2007 R&I Ivy Awards: Introduction
In 1971, the first year Restaurants & Institutions awarded Ivys, they were presented to restaurants that were distinguished, deserving and unparalleled in their accomplishments.
By Patricia B. Dailey, Editor-in-Chief -- Restaurants & Institutions, 5/1/2007
In 1971, the first year Restaurants & Institutions awarded Ivys, they were presented to restaurants that were distinguished, deserving and unparalleled in their accomplishments. Anthony’s Pier 4, Win Schuler’s, Cape Cod Room, Canlis, Brennan’s, Tony’s, Lawry’s Prime Rib, The Blackhawk, Ernie’s and Mama Leone’s stood as icons and legends, admired and emulated by their peers across the industry.
Thirty-six years and more than 300 Ivy-winning operations later, the discernment and high standards that earn the award have not changed but the makeup of honorees certainly has, a point that is both affirmed and celebrated by the class of 2007. Instead of spotlighting only fine-dining restaurants, the awards today have come to reflect the entire industry, embracing all segments and recognizing that excellence can and indeed does exist anywhere within foodservice’s broad parameters.
It is with the great and unabated pleasure that R&I welcomes six outstanding operations to the Ivy Society, proud to recognize the outstanding achievements of white-tablecloth operations, a large university and small college, and the training facility that feeds and nourishes U.S. Olympians. In receiving the award, each has earned the industry’s respect, admiration and a round of happy applause.
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