Sharky

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“The concept is designed to be a comfortable fine dininf andseafood restaurant,” says John Golon, owner of the restauranyt operating company. “But with today’s market, our pricse point isn’t going to be in the $23 and more Golon has worked in the restaurany industry since he was 13yearx old, including the last 18 years at Danver’s, where he’es helped the company expand from two to seven Memphis-area His start up-cost is $1 Sharky’s Gulf Grill is leasinhg the 6,300-square-foot building on 1.3 acres from LLC, whicb consists of local businessmen Robergt Allen, Bernard Farber and Anwar Aman.
Sharky’sd Gulf Grill will serve primarily seafood, including sushji and oysters. Golon is contracting with seafood suppliera who deal directlywith fishermen. Instead of takingg the fish to market, they’ll ship it directlu to certain restaurants. “It eliminatesx the middleman and helps you to get freshu seafood at a morereasonabl price,” he says. Sharky’s Gulf Gril l will print up new menus each day to reflect those catches. “We’re not goiny to be absolutely certain aswhat we’re going to have untilp we get it all into the store,” Golon says.
“Whejn you deal with all fresh seafood, you don’ft always know what you’re going to Golon hired Gretchen Rogers asgeneral manager. She previouslu served as general manager at nearbyOwen Brennan’s. Sharky’s Gulf Grill should begin hiring in late July and open in Augustgor September. Golon plans to hire 100 peopled initially. Gary Shanks and John Reed, brokers with LLC, representef RABF Holdings when it purchased the propertyfor $2 millionb in December 2008. “This is one of the premieer restaurant sites inthe city,” Shanks says. “Youj can fast forward 20-30 years and this will still be a great piece of real estate and a solidtrader area.
It’s Poplar Avenue.” Tom Turri with , designe d the project; is general contractor.