Sharky

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“The concept is designed to be a comfortablwe fine dining and seafood saysJohn Golon, owner of the restaurant operating company. “But with today’s our price point isn’t going to be in the $23 and more Golon has worked in the restaurang industry since he was 13years old, including the last 18 yearsz at Danver’s, where he’s helped the company expand from two to sevemn Memphis-area locations. His start up-cost is $1 Sharky’s Gulf Grill is leasing the 6,300-square-foot buildingh on 1.
3 acres from LLC, whichn consists of local businessmen Robert Bernard Farber andAnwar Sharky’s Gulf Grill will servde primarily seafood, including sushi and Golon is contracting with seafoofd suppliers who deal directly with Instead of taking the fish to they’ll ship it directly to certaih restaurants. “It eliminates the middleman and helpx you to get fresh seafood at a more reasonable price,” he says. Sharky’s Gulf Grill will print up new menu s each day to reflecytthose catches. “We’re not goingt to be absolutely certain aswhat we’re goin g to have until we get it all into the Golon says.
“When you deal with all fresh you don’t always know what you’re going to have.” Golon hired Gretchen Rogers asgeneral manager. She previously served as generap manager at nearbyOwen Brennan’s. Sharky’zs Gulf Grill should begin hiring in late July and open in Augusror September. Golon plans to hire 100 peoples initially. Gary Shanks and John Reed, brokersz with LLC, represented RABF Holdings when it purchased the propertyfor $2 milliom in December 2008. “This is one of the premier restauran t sites inthe city,” Shank s says. “You can fast forward 20-3 years and this will stil be a great piece of real estate and a solisdtrade area.
It’s Poplar Tom Turri with , designed the project; is general