaud.
Raised in Bordeaux, France, Germanaud has put a Gallic stamp on the lunch and dinner offerings, ranging from garlic and herbs de Provence oven-dried tomato and escargot tartlet drizzled in Pinot noir glaze ($10), to lobster and truffle gnocchi with seafood sabayon, shaved asparagus and carrots ($38).
Embry took over the 16,850-square-foot property last year, and has more plans for the historic 24-room estate built between 1929 and 1932 by chewing-gum magnate William Wrigley Jr. as a 50th wedding anniversary present for his wife, Ada.
"Most of the many changes have taken place, and in 2013 I will close the mansion only for the month of July," Embry said.
But one showstopper already destined for more updates is the new wine cellar, curated by Embry, a noted sommelier and co-owner of Christopher's restaurant and Crush bar at nearby Biltmore Fashion Park. Designed for more than 12,000 bottles, it boasts more than 450 selections and more than 6,000 bottles currently.
"It will continue to grow in 2013," said Embry, who also plans to expand the property's wine membership program and introduce private label wines such as a new Geordie's sparkling wine produced by Gruet of New Mexico.
Details: Geordie's Restaurant and Lounge at Wrigley Mansion, 2501 E. Telawa Trail, Phoenix. 602-955-4079, wrigleymansionclub.com.
**
Carey Sweet covers dining news in the Northeast Valley. Contact her at carey@careysweet.com
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newspaper
JOURNAL-CODE: pho
SUBJECT: RESTAURANTS (92%); WINE (89%); DRINKING PLACES (78%); CONFECTIONERY (71%); TELEVISION EQUIPMENT (70%); EXECUTIVES (64%); WINERIES (63%); HIGH DEFINITION TELEVISION (55%); ANNIVERSARIES (50%); PRIVATE LABELS (50%)
COMPANY: WILLIAM WRIGLEY JR CO (68%); ETS GERMANAUD & CIE SAS (54%)
INDUSTRY: NAICS311930 FLAVORING SYRUP & CONCENTRATE MANUFACTURING (68%); NAICS311340 NONCHOCOLATE CONFECTIONERY MANUFACTURING (68%); NAICS311351 CHOCOLATE & CONFECTIONERY MANUFACTURING FROM CACAO BEANS (68%); SIC2067 CHEWING GUM (68%); NAICS311612 MEAT PROCESSED FROM CARCASSES (54%); NAICS311611 ANIMAL (EXCEPT POULTRY) SLAUGHTERING (54%); SIC2013 SAUSAGES & OTHER PREPARED MEAT PRODUCTS (54%); SIC2011 MEAT PACKING PLANTS (54%)
GEOGRAPHIC: NOGALES, AZ, USA (71%); PHOENIX, AZ, USA (58%) ARIZONA, USA (78%); AQUITAINE, FRANCE (69%); PROVENCE-ALPES-COTE D'AZUR, FRANCE (54%) UNITED STATES (78%); FRANCE (69%)
16 of 515 DOCUMENTS
Copyright 2012 The Asheville Citizen-Times
All Rights Reserved
The Asheville Citizen-Times (North Carolina)
August 16, 2012 Thursday
LENGTH: 208 words
HEADLINE: Want good wine?
BODY:
Michel Baudouin, owner of the French comfort-food restaurant Bouchon in downtown Asheville, hails from the Rhone Valley in France. That, in itself, is a good reason to stock house wines from that region. But Baudouin has taken it one step further, commissioning a series of private-label Rhone Valley wines for his restaurant.
"Yes, I'm a little bit partial to the Rhone," Baudouin said. "But I also believe that's one area of France where you can find quality value. That's always been the focus of the wine list. We don't do French wines because we're a bunch of snobs."
Also anti-snob: French wines at reasonable prices. The house red (a grenache/syrah blend), the rose (cinsault/granache) and white (viognier/grenache blanc) all cost $19 by the bottle and $5.75 by the glass. The reserve, the Grand Bouchon, contains syrah, cinsault, grenache and costs $42.
