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FE&SEditorial Archives2006 — May — Facility Design Project — Facility Design Project of the Month

Greystone Grill® in Ellicott City/Columbia, Md.

Radiant grills, a combi steamer, sauté ranges, fryers and substantial refrigeration allow this emerging restaurant chain to feature fine-dining-quality food in a casual ambiance where custom-ers can watch the bustling kitchen’s action.

The growth of both upscale and casual-dining steakhouses remains a decades-long phenome-non that shows no end in sight. Among the newest players are the owners of Greystone Grill, who have entered the restaurant market in two Maryland suburbs, Ellicott City, near Columbia, and Hunt Valley, near Baltimore, and will soon open a third in Rockville, near Washington, D.C. “The mission of this chain is to create a niche between white-tablecloth, fine-dining restaurants like Ruth’s Chris and Morton’s and casual-dining restaurants like Outback Steak House,” says Chuck Gorman, consultant to Greystone Grill. “We wanted to bring what is typically an urban experience suburban, so guests don’t have to drive into a crowded downtown area and can avoid the hassle of parking.” Negotiations are currently underway for three more restaurants, two in Maryland and one in Virginia. The company will use its Rockville establishment as the prototype for the additional restaurants.

Photos courtesy of Savoy Brown, photography by Dyagonal


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