tavern - Burtons Grill

TAVERN
Mission
Statement
Since opening it’s doors in 2005, Burtons Grill & Bar has had a
simple goal in a complex and highly competitive business,
“Delight every Guest“ one at a time. Consistency, integrity
and passion guide them. Whether it’s traditional fare you have
come to love, or chef-driven, innovative local preparations,
Burtons promises to keep you coming back for more.
With their legendary scratch kitchen, Burtons is able to
customize menu offerings to meet your dietary needs or wants.
Burtons business is about balance, providing guests with an
array of high quality food and beverages, served by friendly
knowledgeable staff.
“Our mission never varies and excellence is our choice. We
appreciate customer loyalty and know it must be earned
every visit.”
- Vice President Denise Baron Herrera
“Our commitment to fresh ingredients and creative
cooking techniques through the years has
consistently allowed us to remain at the forefront of
the polished casual dining segment.” – President &
CEO Kevin Harron
Market Statement
Offering a strategically positioned price point between casual and fine
dining, Burtons delivers an excellent value to all diners whether it’s for a
casual relaxing meal, business meeting, special occasion or celebration.
Allergy
Commitment
Burtons is committed to serving all guests and happily
welcomes those with allergies. Burtons is a scratch
kitchen and can accommodate allergy restrictions and
sensitivities. They even have special plates that are used
for guests with allergies. While Burtons is not a
completely gluten or nut free environment, they are
properly trained and educated on ingredients and
cooking methods to enable them to offer guests a safe
experience.
Voted #2 in top
Allergy-Friendly
Restaurants in 2016
"Photo Credit: Analiese Trimber of NOBREAD." The Burtons’ philosophy rests on always saying “yes” to the customer. That’s particularly true if the
request involves a food allergy.
A Little
History
First Burtons Grill LocaBon -­‐Hingham, MA 2005 Burtons Grill was founded by four restaurant
industry professionals in 2005, Kevin Harron,
Kevin Rowell, Pat Gordon and Denise Baron.
The team was joined by private investors Peter
Lynch, Donald Burton, J. Brian McCarthy and
John Doyle. Built on a foundation of
exceptional hospitality, innovative cuisine and
passionate people, the first location opened
in 2005 in Hingham, Massachusetts, and a
second location in North Andover,
Massachusetts opened eight months later.
Burtons Grill is a polished/upscale casual
dining chain specializing in American cuisine,
including steaks, fresh seafood and seasonally
inspired chef-driven fare.
Phase 1: 2005-2009
The original design blends ambiance from
both casual and upscale restaurants. Guests
feel at ease dining in business attire or in jeans.
Well-known restaurant designer Peter Niemitz is
responsible for Burtons rich dark chocolate
interior infused with accents of colors
reminiscent of savory and sweet spices.
Furnished with inviting booths, mahogany
tables and intimate alcoves that provide
comfort and design versatility. The culinary style involves fresh preparations of
regional and traditional favorites that are
made from scratch in each location. Burtons
also offers new and innovative food on a daily
and monthly basis. When it comes to the
food, flexibility and customization is what sets
Burtons Grill apart from competitors. This core
value was started when Burtons Grill first
opened in 2005 and continues to be the
foundation that the company grows on.
Ch o o s y
Kids Menu
Phase 2: 2010-2014
Burtons Grill continued to expand to 10 units in suburban neighborhoods in Massachusetts, Connecticut, New Hampshire, South
Carolina and Virginia. As the restaurant industry evolved, Burtons Grill introduced private dining rooms and open kitchens, a
loyalty program and a {B} Choosy menu which uses the USDA’s newest guidelines for nutrition. Phase 3: 2015-Present Burtons Grill & Bar gets a new look
The current restaurant design offers an open floor plan with visibility to the exhibition kitchen from every seat in the house.
Design elements include natural, dark-stained oak floors, rich walnut walls, a granite bar top, and manmade materials such
as glazed brick columns, plush carpeting, and acoustic tile. The color scheme incorporates rich deep browns and blues,
accented by lighter shades of taupe. The seating is a combination of low, lush, lounge furniture, backed upholstered
barstools, and communal high-top seating. The dining room exhibits classic fully upholstered chairs and tufted fixed seating.