Despite the low cost, the quality is such that Baudouin is proud to have his restaurant's name on the label, he said. "A house wine is very important because I come from a culture where, if you call it a house wine, it's because your owner is willing or is drinking it at his house," Baudouin said.
Bouchon is at 62 N. Lexington Ave., Asheville. Call 350-1140 or visit www.ashevillebouchon.com.
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newspaper
JOURNAL-CODE: ash
SUBJECT: WINE (90%); RESTAURANTS (90%); BEVERAGE PRICES (72%); PRIVATE LABELS (72%)
GEOGRAPHIC: FRANCE (93%)
19 of 515 DOCUMENTS
Copyright 2012 Tri-City Herald (Washington)
All Rights Reserved
Tri-City Herald (Washington)
July 28, 2012 Saturday
LENGTH: 961 words
HEADLINE: Big business at the Water Follies
BODY:
Running ice to race teams, vendors and VIP tents in Kennewick's Columbia Park is helping the Three Rivers Lacrosse Club afford to grow by leaps and bounds.
Drawing about 70,000 people to the banks of the Columbia River for three days is a boon for nonprofits, sports groups and local businesses.
For the lacrosse club, vice president Annie Ackerman-Brown said Water Follies is one of the group's biggest fundraisers.
Last year, after the cost of ice, the club collected about $5,300 that went toward club-owned uniforms, tournament fees and equipment needed for practice. And with 30 percent year-over-year growth, that cash is needed.
About 158 kids from age 8 up to high school seniors play on the club's teams. This weekend, some players and parents will be delivering ice, she said.
"We have a great partnership with Water Follies," Ackerman-Brown said.
Water Follies is a boon to other sports teams and area nonprofits who help with parking or operate concession booths as a fundraiser.
And Kris Watkins, Tri-Cities Visitor & Convention Bureau president and CEO, said she expects to see Water Follies visitors spend at least $2.3 million as they did last year. That only includes those visitors who book a stay at a hotel.
The actual impact is more, with people who stay at RV parks, campgrounds and with friends and families contributing to the local economy by buying gas, groceries and eating out, she said.
At least 6,000 guest room nights likely will be booked in the Tri-Cities during the event, Watkins said.
Rooms at the Clover Island Inn in Kennewick sold out nine months ago, said Mark Blotz, general manager.
Many customers visit the hotel year after year for the races, he said. Already 80 percent of the rooms have been booked for the 2013 races.
"Everybody comes here to have fun, and it's nice to be the host," he said.
And the Red Lion's Richland, Pasco and Kennewick hotels will be almost sold out for the weekend, said Ian Napier, regional director of hotel operations.
"During the summer we've been pretty good, but we're busy every year when Follies are in town," he said.
Like the hotels, the Tri-Cities RV Park in Kennewick will fill all of its 140 lots this weekend, said Electa Samson, office manager.
"July is already a busy month for us, but during boat races we're extra busy," she said.
As of Tuesday, MoonRiver RV Resort in Richland already was 95 percent full, said Patrick Flape, manager of the 112-lot park.
Most of people at the Richland park aren't visiting for the races, Flape said. But the races give the park an extra boost of customers to fill all its lots over the weekend, he said.
In addition to places to stay, gas stations, grocery stores and restaurants also see increased traffic from visitors and locals.
Fiesta Foods in Pasco already is getting ready for picnickers.
"We usually get a pretty good rush earlier in the mornings when people are packing up and getting ready to go to the park," said store director Juan Corren.
Park-goers tend to stock up on chips, water, soda, fried chicken, salads and tamales, he said. And liquor sales should do well too.
At Cooper, a Red Mountain winery, owner Neil Cooper said they do see an influx of visitors during Water Follies. But it isn't any more than the winery draws on other summer weekends, such as when there is a baseball tournament being held, he said.
