Death of Hospitality (DOH) is a modern hospitality group built on the belief that true hospitality is not dead, it’s just been forgotten.
Founded on the philosophy behind Death of Hospitality, the bestselling book by Matthew Borowski, DOH exists to challenge the transactional, technology-obsessed direction of the industry and return hospitality to what it was always meant to be: human, intentional, emotional, and unforgettable.
At its core, DOH is about experience over convenience, connection over automation, and standards over shortcuts. Each concept under the DOH umbrella is designed to feel distinct yet unified- elevated spaces driven by obsessive attention to detail, disciplined operations, and teams empowered to create moments, not just serve tables.
DOH restaurants are not built to chase trends. They are built to set them—combining bold culinary vision, immersive design, and a culture that demands accountability, pride, and genuine care for the guest experience.
Our Concepts
618 Restaurant & Banquet Hall
An elevated American restaurant and cocktail destination offering refined comfort cuisine, craft cocktails, and a sophisticated yet approachable ambiance. Known as a hidden gem with a Sonoma Valley feel, 618 delivers timeless dishes in a warm, design-forward setting.
Mezcal, A Modern Mexican Steakhouse
A high-energy, modern Mexican steakhouse centered around prime cuts, bold flavors, elevated agave cocktails, and dramatic presentation. Mezcal blends upscale dining with immersive atmosphere—where fire, smoke, music, and design collide to create a true vibe-driven experience.
Elizabeth’s Italian
A modern Italian dining experience rooted in tradition but executed with a contemporary edge. Handmade pastas, classic Italian flavors, and polished hospitality come together in a space designed to feel both romantic and energetic—where old-world soul meets new-school style.
Jersey Freeze
An iconic and beloved ice cream brand reimagined for the next generation. Jersey Freeze delivers nostalgic flavors, creative twists, and playful presentation—bringing premium soft serve and desserts into a modern, highly branded experience.
This is hospitality with purpose.
This is Death of Hospitality, and the rebirth of what it should have been all along.
