• September 2022 – Boston Magazine names Mooncusser’s first floor bar, Cussers, as one of the top cocktail bars in Boston.
  
• May 14, 2020 – In celebration of Douglass Williams’ recognition by Food & Wine Magazine, MIDA is re-opening its kitchen for takeout. Join us in celebrating Douglass Williams and supporting his staff by ordering pickup and delivery from MIDA.
  
• May 12, 2020 – Food & Wine Magazine has named Douglass Williams, of MIDA, a Best New Chef for 2020. This honor is well deserved and we congratulate Douglass and celebrate with his entire team.
  
• Apr. 20, 2020 – MIDA reopened its kitchen for the sole purpose of serving frontline workers. MIDA has partnered with Off Their Plates to deliver pasta lunches to local hospitals.
• Mar. 16, 2020 – In response to the ongoing public health emergency, MIDA, Cusser’s, Mooncusser, and Moon Bar have closed their dining rooms. Cusser’s, at its Back Bay takeout window, will continue serving lunch for pickup and delivery.
  
• Feb. 26, 2020 – Congratulations to Douglass Williams for being included as a semi-finalist for the James Beard Award Best Chef Northeast. Douglass is included in a list of New Engand’s best restaurants and chefs and we wish him the best as the JBF process continues.
  
• Dec. 31, 2019 – Devra First describes MIDA as “the cozy and welcoming restaurant that chef-owner Douglass Williams has steadily turned into one of the city’s most delicious places for Italian food.”
  
• October 22, 2019 – Boston Magazine includes RIG’s restaurants in its annual Top 50 list for Boston. This year Mooncusser Fish House ranks 25^th, MIDA ranks 29th, and Cusser’s (Mooncusser’s lunchtime sandwich window is featured in a sidebar on fast casual trends)
• October 21, 2019 – Douglass Williams gives his advice and gets real in “Boston Chefs Uncensored.”
• September 23, 2019 – The buzz for this winter’s Hub Hall, featuring APIZZA and Cusser’s Roast Beef & Seafood, is growing louder.
  
• September 20, 2019 – Restaurants MIDA and Mooncusser Fish House will be bringing new concepts to Hub Hall at the Hub on Causeway this winter.  MIDA’s Douglass Williams will open APIZZA, a New Haven-style pizza venture, and Mooncusser will run Cusser’s Roast Beef & Seafood sandwich and milkshake stand.
  
• September 13, 2019 – Chef Douglass Williams joins NBC’s Anna Rossi in the kitchen to talk MIDA while making Lobster Scampi.
  
• September 11, 2019 – Want to “savor the end of summer in the city“? The Boston Herald recommends Mooncusser’s take-out window, Cusser’s, for classic New England roast beef sandwiches (i.e. the North Shore three-way) and whoopie pies.
  
• September 10, 2019 – The Boston Globe previews the most exciting Fall and Winter openings for Boston, which includes APIZZA, a New Haven-style pizza concept by chef Douglass Williams at The Hub on Causeway’s Hub Hall.
  
• September 5, 2019 – THRILLIST interviews Devra First on her favorite Boston area meals, restaurants, and chefs. The chef to watch:  Douglass Williams at MIDA.
  
• August 20, 2019 – Want to know where Boston’s chefs go for their favorite meals? Read Devra First’s article in the Boston Globe with the HOT TIP to check out MIDA’s salad.
  
  
• August 15, 2019 – England’s national paper, The Telegraph, recommends that travelers to Boston experience New England seafood and cuisine at Mooncusser Fish House in the Back Bay, calling the restaurant elegant, sophisticated, and sustainable.
  
• July 30, 2019 – Boston Magazine names MIDA a Best of Boston for 2019 and its pasta as a “Destination Dish.” “Douglass Williams has mastered the fine art of pasta-making, churning out noodles with just the right amount of sauce…”
  
• July 29, 2019 – Boston Common Magazine raves about desserts at Mooncusser Fish House, calling Pastry Chef Katherine Hamilburg an extraordinaire and sugar whiz.
  
• July 8, 2019 – Boston Globe Food Editor Devra First interviews Chef Douglass Williams and discusses his family, his life, MIDA, & APIZZA.
  
