JBG begins construction at RTC West in Reston

With three restaurants now on tap, The JBG Companies has started construction on its transformation of RTC West from a suburban office park into a vibrant, mixed-use development.

RTC West, located just off the Dulles Toll Road at Town Center Parkway in Reston, Virginia, includes 480,000 square feet of existing office space. The first phase of development adds 40,100 square feet of new and converted retail space to complement the office uses.

The planned transformation envisions RTC West, a three-building suburban office park, as a transit-oriented mixed-use destination with the potential for up to 1.4 million square feet of new development, in accordance with the recommendations of the Reston Comprehensive Plan.

“Within easy walking distance to the future Reston Town Center Metro station, RTC West is ideally positioned to be a walkable and active mixed-use neighborhood,” said Greg Trimmer, a JBG principal. “JBG has a strong presence in Reston, and we believe it’s an excellent submarket for further investment and a wonderful community for enhanced placemaking.”

JBG acquired RTC West in 2012, and in 2014 renovated the office buildings to upgrade them into state-of-the-art Class A space. The first phase of development converts 15,000 square feet of office space into street-level retail and adds 25,000 square feet of new retail on the southwest corner of the nearly 14-acre campus. L.F. Jennings has been engaged to build this first phase of development at RTC West.

Chicago-based Cooper’s Hawk Winery and Restaurant—which features modern casual dining and signature dishes ideal for pairing its own exclusive wines¬—signed last year for 9,700 square feet to anchor the new retail building expected to open mid-2017.

Newly announced at RTC West, Nando’s Peri Peri, a concept started in Johannesburg known for its spicy flame-grilled chicken, has signed for 3,400 square feet of the converted retail space. While Mezeh Mediterranean Grill, an all fresh and natural take on Mediterranean fare, has signed for 2,124 square feet of the converted space.

JBG is the single largest real estate owner in Reston with properties at all three planned Metro stations, including two hotels, seven office buildings and several hundred residential units—a local portfolio of more than 2 million square feet.

Full article from Fairfax County Times - http://www.fairfaxtimes.com/articles/jbg-begins-construction-at-rtc-west-in-reston/article_bb1c960e-fd08-11e5-9865-5bbb4c0adb7e.html

Cooper’s Hawk Winery & Restaurant opening in Annapolis next month

Maryland will soon get its first Cooper’s Hawk Winery & Restaurant.

The restaurant will open May 16 at 1910 Towne Centre Boulevard, Suite 200, in Annapolis, a location that will seat about 375 guests.

The Chicago-based chain brings with it a broad menu of American and fusion fare, and each item is listed with a suggested wine pairing.

In addition to the dining room, the Annapolis restaurant will have an expansive outdoor dining terrace, tasting room, full bar, private dining room and retail section.

The restaurant’s tasting room will offer 48 different varietals. All of Cooper’s Hawk’s wine is made at its winery in Chicago, with grapes sourced from California, Oregon and Washington.

The restaurant offers three different tasting levels: sweet, luxury and monthly wine club tastings.

Full article from The Baltimore Sun -  http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bal-cooper-s-hawk-winery-restaurant-opening-in-annapolis-next-month-20160407-story.html 

Cooper’s Hawk Winery & Restaurants to Open First Maryland Location in May

Cooper’s Hawk Winery & Restaurants will open its first location in Maryland at the Annapolis Towne Centre in May. In conjunction with the opening, Cooper’s Hawk will host a hiring fair on Monday, April 4 from 8:30 am – 5:00 pm and on Tuesday, April 5 from 8:30 am – 5:00 pm at the hiring center located at 1910 Towne Centre Blvd, Suite 200, Annapolis, MD 21401 (above Talbots and next to About Faces Day Spa).

Cooper’s Hawk blends a modern, casual dining experience with warm service and a menu developed with its own handcrafted wines in mind. The Annapolis restaurant is the 23rd location for the expanding restaurant group.

“We are searching for team members with a passion for wine, food, and first-class hospitality,” said Tim McEnery, Founder and CEO. “Since we are introducing our innovative concept and wines to Maryland, we want team members who can serve as the restaurant’s ambassadors and educate diners on what makes Cooper’s Hawk so unique.”

