I spoke with the owner of Little Pub to learn a little more about this winning restaurant.

TT: I noted that Little Pub opened in 2009.  In which month did you open your doors to the public?

LP: Little Pub opened in July of 2009.

TT: Was this your first restaurant venture?

LP: This is our first venture, but on the outset we partnered with experienced managers and restaurant designers to get the place up and running. We set out to create a true neighborhood pub, not just a restaurant or a bar, but a place where folks from all walks of life could gather and feel right at home.  Really a place where “we” would feel comfortable and look forward to going to.

TT: Are you the chef in addition to being the owner?  If not, are you involved in menu creation?

LP: Tim is our executive chef, and he creates and manages the overall menu offerings. It’s very much his show, but that said, it’s a very collaborative relationship and we sit down regularly to kick around ideas, talk about what’s working or what needs work, what’s seasonally available, etc. . . We involve the server staff in these discussions because they get most of the front line comments and are the best channel for customer feedback. And of course, the customers themselves are not shy about requesting old favorites back on the menu. At the end of the day, we all agree to the same core food philosophy of simple food prepared well with thought and passion. So while you won’t find coq au vin at Little Pub, you might find coca cola braised short ribs on occasion.

TT: How often is the menu updated?

LP: Some core offerings never change, for example fish and chips, the ahi tuna tacos, or our signature sandwiches, but 80% of the food menu and the beer and wine lists are updated four times a year with the offerings being seasonally adjusted for winter, spring, summer, fall. For example, we offer New England lobster roll in the summer and a hearty shepherds pie in the winter. In addition, we run at least 3 daily specials, so to a certain extent the menu changes every day.

TT: Do you have a favorite menu item?

LP: Our most popular items are bass ale battered fish and chips, ahi tuna tacos, or one of our 5 house burgers.  Personally, when I’m working I’ll typically grab a cup of the chicken tortilla soup or seafood bisque because they’re both amazingly good, and I can serve myself, which is important because the guys on the line are so busy they need to focus on getting customers’ orders out.  When I’m able to sit down in the front of the house with friends or family, I’ll get the Ahi tuna tacos or whatever special Tim has created. Daneen will get something vegetarian like the housemade beans and rice veggie burger, the chick peas and spinach au gratin, or the vegetable spring rolls with sweet chili dipping sauce.

TT: What are the advantages to owning a restaurant in Connecticut?

LP: What do the real estate agents always say? Location, location, location! We were blessed to be close to some really innovative vendors. We get our beef from a local butcher shop that has been run by the same family for over 90 years. They bring in this amazing grass fed Piedmont beef from Montana that we use for our burgers.  There’s a gluten free bakery up the street, and we get gluten free rolls and desserts from them. We get our peanut butter pies from this awesome lady who runs the business out of her house. This is all within 3 minutes of the pub. On a wider scale, being in New England means there are lots of great regional food sources in close proximity. Fish comes in fresh every day, there are dozens of farmers markets, there are several great breweries within a 2 hour drive so we can get fresh local beer. We like to ski, so in the winter we pick up cob smoked bacon or local artisanal cheeses in Vermont. All that local sourcing from small vendors with top notch products is great for operating a restaurant and keeps it fresh both literally and figuratively.

In Connecticut, you also get a very diverse clientele so our ability to make everyone feel welcome and comfortable is of paramount importance.  We’ll get the local mechanic sitting next to the guy whose BMW he services, so it’s pretty neat in that regard.  We’re located in Branchville, which is basically a hamlet of Ridgefield, which itself is a small Connecticut town out of a Norman Rockwell painting. The benefit of this “smallness” is that you can really establish roots in a community, which is what we set out to do in the first place.

TT: You have a loyal group of patrons.  What about your restaurant makes them so?