• April 9, 2019 – MIDA remains on Eater’s 38 Essential Restaurants in Greater Boston.
  
• April 9, 2019 – Cusser’s lunch window reopens this week for the spring and summer season.
  
• January 6, 2019 – MIDA enters 2019 as a continuing presence on Eater’s Essential 38 Restaurants for Boston.
  
• October 23, 2018 – After four years, Boston Magazine has updated its list of Top 50 Restaurants for the City of Boston. RIG is proud to announce that MIDA and Cultivar have both made the list.
  
  
  
  
• October 18, 2018 – Cultivar’s chef de cuisine Brian Young will be competing on the upcoming season of Top Chef. Brian will be participating in the 16th season of Bravo TV’s popular reality cooking competition. This year’s season will be set in Kentucky. Cultivar plans to air episodes in the restaurant. Watch from home or join at Cultivar for viewing parties!
  
• Oct. 11, 2018 – Eater Boston includes Chef Douglass Williams and MIDA on its “Essential 38” restaurants in Boston.
  
• Aug. 7, 2018 – Travel journalist Christopher Muther reviews local Boston hotels in the Boston Globe and reminds readers that he loves the Ames Boston hotel because of its great restaurant and lounge, provided by Cultivar. The restaurant makes the hotel a worthwhile destination for tourists and business travelers looking for a downtown hotel.
  
• Aug. 6, 2018 – Boston Magazine raves about Moon Bar’s new bar menu, with wines by the glass and oysters, that compliment the upscale, upstairs seafood restaurant.
  
• Aug. 2, 2018 – The Boston Globe reports that MIDA’s Douglass Williams will be participating in the August 15 Julia Child Dinner at Puritan & Company. Tickets are on sale here:  https://www.eventbrite.com/e/julia-child-dinner-tickets-48342924990
  
• July 31, 2018 – Metro Boston selects Mooncusser as one of the best spots to participate in Dine Out Boston this August. More than 150 restaurants will be participating in this biannual tradition.
  
• July 27, 2018 – The Boston Globe recommends readers to swing by Mooncusser for dinner during Dine Out Boston between July 30 and August 5.
  
• July 11, 2018 – Eater Boston has named Cultivar as one of the “Essential 38” restaurants in Boston for Summer 2018.
  
• June 23, 2018 – Congratulations to Mooncusser Fish House and Cultivar on this year’s Boston’s Best awards from The Improper Magazine. Mooncusser was named for Best Clam Chowder. Cultivar was awarded Best New Restaurant.
  
• June 22, 2018 – Mooncusser Fish House was named 2018’s Best Seafood Restaurant in this year’s Boston Magazine edition of “Best of Boston.”
  
• June 15, 2018 – Chef Douglass Williams (MIDA, South End) tells Boston.com “All of my dreams felt like they were coming true in the same week,” with the birth of his twin sons and taping Iron Chef all occurring in early February.  The show airs this Sunday night and Douglass will be watching his sons and wife at home for Father’s Day.
  
• June 13, 2018 – Boston Magazine explains why this Father’s Day is extra special for MIDA Chef Owner Douglass Williams.  See him compete on Iron Chef America on June 17!
  
• May 8, 2018 – RIG is excited to announce that MIDA Chef Owner Douglass Williams will be competing on Iron Chef America on June 17. Tune in to see Douglass battle the Iron Chef as they compete to “make the most of a little vegetable…”
  
• May 8, 2018 – Boston.com reviews Cusser’s new lunch window with sandwiches, lobster rolls, and more.
  
• May 2, 2018 – Eater Boston announces Mooncusser’s new “take out” lunch window, Cusser’s, offering roast beef sandwiches, lobster rolls, & tacos starting May 7.
  
• May 1, 2018 – The Boston Globe highlights Mooncusser’s new lunch options:  “A seafood shanty in the heart of downtown? Complete with greasy onion rings and frappes? It’s true. The elegant, proper Mooncusser Fish House expands with Cusser’s Roast Beef & Seafood, a fast-casual takeout window slated to open on May 7.”
  
