Grato’s dine-in guests will be presented with the same menu of options as take-out and delivery customers.
“If Mom wants a tuna roll, Dad is craving a burger, and the kids are asking for pizza, everyone will be satisfied with a one stop option.”į&B will operate out of the Grato kitchen, which maintains all the necessary equipment to most successfully execute all three concepts, a dining room best suited for distanced dining, and is most centrally-located for faster delivery. “With F&B, we are essentially straddling the three concepts to offer our guests and neighborhood regulars more options for everyone in the family,” says Ember Group partner Sam Slattery. “Before the delivery boom, we were so focused on the full-service experience we were providing at our restaurants that the idea to do something hybrid like this just wasn’t a priority, but the pandemic quickly changed all that,” says Ember Group chef and partner Clay Conley “With food quality, efficiency, convenience and expanded options now at the forefront of the consumer experience, a commissary-kitchen-style operation is the perfect way for us to support the growing demand with an elegant solution that delivers everything our patrons want most.”į&B brings together a collection of dishes from the Group’s celebrated restaurants- Buccan, Imoto, and Grato- with selections on the specially-curated menu including such options as meatballs, brick-oven pizzas, and the penne alla vodka and other pastas from Grato shortrib empanadas, corn agnolotti with ricotta, bacon and Espelette butter, and a prime beef burger from Buccan and Peking duck spring rolls, the Naturo Maki roll with salmon, tuna, yellowtail and snapper, and the Yaki Udon pork belly from Imoto.
#Imoto at buccan full#
Additionally, while delivery business continues to rise, distanced and outdoor dining options saw full-service guests return in full force at the Group’s restaurants, requiring them to creatively and efficiently provide a quality culinary and service experience while also keeping up with the increase in orders. South Florida-based Ember Group today announced a new hybrid dining concept that brings together dishes inspired by its full portfolio of restaurants, both for dine-in and dine-out customers, creating a progressive new space for the team’s multi-cuisine collection of experiences.Ī concept born of the increased demand for more take-out and delivery options during the global pandemic, the aptly-named Food and Beverage (F&B) program is Ember’s answer to a heightened desire among its restaurants’ fans to see a one-stop-shop option inclusive of its full range of menus.
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