John “JK” Kulhanjian has his work cut out for him. The director of restaurants for Adena Foods is not only in charge of the day-to-day goings-on of Gulfstream Park’s Adena Grill & Wine Bar {900 Silks Run, Unit 1740, Hallandale Beach; 954.464.2333}, but also its next-door neighbor, Frankey’s Sports Bar, also under the Adena Foods umbrella. DiningOut caught up with JK to discuss his current role, the unique farm-to-table concept of Adena Grill, and what’s in store for the Adena brand in the future.
1. Tell us a bit about your background. How did you get started in the restaurant world?
I am American-born, raised in Miami, and of Armenian descent. Our family life revolves around food and the next great meal. My grandfather, father, godfather, and three uncles were all in the restaurant business, so it was naturally in my bloodlines. My first restaurant job was working for my father during the summers in fast food fried chicken concepts.
2. How long have you been with Adena?
I have been with Adena for two years.
3. Why did you want to be a part of this concept?
I share a lot of the same philosophies with Frank [Stronarch, owner] and Giovanni [Arias, chef], having spent many years working for high-end steak restaurant chains. The Adena brand is all about something new and fresh that no one has done to this scale. The chance to bring a brand alive from ground level was most intriguing.
4. Describe what a typical workday is like for you.
A typical day is about 10 hours working in all facets of the restaurant to make it successful: building inspection for cleanliness and organization; making sure we do not run out of anything; meeting with chefs and the management team; mentoring employees; mingling with guests; doing quality checks of food and beverage; doing inventory; balancing labor and sales; planning out reservations, parties, and events; discussing marketing ideas; spending a lot of time working smart and not hard; and always trying to improve an area within.
5. What might surprise guests about Adena Grill?
Adena Grill is owned by Frank Stronach and he has personally designed the restaurant and picked out all of the accessories and furnishings. He is also a foodie and has a strong influence on the menu and recipes.
Adena Grill Main Dining Room
6. Tell us about Adena Grill’s overall menu and its farm-to-table approach.
The menu is very similar to a steakhouse menu with some of our house specialties like roasted Bone Marrow. All proteins come from our farm [Adena Farms, which has approximately 90,000 acres in Ocala, Florida] handled by our employees, and delivered on our own truck to our restaurants; this has never been done before.
7. Do you have any personal favorite menu items? Or, what is a must-try for first-timer visitors?
Some of my favorite items and must-tries are the Bone Marrow, the Celery Purée, the Cowboy Steak, and the grilled Cauliflower Steak.
Cowboy Steak
8. Tell us a little bit about the restaurant’s wine program.
We feature an array of very affordable wines from around the world from over 12 countries mixed with some rare finds and unique vintages. There is something for everyone. There is a half-price “captain’s list” on Wednesdays and we try to bring in a few new wines every quarter to keep it interesting for our regulars.
9. What’s in store for the future of Adena Grill?
The plan is to open many more locations up the Eastern seaboard. We are also developing retail stores and butcher shops to feature our farm-raised proteins.
10. What is one guilty pleasure food you can’t live without?
Crème brûlée without the sugar on top—and sour cream and onion Pringles!
—Sherri Balefsky | Miami Editor