• April 16, 2018 – New England Today names Mooncusser the best seafood in Boston. “Here, the all-local catch is dolled up with a balance of skill and restraint: tuna with chestnut and red wine, monkfish with kohlrabi and tarragon. Like a well-conducted quartet, these flavors play in harmony.”
  
• April 11, 2018 – Devra First gives Mooncusser an excellent review in the Boston Globe, hailing it as a success. Her recommendation, “take a table beside those windows that offer that view. Order a bottle from the wine list, full of interest, sparkle, and range. There’s bread, there’s soup, there’s fish cooked right; there’s a rhythm to the meal.”
  
• February 28, 2018 – If you’re headed down to New York City, consider attending the Garden Oasis dinner at the James Beard Foundation featuring Mary Dumont. Tickets can be purchased online and by phone with the Foundation.
  
• February 21, 2018 – Metro Magazine recommends that you celebrate “National Clam Chowder Day” at Moon Bar on February 26. Moon Bar will be offering a five dollar chowder with clams, smoked-scallops, and moon shaped oyster crackers.
  
• January 30, 2018 – Mooncusser receives a stellar three-star review from restaurant critic Jolyon Helterman in the February print edition of Boston Magazine. The review applauds Chef Johnson, as the cooking style was “nuanced and precise” and the “execution was flawless.”
  
• January 24, 2018 – Boston Magazine highlights the guest chefs joining Douglass Williams in the kitchen for #MangiaMonday at Mida. All you can eat pasta for $35/pp.
  
• January 22, 2018 – Reporter Terrence B. Doyle digs into Chef Mary Dumont’s acclaimed career and the special environment she has cultivated at the Ames Hotel in downtown Boston.
  
• January 9, 2018 – The Boston Globe Magazine includes both Cultivar and Mooncusser in its list of best new (2017) restaurants. Mida, which opened in November 2016, made last year’s list. Congratulations are due to all three restaurants for each achieving this honor.
  
• January 9, 2018 – Eater Boston includes Cultivar in the “38 Essential Restaurants” listing of the “elite group of 38 must-try restaurants” for January 2018.
  
• January 9, 2018 – Boston Magazine reviews Cultivar with high praise for the chicken for two; topping the “roast-chicken throne” once held by famed Hamersley’s.
  
• January 2, 2018 – Devra First, at the Boston Globe, digs into Cultivar’s full menu and has become a repeat customer, falling in love with Chef Mary Dumont, the patio’s container farm, and a number of dishes which have become her absolute favorites.
  
• December 29, 2017 – Eater Boston interviews Boston’s restaurant editors, critics, and journalists and asks about their favorite meals in 2017. Both Cultivar and MIDA provided favorite, memorable meals in 2017.
  
  
  
• December 29, 2017 – Rachel Leah Blumenthal reflects back on 2017’s new restaurants and restaurant design, naming Cultivar one of the top eight most beautiful new restaurants in Boston.
  
  
• December 28, 2017 – The “Year in Eater,” interviewing Greater Boston’s restaurant reviewers, critics, and journalists, includes all three RIG restaurants in today’s article about Top New Restaurants in 2017.
  
• December 28, 2017 – With the many restaurant openings in 2017, Eater Boston has identified the top new restaurant in each Boston neighborhood. Mooncusser’s Moon Bar tops the list for all of Back Bay and Cultivar wins for Downtown Boston. Check out this handy map at Eater Boston.
  
• December 21, 2017 – MIDA’s Douglass Williams joined Josh Trautwein and Joanne Chang at the Boston 2028 event to discuss Boston’s food scene and its future. Gain insight from Douglass and other restaurant leaders at the Improper Bostonian’s article on the event.
  
• December 15, 2017 – Sante Magazine’s December issue includes an in-depth feature on Chef Mary Dumont, Cultivar, and the inspiration behind Boston’s newest award-winning restaurant and Chef of the Year.
  
• December 5, 2017 – Eater Boston names Chef Mary Dumont, of Cultivar, “Chef of the Year.” Eater Boston writes:  “Dumont has opened her own restaurant, and it’s already hitting its stride in its first year. It’s a beautiful space full of beautiful plates of truly local, seasonal food, an expression of new New England cuisine that runs the gamut.”   Chef Douglass Williams, of MIDA, was also one of five Boston area chefs nominated for Chef of the Year.
  
