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About this Business
From Our Editors
Steven Paperno, raised in the kitchen of his parents' delicatessen, has been working with food all his life. By the age of 18, he already owned a food manufacturing company, a job that took him all over the Americas. While in Central and South America, he sampled some of the cuisine and found himself dreaming of bringing those small-village flavors to America. So, he sold his company in order to start a new one, one dedicated to infusing organic, local ingredients with the flavors he tasted abroad. He called the new joint Sharky's Woodfired Mexican Grill.
Inside any Sharky's location, the chefs use certified-organic beans and rice to complement flavorful Mexican entrees. Guests can observe cooks in the open kitchen as they prepare all-natural chicken with no added hormones and all-natural Angus beef. Wild-caught seafood is hand-selected for quality and chosen according to the recommendations of the West Coast Seafood Watch, which aims to prevent overfishing by encouraging restaurateurs to buy sustainably caught seafood. Mesquite grills and stone-fire ovens lend their kiss to each dish on the menu, locking in the flavor that Steven so wished to re-create without the hassles of a trashcan fire.