Known industry disrupters, Michael McHenry, Founder of The McHenry Group, and Chef Tyler Stokes say they are changing the game by, “Bringing a progressive concept featuring bold flavors and culture to the streets of downtown Salt Lake City,” in Spring 2019.
McHenry’s and Stokes’ collaboration should come at no surprise. Their shared desire to create unique experiences in their dining rooms will welcome soon-to-be regulars. Just as we’ve seen him prove in his artistry at Provisions and Dashi, Chef Stokes’ award-winning reputation and dedication to real food will drive the bold flavors of this menu. Those bold flavors will be met with McHenry’s mold-breaking reputation as Utah’s Restaurateur of the Year does what he does best and creates a disruptive brand in the heart of downtown Salt Lake City.
Construction walls have gone up at The 324 Building (324 South State Street) in downtown Salt Lake City, veiling the location of Stokes’ and McHenry’s collaboration. “Our inventive concept will challenge the status quo by bringing real food to the people,” said Stokes.
Crafted with passion, McHenry and Stokes invite you to #KeepItReal and join their journey by going to realfoodforthepeople.com.
*Concept name to be released in late February.*
About Michael McHenry:
Over the past decade, restaurateur Michael McHenry, founder of The McHenry Group, has specialized in brand creation, culture building, and restaurant operations, scaling brands from early start up to scale. McHenry is responsible for the creation of more than 1,500 jobs as well as the opening of more than 40 restaurants. National award-winning concepts under his leadership have changed the course of the restaurant industry.
About Chef Tyler Stokes:
Tyler Stokes is an award-winning, published chef and proven restaurateur with over 20 years of experience in the kitchen, honing his skills under some of the most talented chefs in the industry and pursuing his mission of providing truly exceptional dining experiences. His restaurants have won many local and regional awards, building a devoted following of craft food lovers that have made him a success and allowed him to do what he loves, connecting with people through food.