  
• November 2017 – RIG is proud that all three restaurants, opened in the past year, have been included in Boston Magazine’s Top 25 New Restaurant list. Additionally, the article, in highlighting each restaurant, confirms RIG’s commitment to its guiding principles. Together, as exemplified by the article, these three restaurants provide diversity in style, menu, location, and theme. The descriptions of Cultivar and Mooncusser also reiterate that these restaurants are “firsts” for the chef-owner. All three are dining destinations of which we are very proud, and we congratulate each on this recognition and their success.
  
  
  
  
• November 28, 2017 – Boston Eater has included two of our chefs, Douglass Williams (MIDA) and Mary Dumont (Cultivar) on its ballot of 5 Chefs in the running for “Chef of the Year.” If you agree with us that both/either are worthy of that title, go vote – online ballots will be accepted for 24 hours.
  
• November 14, 2017  – Thrillist includes Cultivar on its list of 2017 Best New Restaurants, hailing Chef Mary Dumont and her team for their “Sustainable, beautifully arranged new American cuisine”
  
• November 2, 2017 – New England Today names Mooncusser Fish House as one of the top seafood restaurants in Boston. Calling Mooncusser a “Next Generation Seafood Restaurant,” New England Today raves about the “pristine ingredients” and says the menu is “a winning combination.”
  
• October 18, 2017 – Where Traveler includes Mary Dumont’s Cultivar in its Top Ten list for Boston, complementing her “patio-to-table” and season centric menu.
  
• October 15, 2017 – “The drink of the moment” – Sarah Hagman recommends Cultivar’s Bancroft from the bar, paired with the Asian-inspired tuna crudo.
  
• October 15, 2017 – MC Slim JB recommends showstoppers and exquisite menu items at Mooncusser Fish House in the Improper.
  
• October 9, 2017 – Thrillist calls Mida one of its “current favorite restaurants in the city” and compliments Chef Douglass Williams for “draw[ing] from Italian influences and plac[ing] a premium on seasonal ingredients to turn out homey fare like caponata toast, crispy duck wings, handmade ricotta gnocchi, and grilled beef collette.”
  
• September 30, 2017 – MIDA is included in the Improper Bostonian review of top spots to order pasta. Great recommendations in this article, and a shoutout about MIDA’s Pasta Mondays!
  
• October 1, 2017 – Eater Boston names to Restaurant Investment Group restaurants, Cultivar and Mooncusser, to its Boston’s Hottest List.
  
• September 20, 2017 – Zagat Boston names Mooncusser Fish House as one of the six “sexiest new restaurants” in the city.
  
• August 21, 2017 – Mooncusser Fish House’s first-floor sibling, Moon Bar, is open, offering a more casual bar menu, which still focuses on New England seafood. In a spotlight by the Boston Globe, the seafood chowder and fried scallop ravioli are recommended, as well as the 25 fish-friendly wines by the glass.
  
• August 20, 2017 – Chef Douglass Williams has been included in two articles about Boston’s restaurant industry. First, Chef Williams and City Councilor Ayanna Pressley discuss liquor licenses in the City of Boston with the Boston Globe. Second, Chef Williams describes his quiet partner, Brian Lesser, in Boston Magazine. Chef Williams is quickly becoming a big part of his neighborhood, the industry, and Greater Boston’s dining scene.
  
• August 18, 2017 – Boston Globe’s Devra First stops by Mooncusser Fish House and offers her thoughts on an enjoyable, chic meal in the Globe’s “Quick Bites.” First says “[t]he menu showcases local, seasonal seafood: striped bass crudo with pickled rhubarb, seared gnocchi with uni, stuffed skate with lobster, chard, and baby carrots, monkfish with caviar, kohlrabi, and tarragon bourride. (There are a few dishes for those who don’t eat seafood, as well, plus a five-course tasting menu.)”
  