Full-time and part-time positions are available, including kitchen staff, houseworkers, tasting room attendants, servers, hosts and bartenders. Interested candidates who are unable to attend may also apply online by visiting apply.chwinery.com. Potential team members are invited to join the conversation by following @CareersatCH on Twitter and Instagram and following the hashtag #CareersUncorked.

WHAT: Cooper’s Hawk Winery & Restaurants | Hiring Fair

 

WHERE: 1910 Towne Centre Blvd, Suite 200, Annapolis, MD 21401

The hiring center is located above Talbots and next to About Faces Day Spa.

 

WHEN:

Monday, April 4, 8:30 am – 5:00 pm
Tuesday, April 5, 8:30 am – 5:00 pm

ABOUT COOPER’S HAWK WINERY & RESTAURANTS

Redefining the modern casual dining experience, Cooper’s Hawk is an unparalleled combination of restaurant, winery, Napa-style tasting room, and artisanal retail market. The innovative concept partners with some of the best grape growers in the world to craft the award-winning Cooper’s Hawk wine collection. Additionally, Cooper’s Hawk boasts one of the country’s largest Wine Clubs, a life-style driven monthly affiliation offering exclusive wines, events, and privileges.

Helmed by CEO and Founder Tim McEnery, Cooper’s Hawk was first uncorked in Orland Park, Illinois in 2005. Operations have since expanded to 22 locations throughout Illinois, Florida Indiana, Missouri, Ohio, Virginia, and Wisconsin, with two additional units slated through the end of 2016.

Cooper’s Hawk has received accolades such as ‘Breakout Brand’ and ‘Hot Concept’ by Nation’s Restaurant News. In 2014, the concept was profiled by the Wall Street Journal and Tim McEnery was named Ernst & Young’s ‘Midwest Entrepreneur of the Year.’

 

MORE

Website: www.chwinery.com

Twitter: @chwinery

Facebook: www.facebook.com/coopershawk

- See more at: http://baltimore.citybizlist.com/article/344285/coopers-hawk-winery-restaurants-to-open-first-maryland-location-in-may#sthash.2LyBRqJl.dpuf

Full article from Baltimore City Biz List - http://baltimore.citybizlist.com/article/344285/coopers-hawk-winery-restaurants-to-open-first-maryland-location-in-may

Long-awaited Cooper’s Hawk Winery offers wine, sure, but stay for the food

The S'more Budino dessert is layered with caramel and chocolate custard, buttered graham cracker crumbles and a torched marshmallow topping at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

The S’more Budino dessert is layered with caramel and chocolate custard, buttered graham cracker crumbles and a torched marshmallow topping at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)
Posted: March 31, 2016
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Gnocchi Bolognaise with braised short ribs comes topped with creamy burratta and a drizzle of olive oil at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

Gnocchi Bolognaise with braised short ribs comes topped with creamy burratta and a drizzle of olive oil at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)
Julie Glenn/Special to the Daily News The ahi tuna taco appetizer includes five not-so-little tacos with a sidecar of heat in the wasabi cream sauce at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples.

Julie Glenn/Special to the Daily News The ahi tuna taco appetizer includes five not-so-little tacos with a sidecar of heat in the wasabi cream sauce at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples.
A closer look at the burrata on top of the gnocchi at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

A closer look at the burrata on top of the gnocchi at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)
A closer look at the creamy goodness that is the kids mac and cheese at Cooper's Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

A closer look at the creamy goodness that is the kids mac and cheese at Cooper’s Hawk Winery & Restaurant, 11905 U.S. 41 N., North Naples. (Julie Glenn/Special to the Daily News)

By Julie Glenn, Daily News Correspondent

When you make it past all the wine and truffles and smiling faces in the tasting room at Cooper’s Hawk Winery and Restaurant, make sure not to forget there’s a restaurant here, too.

The first time I arrived at the new North Naples destination, I admit I was totally focused on the wine and didn’t have a bite of food. So I went back. Then I went back again. And I’ll be there in the future.

First, the ambiance is modern, clean and warm. The staff is welcoming and eager to explain the concept of the restaurant. As we walked by a barrel of wine toward the dining room the hostess explained that it’s their “barrel select blend” and we are welcome to try it if we’d like, just ask our server. Once my husband, daughter and I were seated, our server quickly arrived to guide us through the menu, pointing out the suggested wine pairings for each of the dishes, which are labeled by bin numbers.

