Flagship expands in their home city of Omaha to bring Memoir, a new American Grill concept, Ghost Donkey, and Châm Pang Lanes to the Brickline at the Mercantile area of downtown, as well as new Mediterranean concept, Clio, to the Old Market. Expansion into new markets for Blue Sushi Sake Grill, Palma, and Ghost Donkey are on the horizon as well.
Blue Sushi Sake Grill expands to new markets Birmingham, Alabama and Kansas City, Missouri, and Plank Seafood Provisions expands to Fort Worth, Texas. PYRO, a new addition to the Flagship family that features open flame, live-fire cooking, opens in Phoenix, Arizona.
A multi-unit space that encompasses two new concepts, Châm Pang Lanes and Palma, and one existing concept, Ghost Donkey, opens in Phoenix Arizona. Blue Sushi Sake Grill expands to new markets Nashville, Tennessee, and Houston, Texas.
Plank Seafood Provisions expands to Texas, with its first outpost opening in Austin, and Blue Sushi Sake Grill opens just around the corner at The Domain in Austin. In a partnership with AvroKo Hospitality Group, Flagship opens a mezcal and tequila-focused concept, Ghost Donkey, in Denver, Colorado, and Blue Sushi Sake Grill expands to the Lincoln Park area of Chicago, Illinois.
The group’s seventh concept, an exotic cocktail bar, Revival House, opens in downtown Des Moines, Iowa.
Blue Sushi Sake Grill expands to Westlake, Ohio, and a location in downtown Des Moines, Iowa quickly follows.
Indianapolis, Indiana becomes home to Blue Sushi Sake Grill’s thirteenth location, and the group’s sixth concept, Anthem, opens in Austin, Texas.
In a record year, the group opens three more Blue Sushi Sake Grill locations in Naperville, Illinois, Lexington, Kentucky, and a second location in Dallas, Texas.
Blue Sushi Sake Grill number eight opens in Westwood, Kansas.
Blue Sushi Sake Grill expands into Dallas, Texas, and the group opens Nebraska’s first food hall, Flagship Commons, at Westroads Mall in Omaha.
Blue Sushi Sake Grill opens in Lincoln, Nebraska, and a second Blatt Beer & Table location opens in southwest Omaha.
A fourth concept is born. Plank Seafood Provisions opens in Omaha's Old Market, just down the street from sister restaurant Blue Sushi Sake Grill.
Blatt Beer & Table, the group’s third concept, opens in Omaha, and Blue Sushi Sake Grill expands to Denver, opening its fifth location.
Blue Sushi Sake Grill expands to Texas, with its first outpost opening in Fort Worth. Roja Mexican Grill expands to its second location in West Omaha.
A name is established: Flagship Restaurant Group. Two additional Blue Sushi Sake Grill locations open in the Omaha area.
Roja Mexican Grill, a Tex-Mex restaurant and margarita bar, opens in Omaha.
Nebraska natives, Nick Hogan and Tom Allisma, and Texas natives, Anthony Hitchcock and Tony Gentile, converge in Omaha, Nebraska, to create a new sushi concept: Blue Sushi Sake Grill. The original location opens in northwest Omaha and coins the nickname OG Blue.
CEO & Owner
Nick Hogan oversees the strategic and financial direction of Flagship Restaurant Group. Fueled by entrepreneurial instincts, world travel, and a habit for dining out, Nick aimed to establish a new dining experience for Omahans by way of sushi. At a time where supper clubs and corporate chain restaurants reigned supreme, the growing city demanded something exciting, original, and indicative of what Nick experienced in his travels.
President, Architect, & Owner
Tom Allisma oversees the design, construction, and maintenance of each Flagship Restaurant Group restaurant. His modern aesthetic and bold design has earned the restaurant group a reputation for opening restaurants rich with visual interest. Tom’s interior design is mindful of branding identity, creating a seamless impression for the guest from start to finish.
COO & Owner
Anthony Hitchcock, whose career in the industry spans more than 25 years, directs all operations at Flagship Restaurant Group. A native of Austin, Texas, Anthony began his career as a busboy at a local mexican restaurant, Campadres. After joining his cousin, Nick Hogan, in Omaha to conceive and operate a new sushi restaurant, Blue Sushi Sake Grill, Anthony would continue to build his career in operations, overseeing the operations and management teams at each location.
Chief Culinary Officer & Owner
Chef Tony Gentile is the talent behind Flagship Restaurant Group menus at all seven of Flagship Restaurant Group’s concepts around the nation. Tony believes in simple, fresh, approachable and social food – food that can be shared. Tony is also the lead behind Flagship Restaurant Group’s sustainability and responsibly sourced seafood programming, helping the group to become the largest sushi restaurant group partner of the prestigious Monterey Bay Aquarium Seafood Watch.