LP: We have comment cards, and we typically see comments like “Great food!” and that’s always nice to read, but you’d better read that if you’re running a restaurant. We probably get more positive comments on our staff than anything else and that is especially gratifying because our staff, both front of house and back of house, is amazing, and we are very proud of them. We understand how hard they work; we’re a small room. It’s busy, it’s crowded, and all that can be stressful at times, but the staff does a magnificent job keeping an even keel and presenting a consistent cheerful face to the customer. We understand that customers are coming in to have fun, and that encompasses the food and service level, but also includes the small things like flowers on the table, candles, fun music, and a friendly vibe, so we laugh, we joke, and we try to keep the atmosphere as light as possible. And that really comes from the heart because we’re really having a great time, and I think that positive energy trickles down to our staff and our customers. So our hope is that as long as we continue to focus on treating people, and by people that means both customers and staff, the way we’d like to be treated, we’ll continue to be rewarded with loyal patrons.

Little Pub

Please return to Think Tasty in the coming weeks to learn more about this restaurant and why it is the best restaurant in the Northeast Region.

To view how the nine other restaurants fared, click here.

1. 1785 Inn & Restaurant, North Conway, NH
1785 Inn & Restaurant is known as one of the finest restaurants in northern New England. In its 2006 year end review NECN TV’s “TV Diner Show” had them as one of the top six restaurants in New England. 1785 Inn is especially known for its spectacular mountain views (7th most photographed nature scene in the US), innovative appetizers & entrees, rich desserts, and tableside service (tableside Caesar salads, flambe desserts, and signature flaming drinks — French Connection, Cocoa Lava, Liquidator, Spiced Apple Pie).

2. Haruki, Cranston, RI
Great sushi, wonderful atmosphere – HUGE fish tank, Japanese art everywhere, and SPOTLESSLY clean.  With a menu that offers sushi, teiryaki, tempura, bento boxes, and more, there are many fabulous options.  The sushi bar seats sixteen patrons, allowing many diners to enjoy both the visual beauty and delightful tastes of the sashimi, sushi, and more that are being prepared.

3. Il Punto, Manhattan, NY
Il Punto is one of the best in New York. It’s upscale Italian, moderately priced with excellent cuisine, attentive service, elegant surroundings. No attitude just attention to detail. What more could you want?

4. Little Pub, Ridgefield, CT
On the corner of Route 7 and Route 102, the location is traditionally the “Bermuda Triangle” for restaurants. Tough location and difficult navigation and parking. However, the parking lot has been packed during meals times since day 1. Why? The food is excellent, well priced and service is wonderful. They change the menu often and have a great beer selection. In the winter, they have cozy fireplaces burning and in the warmer months an outdoor deck.

5. Pangaea Restaurant, North Bennington, VT
Located in a quiet Vermont town filled with art, theatre, and more, this is a restaurant worth the drive.  A menu filled with many locally sourced ingredients is tempting.  Including items, such as Vermont Boar and Brie Wellington and Torchon of Tilldale Farm pork shoulder and Burgundy lingonberry sauce, choosing your meal is difficult.  A quaint atmosphere and beautiful artwork complete the dining atmosphere.

6. Pizzeria Lauretano, Bethel, CT
The owner flew in a special wood burning oven from Naples, Italy, and yeah, the pizzas are *that* good. And at Lauretano’s they make everything there–the soup, the salads, the ricotta pie dessert, the lasagna-it’s all heaven!  Known for using excellent ingredients, a fabulous crust, and delicious breadsticks, it is a favorite among locals and a dining destination for out-of-towners.

7. Prezza, Boston, MA
Prezza, located in Boston’s historic North End, was opened in 2000 by Chef and Owner, Anthony Caturano.  Named for a town in the Abruzzi region of Italy, the home place of the Caturano’s grandmother, the upscale Prezza features an inviting lively atmosphere and boasts an exceptional wine list with over 800 bottles. Chef Anthony Caturano, known for his Old-World-style and overflowing dishes, creates a discerning seasonal Italian menu, which features naturally robust ingredients with sumptuous flavor and rich portions. Each Sunday, Caturano hosts “Gravy Sundays,” a series with traditional Italian fare and a rotating weekly special, an homage to his grandmother.

8. Robert’s Maine Grill, Kittery, ME
Located amidst hundreds of outlet stores, you might expect mediocre food that preys upon hungry shoppers.  However, this restaurant delivers delicious food in a casual atmosphere.  From their infused vodkas to their sweet potato fries to their raw bar, this restaurant (and not the stores) should be the reason to visit Kittery.  Make sure you come hungry- the portions are amazing.