For example our appetizer, the ahi tuna tacos listed a suggested pairing of “bin 78.” A quick flip back to the wine page, I find that bin 78 is the sauvignon blanc. Because I’m a contrarian and didn’t feel like having sauvignon blanc that day, I went for the unoaked chardonnay instead, which was perfect.

The ahi tuna tacos were a little bit messy, as one might expect of any crunchy shelled item, but they were fabulously light and brightly flavored. There was no shortage of tuna, and the citrus slaw and other toppings were perfectly proportional to the protein. I was grateful the wasabi cream came on the side, because it really brought the heat.

As a mom, I was happy to see that the kid’s menu goes beyond chicken fingers and mac and cheese. They’re on there to prevent toddler riots, but there’s more to choose from including pot stickers, salmon, and junior fillet medallions as well as an assortment of veggies and fruit on the side.

I ordered the Napa Chopped Chicken Salad, which was almost as decadent with diced apples, dried cherries, corn, avocado, almonds, and the creamiest goat cheese I’ve ever had. Typically not a goat cheese gal, I love whatever goat cheese they’re using here. I had it before in the beet and goat cheese salad, and I love it because it’s creamy and mild.

My husband, the Italian, decided to really put the place to the test and ordered the gnocchi Bolognese with braised short rib. By definition, there is nothing Bolognese about this dish since Bolognese sauce isn’t all that heavy on tomato and uses ground beef, very little garlic, and only salt and pepper for seasoning.

But he wanted to try something different, and different it was. The tomato flavor was concentrated and there was plenty of short rib meat on top of what were impossibly fluffy gnocchi. I don’t know how they remained that light under all that sauce, but they did. However, they were a bit burned. We brought this to our server’s attention, who immediately had the manager at our table who apologized and brought out a new fresh and delicious dish.

It’s this kind of service that will win every time. A mistake from a new kitchen is not uncommon and is quickly forgiven when the rest of the staff seamlessly corrects it.

If you go:

Cooper’s Hawk Winery and Restaurant

Where: 11905 Tamiami Trail N., Naples, FL 34110

Phone: (239) 449-1700 or www.coopershawkwinery.com

Full article from Naples News - http://www.naplesnews.com/entertainment/food-lovers-will-savor-coopers-hawk-winery-too-2f1d71d0-fffa-7224-e053-0100007f36f2-374008601.html

Cooper’s Hawk Winery & Restaurants to Open First Maryland Location in May

Annapolis, Md. (March 31, 2016) –Cooper’s Hawk Winery & Restaurants will open its first location in Maryland at the Annapolis Towne Centre in May. In conjunction with the opening, Cooper’s Hawk will host a hiring fair on Monday, April 4 from 8:30 am – 5:00 pm and on Tuesday, April 5 from 8:30 am – 5:00 pm at the hiring center located at 1910 Towne Centre Blvd, Suite 200, Annapolis, MD 21401 (above Talbots and next to About Faces Day Spa).

Cooper’s Hawk blends a modern, casual dining experience with warm service and a menu developed with its own handcrafted wines in mind. The Annapolis restaurant is the 23rd location for the expanding restaurant group.

“We are searching for team members with a passion for wine, food, and first-class hospitality,” said Tim McEnery, Founder and CEO. “Since we are introducing our innovative concept and wines to Maryland, we want team members who can serve as the restaurant’s ambassadors and educate diners on what makes Cooper’s Hawk so unique.”

Full-time and part-time positions are available, including kitchen staff, houseworkers, tasting room attendants, servers, hosts and bartenders. Interested candidates who are unable to attend may also apply online by visiting apply.chwinery.com. Potential team members are invited to join the conversation by following @CareersatCH on Twitter and Instagram and following the hashtag #CareersUncorked.

WHAT:

Cooper’s Hawk Winery & Restaurants | Hiring Fair

WHERE:

1910 Towne Centre Blvd, Suite 200, Annapolis, MD 21401
The hiring center is located above Talbots and next to About Faces Day Spa.

