468 Restaurant is a newly opened steak house that is the definition of character and uniqueness. If it is not the handmade two-chamber fire-brick lined oven, ideal for pita bread baking and roasting meats, then it is the handmade grill made to promote optimal air flow for burning of apple wood and/or natural oak charcoal.
The restaurant takes a healthy approach to cooking by only using local, fresh and seasonal ingredients, so you can be sure that you will never find deep fried, frozen or canned food here. Each steak can be cooked with either a charcoal flame or smoked with apple wood/natural oak on the handmade grill, invented to stop flames from touching the steaks, thus avoiding the meat turning into harmful nitrosamines.
What’s your signature product/service/menu item?
Our signature product would be our steaks; we have six different steaks that we offer. I am able to offer the quality of steak I do because of my grill and the extremely high quality of meat I get from my local supplier, Emin’s Meat Market.
Why did you choose this type of business?
I choose this type of business because food is my passion, I grew up in a restaurant, and we butchered our own meat. This is not my first restaurant I have owned; I have over 45 years of experience in both tourism and restaurants.
What is your favorite aspect of being a business owner?
There are two things that come to mind; the first is the fact that I am my own boss, so all decisions pertaining to the business stop with me. The other thing that I enjoy about being a business owner is the fact that I have been met with great support in my ventures here; this means a lot because it is not about the money in the end. It’s a holistic approach to doing business, it’s not about getting rich it’s about setting something up that will provide jobs, and satisfaction for the product or for the service.
Where do you see your business in the next five years?
My goal is to provide food here so that people from far away will come for a meal here; I also would like to be well established. We are operating with little advertisement, using only word of mouth from our customers and it has been working well for us so far. We are trying to be a restaurant for the tri-counties and if I can get someone driving from Shelburne for my food I know I have reached that goal.