9. Swifty’s, Manhattan, NY
Swifty’s, 1007 Lexington Avenue in New York, offers an exceptional dining experience. The intimate, 60 seat, 11-year old restaurant is a local favorite that has become a destination for all who want the joy of home-cooking with an international flair. Don’t take my word. Gael Greene, Liz Smith, Glenn Collins, Frank Bruni, David Patrick columbia and Bob Lappe are a few believers. So are Mayor Bloomberg, Cameron Diaz, Jude Law, Sienna Miller, Paul Dano, Renee Zellwegger, Lance Armstrong and Tory Burch to name a few.

10. Wentworth Dining Room, New Castle, NH
Wentworth Dining Room at Wentworth By the Sea Hotel is so outstanding I sat trying to figure out how they’d orchestrated everything one night. A summer evening — twilight slipping over the incredible back-harbor view as candlelight started to glow, lights turned down. Sound level (dynamics shaped under hand-painted ceiling dome) registered just enough laughter. Enticing scents from beautiful passing plates in hands of deft waitstaff. Wine exactly right – in generous stemware. Seasonal menu emphasizing locally grown fruit/vegetables, locally caught seafood. No wonder WBTS is ONLY NH hotel on the CN Traveler and Travel + Leisure ‘best hotels’ lists.

I was able to speak with Vic Corbi, one of the four co-owners of the restaurant.

TT: When did Grilled Cheese & Co open?

VC: We opened on April 5th of this year.  We’d been planning the business for a while. We actually started the company in 2005.  The idea came to me in a dream; I had an Airstream and was selling grilled cheese on a corner.  My friend Matt (co-owner Matt Lancelotta) owned a bar in Federal Hill.  Six months later I bought into the bar.  It was going to cost $800,000 to renovate, so we sold it to another restaurant owner. At that point the two of us decided to keep working in our other fields (realty and a family business). In 2009 we decided we had to do something and started doing wine and beer fests.  We used easy-up tents and sold our grilled cheese from there; it was extremely successful. We kept being asked where our restaurant was.  At the end of the festival season, we started looking, found this building in December, signed the lease in January, and were open in April.

TT: Did you work in the restaurant industry prior to that?

VC: There are four partners: My family owns a large food manufacturing company, Joe Corbi’s.  I don’t have restaurant experience but have food and marketing experience.  Matt is a realtor, which will help with franchising.  James, Matt’s brother, is the executive chef and has worked at a lot of great restaurants.  Scott’s background is in marketing and has worked with three start-up companies.

TT: Do you have planned locations for other Grilled Cheeses?
VC: We will be franchising by April 2011, but we can’t solicit or talk to anybody until we have all of the paperwork in place.  We are in the process of opening three (maybe four) in Baltimore.  We are doing joint ventures with friends.  We manage, and they provide capital.

TT: How often do you add or remove items from your menu?

VC: We add new items every two weeks.  There always is something new and fresh.

TT: Do you expand your menu when you add new items?

VC: No, more sandwiches just add more equipment.  Three of our sandwiches account for 60% of sales.  Another two sandwiches add another 20%.

TT: Can you tell me which three sandwiches are the most popular?

VC: The Crabby Melt blows the others away.  Then it is the Original and the BCT. (We started the menu with those three at festivals.)

TT: What do you like about being a restaurant owner in Maryland? What do you dislike?

VC: We live here.  Maryland is a great state.  We don’t have a lot of the economic woes other parts of the country have. There are no disadvantages to living here.  We have the best of everything: mountains and beach, each is two hours away.

TT: You have a loyal base of patrons, especially for a restaurant as young as yours.  What is it about your restaurant that you believe makes that so?

VC: We engage with our guests and seek their input.  We go out of our way to do the right things in how we operate the business.  We are big on social networking.  Serving comfort food really helps with the whole process.  Who doesn’t love grilled cheese? We have a lot of very hardcore fans.

Grilled Cheese & Co

Please return to Think Tasty in the coming weeks to learn more about this restaurant and why it is the best restaurant in the Mid-Atlantic Region.

To view how the nine other restaurants fared, click here.

I was able to speak with Mike Fernandez, one of the founders and co-owners.

