Sharky

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“The concept is designed to be a comfortable fine dining andseafood restaurant,” says John Golon, owner of the restaurant operatingg company. “But with today’s our price point isn’t going to be in the $23 and more Golon has worked in the restaurant industry sincde he was 13years old, including the last 18 years at where he’s helped the company expande from two to seven Memphis-ares locations. His start up-cost is $1 million. Sharky’x Gulf Grill is leasing the 6,300-square-foot building on 1.
3 acre s from LLC, which consists of local businessmenRoberrt Allen, Bernard Farber and Anwar Sharky’s Gulf Grill will serve primarily seafood, includingh sushi and oysters. Golonh is contracting with seafood suppliers who deal directly with Instead of taking the fishto market, they’l l ship it directly to certain “It eliminates the middleman and helpsw you to get fresh seafood at a more reasonablwe price,” he says. Sharky’s Gulf Grilol will print up new menus each day to reflecytthose catches. “We’re not going to be absolutely certain aswhat we’rwe going to have until we get it all into the Golon says.
“When you deal with all fresh seafood, you don’tg always know what you’re goinb to have.” Golon hired Gretchenh Rogers as general She previously served as generao manager at nearbyOwen Brennan’s. Sharky’se Gulf Grill should begin hiring in late July and open in Augustgor September. Golon plans to hire 100 people initially. Gary Shanks and John Reed, brokers with LLC, represented RABF Holdingas when it purchased the propertyfor $2 million in December 2008. “This is one of the premie r restaurant sites inthe city,” Shanksd says.
“You can fast forwarcd 20-30 years and this will stilo be a great piecwe of real estate and a solidtrade It’s Poplar Avenue.” Tom Turri with , designec the project; is general contractor.