Raleigh, NC, January 19, 2012 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that The Twisted Fork Grill & Bakery, Draft Carolina Burgers & Beers and Tribeca Tavern locations in Raleigh and Cary will participate in the biannual Triangle Restaurant Week running from Monday, Jan. 23 through Sunday, Jan. 29. Triangle Restaurant Week is a celebration of culinary excellence throughout the Triangle. Participating Rocky Top restaurants will offer lunch for $15 and dinner for $20 per person. The price does not include beverages, taxes or tips. For more information and to view menus, visit http://www.trirestaurantweek.com.
“Whether it is fresh, gourmet meals and desserts at The Twisted Fork, homegrown burgers and beers at Draft or fantastic casual dining designed for families at Tribeca Tavern, Rocky Top Hospitality has a great variety of options for customers to enjoy during Triangle Restaurant Week,” said Ogan. “We encourage people to make plans to join us at any of these locations.”
New Media Content:
Rocky Top Hospitality’s Twitter Home Page
- The Twisted Fork is located at 3751 Sumner Blvd., Suite #170 in Raleigh. For more information, visit http://thetwistedfork.com.
- Draft Carolina Burgers & Beers is located at 510 Glenwood Ave. in Raleigh. For more information, visit http://draftraleigh.com.
- Tribeca Tavern is located at 500 Ledgestone Way in Cary and 6004 Falls of Neuse Road in Raleigh. For more information, http://www.tribecatavernnc.com.
About Rocky Top Hospitality:
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). For more information, visit http://www.rockytophospitality.com.
MMI Public Relations