• July 5, 2017 –  Eater Boston hints at menu items at Mooncusser Fish House, including seasonal dishes and “stuffed skate with lobster, potatoes, and baby carrots, as well as seared scallops with kelp, braised potatoes, and white wine.”
  
• June 29, 2017 – The Boston Globe provides an update on Ian Calhoun’s progress with Mooncusser Fish House (and Moon Bar) at 304 Stuart Street.
  
• June 17, 2017 – Metro Boston lists the Ames Hotel & Cultivar as one of the top wedding venues for 2017! With a “stunning view of downtown” and a customized menu from Chef Mary Dumont, the Ames and Cultivar provide a “charming venue” for an intimate wedding reception.
  
• June 14, 2017 – The Voice of Downtown Boston describes a recent meal at Cultivar and sums it up as an “experience was for the palette and the eyes. Consider us cultivated.”
• June 13, 2017– Zagat digs deep into the name, the design, the farm, the cuisine, the staff, and the gin at Cultivar!
  
• May 31, 2017 – We’re excited to announce Friday’s opening of Cultivar by Chef Mary Dumont. Read Boston Magazine’s sneak peek about how “Mary Dumont’s Cultivar combines more than a decade of the chef’s experience, modern sensibility, and hydroponic produce.”
  
• May 31, 2017 – Eater Boston provides a tour of Cultivar’s bar and restaurant just days before it opens to the public.
  
• May 24, 2017 – Boston Magazine recommends that you swing by MIDA, in the South End, for Chef Williams’ and Bar Manager Gregg Guertin’s European vermouth flights.
  
• May 23, 2017 – The Improper Bostonian spotlights Mary Dumont’s Cultivar at the Ames Boston Hotel, opening this month. Stop by Cultivar, at 1 Court Street, Boston, later this month!
  
• May 23, 2017 – As Memorial Day approaches, the Boston Globe interviews Chef Mary Dumont about her favorite barbecue memories and menus, and recommends diners swing by Cultivar for “some luxurious grilled dishes.”
  
• May 8, 2017 – Jenna, of Boston Chic, joins Dining Playbook to provide a “local’s” review of MIDA in the South End. Check out the Dining Playbook segment online and then head to MIDA to enjoy Jenna’s recommendations.
  
• April 4, 2017 – Chef Douglass Williams gets into the kitchen with Dining Playbook’s Billy Costa to teach viewers how to make MIDA’s steak dish.
  
• April 4, 2017 – The Boston Globe reviews MIDA finding it “exudes contemporary urban sophistication” and “excels at pasta” and highly recommending the Maine grains salad, the fettuccine with pancetta, kale, and egg yolk, and the agnolotti with mushroom confit, brown butter, and hazelnuts.
  
• April 3, 2017 – WCVB’s CityLine meets with Chef Douglass Williams at MIDA to discuss his restaurant, the menu, and the restaurant’s role in bridging communities.
  
• March 30, 2017 – Chef Mary Dumont cooks up a recipe for Food & Wine with grilled peak-of-spring fresh morels and fiddleheads skewers.
  
• March 14, 2017 – Zagat features Boston’s Top 18 openings for Spring 2017, including Chef Mary Dumont’s Cultivar, stating “Dumont promises that the restaurant (sporting a patio) will serve “modern American garden cuisine” using ingredients from the restaurant’s hydroponic garden, as well as her personal one-acre plot.”
  
• Jan. 15, 2017 – Boston Magazine checks in with Mary Dumont as she prepares to open her first restaurant, Cultivar, at the Ames Boston Hotel.
  
• Jan. 5, 2017 – ZAGAT includes Mary Dumont’s Cultivar on its list of 21 Most Anticipated Boston Restaurants of 2017.
• Jan. 5, 2017 – The Boston Globe includes MIDA in its review of the 47 best new restaurants which opened in the past year. Calls MIDA “reasonably priced” with “cleverly flavored small plates” and “elegant handmade pasta.”
• Dec. 26, 2016 – USA Today has included MIDA in its list of “exciting dining debuts from major cities and chefs” in 2016.
• Dec. 23, 2016 – Boston Globe Food Editor Devra First provides a “Quick Bite” on Mida, in which she labels it a “sweet little South End spot.”
  
