Raleigh, NC, January 06, 2011 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that Twisted Fork will unveil a new concept for food and design. The restaurant will feature a 32-foot salad bar with 24 pre-made healthy salads, as well as 48 fresh items to build your own. The all-you-can-eat salad bar is $9.99 per person for dine-in only and $7.99 per pound for take out. A new 40-item menu will also be revealed.
All pastas are made daily, in house by the chef and never come out of a box. Desserts from Twisted Fork’s Dessert First Bakery are always fresh, unique and made daily. In addition, Twisted Fork will unveil its new interior design with new floors and bar tops in sync with a complete audio-visual package.
“We are very excited to share with our customers the new attractions at Twisted Fork,” said Ogan. “Fresh food and appealing interior design mean a lot to us at Rocky Top, and for a very reasonable price, our customers can really enjoy a lot.”
New Media Content:
Rocky Top Hospitality’s Twitter Home Page
The Twisted Fork’s Facebook Home Page
About Rocky Top Hospitality:
Rocky Top Hospitality has been devoted to improving Raleigh, North Carolina’s local dining scene since 1998, when its first restaurant opened. Michael Dean’s Seafood Grill and Oyster Bar was the culmination of years of planning by Dean Ogan. Seven other restaurants have now opened under the Rocky Top Hospitality name and include The Twisted Fork Grill, Market & Bar, The Red Room Tapas Lounge, Bogart’s American Grill, Hi5, The Mash House Brewery & Chophouse, Tribeca Tavern, and 1705 Prime Catering & Events, a thriving events facility and catering business. Rocky Top Hospitality always builds restaurants from the menu-out, so the emphasis is always on the food and how to create an experience you cannot find anywhere else. For more information visit the website at http://www.rockytophospitality.com.
MMI Public Relations