2/20/2024 0 Comments Bahama breeze menu njIn 2019, Lance was named the Restaurateur of the Year by NCRLA and was a past recipient of the Griff and June Glover Award for Distinguished Service. Lance was the 2022 recipient of the highest honor in the restaurant industry, the IFMA Gold and Silver Plate Awards. He has chaired the Restaurant Industry Executive Council and served as a WFF CEO Advisory Council member. Lance also serves on the Executive Committee of the North Carolina Restaurant and Lodging Association and is a former Chair (2016). Lance’s industry leadership includes his current role as Chair of the Board of Directors for the National Restaurant Association, as well as serving as a Trustee for the National Restaurant Association Educational Foundation. This year marks Lance’s 36th year with Golden Corral. He was named President and Chief Executive Officer in January 2015, leading America’s largest buffet and grill concept and becoming only the third person to hold this position in the brand’s 49-year history. After deciding to pursue a multiunit career with Golden Corral, he quickly rose through the system, holding leadership roles of increasing responsibility. Lance joined Golden Corral in 1986 as Partner Manager. It is pictured below, zoomed in so you can see.Lance Trenary began his restaurant career in his father’s restaurant at a young age, where he learned the value of guests and the people who serve them. There are some steakhouses which could not have done it better. It was red in the middle, some blood in the plate. Bahama Breeze, on this night, managed to give me exactly what a rare steak should be. The server always jots it down, but then it comes out medium or worse. I always order steak rare, but over the years have found some restaurants either will not cook it rare or do not know how to. Well, not only did they prove me totally wrong, but they also hit me upside the head with just how good the cooking is at this place. Only $17.99 for an eight ounce steak and three sides? It must be too good to be true, right? Throw into the mix that I ordered it rare, and we had the makings of a potential disaster. Even the shrimp and lobster quesadillas were outstanding-just the right amount of cheese and contents.īut how about when it comes to something more difficult? One night I dared to order the Steak Churrasco. The same can be said for the empanadas, which are delicately spicy with just the right amount of kick for such an appetizer. The Conch fritters are fried to a crisp, not greasy in any way, and come with a marvelous dipping sauce. The guacamole is as good as you would find in any Mexican restaurant. In getting to the appetizers, they are top-notch. Wash all that down with a margarita or pint of their own Aruba Red or Blonde beer, and you have yourself a fantastic (and light) meal. It came with a side of rice and beans, which hit the spot. To contrast the soft nature of the fish was a crunchy slaw on the bottom and a fresh salsa on top. Cooked to perfection with no hint of fishiness at all, the pieces crumbled with every bite. They were grilled (most restaurants fry pieces of God-knows-what). The menu encompasses Caribbean favorites along with some Asian and barbecue influences. I don’t think I’ve had anything close to a bad meal or cocktail here. If I had to make a comparison, I’d say Bahama Breeze is simply the antithesis of Applebee’s. The food is colorful, fresh, and flavorful. The drinks are not overpriced spiked fruit juices. Everything from the service and atmosphere to the food and drinks has been nothing but pure excellence. But for nearly two years since I first started eating there, I’ve been hard-pressed to find something wrong with it. I never write about major chains here on Eating New Jersey. Bahama Breeze is not just one of my favorite chain restaurants, it’s one of my favorite places to eat.
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