WHEN:

Monday, April 4, 8:30 am – 5:00 pm
Tuesday, April 5, 8:30 am – 5:00 pm

ABOUT COOPER’S HAWK WINERY & RESTAURANTS

Redefining the modern casual dining experience, Cooper’s Hawk is an unparalleled combination of restaurant, winery, Napa-style tasting room, and artisanal retail market. The innovative concept partners with some of the best grape growers in the world to craft the award-winning Cooper’s Hawk wine collection. Additionally, Cooper’s Hawk boasts one of the country’s largest Wine Clubs, a life-style driven monthly affiliation offering exclusive wines, events, and privileges.

Helmed by CEO and Founder Tim McEnery, Cooper’s Hawk was first uncorked in Orland Park, Illinois in 2005. Operations have since expanded to 22 locations throughout Illinois, Florida Indiana, Missouri, Ohio, Virginia, and Wisconsin, with two additional units slated through the end of 2016.

Cooper’s Hawk has received accolades such as ‘Breakout Brand’ and ‘Hot Concept’ by Nation’s Restaurant News. In 2014, the concept was profiled by the Wall Street Journal and Tim McEnery was named Ernst & Young’s ‘Midwest Entrepreneur of the Year.’

MORE

Website: www.chwinery.com
Twitter: @chwinery
Facebook: www.facebook.com/coopershawk

Full article via – http://www.whatsupmag.com/2016/03/31/106718/cooper-s-hawk-winery-restaurants-to-open-first-maryland-location-in-may

Construction, hospitality lead SWFL job growth

Construction workers contracted by EHC begin to work out curbs for a road on a current build site Friday on Vanderbilt Drive.

Construction workers contracted by EHC begin to work out curbs for a road on a current build site Friday on Vanderbilt Drive.
Posted: March 25, 2016
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By Laura Layden of the Naples Daily News

The Naples area continues to grow jobs.

Led by the construction and hospitality industries, local businesses added 2,100 jobs over the year in February, according to data released Friday by the Florida Department of Economic Opportunity.

Construction led the way, creating 900 jobs. Leisure and hospitality wasn’t far behind, adding 800, as the peak of the busy winter season approached in March.

“With more than 2,000 new jobs created in the Naples area, it is clear that more families are finding opportunities to succeed in Southwest Florida. We have successfully cut taxes over 55 times since 2010, including more than $1 billion in taxes cut over the last two years, so we can continue to grow our economy. Florida is on the way to becoming first for jobs and we will not stop working until we reach our goal,” Gov. Rick Scott said in a statement.

Jobless rates fell across Southwest Florida in February.

In Collier County the unemployment rate dropped to 4.4 percent, down from 4.8 percent in January and 5 percent a year ago.

In Lee County the jobless rate in February was even lower at 4.3 percent. That was down from 4.7 percent a month earlier and from 5.1 percent last year.

The lower unemployment rates are forcing businesses to raise wages to attract and keep good workers, said Beth Barger, Naples center supervisor for CareerSource Southwest Florida, a publicly funded workforce agency that matches job seekers with employers.

Many of the new jobs are coming from new employers. The recent opening of Cooper’s Hawk Winery & Restaurant along U.S. 41 in North Naples created 250 jobs.

“That’s huge, and that was all in hospitality and service. But they are also paying a fair wage,” Barger said.

The continued growth in construction jobs is another good sign, with hourly wages of $17 or more, she said.

“It means the economy is really starting to accelerate. So that is positive. It’s one of the first signs that we are getting back to a good economy,” Barger said.

CareerSource continues to help area employers with job fairs, as their search for available workers has gotten tougher. The Naples center recently helped Marshalls find managers for a new department store, but it’s not just big employers that are growing.

“We are seeing smaller companies grow and expand. So that is a good thing. It’s not all the big box companies,” Barger said.

The continued drop in the local unemployment rates have some wondering how low they can go, and how low is too low before it hurts the ability for businesses to grow.

The rates are not dangerously low yet, as they were right before the Great Recession, said Chris Westley, an economics professor and the director of the Regional Economic Research Institute at Florida Gulf Coast University.

He expects to see employment rise and the unemployment rate fall again in March, which is usually the busiest month of the busy season that runs from November to April.

The strong job growth in the volatile construction and hospitality industries shows there is still a big need to diversify the region’s economy, Westley said.

“That’s a big concern of mine,” he said. “We tend to overheat during the booms, and we tend to overcorrect during the busts, partly because of the lack of diversification.”

