More of the Same with a NEW NAME!

Tell me a little about yourself
I was born and raised in Belfast, Northern Ireland and immigrated to United States at age 21. I entered into the restaurant business and had worked for several chains before becoming independent many years ago. My last restaurant was 1*2*3 in Irmo, which I sold 7 years ago.

What changes have you made or will make to FFG?
We are now open for lunch on Saturday’s. I have been fortunate to team back up with my head chef, Sam Henderson, who worked with me at Restaurant 1*2*3. He was also chef at Gervais and Vine and Mo Mo’s. We have also added a wine room and soon a new wine list to coincide with a martini menu

On the flip side of change, what will remain the same at FFG?
The lunch, early dinner value meal and dinner menus have remained intact and I don’t foresee many changes to them in the near future. I think that people like what has been set up and will be happy to continue that tradition, especially the parmesan encrusted white fish, meatloaf etc.

What new culinary creations will be available at FFG?
Sam has been dry aging steaks and creating incredible sauces and soups.
We have added Tapas style items and daily specials, in order to enhance the menu and fill a need that has been lacking.

Why did you decide to change the name?
When I was negotiating to buy FFG I agreed to change the name.

Why did you decide to create this contest?
This is a local restaurant, mainly supported by my friends and neighbors. Who better to have a say in it?

What is the most important thing you want people to take away from the FFG experience?
This is a very personal thing for me. I want people to feel they have just visited a friend’s house to enjoy their company and a have a great meal. The FFG dining room is my living room, and I am privileged that people choose to spend time with me, and hope that they walk away knowing that. Neville Poots