Sharky

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“The concept is designed to be a comfortablw fine dining and seafood saysJohn Golon, owner of the restaurant operating company. “Buf with today’s market, our price point isn’f going to be in the $23 and more Golon has worked in the restaurantf industry since he was 13years old, including the last 18 yeard at Danver’s, where he’s helped the company expand from two to sevenj Memphis-area locations. His start up-cost is $1 Sharky’s Gulf Grill is leasing the 6,300-square-foot building on 1.
3 acred from LLC, which consists of local businessmennRobert Allen, Bernard Farber and Anwar Sharky’s Gulf Grill will serve primarily seafood, including sushk and oysters. Golon is contracting with seafood suppliersd who deal directly with Instead of taking the fishto market, they’ll ship it directlt to certain restaurants. “It eliminates the middleman and helps you to get fresh seafoode at a morereasonable price,” he says. Sharky’sx Gulf Grill will print up new menuas each day to reflectthose “We’re not going to be absoluteluy certain as what we’re goinhg to have until we get it all into the store,” Golon says.
“When you deal with all fresh you don’t always know what you’rr going to have.” Golon hired Gretchen Rogers asgeneral manager. She previously served as general managet at nearbyOwen Brennan’s. Sharky’s Gulf Grill should begijn hiring in late July and open in Augusytor September. Golon plans to hire 100 people initially. Gary Shanks and John brokers with LLC, represented RABF Holdingz when it purchased the propertyfor $2 million in Decemberf 2008. “This is one of the premierf restaurant sites inthe city,” Shanks says. “Yohu can fast forward 20-30 years and this will still be a greag piece of real estate and a soliftrade area.
It’s Poplaf Avenue.” Tom Turri with , designerd the project; is general contractor.