My City September 2022

MYEATS

Continued from pg. 33

Sorise is proud of the 40 employees who work hard to provide an enjoyable dining experience for their patrons. “Roger ornberry has been the head chef for the last 25 years and does a fantastic job!” he exclaims. Derek Clemens, Jr. has been the sous chef for the last ve years. “ ey work like a team back there and Manager Mark Dietrich has done a really great job in such a challenging time.” e bar, which is managed by Steve Taubitz, is a great place to unwind after a hard day’s work. Something new in the “libations de partment” is an innovative slushie machine. e avors change with the season, such as Moscow Mule and Watermelon Diablo. ere are 12 draft beers on tap, a nice wine selection and cocktail specials. During Happy Hour, which is available Monday-Friday from 4-6pm, you will nd specials on cocktails, draft beer pints and wine. e Happy Hour menu changes daily and o ers a variety of appetiz ers such as peel & eat shrimp, baked potato skins and warm pretzel bites served with Guinness dip. ere is also a variety of Early Bird dinners such as Perch Romano (seared ocean perch encrusted in Romano cheese and topped with a lemon white wine butter sauce). “You don’t have to come here and spend a lot of money,” Sorise says. e Fenton Hotel Tavern & Grille continues to o er enter tainment at the piano bar Wednesday-Saturday. e featured band for September is Bon Dion. Sorise has enjoyed serving the community over the last 25 years and the most important thing to him is the customers. “ e customers have been great!” he exclaims. He is now seeing the kids and grand kids of longtime patrons bringing their families to enjoy a meal. “ is is very special to me. ey have supported us since day one.We work hard to stay relevant and give our customers what they want.” ® “We wanted to have a more casual feel. Fenton has changed tremendously over the past 25 years and we wanted to meet the needs of our customers.”

/ stock.adobe.com

93