FE&S Magazine Facility Design of the Month – November 2010

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Cassis American Brasserie opened in early April 2010. The bakery opened in mid-September 2010. The 7,250-square-foot restaurant, designed to resemble traditional Parisian brasseries, offers contemporary American-French cuisine featuring seasonal ingredients. The menu, produced in the 2,900-square-foot kitchen, features steak tartare, steak frites, duck leg confit, braised short ribs, croque monsieur and croque madame, Cassis bouillabaisse, oysters on the half shell, mussels, bread, ice cream and sorbet — all prepared from scratch. The interior dining room seats 175 customers; the outdoor patio seats 125. The average dinner check is $40. The restaurant, which includes 3,197 square feet for seating, operates seven days a week: Monday through Thursday, 11 a.m. to 10 p.m.; Friday, 11 a.m. to 11 p.m.; Saturday, 10 a.m. to 11 p.m.; and Sunday, 10 a.m. to 10 p.m. The bar is open weekdays and Sunday until 12 a.m. and Friday and Saturday until 2 a.m. The 728-square-foot bakery is open weekdays from 7 a.m. to 10 p.m. and Friday and Saturday until 11 p.m. Estimated annual sales for the restaurant and bakery are $6.5 million. The restaurant employs 85 staff members, including 25 in the kitchen.

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