The average boat race spectator is more likely to enjoy beer during Water Follies, Cooper said.
White Bluffs Brewing in Richland gets a little more business at its taproom during Water Follies, but not much since it isn't close to the event, said Chris Collier, marketing manager.
But they are offering 50 cents off of the first pint of their craft beer to customers who show a ticket stub or wrist band from Water Follies, he said.
Monterosso's Italian Restaurant and the Atomic Ale Brewpub & Eatery typically see a 20 percent increase in sales during the boat races compared to a normal summer weekend, said Aaron Burks, owner of the Richland restaurants.
Locals tend to bring in visiting family and friends, and they also have visitors seeking them out, he said.
Monterosso's Mountain Red Select private label red wine and pork tenderloin tends to do well, he said. So does Atomic Ale's hand-crafted Burks Blonde beer and the meat lovers' Four Kings Pizza.
But the Water Follies benefit is more than just the three days of the boat races, Burks said.
"Visitors who come for the Water Follies may discover some of the great qualities of the Tri-Cities and return again in the future," Burks said.
This year, ROOT Sports will show the Columbia Cup on cable and satellite TV multiple times throughout the Northwest, Watkins said. That helps show the Tri-Cities as a great waterfront destination, helping attract visitors, she said.
But for some of the outlying businesses, Water Follies actually can mean a slower than usual weekend.
Today, Frost Me Sweet Bakery & Bistro in Richland expects to be hopping. With Art in the Park going on in Howard Amon Park just across the street, owner Megan Savely said business is fantastic, with cold iced tea and flavored lemonades in demand.
The art show continues from 9 a.m. to 7 p.m. today. Admission is free.
But Savely said she's found business on the Sunday of boat race weekend slows to a crawl.
So it's become Frost Me Sweet's Employee Appreciation Day, with all employees getting a day off.
"I think that it hurts the outlying businesses as it draws people away from them and to the races, but overall I am sure it is a good economic boost for the Tri-Cities," Savely said.
Art in the Park tends to draw a different crowd than the boat races, said show director Jennifer Hickman. The art show draws about 40,000 people.
They do see some attendees who also went to the air show or Water Follies, she said.
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newspaper
SUBJECT: RIVERS (90%); FUNDRAISING (90%); RV PARKS & CAMPGROUNDS (90%); LACROSSE (90%); SPORTS & RECREATION EVENTS (89%); HOTELS & MOTELS (89%); NONPROFIT ORGANIZATIONS (78%); CAMPING (78%); SPORTS (78%); SPORTS & RECREATION (78%); FAMILY (73%); BOAT RACING (73%); CONVENTION & VISITORS BUREAUS (71%); EXECUTIVES (71%); STUDENTS & STUDENT LIFE (69%); HIGH SCHOOLS (54%)
23 of 515 DOCUMENTS
Copyright 2012 Sarasota Herald-Tribune Co.
All Rights Reserved
Sarasota Herald Tribune (Florida)
July 12, 2012 Thursday
LENGTH: 186 words
HEADLINE: NEW OWNERS AT CAFE GABBIANO
BODY:
Marc Grimaud recently purchased Café Gabbiano (5104 Ocean Blvd., Siesta Key, 349-1423, cafegabbiano.com) from family friends Peter and Susan Migliaccio. Along with his uncle Peter Tracey as his operating partner, who brings years of experience in the restaurant field in California, Marc is retaining much of the menu items and staff, but adding some refreshing options.
"We are offering Sunset Baskets to go for beach lovers," said Marc. "A bottle of our private label wine comes with a complimentary basket container, and customers may add items like Caprese salad, cheese plates or even a complete dinner. We are providing the essence of Gabbiano's Italian experience to be enjoyed on picturesque Siesta Key Beach." The café's Web site even lists the time of sunset daily for the quintessential Siesta ritual.
Among other additions to the are a full bar, a four-course wine-pairing menu Sunday through Thursday, some new menu items like Allen Brothers' famed steaks and a brand new Web site.