The lighting drops down from a fully exposed ceiling emphasizing the grand height of the space.
Each area of the restaurant
has unique lighting with
oversized dome lights
highlighting the communal
tables and handsome brass
table lamps reminiscent of the
1930's throughout the bar.
The artwork chosen for the
restaurant is a mix of
contemporary and iconic
imagery, exhibited
through photography and
abstract fine art and hung
"salon style”. .
MENU APPETIZERS
SANDWICHES
BUFFALO CHICKEN DIP
grilled chicken, blue cheese, cheddar,
corn tortilla chips...12.95
CLASSIC CHEESE BURGER*
hand packed certified angus beef, choice of cheese,
griddled bun, fresh cut french fries...13.95
add sautéed crimini mushrooms, caramelized red onions
and applewood smoked bacon 1.95 / .95 each
MEMPHIS DRY RUBBED WINGS
omission beer brine, barbeque rub and sauce...12.95
ARANCINI
spinach, goat cheese, provolone cheese,
pesto, tomato cream sauce...11.95
{B} MAXX BURGER*
hand packed certified angus beef, american cheese,
shredded lettuce, tomato, house made pickles, burtons special sauce,
crispy onion strings, griddled bun, fresh cut french fries...14.95
PHILLY SPRING ROLLS
tender sirloin, onions, provolone, american cheese,
crispy onion strings, spicy ketchup...12.95
CALIFORNIA CHICKEN
FIRECRACKER SHRIMP
bronzed chicken, black forest ham, chipotle mayo, guacamole,
cheddar, griddled ciabatta, fresh cut french fries...13.95
sweet chili sriracha sauce...13.95
SESAME CRUSTED TUNA*
cool cucumber salad, wasabi,
pickled ginger, citrus soy sauce...14.95
TURKEY AVOCADO
oven roasted turkey, avocado, spinach, tomato
lemon aioli, country wheat bread, cucumber salad...13.95
POINT JUDITH CALAMARI
ENTRÉES
MEDITERRANEAN CHICKEN RISOTTO
pan seared chicken, artichoke hearts, roasted tomatoes,
spinach, basil, feta, lemon butter sauce, pesto...14.95/20.95
PAN ROASTED CHICKEN
all natural statler chicken breast,
grilled polenta, arugula, beurre blanc...19.95
BURTONS IMPERIAL
cod or haddock (depending on landing), blue crab stuffing,
herbed jasmine rice, seasonal vegetable...21.95
SALMON ROMESCO*
bronzed gulf of maine salmon, romesco sauce,
seasonal vegetable, herbed jasmine rice,
citrus fennel slaw...18.95/25.95
MARKET CATCH*
simply prepared grilled or bronzed,
herbed jasmine rice, seasonal vegetable...Mkt $
cherry peppers, tartar sauce...13.95
GRIDDLED CLUB
oven roasted turkey, black forest ham, applewood smoked bacon,
provolone, honey mustard sauce, grilled sweet onions,
country white bread, fresh cut french fries...12.95
SOUPS & SALADS
freshly prepared
CRAB BISQUE
blue crab, aged sherry, old bay seasoning...9.95
bronzed fish, applewood smoked bacon,
snap peas, corn, lemon butter sauce...Mkt $
STEAK SANDWICH*
fresh tomatoes, snap peas, parmesan,
fettuccine, tomato cream sauce...16.95/25.95
cucumbers, grape tomatoes, peppers, red onions,
feta, mixed olives, oregano vinaigrette...9.95
FISH SANDWICH
cod or haddock (depending on landing), prepared bronzed or fried,
pickled onion, house made fried pickles, sriracha, tartar sauce,
griddled bun, fresh cut french fries...13.95
CHOPPED BLUE CHEESE
iceberg, grape tomatoes, red onions,
applewood smoked bacon, balsamic reduction,
papillon roquefort dressing...10.95
SALMON BURGER
COBB
mustard sauce, arugula, tomato, griddled bun,
fresh cut french fries...12.95
romaine hearts, grape tomatoes, blue cheese, red onions,
croutons, applewood smoked bacon, chopped egg,
avocado, buttermilk ranch dressing...10.95
STREET TACOS
CAESAR
bronzed fish, tomato jalapeño relish, lettuce,
guacamole, baja sauce, arugula salad...13.95
romaine hearts, croutons, parmesan,
white anchovies on request...5.95/8.95
HOUSE
ROASTED BEET
Before Placing Your Order, Please Inform Your Server If A Person In Your Party Has A Food Allergy.
