- Concept development and brand identity creation
- Menu and culinary direction tailored to market demand
- Operational planning: staffing, training, and SOPs
- AMG’s track record of launching award-winning restaurants
Creating a successful restaurant or hospitality venture is a delicate dance between a compelling vision and meticulous execution. It’s about transforming an idea into a tangible experience that resonates with guests, fosters loyalty, and stands the test of time. At Altamarea Group, our long history of launching award-winning restaurants has honed a deep understanding of this intricate process. We believe that the key lies in a thoughtful and integrated approach, from the initial spark of inspiration to the welcoming of the very first guest.
Concept Development and Brand Identity: Laying the Foundation
Every Altamarea concept begins with a distinct personality and narrative:
- Marea – Coastal Italian elegance meets New York sophistication. James Beard Award for Best New Restaurant (2010), three stars from The New York Times, multiple Michelin Guide accolades, and Zagat’s Best Italian in NYC.
- Ai Fiori – French-Italian Riviera refinement in The Langham Hotel. Recognized with The Wine Spectator Grand Award (1,000+ wine selections) for 7 years running, three stars from the New York Times, Esquire’s Best New Restaurants, and a Forbes Travel Guide Four-Star rating.
- 53 – A bold, Asian-inspired culinary experience led by Chef Akmal Anuar, blending art-gallery design with contemporary flavors.
- Cucina Morini – Coastal Southern Italian flavors in Washington, D.C., known for fresh crudi, handmade pastas, and the approachable charm of the daytime Caffè Morini.
Each brand’s name, design aesthetic, and service style are curated to create a world guests can step into – immersive, cohesive, and memorable.
Defining the Menu & Culinary Signatures
Menus are the heartbeat of our brands – anchored in authenticity and elevated by innovation.
- Marea – Signature Fusilli with red wine-braised octopus and bone marrow, pristine coastal crudo, handmade pastas, and premium seafood entrées that embody the Italian coastline.
- Ai Fiori – Riviera-inspired classics like Ligurian Trofie Nero and butter-poached lobster, paired with one of the country’s most celebrated wine programs.
- Cucina Morini – Vibrant Southern Italian fare including yellowfin tuna crudo, cavatelli with sausage ragù, and a lauded Sfincione (Sicilian focaccia).
Every menu is tailored to its market while staying true to our culinary identity – crafted to inspire return visits and lasting impressions.
Operational Planning: Building the Engine of Success
A brilliant concept and a tantalizing menu are only part of the equation. Flawless operational planning is the engine that drives a successful hospitality business. This encompasses every aspect of day-to-day operations, from staffing and training to creating efficient Standard Operating Procedures (SOPs). A well-trained and motivated team is essential for delivering exceptional service and creating a positive guest experience.
At Altamarea, we place a strong emphasis on building a culture of excellence within our teams. Our comprehensive training programs ensure that every team member understands our standards of service, our culinary philosophy, and our commitment to guest satisfaction. We develop detailed SOPs to ensure consistency and efficiency across all aspects of our operations, from reservations to table service. This meticulous attention to operational detail is crucial for any hospitality business aiming for sustained success and the ability to scale or replicate its model.
The Altamarea Boutique Philosophy
In a competitive dining landscape, we choose intimacy over mass appeal, timelessness over trends, and meticulous detail over shortcuts.
A restaurant doesn’t just open—it arrives. And when it’s done the Altamarea way, it becomes a part of the city’s fabric, delivering moments guests will remember long after the last bite.