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One “Manhattan fueled” evening in 2002, the two started talking about opening a restaurant together.
The three met in the fall of 2005 when Hall was the chef at the Sundial restaurant and Todd and Ryan had just opened Muss & Turner’s, “The Little Deli that Could” in Smyrna.
They thought they had everything on track to open in 2008 in the Medici building across from what is now Local Three, but the recession intervened, the government seized the building, and progress stalled.
The three spent the next several years looking for a space to house Local Three, and in the summer of 2010, they signed a deal to take over what was then Joel Brasserie, formerly Joel Restaurant.
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| Company name | Founded date | Revenue | Employee size | Job openings |
|---|---|---|---|---|
| Eat & Smile Catering | - | $220,000 | 5 | - |
| Culinary Dropout | 2010 | $5.0M | 220 | 6 |
| BreakersOnTheOcean | - | $3.7M | 10 | - |
| Carriage Club | 1956 | $10.0M | 100 | - |
| CI Shenanigans | - | $940,000 | 28 | - |
| Hacienda Golf Club | 1920 | $10.0M | 85 | - |
| St. Petersburg Yacht Club | 1909 | $46.0M | 50 | 1 |
| Del Frisco's Grille | - | $20.0M | 459 | - |
| Monti’s La Casa Vieja | - | $2.4M | 10 | - |
| Trulucks | 1992 | $8.5M | 180 | 137 |
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