Raleigh, NC, January 16, 2013 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that The Twisted Fork will participate in the biannual Triangle Restaurant Week running from Monday, Jan. 21 through Sunday, Jan. 27. With a longstanding presence throughout the community, Triangle Restaurant Week is a celebration of culinary excellence across the Triangle region. Situated within Triangle Town Center, The Twisted Fork is known as a casual chophouse and bar combined with a fresh bakery and unique specialty market.
The restaurant will offer a three-course, fixed-price menu for $30 per person. For the first course, customers can choose between a Grilled Romaine Salad, Portobella Crostini, and She Crab Soup. The main course options include NY Strip & Crab Fritters, Pasta Carbonara, and Mahi Mahi. Customers can also enjoy a delectable dessert by choosing either the Black Forest Cheesecake or Hummingbird Cake. For more information, visit https://trirestaurantweek.com/restaurants/.
“Triangle Restaurant Week is one of our favorite and most anticipated events because of the way it brings together the best dining establishments in the Triangle and encourages customers to revisit their favorites and try new restaurants,” said Ogan. “Our three-course menu for this week is designed to offer something that every customer can enjoy and is sure to give them a great taste of the Triangle, using only local and fresh ingredients.”
New Media Content:
Rocky Top Hospitality Twitter Page:
The Twisted Fork Facebook Page:
Dean Ogan’s Twitter Page:
- The Twisted Fork is located at 3751 Sumner Blvd., Suite #170 in Raleigh. For more information, visit http://thetwistedfork.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. The Rocky Top Hospitality name includes a variety of unique restaurant concepts, such as The Daily Planet Café, The Twisted Fork Grill, Market & 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).
MMI Public Relations