DineOriginals(TM) Welcome Nashville Originals, CIRA Growth Surges

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FOR IMMEDIATE RELEASE

DINE ORIGINALS WELCOME NASHVILLE ORIGINALS
Independent Restaurant Organization Continues to Surge

Tucson, AZ- Don Luria, President of the Council of Independent Restaurant of America (CIRA) has announced his organization continues to grow. CIRA, also known by the brand name, DineOriginals™, continued impressive growth into 2006 with the addition of the Nashville Originals chapter. "We're really pleased to have them on board," said Luria. "The Nashville restaurant community has an extraordinary culinary diversity and is one of America's most vibrant places to dine out."

Rick Bolsom, owner of the popular neighborhood bistro, Tin Angel will serve as the Nashville Originals Chapter President along with board members Gep Nelson (Yellow Porch, Wild Iris, Flying Horse), Anita Hartel (mAmbu), Tom Loventhal (Noshville) and Jeremy Barlow (tayst). "The Nashville Originals Chapter is currently 25 members strong and we expect to grow dramatically in the first 18 months," said Bolsom. Luria points out that the Sarasota (FL) Originals started with twenty-four members in late 2003 and now more than 60 independent restaurateurs have joined together.

"Having a national group made the difference," Nelson says of CIRA/DineOriginals™. "We didn't have to start from scratch. We looked at what they have done, what branch cities have done, and think it can work for Nashville."

About CIRA/DineOriginal™
DineOriginals™ represents more than 700 Independent restaurant with chapters in eighteen cities; Albuquerque, Birmingham, Chicago, Cleveland, Columbus, Houston, Indianapolis, Kansas City, Louisville, Madison, Milwaukee, Nashville, St. Louis, Sarasota, Tucson, Twin Cities, Washington DC and Mt. Washington Valley, NH and over 100 'at large' restaurants not affiliated with any particular chapter.

For more information, go to: www.dineoriginals.com or contact Don Luria at CIRAPresident@aol.com.

CIRA/DineOriginals™ Mission Statement
"Preserving Our Communities' Culinary Sense of Place"