• Austin to Welcome Two Sustainably Sourced Dining Concepts in 2020

     
    POSTED November 21, 2019
     

After a successful venture into the city of Austin back in 2018, Flagship Restaurant Group (FRG) announced the 2020 addition of two concepts, Blue Sushi Sake Grill and Plank Seafood Provisions. Both concepts will be located within The Domain, Austin’s bustling shopping, dining and entertainment development.

FRG’s first concept in Austin, Anthem, took-off after its inception in September 2018. The market embraced Anthem from the start, even making it one of USA Today’s 10Best Award recipients for “Best New Restaurants 2018”. The concept’s success in Austin made the addition of Blue and Plank a no-brainer. Anthony Hitchcock, one of FRG’s owners, could not be more excited about the growing portfolio as an Austin native himself.

“We’re excited to bring our sustainability platform to the Austin market as Blue and Plank will both be serving sustainably sourced seafood,” says Nick Hogan, CEO of Flagship Restaurant Group. “Blue has had phenomenal success with its three locations in Dallas/Fort Worth, so expanding to Austin was a natural move. We landed on The Domain for Blue and Plank’s new locations because of the development’s enticing mix of national and local tenants. We anticipate the Austin market will resonate well with Blue’s vegan offerings as well.”

Plank will open in Spring 2020 while Blue is set to open in Summer 2020. Hogan mentions that both Blue and Plank will boast about 5,000 square feet with indoor and outdoor dining and seating for around 175-200 guests.

Blue’s Austin location will be the concept’s fourth location in Texas. The high-energy environment will offer guests a fun way to experience sustainably sourced sushi and Asian-inspired plates. A variety of plant-based and vegan options will accompany the traditional rolls including the Green Goddess (spicy vegan tomato tuna, avocado, cucumber, cilantro, shallot, vegan tobiko and ponzu sauce) and Unami Maki (vegan eggplant eel, vegan cream cheese, avocado and sweet soy, among many others). Blue’s feel-good vibes, signature cocktails and cold sake will be ideal for Happy Hour or gatherings of all kinds.

Plank will flaunt a coastally inspired menu featuring an oyster bar and various grilled seafood selections. This location marks the concept’s second location while the first continues to thrive in Omaha, Nebraska, where FRG is based.

Remote working has become mainstream with the continued presence of COVID-19. While many people have welcomed the new normal of working from home, others miss the separation of spaces, as many corporate offices have remained closed since March. Without the daily obligation to go into the office, professionals have the ability to travel more freely. Hotels across the country are creating “work from hotel” deals–a play on “work from home”–so people can explore new places while still fitting in their 9 to 5.  

 

Choosing a career in the event industry is not for the faint of heart. Let’s face it: Event planning is stressful. The last-minute changes, demands from clients and surmounting urgency of a quickly approaching event can make it difficult to maintain a healthy work-life balance.

As a new mother, I’m right there with you and need just as much help developing a healthy work-life balance. In my experiences working in events, I’ve found the following to be helpful ways to care for my mental health, despite being in a stressful profession:

 

In light of COVID-19, a survey commissioned by the American Hotel and Lodging Association (AHLA) discovered that 44 percent of Americans are planning leisure trips or overnight travel before the end of 2020.