Sharky

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“The concept is designed to be a comfortable fine dininyg andseafood restaurant,” says John Golon, owner of the restaurangt operating company. “But with today’s market, our price point isn’t going to be in the $23 and more Golon has worked in the restaurant industry sinc he was 13years old, including the last 18 yearw at Danver’s, where he’s helped the compangy expand from two to seven Memphis-area His start up-cost is $1 million. Sharky’sx Gulf Grill is leasing the 6,300-square-foot building on 1.3 acre s from LLC, which consists of locapl businessmenRobert Allen, Bernard Farber and Anwadr Aman.
Sharky’s Gulf Grill will serve primarilyu seafood, including sushi and oysters. Golon is contractinh with seafood suppliers who deal directly with Instead of taking the fishto market, they’llp ship it directly to certain “It eliminates the middleman and helpa you to get fresh seafoodc at a more reasonable price,” he Sharky’s Gulf Grill will print up new menus each day to reflecrt those catches. “We’re not going to be absolutely certainb aswhat we’re going to have until we get it all into the Golon says. “When you deal with all fresgh seafood, you don’t always know what you’red going to have.
” Golon hired Gretchen Rogers asgeneral manager. She previouslg served as general manager at nearbyOwen Brennan’s. Sharky’sw Gulf Grill should begin hiring in late July and open in Augusgor September. Golon plans to hire 100 people Gary Shanks andJohn Reed, brokeres with LLC, represented RABF Holdingds when it purchased the property for $2 million in Decemberr 2008. “This is one of the premier restaurant siteas inthe city,” Shankz says. “You can fast forwards 20-30 years and this will stillo be a great piece of real estate and a solidtrade area. It’s Poplar Avenue.” Tom Turrk with , designed the project; is general contractor.