Whether a restaurant that's sophisticated or themed or a full-service cafeteria for a corporate headquarters, SIGAL has delivered projects with emphasis on turning over space that wholly assures back-of-house functionality and quality aesthetics for the guest dining experience. Our teams have worked with leading architects to fast track procurement of critical FF&E for unique, one-of-a-kind venues and national roll-out eateries, ensuring timely delivery for each restaurant's soft and hard openings.
| Representative Projects | Location | SF |
|---|---|---|
| Morton's of Chicago | Washington, DC | 11,000 SF |
| Bertolini's Restaurant White Flint | Bethesda, MD | 10,000 SF |
| The Palm Restaurant | Washington, DC | 7,000 SF |
| Bertolini's Restaurant Penn Ave | Washington, DC | 6,500 SF |
| Louise's Trattoria | Bethesda, MD | 6,500 SF |
| Bourbon Steak Restaurant | Washington, DC | 6,300 SF |
| Louise's Trattoria | Washington, DC | 5,500 SF |
| Plume/Quill at Jefferson Hotel | Washington, DC | 4,500 SF |
| Paul's Bakery | Washington, DC | 3,000 SF |
| Flutes Champagne | Washington, DC | 2,000 SF |