The Adams Restaurant Group (ARG), Inc. is developing upscale, high-energy restaurants in multiple high-end markets in the United States. The company was established with the vision of becoming a national market leader in the hospitality industry by melding high-quality service, ambiance and cuisine into one great experience. Currently, ARG, Inc. has plans to open 10 restaurants over the next 5 years concentrating in the Washington, DC, Miami, and Los Angeles metropolitan areas. In the out years we plan to expand to venues across the nation to include New York, New Orleans, Palm Beach, and Las Vegas.
ARG has three brand names, dba/Claudia’s Steakhouse, Claudia’s Seafood House, and Claudia’s. Claudia’s locations will have an average of 7,000 to 12,000 sq. ft. of inside/outdoor space with seating capacities between 250 to 350 for fine dining and live entertainment. We prepare the finest steaks, seafood, contemporary Latin cuisine and focus on the total Latin infusion experience. Our menu is inspired by multiple Central and South American countries and cultures and will have a wide appeal to our nations diverse clientele. We are currently expanding our Washington, DC operations to Miami, Florida.
Claudia’s artfully blends two concepts into one—the modern Latin steakhouse and a chic lounge. The restaurant’s signature DNA includes black granite flooring, black & white contemporary furniture and fixtures, and a stage for live entertainment. A large central lounge area is furnished with creamy leather banquettes and textured crocodile tiles, and is surrounded by private dining rooms for more formal dining. Theatrical lights illuminate each table, while smoky mirrors allow patrons to catch a glimpse of the surroundings while live entertainment creates an energetic vibe throughout the entire space. As anticipated, steak is the main attraction. Claudia’s offers small, medium and large cuts of meat, as well as naturally raised options and market fresh fish entrees. Aside from steak, signature items include Jumbo Lump Crab Cakes, Drunken Rib-eye, Chilean Sea Bass topped with shrimp-spicy chorizo and Salmon.