HEADQUARTERS: Charlotte, N.C. MARKET SEGMENT: upscale casual MENU: fire-grilled steaks and fish, as well as burgers, salads, pasta NO. OF UNITS: 20 SYSTEMWIDE SALES: $66 million in 2011 AVERAGE CHECK: $23.50 METHOD OF GROWTH: capital from private-equity firm Angelo, Gordon & Co. LEADERSHIP: chief executive Mark Eason, executive chef Steven Sturm, chief financial officer Cheryl Hogan YEAR FOUNDED: 2000 TARGET MARKETS: New Jersey, Ohio, Pennsylvania, Washington, D.C. WEBSITE: ...

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