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New York’s Glazier Group files for Ch. 11New York’s Glazier Group files for Ch. 11

Paul Frumkin, Managing Editor

November 17, 2010

1 Min Read
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Paul Frumkin

The Glazier Group, a New York-based operator of high-end restaurants and catering venues has filed for Chapter 11 bankruptcy protection, according to court documents filed this week.

The company owns and operates Bridgewater’s, 24 Fifth Avenue and Michael Jordan’s The Steakhouse NYC in New York and six Strip House steakhouses in New York, New Jersey, Florida, Texas and Nevada.

Peter Glazier, who owns the company with his wife, Penny, said all of the restaurants will remain open during the proceedings. Glazier said the company had attempted to reach an agreement with its lenders, but was unable to.

“We’re restructuring corporate debt,” he said. “The restaurants themselves are fine.”

In court documents filed in the U.S. Southern District Court of New York, the company said prior to the recession it had been expanding restaurant operations. But after deploying “too much of its liquidity in expansion, [Glazier Group] in the downturn was forced to close five of its newly opened restaurant facilities” as it attempted to pay down its loan to GE Capital Corp., its largest secured creditor.

According to court documents, the company and its affiliates have assets of about $15.2 million and liabilities of about $26.8 million.

Contact Paul Frumkin at [email protected].

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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