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Restaurant chain turns to wood-grilling to fire up its menu | Taste: Dayton food and restaurants
 

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Restaurant chain turns to wood-grilling to fire up its menu

By Mark Fisher | Wednesday, December 3, 2008, 08:40 AM

Interesting story here from Chainleader.com entitled “Red Lobster Fuels Its Menu with Wood-Grilling”. I kind of like how the reporter starts out the Q&A by pointing out what’s old is new again — even if it is a different species of tree being used to fire up the grills.

You can see by Red Lobster’s home page that the Florida-based restaurant chain — which has four Dayton-area locations, according to the web site — is promoting the new cooking technique heavily. It has even created a “Wood-fire grilling digital press kit, no less.

Hmmm. Don’t restaurant chains such as Bonefish Grill do this already?

Have you tried the new Red Lobster oak-grilled menu items?

Permalink | Comments (3) | Post your comment | Categories: Restaurant industry news

Comments

By mdriver

January 15, 2009 12:32 PM | Link to this

The wood grilled lobster tail and shrimp are good,but nothing to write home about.I was hoping for something extra special and it was only average.

By Hungry

December 9, 2008 11:37 AM | Link to this

I was there on Friday night, and the woodfired entree I had was pretty darn good! I may be back there this Friday night!

By Pat

December 4, 2008 2:26 PM | Link to this

So they’ve developed a wood-fired microwave oven? What will they think of next?

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