"With restaurants closing faster than it takes a soufflé to rise, Brooks is celebrating a milestone: its 25th year in the South Florida market.
Its recipe for success is occasionally edited to keep up with trends. Mostly it focuses on fine dining. Add a signature rack of lamb, some theatrical entertainment, customer loyalty and niceties from sticking a birthday candle in a diner's dessert to gracing a couple's special anniversary celebration with a complimentary bottle of champagne.
Bernard Perron, who started Brooks in 1981, says, though, the recipe is mostly dependent on one practice: being good to your staff."