TT: Where was Moe’s founded?

MF: Moe’s Original Bar B Que was founded by three Bama boys: me, Ben Gilbert, and Jeff Kennedy. After meeting at the University of Alabama in Tuscaloosa, we instantly became friends and had a mutual interest in all things Southern: BBQ, live music, college football, and whisky.

TT: Who taught you the art of barbecuing?

MF: I hooked up with Moses Day in Tuscaloosa and began learning to fire roast meats.  When Moses fired up his backyard barrel pit, everyone in T-Town knew where to go. We boys were lucky to learn from Moses and his distinct style that makes up Moe’s original flavor of BBQ.

TT: How is ‘Bama-style barbecue different than other styles of barbecue?

MF: I think Bama Style BBQ is fresh smoked meats and Southern Soulfood side dishes, so it is like a meat and three. Everyday in addition to our traditional BBQ sides, we also prepare a mix of Southern Soulfood sides like collared greens, fried green tomatoes, jambalaya, gumbo, peas and grits.

TT: Does the menu at Moe’s change?  

MF: Since we are still a young company I believe our menu is still evolving.  When we opened shop with a trailer on the side of the road in Vail, Colorado, eight years ago we only served pulled pork, smoked chicken, and pork spare ribs.  Over the years as we have now grown into a 16 restaurant family, our menu now includes smoked turkey breast, smoked wings, fried catfish, and the best fried shrimp sandwich in the world. Jeff, Ben and I took ideas from our favorite  BBQ joints around the South and built a concept and menu.  Moe’s Original Bar B Que is a Southern Soulfood Revival.  We serve great food in an atmosphere that is relaxed, spontaneous, and civilized…sometimes.

TT: What makes Moe’s unique?

MF: Every Moe’s Original Bar B Que is unique, almost a reflection of the three of us and our relationship with that particular partner.  Most have bars and stages for music.  Our Denver store has eight lanes of bowling in the restaurant.

TT: What makes your base of patrons so loyal?

MF: We are very proud of our loyal patrons, and I believe they are so loyal because we serve food with integrity, generous portions at the right price.

1. B&O American Brasserie, Baltimore, MD
B&O American Brasserie, located in the former B&O Railroad Headquarters, features an approachable menu focusing on fine quality meats, outstanding seafood preparations, and produce influenced by the best ingredients from local farmers as well as outstanding cocktails. Playing off the original Beaux Arts architecture of the building, guests will feel as if they’ve been transported back to the grandeur experienced by railway travelers in 1906. The restaurant has won various accolades since opening in August 2009 including “Best New Restaurant” by Baltimore magazine, “Best Fancy Restaurant” by City Paper, and named one of the area’s best bars by Baltimore magazine.

2. Barbuzzo, Philadelphia, PA
The long-anticipated new restaurant from Marcie Turney and Valerie Safran (Lolita, Bindi, Grocery, Open House and Verde), Barbuzzo sits on the power couple’s 13th Street corridor of businesses and has been handsomely furnished with a salvaged wood and Italian marble interior. On offer are boutique European wines and Mediterranean eats like wood oven-roasted sardines with piquillo peppers and preserved lemon and minted pea tagliatelle with braised pork, fava beans and pig cracklings.

3. Caffe Aldo Lamberti, Cherry Hill, NJ
Caffe Aldo Lamberti has been a landmark restaurant in Cherry Hill since 1987. Having started from just one tiny store in a strip mall, to eventually overtaking the entire strip mall and the area surrounding, owner Aldo Lamberti is constantly working on upgrading the appearance of the establishment inside and out. South Jersey and the name ‘Lamberti’ are synonymous and evoke a warm, fuzzy feeling for those that have ever dined or experienced the restaurant. With 7 spectacular private rooms, including 3 lower level wine cellars, Caffe Aldo Lamberti specializes in the freshest seafood and whole fresh fish and features a Wine Spectator award winning wine list.

