Owners of Memphis-based Grill 83, 83 Madison Ave., recently announced plans for an evolution of its restaurant brand, which includes modernizing the dining experience with an updated physical space, introduction of various global small plates cultivated locally and an emphasis on the enjoyment of eating and sharing meals together.
The restaurant will receive an updated version of the existing name to mirror the evolution and will be branded as Eighty3.
The design and creation behind this new concept was cultivated in partnership with Pilot Light, a hospitality consulting company made up of chef partners Frank Fronda and Rodelio Aglibot.
Fronda is a renowned West Coast executive chef, who spent time in the kitchens of New York City restaurants Palio and Harold’s, as well as restaurants in the Metropolitan Opera House and Metropolitan Museum of Art, before serving as executive chef of Napa Valley Grilles in New Jersey and California. Fronda then moved onto Los Angeles landmarks Café del Rey and the Four Seasons Beverly Wilshire Hotel.
Aglibot, known as “The Food Buddha” from TLC’s show of the same name, also received notoriety as opening executive chef of Koi Restaurant in Los Angeles, Calif., and as executive chef of Sunda in Chicago, in addition to several other successful restaurant ventures. Aglibot also recently served as executive corporate chef for BLT Restaurant Group based in New York City.
The restaurant space will reopen as Eighty3 Wednesday, Nov. 16.
“We are excited about evolving as a restaurant brand,” said Mohamad Hakimian, managing partner of Grill 83. “We wanted to bring a playfulness back to the dining experience, and by combining a colorful and lively environment with a flexible, interactive and versatile menu, Eighty3 not only offers its patrons a new and unique way to enjoy food, but also a way to really enjoy sharing a meal with others. Eighty3 will be a fantastic place to meet friends and family for a fun, delicious and memorable dining experience.”
Eighty3 will be open seven days a week during breakfast, lunch and dinner hours with brunch served Saturdays and Sundays.
The menu will feature a variety of small and large plates, including appetizers, broths, artisan breads, salads and both small and large versions of main dishes. A few “Grill Favorites” will remain available on the new menu.
Customers can stay informed on the evolution process by finding Eighty3 on Facebook.
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