Raleigh, NC, August 11, 2012 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that Rockwell’s American Grill is now serving brunch on Sundays from 10 a.m. to 2 p.m. The restaurant’s new brunch menu offers a variety of breakfast favorites, including a made-to-order omelet station, French toast, pancakes and waffles. Additionally, lunch entrees will be served and will include meatloaf, herb roasted chicken, and shrimp and grits, along with sides, salads and a dessert station. Rockwell’s American Grill is a modern American grill inspired by traditional diners and delis, serving comfort foods with a twist. Open seven days a week, Rockwell’s incorporates fresh, all-American ingredients into each of its signature dishes. Reservations are available. For more information, visit http://www.rockwellsamericangrill.com/.
“Making the decision to serve Sunday brunch was a natural progression for Rockwell’s American Grill, as it is one of the things Americans love most – an excellent Sunday meal,” said Ogan. “Michael Dean’s, one of our previous Rocky Top Hospitality restaurants of more than 10 years, was well known for its Sunday brunch, so we are excited to keep this Rocky Top Hospitality tradition alive and bring back this option to our loyal customers.”
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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 & Bar, 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