Gluten Sensitive and Children’s Menus Available Upon Request.
*These Menu Items May Be Served Raw or Under Cooked.
Consuming Raw Or Under Cooked Meat, Shellfish, Eggs or Poultry May Result In
Food-Borne Illness, Especially If You Have Certain Medical Conditions.
STEAK*
5
10
8
10
CRAB CAKE
8
STEAK FRITES*
certified angus beef flat iron,
chimichurri, parmesan french fries...23.95
RIBEYE*
certified angus beef, mashed potatoes,
seasonal vegetable, charred tomato butter...36.95
FILET MIGNON*
goat cheese, grilled sweet onions, candied walnuts,
mustard vinaigrette...10.95
SALMON*
STEAKS & CHOPS
our chefs select the most tender, well marbled cuts of
black angus beef from nebraskan family farms,
all of our steaks are expertly aged a minimum of 21 days.
center cut aged beef, mashed potatoes,
seasonal vegetable, worcestershire-herb butter...35.95
{medium well & well filets will be served as two medallions}
romaine hearts, iceberg, cucumbers, grape tomatoes,
peppers, applewood smoked bacon, blue cheese,
mustard vinaigrette...6.95/9.95
SHRIMP
LOBSTER SHRIMP PASTA
grilled tenderloin, caramelized red onions, bbq ranch dressing,
provolone, griddled ciabatta, fresh cut french fries...16.95
MEDITERRANEAN
CHICKEN
FRESH CATCH RISOTTO*
REUBEN
certified angus corned beef, sauerkraut, imported swiss,
russian dressing, griddled marble rye, fresh cut french fries...14.95
TODAY’S SOUP
CRAB CAKES
super lump blue crab, honey mustard cole slaw,
mustard sauce, hand cut french fries...25.95
AHI TUNA*
9
CHESHIRE PORK CHOP*
heritage farm center cut bone-in pork,
caramelized onion sage butter, roasted red peppers,
parmesan, mashed potatoes, seasonal vegetable...23.95
Whim Menu
Burtons Grill & Bar embraces
innovation and creativity. Each
location is encouraged to create
their own “chef’s whim” menu
featuring local and sustainable
ingredients.
Whim… where the familiar meets
the unexpected. "Photo Credit: Analiese Trimber of NOBREAD." Ownership knew from the outset that great hospitality requires
a culture built on respect, pride and best practices. Burtons
has people that demonstrate the hospitality gene and create
a work atmosphere where they can flourish. Twice awarded in
the top 100 places to work by the Boston Globe. The
company’s commitment and passion for superior hospitality is
unwavering.
{B} PROMISE
CULTURE AND VALUES
INTEGRITY
INITIATIVE
KNOWLEDGE
QUALITY
TEAMWORK
BALANCE
FUN
Community Partner
All Burtons Grill & Bar locations maintain close connections with the
communities in which they are located in. Locations coordinate
charity and volunteer efforts including donating to food banks.
Burtons locations also work with organizations including the Boys
and Girls Club of America and Visiting Nurses Association as well as
local business groups. “We believe we need to be a part of these
organization so we can support each other,” Vice President of
Operations Denise Baron Herrera says.
Brand Affinity
With over 11 years in operation Burtons Grill has become a
staple throughout New England, Connecticut, Virginia and
South Carolina. The company has developed a strong and loyal
customer base. • 
• 
• 
2011 Burtons Grill launched its loyalty program where for every
$1 spent guests receive 1 point. For every $300 spent guests
receive $25 off their bill.
On average over 5,500 loyal guests dine at a Burtons Grill.
Around 50% of Burtons Grill’s customer base is part of the loyalty
program.
