ND1018114

Title: Chef Finds Receptive Audience at a Gas Station

Description: Shrimp and crab quesadillas, jambalaya and gourmet soups are menu favorites at a BP gas station in North Carolina.

Page Content:

SHALLOTTE, NC ? The Star News? featured a BP gas station earlier this week, orginially published in The New York Times, highlighting The Grille restaurant�as offering fare that moves far beyond traditional convenience store offerings.

�

While Chef Sal Rubio dishes out standard diner fare at The Grille, he spices things up with homemade shrimp and crab quesadillas, gourmet soups, shrimp sandwiches, and jambalaya. �

�

"I have guys from Southport (24 miles away) who come all the way down to get shrimp and grits," Rubio said. "We'll sometimes have 20 orders to go."

�

Rubio describes his food as ?gourmet gas station food,? and has plans to merchandise his restaurant with shirts and hats proclaiming the same.

�

Everything at the Grille is fresh and homemade, from the homemade dressing to the hand-cut chips to the pizza sauce.

�

"We make almost everything," Rubio said. "There's nothing bagged in the freezer."

�

Rubio began working at restaurants in 1992, eventually working his way up to the title of executive chef at several restaurants.

�

He was laid off earlier this year, and came across The Grille at the BP station, which had been a traditional hamburger and hot dog diner for several years. He became its owner in August and immediately began serving up his tasty favorites.

�

As for customer response, in just two months, Rubio has built a concept that resonates strongly among locals.

�

"His food is awesome," said regular customer Dan McColl, who visits The Grille at least four times a week. "His soup is better than any soup that's out there. He's catered some things for us, too, and his catering is just the next level.

�

"You just can't say enough about the guy."?

Content Subject: Foodservice

Formatted Article Date: October 18, 2011

hippo articlez