Jim Wall, a spokesman for CareerSource Southwest Florida, said it appears from year-over-year data that Collier County started to recover sooner than Lee County from the Great Recession, but now Lee County is starting to catch up. “It’s all very good news,” he said.

The lower unemployment rates have triggered the federal government to require those who are collecting food stamps to go into a CareerSource center to get help with a job search. Locally, that became mandatory in January, Wall said.

There are still plenty of jobs out there. The Naples area had 4,891 job openings in February, including 959 in high-wage science, technology, engineering and math, or STEM, occupations.

With such a tight labor supply, local employers are focused more on keeping their good workers than attracting new ones, Wall said.

Unemployment rates in Lee and Collier counties in February were both lower than the state average.

Florida’s jobless rate dropped to 4.9 percent last month, the state’s lowest in eight years. Over the year in February, Florida businesses created 235,200 jobs. Since December 2010, Florida has gained 1.06 million private-sector jobs.

“While these are incredible accomplishments for our state, we will continue to do all we can to support economic growth so Florida can be first in the nation for jobs,” Gov. Scott said in a statement.

In the state, the industries gaining the most jobs in February over the year were professional and business services with 52,200; leisure and hospitality with 42,800; trade, transportation and utilities with 41,500, and education and health services with 39,300.

There were 277,391 job openings in Florida in February, and the state’s 24 local workforce development boards reported that nearly 35,000 Floridians were places in jobs, including more than 1,700 veterans.

Full article via Naples News - http://www.naplesnews.com/business/local/construction-hospitatity-lead-swfl-job-growth-2ee4eba7-7312-2b4e-e053-0100007f694f-373597681.html

Wine by the Numbers

In Southwest Florida’s most anticipated opening of a national chain since Seasons 52, a branch of Cooper’s Hawk Winery & Restaurants lands in Naples.

BY DOROTHEA HUNTER SÖNNE

PHOTOS BY DOROTHEA HUNTER SÖNNE

Like birds watching their prey, Neapolitans have been waiting for Cooper’s Hawk Winery & Restaurant to open from its perch north of Immokalee Road. The standalone structure, whose construction someone should have documented with a time-lapse video, now looks as though it could have been plucked from a West Coast vineyard. It will welcome guests beginning Monday, March 14. 

Founder and CEO Tim McEnery, under 45 and a level two sommelier with a long history in the hospitality industry, says the buzz for this—his 22nd location in 11 years—has been the most enthusiastic ever. It’s no doubt due to Southwest Florida’s wine-obsessed nature, and the concept is cool. Buy grapes from California and elsewhere in the U.S. (using appropriate technology to preserve their freshness), make a line of proprietary wines out of an Illinois headquarters (regulars like pinots plus novelties like peaches), and sell them (and them only) in your restaurants.

Aside from a full bar, there’s a Napa-style tasting counter at the entrance, which is also filled with knickknacks for sale. A $55 wire wine holder that could double as an oversized banana hanger caught our eye, along with disposable cocktail party plates that balance stemware. While you wait for a table, which hopefully shouldn’t be for long because the dramatic mixed-wood space seats more than 200 people, you can choose from one of three eight-pour tasting flights. For anyone who doesn’t need the printed phonetics (“shar-doh-nay”), go for the slightly more expensive Lux list ($12) that features wines that have sat in French rather than American oak.

The wine theme continues through the menu as well with suggested pairings written by each item, a paint-by-the-numbers approach for newbies (or helpful if your brain is fried after a long week). Want the creamy burrata and prosciutto bruschetta with a hint of smokiness from the charred bread? That goes with Bin 37, the sparkling blanc de blanc. Or a pretzel-crusted pork chop? Pair it with Bin 97, the merlot. The offerings stay the same throughout the country and change about once a year. They have that modern American something-for-everyone M.O., so you could theoretically eat chicken piccata, pistachio-crusted grouper and ahi tuna sashimi all at once, and, like any winery, there’s a club that gives members one or two bottles each month and lets you rack up rewards points every time you dine.

Says McEnery of Naples, “It’s a very competitive restaurant market. We want to put our best foot forward.”

