Sharky

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“The concept is designed to be a comfortable fine diningb andseafood restaurant,” says John Golon, owner of the restauran 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 since he was 13years old, includinhg the last 18 years at where he’s helped the company expand from two to sevenb Memphis-area locations. His start up-cost is $1 Sharky’s Gulf Grill is leasiny the 6,300-square-foot building on 1.3 acres from LLC, whicy consists of local businessmenRoberty Allen, Bernard Farber and Anwar Aman.
Sharky’d Gulf Grill will serve primarilty seafood, including sushi and oysters. Golon is contracting with seafoo suppliers who deal directlywith fishermen. Instead of taking the fish to they’ll ship it directly to certain restaurants. “Iyt eliminates the middleman and helps you to get fresh seafooe at a morereasonablr price,” he says. Sharky’s Gulf Grill will printg up new menus each day to reflectthose catches. “We’rse not going to be absolutely certainh aswhat we’re going 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 goinyg to have.
” Golon hirex Gretchen Rogers as general She previously served as general manager at nearbyOwen Sharky’s Gulf Grill shoulx begin hiring in late July and open in Augusyt or September. Golon plans to hire 100 people initially. Gary Shankzs and John Reed, brokers with LLC, represented RABF Holdingx when it purchased the properttyfor $2 million in December 2008. “Thie is one of the premier restaurant sitesa inthe city,” Shanks “You can fast forward 20-30 years and this will stillp be a great piece of real estatde and a solid trade It’s Poplar Avenue.” Tom Turri with , designex the project; is general contractor.