COLORADO SPRINGS, Colo., Nov. 9, 2015 (GLOBE NEWSWIRE) -- Southern Concepts Restaurant Group, Inc. (OTCQB:RIBS), operator of Southern Hospitality Restaurant and Bar and an innovator of fast casual barbecue, opened its new fast casual concept, Carve Barbecue on Thursday, November 5, 2015 with record attendance from the Glendale community and Mayor Mike Dunafon.
Located at 1000 South Colorado Boulevard in Glendale, Colorado, adjacent to Tokyo Joe's and Modmarket, the 2,500-square-foot modern interior accommodates 88 patrons with additional seating on a covered heated patio.
Carve Barbecue features innovative concepts, like an assembly line with a visible "Butcher Room." The room displays Carve's all-natural meats which are being prepared for smoking on location in Carve's custom-designed Ole Hickory Smoker.
The menu offers "barbecue without boundaries," meaning that instead of only one regional style, Carve showcases the country's most popular barbecue regional styles, such as Carolina-style pulled pork, Memphis-style ribs and Texas-style brisket. Carve also smokes chicken, turkey, Kansas City-style brisket burnt ends, and two kinds of links from local grinder, Polidori Sausage.
The great variety of protein is matched with the highest quality available, as Carve is committed to serving responsibly-raised meats, including chicken from Red Bird Farms and beef and pork from Creekstone Farms. In addition to the traditional barbecue fare, patrons can order burnt ends and barbecue tacos, or opt for a sandwich, a salad or a "naked" pile of meat.
With Carve, there are no corners cut in the culinary process. Carve smokes its briskets for 13 hours and burnt ends for 17 hours, while still accommodating the busy schedule and special dietary needs of today's consumer. More than 80% of the menu is gluten free, including gluten-free sauces made in house, and gluten-free buns and street taco tortillas.
Carve has also innovated around classical barbecue sides and has introduced new, healthy sides to be paired with its meats, like seasonal veggies, sweet potatoes, baked beans, coleslaw, and potato salad. Patrons can pair their meal with Maine Root soda sweetened with organic cane sugar, or craft beers from Avery Brewing Company and Odell Brewing Company.
"With Carve we are introducing a lifestyle brand based on the highest quality barbecue and natural ingredients," said Mitchell Roth, president and CEO of SCRG. "The concept fits today's consumer better than any other barbecue concept in the market by embracing the transparency and sustainability that has launched many popular fast casual concepts. Our management team and store employees have worked tirelessly to develop this concept and we believe our patrons will be thrilled with the result. It's authentic barbecue for the modern consumer."
This Carve Barbecue location, which will be open from 11:00 a.m. to 10:00 p.m. daily, represents the first of five locations the company has planned for 2016.
The Grand Opening Event
Festivities for Carve Barbecue's Grand Opening kicked off at 10:30 a.m. on Thursday, November 5, with a brisket cutting in lieu of a ribbon cutting hosted by Glendale Mayor, Mike Dunafon. Denver media outlets, such as the Glendale Cherry Creek Chronicle, were in attendance.
The first 25 customers received a year's worth of free barbecue in the form of 52 free entree cards, and their free swag was handed out by Carve's partners and vendors.
Giveaways included merchandise from Teakoe teas, Maine Root sodas, Red Bird Farms and Creekstone Farms, and 10 percent of Thursday's sales were donated to the Denver Rescue Mission.
About Southern Concepts Restaurant Group
Headquartered in Colorado Springs, Southern Concepts Restaurant Group owns and manages three full-service Southern Hospitality restaurants in the Colorado market, and has introduced Carve, a new fast casual barbecue concept. The full-service Southern Hospitality concept was co-created by Eytan Sugarman, Justin Timberlake, and Trace Eyala in New York City's Hell's Kitchen neighborhood. To learn more, visit www.southernconcepts.com.
Important Cautions Regarding Forward-Looking Statements
The information in this news release contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended. These forward-looking statements involve risks and uncertainties, including statements regarding the company's business strategy and expectations. Any statements contained herein that are not statements of historical facts may be deemed to be forward-looking statements. In some cases, forward-looking statements can be identified by terminology such as "may," "will," "should," "expect," "plan," "intend," "anticipate," "believe," "estimate," "predict," "potential," or "continue," the negative of such terms or other comparable terminology. Actual events or results may differ materially. The company disclaims any obligation to publicly update these statements, or disclose any difference between its actual results and those reflected in these statements. The information constitutes forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995.
CONTACT: Company Contact: Southern Concepts Restaurant Group, Inc. Mitchell Roth, CEO Tel 719-265-5821 PR Contact: Lexie Rayburn Tel 719-265-5821 email@example.com Investor Relations: Liolios Group, Inc. Chris Tyson Tel 949-574-3860 RIBS@liolios.comSource:Southern Concepts Restaurant Group