Café Gabbiano is open from 4 to 10 p.m. Tuesday through Thursday and Sunday; until 11 p.m. on Friday and Saturday.
- Lee McCall
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newspaper
SUBJECT: RESTAURANTS (90%); RESTAURANT REVIEWS (90%); ALLIANCES & PARTNERSHIPS (77%); WINE (75%); PRIVATE LABELS (70%); WEB SITES (68%)
GEOGRAPHIC: CALIFORNIA, USA (92%) UNITED STATES (92%)
30 of 515 DOCUMENTS
Copyright 2012 The Farmside
Distributed by Newsbank, Inc. All Rights Reserved
The Farmside (Illinois)
May 31, 2012
LENGTH: 339 words
HEADLINE: Restaurant Notes
BODY:
TL's Four Seasons, 110 W. Bartlett Ave., Bartlett, is honoring National Wine Day with two Chinese coursed menus - one featuring seafood and the other featuring meat - accompanied with select glasses of wine. The three-course lunch or dinner option is offered from May 25 to June 1 and costs $25 per person.
· Los Dos Mexican Cuisine recently opened at 2251 Maple Ave., Downers Grove. The restaurant, owned by Amor Quijano and Mike Ohlinger, offers authentic Yucatan cuisine for dining in or take out. For more information, visit losdosrestaurant.com.
· Through the end of June, Chipotle Mexican Grill offers recent graduates a $30 gift card and a free burrito, order of tacos, salad or bowl for the gift-giver.
· As part of its 10th anniversary celebration, Ted's Montana Grill - with locations in Bolingbrook and Naperville - continues its Share Our Strength's No Kid Hungry fundraiser by asking guest to donate using a new online giving portal at www.tedsmontanagrill.com. The restaurant has also introduced new menu items, including: No. 10 Anniversary Burger; Ted's All New House-made Veggie Burger; Wildberry Cheesecake; and a line of private label wines called Bison Ridge.
· Niche restaurant, 14 S. Third St., Geneva, will start its 2012 "Concert Between Courses" series with a performance by guitarist Goran Ivanovic on Wednesday, June 6. The event begins with Spanish-themed cocktails at 6 p.m., followed by a late spring-inspired dinner and the concert at 6:30 p.m. The evening is priced are $52 per person, and reservations can be made by calling Niche at (630) 262-1000.
· Zest Bistro at Lemon Tree Grocer, 935 W. Burlington Ave., Downers Grove, is preparing a five-course menu at 6:30 p.m. Thursday, June 7, to accompany exclusive wines from Trisaetum Winery in Willamette Valley, Oregon. Each course will highlight a different Pinot Noir varietal from their private library, only previously available in their tasting room or online. The dinner costs $55 per person, and reservations are required by calling (630) 969-9869.
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newspaper
SUBJECT: RESTAURANTS (90%); RESTAURANT REVIEWS (90%); FAST FOOD (76%); ANNIVERSARIES (74%); GROCERY STORES & SUPERMARKETS (73%); WINERIES (73%); WEB SITES & PORTALS (72%); FUNDRAISING (69%); PRIVATE LABELS (66%); SINGERS & MUSICIANS (65%)
COMPANY: CHIPOTLE MEXICAN GRILL INC (56%)
INDUSTRY: NAICS722211 LIMITED-SERVICE RESTAURANTS (56%); SIC5812 EATING PLACES (56%)
GEOGRAPHIC: OREGON, USA (51%) UNITED STATES (51%)
43 of 515 DOCUMENTS
Copyright 2012 Paddock Publications, Inc.
Chicago Daily Herald
April 30, 2012 Monday
LENGTH: 583 words
HEADLINE: Eddie Merlot's raises steaks
BODY:
High-end steakhouse Eddie Merlot's, which secured a toehold in the Chicago suburban market last November with the opening of a restaurant in Burr Ridge, strengthened its position in early March by expanding to Warrenville.
