Hilton Restaurant Group, based in Beverly Hills, Calif., is a division of Hilton Hotels Corporation. We take an innovative approach to restaurant development - creating and operating independently branded concept restaurants with entrepreneurial energy and local focus.

Hilton restaurant executives formed HRG in the mid-1990s. The team saw an opportunity to bring the excitement and creativity of the world's best freestanding restaurants to the Hilton Family of Hotels.

We launched our first concept, Spencer's for Steaks and Chops, in 1997 with a location in Salt Lake City. The success of that debut led to the creation of additional Spencer's and eight other concepts: Finn & Porter Steaks, Seafood and Sushi; Liberty Tavern Restaurant; Pacific Fish Company; Penne Restaurant & Wine Bar; Porto Terra Tuscan Grill and Bar; Rose City Cafe and Wine Bar; St. Louis Fish Market; and Villa Christina. Today, HRG operates 18 restaurants in 17 cities nationwide. Our growth continues to be fueled by the strength of our concepts and the opportunities for expansion in a broad range of strong markets.

Because we share the Hilton name, our guests expect every experience in every HRG restaurant to be of the highest quality. To achieve that goal, we hire passionate restaurant professionals who create environments that appeal to hotel guests and local diners. We pay attention to every detail and train our employees thoroughly on menu knowledge, service and community relations.

HRG restaurants deliver unmatched food and service. We're committed to giving our guests the warmth and excitement of a great dining experience with every visit.


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