“This place is awesome! The food is fantastic and
cooked to perfection; the manager and staff are very
polite and do care if you have any concerns. Overall a
pleasant experience every time I go here for lunch.
Thumbs up!”
4/5 stars Over 1,300 reviews “ The only restaurant you ever want to go to for consistently
great food and service.”
4/5 stars Over 1,800 reviews Ownership & Management Team
Kevin Harron
Founder, President & CEO
Kevin Harron is CEO and President of Burtons Grill & Bar. Prior
to this, Kevin was Chief Operating Officer of Kelly’s Roast
Beef, a privately held fast casual restaurant Company with
four locations in Massachusetts. He served as Regional
Director for Carrabba’s Italian Grill where he was responsible
for restaurant operations at all locations from Virginia to
Massachusetts. Prior to this, Kevin was Managing Partner of
Tedesco-KPH Partnership, a franchisee of Outback
Steakhouse. Between 1994 and 2000 he developed 22
restaurant locations in Massachusetts, Connecticut, Rhode
Island and New Hampshire with annual sales of $70 million
dollars. The franchise was sold to Outback Steakhouse, Inc.
in November 1999.
Mr. Harron was the Vice President of Restaurant and Retail
Operations for Legal Sea Foods from 1988-1994 where he was
responsible for the operations of ten restaurants and five retail
markets with annual sales of $50 million dollars. Between
1982 and 1988, he was Regional Manager for Bennigan’s
Tavern in South Florida. He began his restaurant career in
1979 as a Manager for Victoria’s Station. Kevin has a BA in
Economics from the University of Massachusetts Boston and
over 30 years of full service restaurant experience.
Ownership & Management Team
Denise Baron Herrera
Vice President of Operations
Denise Baron Herrera is the Vice President of Operations for Burtons Grill
& Bar. In 2004 Herrera partnered to help create the Contemporary
American Grill concept. She started as the Executive Chef of the first
location in Hingham, MA. Mrs. Herrera received an AOS in Culinary Arts
in 1996 and a BS in Foodservice Management in 1998 from Johnson &
Wales University. Herrera started her restaurant management career
with Houston’s Restaurants in 1998.
Mrs. Herrera is an active member of the Massachusetts Restaurant
Association Executive board along with being a member of the Boston
Chapter of the Les Dames d’Escoffier. Mrs. Herrera was one of sixteen
people selected to participate in the inaugural Culinary Enrichment
and Innovation Program, a culinary leadership program from the
Culinary Institute of America and Hormel Foods. She also helped
launch a pilot program, Esperanza Cooks, the recipe for life. Herrera has
also been featured on television and in print. She debuted on local
news stations for cooking demonstrations along with TV Diner and The
Phantom Gourmet. Her largest television accomplishment was on the
Food Network’s Chopped, a chef competition where she finished as a
runner-up.
Management Team
John Pauciello Area Supervisor
John (JP) Pauciello is Burtons Grill & Bar’s Southern Region Director of
Operations. Originally from Connecticut, he attended Florida State
University where he graduated with a BS in Criminology. While in
Tallahassee, JP began his restaurant career at Clydes and worked with
Food Network star Chef Art Smith and supervised food and beverage
operations of Florida State University sky boxes. He then relocated to
Panama City Beach to work as AGM for Spinnaker Beach Club which at
the time was one of the most popular beach clubs in the country. There
he managed 14 bars and a full service 300 seat restaurant. In 1990 - 1996,
JP became Managing Partner for Outback Steakhouse in West Palm
Beach, Fl. In 1996 he was hired by Hops Grill & Bar as their Joint Venture
Partner for the east coast supervising 11 restaurants from Providence to
Miami. After spending 10 years with Hops, JP was hired by Kevin Harron as
the General Manager for Burtons Grill & Bar in South Windsor, CT. JP
relocated to South Carolina in 2012 to open Burtons Grill of Mount
Pleasant. He was then promoted to Southern Director of Operations and
currently supervises locations in South Carolina and Virginia and soon to
open North Carolina, Florida and Maryland.