 

To plan a visit:

Cooper’s Hawk Winery & Restaurant

11905 Tamiami Trail N., Naples

(239) 449-1700

coopershawkwinery.com

 

Full article via Gulf Shore Life http://www.gulfshorelife.com/Along-the-Gulfshore/March-2016/Wine-by-the-Numbers-Coopers-Hawk-Winery-Restaurant/

Cooper’s Hawk offers glimpse inside before grand opening

Scott McIntyre/Staff (2) A customer walks past a wall of wine Thursday at Cooper's Hawk Winery and Restaurant in North Naples. The winery and restaurant opens Monday.

Scott McIntyre/Staff (2) A customer walks past a wall of wine Thursday at Cooper’s Hawk Winery and Restaurant in North Naples. The winery and restaurant opens Monday.
Posted: March 10, 2016
Tasting room attendant Mike Breheny talks with Connie Vestal about Cooper's Hawk Winery and Restaurant's wine club.

Tasting room attendant Mike Breheny talks with Connie Vestal about Cooper’s Hawk Winery and Restaurant’s wine club.
The dining room at Cooper's Hawk Winery and Restaurant in North Naples on Thursday, March 10, 2016. The winery and restaurant opens on Monday, March 14. (Scott McIntyre/Staff)

The dining room at Cooper’s Hawk Winery and Restaurant in North Naples on Thursday, March 10, 2016. The winery and restaurant opens on Monday, March 14. (Scott McIntyre/Staff)
The dining room stands ready Thursday at Cooper's Hawk Winery and Restaurant in North Naples. Scott McIntyre/Staff (2)

The dining room stands ready Thursday at Cooper’s Hawk Winery and Restaurant in North Naples. Scott McIntyre/Staff (2)
A sampling of various menu items seen during a media tour Thursday at Cooper's Hawk Winery and Restaurant in North Naples.

A sampling of various menu items seen during a media tour Thursday at Cooper’s Hawk Winery and Restaurant in North Naples.

By John Osborne, Daily News Correspondent

With a media sneak peek Thursday, Cooper’s Hawk Winery & Restaurant hoped to drum up further interest in its Monday grand opening at 11905 U.S. 41 N. in North Naples.

General manager Ryan Quisenberry said he expected about a dozen media outlets to attend an event designed to serve as a window into the Illinois-based chain’s latest location.

“The idea is to give locals an inside view of what our concept is all about — something that’s new to the Naples area and something that a lot of different pieces go into,” said Quisenberry, a 34-year-old Chicago native and 2004 University of Iowa graduate who moved to Naples in October.

Asked to elaborate on the restaurant’s concept, Quisenberry said the answer could be found in the upscale-casual eatery’s name.

“It’s not just a restaurant, and it’s not just a winery. It’s both,” he said.

For guests, Quisenberry said the two-pronged approach should be immediately apparent upon stepping through the front doors.

“The first thing people will see is a pure, Napa-style tasting room, where they’re greeted with an assortment of more than 50 different wines they should feel free to taste before entering the dining room, where many different fusion-cooking styles combine to provide a lot of different dining options in a modern, casual environment,” he said.

By offering Thursday’s preview to the media, Quisenberry said prospective visitors could get a good feel for the restaurant’s atmosphere before the official opening.

“Through the media, we want to give everybody a guided tour in order to show the public what’s in store for them,” Quisenberry said, adding that the restaurant would leverage more than just inkstained scribes and perfectly coifed TV reporters to get the message across.

“It’s mostly TV news, but we’ll have a little bit of everything, including blog writers and other online sites,” he said. “We’d definitely like to cover all avenues of media so that every person possible hears about us somewhere or another.”

Quisenberry said social media would play an especially important role in unveiling the restaurant to the community.

“So much has changed with social media; it’s a different industry than it was 20 years ago,” he said. “Social media is such a huge monster, and it’s amazing how huge of an influence it has had. Everything is instant now, with people taking pictures of their food with their phones or writing and posting reviews right from the restaurant. So it’s very important for us to be in tune with every different media type. Instagram, Facebook, Twitter — all the different avenues through which we hope to present a positive perspective to the general public and convince them to come in.”

With well-known locations in seven states, Quisenberry said the local Cooper’s Hawk would look to replicate that success in Southwest Florida.

“The challenge for us with our business, since we’re brand-new to the area, is being able to get our name out there and spreading the word,” he said. “Unless they are vacationers from another part of the country, a lot of people might not know who we are, so we want to share that information about our company and what we stand for.”

