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Connors Steaks and Seafood coming to Turkey Creek


Connors Steak and Seafood restaurant is the latest eatery to begin construction in the Turkey Creek development.

Mike Connor, Connor Concepts president and CEO, said Connors Steak and Seafood is the 12th restaurant in the company’s chain.

Connor Concepts family of restaurants, in addition to owning Connors Casual Dining in Sevierville, owns and operates Chops Grill, Regas and the Chop House chain.

“This will be a very visual restaurant,” Connor said. “We will feature an exposed wine room with a large wine selection as you walk in the door, as well as an exposition cooking grill and dessert area.”


Connor said that along with the steak and seafood entrees, the new restaurant will serve desserts that are popular at the other restaurants.

“We will have banana’s Foster, crème Brulee and strawberry shortcake,” he said to mention a few of the choices available at the Turkey Road restaurant. “These will be created in front of the customers, which add some flair to the presentation.”

Connors also will have a raw seafood bar incorporated into the bar seating area.

“We will be serving oysters, shrimp and tuna as appetizers.”

Steaks and New Zealand lobsters will be in display cases for guests to view.

Connor said the menu at the Turkey Road location will be very similar to the Connors restaurant in Sevierville, with a few additions.

“We are tailoring the menu a little bit to better suit our guests in Farragut,” Connor said. “This area is just hopping, this is a happening place … we’re tailoring our menu to be more conducive to this area with the raw bar, oysters and shrimp. … this is a good area.

“We will also be serving a couple of our customer favorites, the strawberry/spinach salad and the lobster bisque,” he added.

The majority of entrees will average in the $10 to $15 range, and the chef will offer different portion sizes for steak entrees.

Connor said the atmosphere and look at the new restaurant also will differ from the Connors in Sevierville: Connors Steak and Seafood will be decorated in a formal fashion and the servers will tentatively wear chef jackets and black pants.

“The colors throughout the restaurant will be rich and the woods will be dark,” Connor said. “We may put hardwood flooring throughout, rather than carpeting; but that hasn’t been decided yet.”

Connor Concepts Inc. was formed in 1992 by Mike Connor, his brother Bo Connor, who is director of operations, and fellow restaurateurs Tony Watson, Kevin Thompson and Brian Keyes.

The basis for Connor Concepts’ success according to Connor is an unrelenting commitment to superior dining experiences.

Connor has been involved in the restaurant industry for most of his life. His early career involved positions with Red Lobster and then a 10-year stretch with Steak ‘n Ale/Jolly Ox, which took him from Knoxville to as far away as Dallas and back to Knoxville, where he opened Grady’s restaurant. From there he moved to the Chop House concept and the rest is history.

“We have four different styles of restaurants,” he said. “Each concept offers a distinctive dining experience based on old fashioned food with an original flair.”

Connors Steaks and Seafood is scheduled to open around the first of November with a team of four managers.

The general manager has yet to be determined for the Turkey Road location.

Tony Watson is slated as the executive chef for the restaurant, Connor added.

“Tony has been very busy working on the menu,” he said.

Chef Mark Davis also has been helping Tony with the menu selections and “Mark will be one of the managers at the new restaurant,” Connor said.

The new restaurant site also will house the offices of Connor Concepts. The offices will move from its long-time location at Franklin Square.

“We will have about 3,500 square feet of office space attached to the restaurant,” he said.

Connor said that he believes that Connors Steak and Seafood will be a “good fit” for the residents in the area.

For more information about Connor Concepts, log onto www.thechophouse.com.

Dan Barile contributed to this story.

 

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