• Dec. 21, 2016 – The Bay State Banner reports on Chef Douglass Williams and MIDA, and discusses the Restaurant Investment Group’s involvement and excitement about how RIG “provides access to capital and financial expertise to young chefs.”
  
• Dec. 20, 2016 – Zagat includes MIDA as one of the Top 25 Most Important Boston Restaurant Openings in 2016. We are pleased that Chef Williams’ MIDA is included with so many other great restaurants which opened over the past year.
  
• Nov. 30, 2016 – RIG’s first investment, MIDA, opens to great fanfare and acclaim. Congratulations to chef Douglass Williams on becoming a first-time restaurateur. Check out stories about MIDA and Douglass in the Boston Globe, Boston Magazine, Boston Eater, and Zagat.
  

• September 20, 2019 – The Restaurant Investment Group is proud that two members of the family, MIDA and Mooncusser Fish House, are expanding their portfolios with new concepts at Hub Hall at the Hub on Causeway this winter.  MIDA’s Douglass Williams will open APIZZA, a New Haven-style pizza venture, and Mooncusser will run Cusser’s Roast Beef & Seafood sandwich and milkshake stand.
• Dec. 15, 2017 – In Sante Magazine‘s December review of Cultivar, author Deborah Norkin and Chef Mary Dumont dig into the benefits of the Restaurant Investment Group and its funding model for new chefs.
  
• Dec. 6, 2016 – The Boston Globe provides an update on the Restaurant Investment Group’s first fund, and its first two restaurants; now open, Chef Douglass Williams’ MIDA, and coming this spring, Ian Calhoun’s Mooncusser.
  
• Nov. 25, 2016 – RIG is pleased to announce the opening date (Nov. 30) for MIDA.
  
  
• April 4, 2016 – RIG co-Founder Dan Dain joins industry leaders at Branchfood’s Ideate Conference on Monday, April 4, 2016, to discuss entrepreneurship and innovation in Boston’s restaurant industry.
  
• September 28, 2015 – RIG co-Founder and RealFood Consulting President Ed Doyle joins Jenny Johnson to on NESN’s Dining Playbook to discuss the advice, skills, and tools required to open new restaurants in Boston – including details about the Restaurant Investment Group.
  
• July 12, 2015 – Bostinno spotlights the Restaurant Investment Group as a movement for the 24-hour neighborhood and “offering a big assist to up-and-coming chefs, something even well-established chefs are taking notice of.” Andy Husbands tells Bostinno “Groups like RIG, they’re a great option.”
  
• July 7, 2015 – Bob Krummert at Restaurant Hospitality digs into the Restaurant Investment Group’s structure and chef-application and commends our “level of oversight and guidance.”
  
• June 25, 2015 – Eater National highlights the Restaurant Investment Group as a model that should be spread nationwide. They give a shoutout to a member of our Board of Advisors, Nancy Cushman, too!
  
• June 25, 2015 – The Boston Globe says RIG is spicing up the ways to finance new restaurants in Boston.
  
• June 11, 2015 – Boston Herald Business Section calls RIG a “Recipe for Success”
  
• May 25, 2015 – RIG is pleased to announce that Synergy Investment’s David Greaney has joined our Board of Advisors.
• April 9, 2015 – RIG now accepting completed applications from Chefs for investment in restaurant concepts!
• March 30, 2015 – RIG’s application for Chefs interested in applying to the Fund is now available.
• February 27, 2015 – A Boston Bar Association publication highlights Dan Dain and the Restaurant Investment Group.
  
• February 1, 2015 – February’s Boston Magazine profiles the Restaurant Investment Group in its “Power of Ideas” section and states with the RIG idea “it’s more than just the investors and chefs who win – it’s the entire city.”
  
• October 21, 2014 – RIG Hosts Industry Leaders at Commonwealth Cambridge.

