Speaking on Business: Gastronomy
Gastronomy was the first to introduce fresh fish flown in daily to the Utah restaurant scene.
This is Chris Redgrave for Zions Bank Speaking on Business.
It was Halloween night in 1980 when three young restauranteurs, Tom Guinney, John Williams and Tom Sieg, founded what is famously known as the Market Street Grill and Oyster Bar. This was the first restaurant group to introduce fresh fish flown in daily to their seafood restaurants which changed the landscape of the restaurant industry in Salt Lake City. Gastronomy, Inc. is so committed to the quality of their product, they mostly bring in fish from North America.
This restaurant group with 400 full-time employees is so successful they sell more oysters than any other seafood restaurant group in the United States. You’d be surprised at some of the tenure of the staff. In addition to fresh fish, Gastronomy is famous for their New England Clam Chowder, which has the same taste and consistency as when they opened decades ago. Their chowder is so loved in this community that they sell 6,000 quarts of chowder every month.
True to their commitment to seafood excellence, Gastronomy is sponsoring their annual Crab Festival at all Market Street Grill and Oyster Bar locations. If you love crab, this is for you because it features 7 varieties of crab, including Alaskan King Crab, Canadian Snow Crab, Oregon Dungeness Crab and Maryland Lump Crab.
Be sure to check out their updated website at www.ginc.com.
For Zions Bank, I’m Chris Redgrave, speaking on business.
48 W. Market Street
Salt Lake City, Utah 84101