4. Carrington’s, South Boston, VA
The atmosphere of Carrington’s has made it a resort guest favorite. Located in the Historical Landmark of the Berry Hill Mansion, Carrington’s features gourmet steaks and seafood surrounded by history. For over a century guests have enjoyed the traditions of Berry Hill’s renowned Grand Ball Room. Perhaps the most eagerly awaited weekly event at Berry Hill is its famous Sunday Feast brunch buffet. Darby’s Tavern is located in the former kitchen of the Mansion, so step back in time and enjoy a refreshing beverage in the very place where Darby created his Cajun and Creole fare for the Bruce Family. It was here that Darby, the popular cook, perfected the training he received during his stay in New Orleans in Creole and Cajun cooking methods. The very fireplace used for cooking is the centerpiece of Darby’s Tavern.

5. Carr’s Restaurant, Lancaster, PA
Owned and operated by Lancaster County native and former Le Bec-Fin chef, Tim Carr, Carr’s Restaurant offers a menu which is simple, direct, yet fine-edged, with respect for local, fresh meats, vegetables, fruit and fowl suppliers. With offerings best described as an eclectic combination of flavorful dishes – with regional tastes still dictating slight variations – Carr offers guests a rare combination of vision, ability and savviness in every dish he creates. Customers love the new decor which showcases an extensive wine cellar and golden textured faux painted walls, emphasizing the mural and giving the feeling of sitting in a European café.

6. Ebbitt Room, Cape May, NJ
Located directly off the lobby of The Virginia Hotel, the Ebbitt Room provides a warm, timeless dining experience in the heart of Cape May, New Jersey. An acclaimed signature restaurant, it marks its success with World-class culinary connoisseur, Executive Chef Lucas Manteca who is known for his ability to perfect seasonal and spontaneous cuisine. Manteca has created a menu that not only brings back Ebbitt Room classics but offers his own innovative twists on classic American cuisine. To enhance each guest’s culinary experience, Manteca gathers fresh ingredients to accompany his dishes from the nearby 60-acre Beach Plum Farm, bringing the farm-to-table movement forward in Cape May.

7. Grilled Cheese & Co, Catonsville, MD
Grilled Cheese & Co in Catonsville, Maryland offers an exceptional dining experience!  The focus of this concept is all about the comfort food that makes everyone feel nostalgic.  The menu consists of variations on the classic and include offerings like the Fresco, Sweetest Thing and Crabby Melt.  All of the soups are homemade, sandwiches are made to order, the staff is friendly & the atmosphere is homey and inviting.

8. Ketchup, Washington, DC
Ketchup takes classic American cuisine and catapults the dishes into the modern age: menu inspirations based on childhood favorites; recreated with a gourmet, upscale twist.  Patrons at Ketchup enjoy the simple culinary philosophy: fresh and high-quality seasonal ingredients recreate classic American dishes with a modern twist. A variety of fresh ketchups are homemade in the kitchen daily and flavors change often serving as the perfect accompaniment to the many dishes on the menu. There are a variety of desserts, signature martinis and an extensive beer and wine list.The Dolce Group has redefined the traditional American grill with Ketchup: youthful, innovative, and fun.

9. Michael Anthony’s, Jersey City, NJ
Michael Anthony’s, Newport, Jersey City’s newest restaurant open for a little over a year, is situated directly in the Newport Marina and Yacht Club, offering breathtaking views of the Hudson River and the Financial District of lower Manhattan. The menu consists of mostly Italian dishes with an extensive wine list. Michael Anthony’s is also a fantastic venue to host private parties with a backroom that holds up to 400 guests. The restaurant is the creation of Michael Ryan, a successful restaurateur. The bar was custom-designed to look like a well-worn old boat, serving as the centerpiece for the restaurant. This architectural detail adds to the nautical aesthetic, along with the Art Deco fans, walls of water, fish tanks, and draped ships’ sails.

10. Zynodoa Restaurant, Staunton, VA
Zynodoa offers creatively prepared southern cuisine in a hip, metropolitan atmosphere in historic downtown Staunton, Virginia. The restaurant’s inventive menu changes daily to reflect the harvest of local farmers and the imagination of our chef – who previously hails from the Inn at Little Washington (a Mobil five-star, world-class restaurant that was ranked number one in the world by Travel & Leisure Magazine.) Zynodoa proudly support the Capitol foodshed region’s farms and producers.

