Carve Barbecue and Southern Hospitality Each Named New Restaurant of the Week for Two Consecutive Weeks

COLORADO SPRINGS, Colo., Nov. 19, 2015 (GLOBE NEWSWIRE) -- Two Southern Concepts Restaurant Group, Inc. (OTCQB:RIBS) concepts – both Southern Hospitality Restaurant and Bar, and Carve Barbecue – were recently featured on FOX31 Denver's "Everyday Eats" for two consecutive weeks.

Southern Hospitality, the Company's full-service barbecue restaurant, was named the new restaurant of the week on November 4th. Southern Hospitality was featured for its premium proteins that are smoked daily in a wood burning smoker, scratch kitchen, and innovative drinks – like the Memphis Mary, a Bloody Mary topped off with a deviled egg and Memphis-style spare rib.

"I was thrilled to have the opportunity of going on air with 'Everyday Eats' to talk about Southern Hospitality," said SCRG president, Mitchell Roth, in the article. "We're doing a lot of great things with the concept, including expanding out brunch in downtown Denver to Friday's and introducing some new protein vendors, like Creekstone Farms."

Carve Barbecue, SCRGs newest fast-casual concept, was also named the new restaurant of the week on November 11th – just one week after its grand opening day. The segment called out Carve for its high-quality meats that are smoked in house every day, carved-to-order, and customized by choosing from a variety of fresh garnishes and sides. The piece also highlighted Carve's burnt ends – or "meat candy" – that are smoked for up to 17 hours.

"Having Carve featured on 'Everyday Eats' during grand opening week was a tremendous opportunity for us to get the word out and drive traffic, which we believe will result in a loyal base of fans," said Roth.

To watch the Southern Hospitality segment visit:

To view the Carve Barbecue feature visit:

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

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 Investor Relations: Liolios Group, Inc. Chris Tyson Tel 949-574-3860 RIBS@liolios.comSource:Southern Concepts Restaurant Group