Asked to use one word to define what the company stands for, Quisenberry didn’t hesitate with his reply.

“That would be ‘community,’ ” he said. “For us, it’s all about upholding the four pillars of our core values: We care about people. We’re different. We’re committed to being the best. And have fun and celebrate.”

 

Full story from Naples Daily News http://www.naplesnews.com/business/local/coopers-hawk-offers-glimpse-inside-before-grand-opening-2da30398-bcf5-30cd-e053-0100007fe7f9-371738211.html 

Cooper’s Hawk Winery & Restaurant Opens in Ashburn

Cooper’s Hawk Winery & Restaurant Opens in Ashburn

March 07, 2016

Nestled in “DC’s Wine Country”, Cooper’s Hawk has recently opened; serving a vast selection of their own wines and top notch food.  This Illinois-based chain has been producing and pouring their own labels for over 10 years.

Upon arrival, you walk into a large tasting room with an expansive bar, retail store, and even a chocolate bakery display. Step up to the tasting bar to sample the monthly rotating flights of wine. With a selection of over 30 wines plus Sangria, there is something for everyone.

The wines that stood out to me were on the drier side. I enjoyed the Sparkling rosé, Lux Pinot Noir, which we later had with dinner, and the Cabernet Sauvignon-Syrah blend. Easily approachable wines and of course, food-friendly. All of the wines are non-vintage, which insures consistency across the years so you know what you’re getting visit after visit.

Don’t miss out on dinner though! Service, food and atmosphere makes for the perfect date night. Our servers and maitre d were exceptional.  We were intrigued by the unique decanter that was brought to the table with our bottle of Lux Pinot Noir:

Photo by Cooper's Hawk

PHOTO BY COOPER’S HAWK

The menu had a lot of great options for meat lovers, vegetarians and those looking for lighter fare. They also make it easy to pair the wines with dishes by labeling the Bin number of the wine next to the item on the menu. Of course, the staff was knowledgeable and can guide you to food and wine pairings as well. We enjoyed the Asian pork belly tostados, short rib risotto, trio of medallions and the banana caramel ice cream sandwich.  Divine!

All around a fantastic evening. This makes for a great stop in Loudoun County while visiting DC’s Wine Country. Looking forward to enjoying their outdoor patio next time!

http://www.youngwinosofdc.com/blog/2016/3/7/coopers-hawk-winery-restaurant-opens-in-ashburn

In the Know: Cooper’s Hawk Winery & Restaurant opening soon in North Naples

Cooper

Cooper’s Hawk Winery & Restaurant is set to open March 14, 2016, on the southwest corner of U.S. 41 North and Walkerbilt Road in North Naples. (Tim Aten/Daily News staff)
Tim Aten
In The Know
Cooper's Hawk Winery & Restaurant is set to open March 14, 2016, on the southwest corner of U.S. 41 North and Walkerbilt Road in North Naples. (Tim Aten/Daily News staff)
Cooper’s Hawk Winery & Restaurant is set to open March 14, 2016, on the southwest corner of U.S. 41 North and Walkerbilt Road in North Naples. (Tim Aten/Daily News staff)
Big changes on the southwest corner of U.S. 41 North and Walkerbilt Road have been impossible to overlook during the past year. But nearly everything is big about Cooper’s Hawk Winery & Restaurant, set to open March 14.

The Illinois-based chain plans to fill more than 200 full-time and part-time jobs for its new upscale, wine-centric restaurant, full-service bar, private barrel-aging room, Napa-style tasting room and retail store in North Naples. The nearly 12,000-square-foot restaurant will have more than 300 seats, including a 3,000-square-foot dining patio near its main entrance off Walkerbilt Road.

“They are going to be blown away right when they walk in the door,” said General Manager Ryan Quisenberry, who recently relocated from the Chicago area, where he was a manager for five years at the Illinois-based chain’s flagship restaurant in Orland Park, Ill.

“The modern look and feel of the design is the most unique thing about it. As we grow as a company, we’ve definitely modernized our look of the restaurant,” Quisenberry said.

The Naples location will be Cooper Hawk’s fifth in Florida and the 22nd in seven states since the company began in late 2005. Other Florida locations include Tampa, Jacksonville and two in Orlando.