That marked the Fort Wayne, Ind.-based group's seventh outlet since its inception a decade ago. Plans are proceeding for the launch of yet another branch in Lincolnshire by late summer.
Riding the growth curve, the enterprise, founded by Bill Humphries and operating under Platinum Restaurant Group as a limited liability company, is keeping its options open for possible inroads into downtown Chicago.
"We're out to make ourselves a household name here," says Scott Updegraff, general manager at the Warrenville unit. The area's large population of educated diners -- professionals who frequently eat out -- has always appealed to the company's management.
Eddie Merlot's sees itself pursuing the same demographic as such established chains as Ruth's Chris, Morton's and Capital Grille.
"Our approach involves bringing back some of the classic dishes like Chateaubriand and bananas foster prepared tableside," says Updegraff, adding that the time also is ripe for a decor makeover.
Traditional chophouses generally have grown darker and dingier. "Our goal is to introduce a more comfortable, lighter and brighter environment where people of all ages, women in particular, would enjoy our menu and atmosphere," adds Updegraff, a Pennsylvania native who studied at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh.
Steaks -- all top USDA Prime -- along with an extensive number of seafood offerings rank among the restaurant's most popular dishes. At Warrenville, Executive Chef Paul Miranda runs the kitchen, which employs an in-house butcher who hand-cuts the meat.
On average, for an entree diners pay anywhere from the low $20s (for homemade meatloaf) to the mid $50s (for a 22-ounce bone-in rib-eye steak).
"We hit all the different price points," says Updegraff. "Right now, we are running a three-course $32.95 spring prix fixe menu option that offers a great value." And members who participate in the restaurant's Platinum Club earn perks for frequent dining.
A "wow factor" that greets customers as they enter Eddie Merlot's is an impressive wine wall displaying more than 200 bottles of domestic and international varietals that are on sale. Eddie Merlot's also carries its own private label brand. The wine, recognized by the Wine Spectator with an "Award of Excellence" designation, is temperature-controlled and stored on vertical shelves. Seventy-five are sold by the glass ($8-$20 a pour) and another 125 are available by the bottle.
Though the place opens for regular business at 5 p.m., business groups can make arrangements for private breakfast or lunch events. Three rooms can be booked for corporate functions, including the 60-seat merlot Room and 40-seat chardonnay Room, both of which are equipped with drop-down screens; and the 10-seat Board Room.
Eddie Merlot's has attracted a steady following from businesses in Warrenville, Naperville, Winfield and the surrounding area.
"We want people to enjoy the atmosphere, and I think too many times the attitude they have encountered is 'go go go, turn turn turn.' Here, we're focused on creating a nice experience for everybody to get to know the place and be comfortable -- and come back. We value the guest as a whole and would rather serve 50 people the right way than 100 people the wrong way," says Updegrraff.
LANGUAGE: ENGLISH
PUBLICATION-TYPE: Newspaper
SUBJECT: FULL SERVICE RESTAURANTS (90%); RESTAURANTS (90%); RESTAURANT REVIEWS (90%); WINE (89%); MENU PRICES (78%); CULINARY SCHOOLS (78%); DEMOGRAPHIC GROUPS (74%); PRIVATE LABELS (60%)
GEOGRAPHIC: CHICAGO, IL, USA (93%); FORT WAYNE, IN, USA (88%); PITTSBURGH, PA, USA (79%) ILLINOIS, USA (93%); INDIANA, USA (88%); PENNSYLVANIA, USA (79%) UNITED STATES (93%)
108B8C
********** Print Completed **********
Time of Request: Tuesday, February 26, 2013 13:17:35 EST
Print Number: 2827:396506721
Number of Lines: 970
Number of Pages:
Send To: YONTEF, DAVID
TRADEMARK LAW LIBRARY
600 DULANY ST
ALEXANDRIA, VA 22314-5790