Smaller, less recognizable concepts have difficulty obtaining overseas partners and sufficient resources. More upscale independent restaurants are seeing opportunities overseas. Examples include Nobu, Mirezi and Vong, all New York-based establishments that have opened in London. Vongerichten admits some difficulty in transporting Vong's refined Thai-French concept and standards overseas. To ease the transition and ensure consistency, he has created precise formulas for each recipe.
Menus allow for some flexibility when local ingredients are desired.
Vong's menu is regarded for its successful fusion of French and Asian cuisines. Spago has also taken its menu beyond U.S. borders, however reluctantly. In 1982, a developer in Tokyo pirated the Spago concept, relates Tom Kaplan, a partner with the Los Angeles-based restaurant. Fortunately, an agreement was reached. After experimenting with a licensed unit in Mexico City, with which the U.S. operation now has only superficial involvement, Spago's fine-dining division has no plans for additional international units.