Management Team
Mike Tynan Project Development Manager
Michael Tynan has worked in the restaurant industry for over 27 years. He received a BS in
Business Management from The University of Massachusetts in 1987. His restaurant career
began with Chi Chi’s Mexican Restaurants. He began as an Assistant Kitchen Manager in
Framingham, MA and progressed to become an Area Supervisor of the New England
area by the end of his 7 years with the company. He then went on to become a
Managing Partner with Outback Steakhouse on Long Island, New York. He managed a
very successful $5+ million location in Setauket, N.Y. for 10 years. He then wanted to bring
his family back home to Massachusetts. In 2006 he began working for Burtons Grill as
General Manager of the North Andover, MA location. He managed this high volume
location for over 8 years. In November of 2014, Mr. Tynan began a Project Development
Manager position at the Burtons Grill Corporate office to assist in the aggressive restaurant
growth plan of the company and the start of a new concept, Red Heat Tavern.
Vicki Holt Corporate Controller
Vicki
Holt is the Controller of Burtons Grill & Bar. She has been with Burtons for six
years and is responsible for directing all accounting operations functions
including preparation of internal and external bank statements, financial
policies and procedures, bank compliance and corporate filings. In addition
she is responsible for risk management, payroll and human resources
administration. This position oversees construction finances, licensing and
account set-up for new locations. Prior to Burtons Grill, she spent three years at
Tedesco-KPH Partnership (dba Outback Steakhouse) as the Controller and was
responsible for establishing the company’s accounting practices. She also
spent six years as the Controller of Legal Sea Foods supervising all accounting
functions. Vicki began her career in public accounting at Arthur Andersen &
Co. She has a BA in Economics/Accounting form College of the Holy Cross
and has over 20 years of accounting experience, primarily in the restaurant
industry.
Management Team
Dan Greenough Corporate Chef
Dan Greenough has worked in the restaurant industry for over 25 years.
He joined Burtons Grill as the Executive Chef of the Hingham, MA
location where he was later promoted to the corporate chef role. In his
current role he is now responsible for all new menu development
including LTOs, promotions and local special events, vendor
relationships, new store openings including kitchen design, equipment
and smallware packages and BOH opening staff training and
development, ongoing BOH management and staff training and
continued recipe maintenance.
Prior to Burtons Grill Dan held numerous positions within the industry.
Positions include the executive chef of the Ocean Club on Boston
Harbor, Executive Sous Chef and purchasing director at the
internationally acclaimed Salish Lodge and Spa near Seattle and the
corporate chef for Siro’s restaurant group. He also opened his own
restaurant Temptest in Los Angeles, CA which earned distinctions
including “Best New Restaurant in Southern California” and “Next Chef
to Watch” within the restaurant’s first year.
Chris Little Beverage Manager
Christopher Little has worked in the restaurant industry over 20 years. He began
his career with Legal Sea Foods as a server in 1995, and then joined Outback
Steakhouse in 1996. After graduating from the University of Massachusetts at
Lowell Chris worked his way up with Outback Steakhouse, eventually becoming
the Managing Partner of the South Burlington VT location. He left Outback in
2006 after meeting his future wife, returned to Massachusetts, and joined
Burtons Grill in 2007. He has held many roles with Burtons including Manager,
Sous Chef, Beverage Manager, and eventually the General Manager of the
Burlington location. In 2015 Chris accepted a promotion to become Burtons
Corporate Beverage Manager, overseeing the Beverage Programs for both
Burtons Grill & Bar and Red Heat Tavern.
Management Team
Amy Shepherd Guest & Employee Manager
Amy joined Burtons Grill & Bar in 2010 as part of the management team and assisted in opening the
Peabody location. In 2011 she was promoted to manager of Guest and Employee relations. In this position
she implemented and successfully rolled out the loyalty program, on boarding platform and created the online training platform. In addition to overseeing the guest and employees’ satisfaction at all locations she is
responsible for new store openings, hiring and overseeing the training of new managers, and ongoing
training throughout the organization.
Amy began her restaurant career with Outback Steakhouse starting as a server and quickly becoming a
corporate trainer and associate with the organization in the Mid Atlantic. After opening numerous locations
she was promoted to manager and moved to New England to assist with the rapid growth of the company.
