FE&S Design Award

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

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 monsieurRead the Rest…


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