BBRG^SM History

Back Bay Restaurant Group's founder, Charles F. Sarkis graduated from Georgetown University's business school in 1963 and returned home to Boston. In February of 1964, he opened his first restaurant, Boraschi's Villa in Boston's Back Bay. Every evening, Sarkis would stand at the front door of Boraschi's welcoming guests as if it was his own home. His vision was to provide guests with quality food and drink coupled with beautiful decor and excellent service. The constant execution of these basic principles became the foundation for Boraschi's success and also began to define Sarkis as a true restaurateur. 

In 1964, Sarkis decided to establish Westwood Group. By 1988, the company owned and operated 17 restaurants including Hillary's, Joe's American Bar and Grill and Charley's Eating and Drinking Saloon. In the late 1980's, Sarkis realized that the lifestyle of Northerners were changing and that their eating habits would likely follow. With the belief that much of what happens in the culinary world happens first in the west before traveling east, Sarkis spent a year traveling periodically to California and identifying eating trends. As a result of that effort, Papa Razzi Trattoria & Bar opened in 1990 on Dartmouth Street in Boston. In 1992, Papa Razzi was voted "hot concept" by Nation's Restaurant News. Shortly after the creation of Papa Razzi, Sarkis took the company public, allowing the growth of the company to happen much quicker. Back Bay Restaurant Group made its first public offering in 1992 (NASDAQ:PAPA). The company successfully opened a number of Papa Razzi locations over the next few years and found themselves operating in 6 different states. The company went private again in 1999 after Sarkis decided that being public meant having to sacrifice quality and service for profit.

In the years to follow, Back Bay Restaurant Group opened seven concepts, including its most successful concept to date, Abe & Louie's. The concept was Boston's very own homegrown steakhouse and since its opening has received high media praise including two Best of Boston awards for "Best Steakhouse" by Boston Magazine. Most recently, Back Bay debuted its newest concept, a French urban brasserie, Bouchee.  And in just a few short months, Bouchee has already established itself as one of Boston's hottest restaurants.

Although the restaurant business can be difficult due to the demanding hours and sometimes physical challenges, it has always been the opinion of the company's founder that the art of restaurateurship is simple...Hospitality, Hospitality, Hospitality! It is with this passion for providing the "perfect guest experience" that earns Back Bay Restaurant Group its shining reputation for wonderful restaurants.