He enjoys wine as well, broadening his horizons recently to get away from his favorite, Cabernets, to explore a wider range of wine. His favorite side dish is the macaroni and cheese. “That dry-aging process enhances the flavor and really brings it out.” “The carmelization and that little hint of sweetness combined with the seasoning makes it a terrific steak,” Steve says. One of his favorite dishes at Eddie Merlot’s is the bone-in ribeye steak. In addition to enjoying greeting the public and helping make the guest experience memorable, Steve loves to cook, and he loves to eat great food. We sent him to Cincinnati to train in the kitchen and Columbus to train in the front of the house. He was living in Las Vegas and longing to get back to the Midwest, so Eddie Merlot’s was the perfect opportunity for him. Steve has opened nine restaurants during his career. Eddie Merlot’s gives you a full experience from the front to the back of the house.” And the food was incredible, and the service was really attentive. “It was open and airy and not crowded, and not dark like a lot of other restaurants. “There was a lot of thought put into the layout and decor in the restaurant,” Steve tells us. Having been in the restaurant industry for more than a decade by then, it took a lot to impress him – but we did. He was immediately impressed with the decor – but still wondering if the food and service would live up to it. About seven years ago, he opened a new establishment in Carmel, Indiana (a suburb of Indianapolis) and one day, he drove past Eddie Merlot’s. He’s opened nine restaurants all over the nation, and he’s worked in such big restaurant cities as Las Vegas. Steve is a veteran of the restaurant industry, traveling all over the country to open restaurants. He was a frequent customer of our Indianapolis location for years before he came to work with us. Steve Singleton, General Manager of our new Burr Ridge, Illinois, location comes to us with some considerable background in Eddie Merlot’s.
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