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Moe’s Original Bar B Que

Please return to Think Tasty in the coming weeks to learn more about this restaurant and why it is the best restaurant in the Southeast Region.

To view how the nine other restaurants fared, click here

1. Café Largo, Largo, FL
Although there are many great beach city restaurants in Florida, Café Largo on Indian Rocks Road in Florida has them beat hands down. Chef Dominique Christini is a true Cordon Bleu trained chef and all of his food demonstrates his fine training. Because of where he gets his meats and vegetables, they are unlike anything else you’ll ever taste. And…you no longer will be able to eat Chateaubriand anywhere else ever again. Amazing!  The restaurant is in a unique location and it’s a very intimate size but the food and Dominique’s character making it an all time favorite!

2. Dogwood Restaurant, Atlanta, GA
Elevating Southern hospitality to an art form, Dogwood chef Shane Touhy seamlessly fuses elegance and sophisticated Southern cuisine, defying the notion that the culinary traditions of the South cannot exemplify refinement. The lunch and dinner menus focus on straightforward, yet refined Southern classics that incorporate modern culinary styles. Inventive dishes are comprised of local proteins and Southern sides like Charred Berkshire Pork Tenderloin with Georgia Gouda Grits, Butter Beans and Bordelaise; Southern Fried Boneless Chicken Breast, Collard Greens with Bacon and Mac and Bacon Wrapped Halibut with Lady Pea and Corn Succotash and Crawfish Tomato Butter.

3. Fiery Ron’s Home Team BBQ, Charleston, SC
Fiery Ron’s Home Team BBQ is Executive Chef/Owner Aaron Siegel’s idea of combining traditional processes and techniques of classical cuisine with the simplicity of comfort food, BBQ, and Southern fare. With two Charleston locations in West Ashley and on Sullivan’s Island, Home Team has the feel of an old Mississippi juke joint featuring traditional BBQ fair with Memphis-style dry rubbed Ribs and Chicken, a Texas-style braised and smoked Brisket along with Eastern North Carolina-style Pork Butts. The BBQ is complemented by traditional Southern sides such as creamy grits, smoked gouda mac and cheese, corn bread, squash casserole, and collard greens.

4. Holly Hill Inn, Midway, KY
Holly Hill Inn is a place that exceeds my food expectations as someone who has traveled extensively and lived in NYC, Washington DC, and Chicago. First, the restaurant itself is gorgeous–an antique home located in horse country–the perfect place for a meal after the horse races at Keeneland or a tour of nearby bourbon distilleries. Many a time I’ve enjoyed a pre-dinner cocktail or dessert on their gracious and comfortable front porch, watching lightning bugs or turning leaves. The restaurant is dedicated to supporting local farmers, and the food itself is superb and consists of almost exclusively locally-sourced vegetables, grains, and meats. Examples: local prawns on locally milled grits, house cured pork belly with local apple cider reduction, and a Kentucky cheese plate. The chef, Ouita Michel, almost always comes out to greet guests, in the antique decorated dining room. One of my favorite places to eat in KY or anywhere else, hands down!

5. Marlin Darlin Key West Grill, Belleair Bluffs, FL
Marlin Darlin offers ten dollar entrées every night (including choices of fish and lamb chops) with a salad and small dessert. Their full menu includes a diverse offering of delectable items, such as steak, signature seafood dishes, and enticing custom creations from their chefs. With unbelievable food and fabulous prices, it is a hit in these tough times.

6. Miller Union, Atlanta, GA
Recently named one of the nation’s best new restaurants by Bon Appetit and Esquire magazines, Miller Union features sustainable, Southern-inspired cuisine with an evolving menu defined by the local harvest. Using partnerships with local farmers, Atlanta restaurant veterans chef Steven Satterfield and general manager Neal McCarthy offer the freshest local ingredients for lunch and dinner with a simple approach that highlights the natural flavors of the seasonal harvest. The third Tuesday of each month, Miller Union features the best flavors of the season in a prix fixe, three-course Harvest Dinner that fosters a sense of community and emphasizes the sustainable philosophy at the heart of the restaurant.