• Nov. 9, 2015 – RIG co-founder Dan Dain, of Dain Torpy, explains commercial real estate trend and growing demand for local, independent retail and restaurants in the place of large, national credit tenants in Boston Globe. Joined by local real estate developer and chef in call to keep neighborhoods local.
• July 23, 2015 – RIG co-founder Ed Doyle, of Real Food Consulting, talks to the NYPost about the next big fast casual restaurant.
• June 8, 2015 – RIG Board member Nancy Cushman, and husband Tim, featured in Boston Home Magazine about growth of O Ya, opening of Hojoko, and their vision for a perfect kitchen.
• April 22, 2015  – RIG’s co-founder Michael Staub is mentioned in the Boston Globe’s article about Tatte Bakery‘s fifth Boston cafe.
  • “Consultant Michael Staub, who has helped launch more than 70 restaurants in his 30­ year career, calls Or ‘a force of nature.’ …. Among Staub’s other successes are Ribelle in Brookline, Lumiere in West Newton, and Il Casale in Belmont.”
• March 17, 2015 – RIG has published Ten Takeaways from Bisnow’s Boston Restaurant Summit. These Top Ten highlights demonstrate the industry need for RIG’s entrance in the market.
• February 19, 2015 – Congratulations to one of our co-founders, Ed Doyle, who has been named as Massachusetts Restaurant Association’s “Business Partner of the Year”! Ed and RealFood will be recognized at this year’s MRA Annual Awards Dinner on March 16.
• February 18, 2015 – In preparation for BISNOW’s Restaurant Development Summit, BISNOW states that “Restaurants Become Anchor Tenant of Choice.” BISNOW’s Summit panelists explain “Developers are chasing restaurateurs who are independent operators with multiple concepts where customers are entertained by a fun atmosphere. “
• February 10, 2015 – Clearly now is the time to invest in Boston restaurants and our next generation of chefs. First We Feast says Boston is America’s “Next Great Food Town.”
  • “a rising generation of award-winning chefs merits close attention now.”
  • “Beantown, in many meaningful ways, is beginning to elbow its way into the top tier of U.S. food cities.”
  • ““Boston has gone through a renaissance in development and food,” says Mary Dumont, a former Food & Wine “Best New Chef” and evangelist for modern New England cuisine at Harvest in Cambridge.”
  • “more than 60 new restaurants opened last fall in Boston, and the Massachusetts Restaurant Association notes that meals tax collections across the state increased by six percent in 2014”
  • ” diners aren’t just shelling out more dollars—they are demanding higher-quality offerings. As a result, chefs are pushing themselves to bring better food, service, and aesthetics to market.”
• January 15, 2015 – RIG co-founder Dan Dain (Dain, Torpy, Le Ray, Wiest & Garner) is published in Banker & Tradesman discussing ways to plan for residential growth in Boston.
• January 5, 2015 – a few of our favorite chefs, operators, and partners are included in a list of this winter’s hottest openings.
• December 19, 2014 – Ed Doyle, of RIG and RealFood Consulting, speaks to BostInno about why chefs are not picking Beacon Hill for their new restaurants.
• October 27, 2014 – Restaurants owned, operated, or opened by our Advisors and Founders have been included in Boston Magazine’s Top 50 Restaurants.
  Congratulations to Nancy Cushman’s o ya at Number 1!
• October 26, 2014 – Banker & Tradesman emphasizes commercial real estate industry’s demand for independent chef-owned restaurants as first-floor retail and amenities for tenants and community.
• July 7, 2014 – Group M helps bring Chef Daniel Stokes and Red Bird to Waltham.
• May 1, 2014 – Business Interviews profiles RealFood Consulting and Ed Doyle.
• RIG co-founder Michael Staub (Group M, Inc.) is recognized by Nookie Postal (Commonwealth Cambridge) for Michael’s impact on Boston’s restaurant scene and the business-side of Boston’s newest hot spots.
  • Michael Staub of Group M. Michael is kinda an obstetrician for opening restaurants. He helps find a location, negotiate a lease, raise money, set up all your systems, help with the business plan. Pretty much he guides chefs like me towards their goal. He does all the not-sexy things it takes to open a restaurant, although if you ask him, that is the sexy stuff. The dude loves spreadsheets, what can I say. Anyway, most of the big chefs in the city used him. If you have enjoyed a meal in a chef-driven, independent restaurant, there is good chance that The Staubinator is behind it, somewhere.

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