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Posted 12/7/11 on Grub Street LA
Mediavore

Sam Nazarian Keeps Tabs on The Bazaar; Wine Finds An Edge

The hospitality entrepreneur claims the restaurant makes $13.5 million every year.

Filed Under: artisan house, bottega louie, cookbooks, drago centro, evernote, fleming's, foodienomics, harold and belle's, jamba juice, jordan downs, mediavore, oeno-file, olive garden, parkway grill, raphael javaheri, rivera, ruth's chris steakhouse, sam nazarian, sam's club, the bazaar, the palm, trends, watts

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