“The grill is culturally and physically the center of our restaurant, and we build our kitchens and restaurants around it. We grill so much food, but one that really spotlights grilled flavor is our Smoky Blackened Shrimp. After we grill the shrimp, we toss them in a house blackening sauce and place them back over the flames. All the natural aromas and flavors emerge that could not be tasted in a classic cast-iron technique. Guests love the shrimp. They order a ton of them.”
President & Corporate Chef
“Although most of our menu items highlight our use of the grill, our Pastrami Bacon Cheeseburger utilizes the flat grill and our char-broiler on all the different protein components. To deliver flavor and quality, our grills have become an integral part of producing a unique and balanced menu. We call the char-grill the ‘Flavor Maker’ for a reason. For our Pastrami Bacon Cheeseburger, we start with fresh, 100 percent ground beef and finish with your choice of grilled or raw onions.”
“We procure our lamb from Jamison Farm in Pennsylvania, and our Lamb Kebabs really highlight the magic of grilling foods. We season the kebabs with freshly toasted spices, roll them into meatballs, and grill them at nearly 700 degrees in a rotating oven. The end product is juicy, slightly crunchy on the outside, soft on the inside, and bursting with flavor.”
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