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DECEMBER 2003

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Savoring Winning Combinations

One local family has hit the jackpot with a trio of Gainesville restaurants that cater to people with good taste, who want to be treated to fine food, reasonably priced and in a casual atmosphere.

Grill Masters, Steak & Pasta Works and Northwest Grille are all owned by Lauré and Donald Regan, her son, Michael Akey and his wife, Melissa Akey. Their success comes from a number of factors, including great chefs and management teams at each restaurant. Promotion from within and stability are key elements in that success, something that you don’t often see in a community as transient as Gainesville.

“Our management teams are made up of people who have worked for us a long time,” said Lauré Regan. “We’ve had some people working with us for as long as 15 years.”

“Because we are not part of a chain, and are working owners, we’ve been able to develop a more personal relationship with our employees,” said Melissa Akey. “As a result, we have been able to create a better working environment, and that is reflected in how our staff interacts with our customers.”

One unique management aspect at the restaurants is that the chefs – Chris Fennell at Northwest Grille, Dino Genser and Maurice Elliott at Grill Masters and Michael Akey at Steak & Pasta Works – are partners in the business with the family.

The family believes that having the chefs as partners is critical. Their partnership provides for consistency. They train the kitchen staff and maintain the high quality of the food in the hope of providing a memorable dining experience.

Fennell says it’s a system that works. “This is one of the first places I’ve had total control in the kitchen,” he said. “I determine the menu and come up with the ideas. Unlike other places, we are not motivated by cost and cost control. It doesn’t benefit us to buy the least expensive. We look for quality at a reasonable price.”

Fennell had trained at the Art Institute of Fort Lauderdale, Genser worked at Boston Seafood and Elliott’s experience includes the Heritage Club. They all came together with the family at Steak & Pasta Works.

When Northwest Grille opened in June of 1996, Fennell and Genser moved over there, and when Grill Masters opened in August of 2000, Genser moved into that kitchen with Elliott.

“We learned a lot working together,” said Genser. “We all have our special dishes, but generally they were created by taking something, adding and changing things together and ultimately making it our own.”

Each of the three restaurants has a taste and style that makes it unique. While Northwest Grille has a wide variety of food, it is known for its seafood. Fennell says the restaurant has three signature dishes – Bleu Cheese Grouper, Drunken Grouper and Sesame Crusted Tuna.

At Grill Masters, Genser says the unique dishes on the menu include Rosemary Crusted Lamb, Boursin Cheese Stuffed Steak topped with Marsala Mushroom Demi Glaze and Stuffed Crabmeat Grouper with Sherry Cream Sauce.

Steak & Pasta Works is especially known for steaks, specialty pastas, including Chicken Pot Pie Pasta, Ooey, Gooey Pasta, and Prime Rib.

Because of its location on Newberry Road near Interstate 75, Grill Masters can serve travelers who want to get off the highway for a nice meal or are spending the night at a nearby hotel. It also has a small alcove and a banquet room perfect for holidays or small parties.

Steak & Pasta Works and Grill Masters offer early bird specials from 4 p.m. to 6 p.m. There are steak specials at Steak & Pasta Works on Wednesday night and at Grill Masters all day Sunday. All three restaurants have unique children’s menus.

For a great meal at a terrific price, try one of the three restaurants. Steak & Pasta Works, at 3720 NW 13th St, .is open from 11 a.m. daily to 10 p.m. Sunday through Thursday and 11 p.m. Friday and Saturday. Northwest Grille, at 5115 NW 39th Ave. and Grill Masters, at 7750 Newberry Rd., open at 11:30 a.m. daily and have the same closing hours.