Amy was promoted to Partner and was recognized as Partner of the Year and received rewards for People
Development during her tenure with the company. She is a graduate of Penn State University.
Schulz Director of Administration
Emma
Emma Schulz has been with Burtons Grill & Bar since 2007 and has held several positions within the company
during that time. Currently she is responsible for the implementation and training of all Point of Sale and
Inventory Systems as well as managing internal IT infrastructure. She is also in charge of auditing and
improving the administrative operations in the stores. In addition, she works closely with the President, CFO
and Vice President to analyze and organize data, including; but not limited to, new real estate deals, store
openings, company purchasing deals, and accounts payable reviews.
Emma has worked in the restaurant business for over 16 years and has held FOH positions in restaurants such
as Outback Steakhouse and the former Murphy’s Bar and Grill (a popular destination at the base of Mount
Sunapee, NH). Additionally, she worked as an Event Planner in a private restaurant in Boston’s Financial
District and was a Manager/Cruise Director at the Isles of Shoals Steamship Co. based in Portsmouth, NH.
Emma has a BA in Recreation Management with a Hospitality focus from the University of New Hampshire.
Emma joined Burtons Grill & Bar’s Corporate Office as the only hourly office employee several months after
being hired at the North Andover, MA location in 2007 and has had the unique opportunity to grow with the
company over the last 9+ years.
Management Team
Kara Harron Marketing Manager
Kara joined Burtons Grill & Bar in 2014 as the marketing manager. She is responsible for
partnering with senior management and operations to develop, plan, and execute
marketing strategies, plans, and initiatives that consistently achieve the company’s sales,
profitability and growth targets. This position plays a key role in the positioning and
continued evolution of the Burtons Grill brand on a regional and national basis.
Prior to Burtons Grill she spent five years at TJX companies as a planner. She was
responsible for creating and implementing seasonal merchandise plans while managing
and monitoring financial decisions. She has a BA in Marketing and Merchandise and
masters in Marketing from Lasell College.
Raychel Sarver Graphic Design & Field Specialist
Raychel Sarver is the Graphic Designer and Field Marketing Specialist for Burtons Grill & Bar. She
started at the corporate office in May of 2015. Raychel started as a host in August of 2014 at the
North Andover Burtons Grill location. Her duties include designing graphics for digital and print,
menu design, giving direction to brand ambassadors, monitoring social media for all locations,
and assisting in new store openings.
Raychel graduated from Salem State University with a bachelor’s degree in Graphics Design
and minored in Marketing. She previously worked in a wedding/stationary store designing
wedding invitations. She also has worked as a freelance graphic designer creating the logo
and email blast graphics for a new business, pattern design for a fabric company, and
invitations.
Management Team
Laurie Piantigini Staff Accountant
Laurie Piantigini is the Staff Accountant of Burtons Grill and has been with the company
since December 2013. She is responsible for the financials of all locations and assists in
everyday business activities. Prior to this she worked as an accountant for Whittier Health
Network from 2010-2013 and was responsible for the financials of three long-term care
facilities. From 2004-2010 she was a manager at Build-A-Bear Workshop and was
responsible for the operations of the store and managed a seventeen person staff. Laurie
graduated from Rivier College in 2010 with a BS in Business Management and a BS
Business Marketing and then in 2013 attended North Essex Community College and
earned an Associates in Accounting.
Fleming Administrative Support
Maggie
Maggie Fleming, has been a part of the Corporate office since 2014 where she started in
Accounts Payable and has since moved up to Administrative Support. She started in our
Burlington location as a server in 2011 where she advanced to be a trainer, an Associate and
their admin. Her duties at the corporate office include restaurant, software and training
support for our eleven Burtons Grill and two Red Heat Taverns. Additionally she assists on site
with new store openings. Maggie started working in the hospitality industry at a private beach
club from 2002-2010 called the Dunes Club in Narragansett, Rhode Island that has over 7,000
members. She worked her way up from a busser to a supervisor of two departments and
oversaw twenty employees. Maggie graduated from Rhode Island College in 2010 with a
degree in Business Management.
Floor Plan
Alexandria, VA
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