7. Moe’s Original Bar B Que, Birmingham, AL
Moe’s Original Bar B Que was founded by three Bama boys who had a mutual interest in all things Southern: BBQ, blues, college football, and whisky. In 2001, the founders reconnected in Vail, CO while all working at different restaurants. In nine years they have come from a junkyard pit to 16 successful restaurants in AL, CO and NC (with two more opening by January in Atlanta and Auburn) and no debt. Moe’s Original Bar-B-Que serves up a unique, all things Southern, BAMA BBQ experience.

8. Newk’s Express Café, Jackson, MS
Every time I’m in Mississippi, I make sure to stop by Newk’s Express Café in Jackson. The menu has a wide variety–from salads and sandwiches to pizzas and soups–and everything is fresh and unique. They also have their own bakery that makes delicious cakes and treats. They’re famous for their Tippah County caviar, which is the only caviar I’ll eat! Newk’s is great for dining in, but also super easy to get to-go. Service is fast so it’s perfect for when you’re too hungry to wait long for your meal.

9. The Red Hen Café, Alpharetta, GA
The food is phenomenal! The menu items are unique and excellently paired. Everything they serve is special; special cream cheese grits and amazing citrus-scented french toast.  Family owned and operated, it provides a hip, casual atmosphere that adds a quaint down-town feel to our suburban cookie-cutter area of town.  It definitely deserves your consideration for one of the top restaurants in the southeast!

10. Stonewood Grill, Winter Springs, FL
Currently evolving its menu and brand to reach a younger demographic, sales are up significantly at Stonewood Grill.  It has a sexy atmosphere; offers great service, presentation and taste; and has an alluring ambience that includes an extra gift of pizazz, panache and style!

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I spoke with President/CEO Scott Wise to learn more about this popular dining destination.

TT: How long have you been working in the restaurant industry?

SW: I have been in this industry since I was a freshman in college. I started washing dishes and moved to working in the kitchen. I hated the back of the house and moved to working as a server.  It was the one job I had that never felt like work; it was fun.  Every summer for 3 years a group of friends and I drove to Panama City, Florida, rented a condo, and worked as waiters.  We worked at the same restaurant, Sunset Restaurant and Lounge.  At that time I didn’t know it would be a career path.  I worked in marketing and PR for a year after college and waitered in the evenings.  Then I decided I should get into the business.  I was living at home, working for my mom, and a restaurant location became available near college.  I told my parents, who were entrepreneurs, I was going to buy it.  I rebuilt it myself, which was the first Scotty’s Brewhouse.

TT: What do you like about using social media as part of being CEO of these restaurants?

SW: Social media allows me to make a digital table-touch.  My true love was waiting on people as a bartender or waiter.  Seven restaurants later I don’t get to do that.  Good service is important.  You need to go above and beyond.

TT: How often do you change the menu?

SW: The cornerstone of our menu is burgers and fries.  However, I let my people guide the ship.  Sixty percent of the items on the menu have a name, such as Dan’s Darn Good Wrap.  If an item has a name in it, then there was a kid who brought the idea to me.  If I remove an item, I get complaints from customers.  About every 8 weeks, we change the specials insert.  Working with the Director of Menu Development, we change the  menu completely once a year.

TT: What do you like about being a restaurant owner in Indiana?  What do you dislike?

SW: The benefit of being a burger restaurant is that we’re located in cow country.  Scotty’s Lakehouse uses natural, local ingredients and gets their beef, milk, eggs, and produce from local farms.  The difficult part of being in Indiana is trying to get exposure.

TT: What is your favorite dish on the menu?

SW: It’s hard choosing, but I guess it would be the Shewman Burger.  It has peanut butter on the bun, jalapeños, bacon, and cheese, which gives it a thai flavor.  Another favorite are our fried dill pickles, which are hand-breaded at our restaurant.

TT: You have a loyal base of patrons.  What is it about your restaurant that you believe makes that so?

SW: People respect that we’re local.  They love local boy done good stories.  They see the loyalty I show my people.  The twenty people I surround myself with make me look a lot smarter than I am.  I get a lot more credit than I deserve.  I try to portray that to people; I want to be known as an average guy.  We try to be humble about where we’re from and where we’re going.  It took 14 years to get where we are, but only 14 days to take it all away.