It’s a perfect fit for Naples because the concept is built around a winery.

“We make all of our wines. Everything within in our walls is a Cooper’s Hawk brand label,” Quisenberry said.

The Illinois winery handcrafts about 600,000 gallons of wine each year with grapes picked from California, Oregon, Washington and other ideal regions in the country.

“We are selective and buying the very best fruits from areas where seasonal conditions have resulted in the year’s most outstanding varietals, giving us the ability to consistently produce-award winning wines,” according to the company’s website.

The Cooper’s Hawk wine catalog currently lists 14 reds, 10 whites, eight fruit wines, six sparkling wines, a blush and two each of sweet reds, sangrias, dessert and mulled wines. Prices per bottle start at $20.99 for a white zinfandel with a taste described as “strawberry jam, raspberry and watermelon emerge with subtle notes of red flowers.” A $47.99 Lux Meritage bottle of red on the high end is described as having a “dynamic nose of mixed berries, anise, toast, truffle, dried herbs and vanilla.”

The restaurant pairs wines with food by printing red bin numbers next to menu items. For instance, the aforementioned white zinfandel in bin 66 is matched with a burrata, golden beet and arugula bruschetta appetizer, as well as the barbecue ranch chicken chopped salad and the soy ginger salmon and grilled Atlantic salmon entrees. The Meritage in bin 84 is paired with the prime rib and a New York strip steak.

Wine connoisseurs also will be interested in Cooper’s Hawk Wine Club, which gives members a bottle of the winemaker’s latest vintage each month.

“We have a lot of great perks that go on with the wine club,” Quisenberry said. “It’s pretty excellent. People are big fans of it.”

Club members pay a monthly fee to receive access to exclusive wine club events, discounts on wine, points on purchases, birthday rewards, a newsletter with information on new wines, and other benefits.

“The wine club is just one piece that sets us apart and makes us different. The wine club is just one way how we create community in our business,” Quisenberry said.

Wine is a central part of the brand in other ways. A wine retail store in front of the new business includes a tasting room, where patrons can sample different wines before purchasing them. A wine-and-chocolates menu selection pairs chocolates and truffles with a flight of three sweet wines.

That being said, the extensive menu is not an afterthought. A variety of surf and turf entrees are offered for lunch and dinner.

“We have a wide array of dishes,” Quisenberry said. “We have a lot of different influences and fusions to our dishes that really make us unique. My personal favorite is short rib risotto. It’s definitely my go-to.”

Cooper’s Hawk favorites include Asian pork belly tostadas, Mexican drunken shrimp, and roasted beets and whipped goat cheese for appetizers; Caesar pesto and Napa chicken chopped salads; crab and lobster bisque soup and gnocchi carbonara pasta; chicken chorizo, cilantro ranch chicken and Mediterranean vegetable sandwiches; soy ginger salmon and Southern grilled shrimp and polenta seafood entrees; and ooey gooey butter cake and chocolate pretzel bread pudding desserts.

Pork and beef options include chops, ribs and steaks. Seafood selections include crabcakes, blackened ahi tuna, fish and chips, and jambalaya. Pasta dishes include rigatoni, spinach and cheese cannelloni with shrimp, and spaghettini with house-made meatballs.

Desserts include chocolate cake with mousse, ganache and vanilla ice cream; cheesecake with fresh strawberries; apple, key lime and banana and toffee pies; and confections such as chocolate truffles, chocolate-covered strawberries and cheesecake lollipops.

The menu also has a variety of burgers and sandwiches, flatbreads, bruschetta, appetizers, signature sides, and many gluten-free options.

The new restaurant and its towering palms have changed the local landscape. It replaces a recognizable structure that was fronted by an A-frame building that stood empty for years on that 2-acre corner lot that also hosted the Breeze Plaza retail center.

The longtime bar and restaurant location at 11905 U.S. 41 N. last was home to Vision Nightclub. Cooper’s Hawk brings a new vision and landmark to that highly visible spot.

Full Article: http://www.naplesnews.com/columnists/news/tim-aten-in-the-know/in-the-know-coopers-hawk-winery–restaurant-opening-soon-in-north-naples-2cd58824-b53a-67c4-e053-010-370684101.html