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FOR IMMEDIATE RELEASE Fireside Grill, the most talked about, non smoking restaurant in Lorton Station opens its doors. Fireside Grill is the brain child of Dr. Kostas Daskalakis, the owner of Hopsfrog Grille in Burke Virginia and international restaurant consultant, Antony Lagana, president of Culinary Systems out of Orlando Florida. Dr. Daskalakis, who has a PHD. in environmental chemistry and Mr. Lagana have planned this type of restaurant for years. Asked why a chemist would go into the restaurant business, Daskalakis states, “ I wanted to do something more exciting, something where I can touch people on a daily basis and a restaurant lets me do this”. “For my second venture I wanted to do something a little different and the only logical choice to help me was Mr. Lagana, whom I have known for over twenty years. He is a chef, designer, marketing department all in one”. Mr. Lagana is originally a Virginia native, having apprenticed at L’ Auberge Chez Francois, saw his career take him to other restaurants, a corporate position at Kraft Foods, head of development for Red Lobster, then finally the establishment in 97 of the consulting group, Culinary Systems. Says Lagana, “my group in our ten years has generated almost a billion dollars in revenue for our clients, we have done this by seeing through the eyes of the consumer. We have done restaurants, in various parts of Florida and in England and all have been successful. By doing Fireside I am getting back into the restaurant operations in a big way, I worked brunch on Mothers day, the first time since I was a chef back in the early eighties. Described as American fusion, Fireside Grill has a casual eclectic feel. One is awestruck when entering the restaurant by the high ceilings, faux painted walls of red, yellow and orange and the center of the restaurant, the open kitchen, where the chefs prepare everything from scratch over a wood grill and in a flaming deck oven. “We call it simply great food, says Lagana, we have certified angus steaks, free range chicken, organic greens and tapas style desserts ,all prepared to order with a little flair” The menu is diverse from an array of flat-breads, like shrimp, mozzarella and basil pesto, to flat bread sandwiches. The appetizer menu has classics like lobster bisque, crab cakes, shrimp skewers to unique items like seared scallops with a red onion relish and pineapple salsa, or Thai style chicken satay. There are pastas and entrée salads and Latin inspired oven roasted seafood like Chilean Seabass, layered with vine ripe tomatoes, potatoes ,white wine and lime juice. An instant neighborhood favorite is fresh strawberries with a Belgian chocolate fondue. “Our emphasis is on high quality freshness served in a casual environment”, says Daskalakis , whether your having one of our angus steaks, fresh fish or our pot roast you know your eating well.” For More Information Contact: |
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Last modified: 08/14/10 |