Eight different companies with 50+ locations in
Nebraska, Iowa, Kansas, Utah and Texas
FIRST TWIN PEAKS RESTAURANT OPENS IN IOWARestaurant veteran Greg Cutchall expects Des Moines to quickly embraceTwin Peaks’ food, drinks and scenic viewsTwin Peakshas finally arrived in Iowa thanks to businessman Greg Cutchall. The award-winning adventure lodge’s first location in West Des Moines is now open at 4570 University Avenue.Less than a year after opening his first Twin Peaks location in Omaha, Cutchall brings to Des Moines a restaurant concept named a “Hot Concept” by the industry’s leading publication, Nation’s Restaurant News.Cutchall is founder of Cutchall Management Companywhose restaurants include Famous Dave’s BBQ, Tin Star, Rock Bottom and Sonic, among others. He discovered Twin Peaks while in Dallas for the opening of a new Paradise Bakery."The managers wanted to watch some football, so they took me to Twin Peaks. I walked through the door and knew it would be a hit in Des Moines,” said CutchallTwin Peaks West Des Moineswill offer locals a sports restaurant that features made-from-scratch, high-quality comfort food, an extensive selection of 29-degree draft beer, a bold hunting lodge atmosphere and the outgoing and beautiful Twin Peaks Girls. Twin Peaks is currently open for dinner from 5 p.m. daily. The restaurant will begin serving lunch in the next few weeks.“People love great food, cold beer, sports and the Twin Peaks girls,” said Cutchall. “There is no doubt in my mind that this restaurant will be wildly popular in Des Moines.”Cutchall says that he eventually expects to open more Twin Peaks in neighboring cities.Twin Peaks’ menu features such home-style favorites as slow roasted Rib Eye Pot Roast, Grilled Meatloaf, and butter-brushed Flat Iron Steak, as well as classics like hand-prepared Mozzarella Cheese Sticks and never-frozen Buffalo Wings in four flavors.Hours for the new Twin Peaks restaurant will be Sunday-Thursday from 5 p.m. to midnight and Thursday-Saturday from 5 p.m. to 2 a.m until the location opens for lunch. More information on the Twin Peaks is available at www.Facebook.com/TwinPeaksDesMoinesor 515-528-8294More information on Twin Peaks, including locations and franchise information is available at www.TwinPeaksRestaurant.comAbout Twin Peaks:Founded in 2005 in the Dallas suburb of Lewisville by successful restaurant veterans Randy DeWitt and Scott Gordon to meet the needs of an untapped market, Twin Peaks features quality food and ice cold draft beer served by friendly and attractive Twin Peaks Girls in a mountain sports lodge setting. Named a "2010 Hot Concept!" by Nation's Restaurant Newsand among 2011’s "Future 50” concepts by Restaurant Businessmagazine the national chain has more than 20 locations throughout Arizona, Louisiana, Colorado, Iowa Kansas, Nebraska, New Mexico, Oklahoma and Texas.
As a boy working in his father’s south Omaha A&W Drive-in, Greg Cutchall couldn't imagine anything else besides being a restaurateur. his dad, Ray Cutchall, and uncle Bob Cutchall, owned several A&Ws and Kentucky Fried Chickens.Helping out at his father’s A&W in the summers became a rite of summer for young Greg, who lived the rest of the year in Tucson, Ariz., with his mother and siblings. His folks divorced when he was small. He recalls working trash cleanup and dishwashing details at the restaurant. He wanted to be just like his dad when he grew up and run his own fast-food joint. By his late teens, though, he found a new passion in photography. He enrolled at the University of Nebraska at Omaha fully intent on staying one year and then furthering his photo training in California. But his studies took a back seat to earning money from the portraits he shot and from an Indian jewelry shop he and a brother opened at the Westroads Mall.Read More Here
Twin Peaks Restauranthas arrived in Omaha and will open to the public tonight March 29, at 5 p.m. At a VIP party last night, Twin Peaks teased new guests with their scenic views, ice-cold beer, and great food; yes, there was great food and it surprisingly was not all fried!Our group arrived at 7 p.m. to a packed house of bustling female wait staff, good music, and a diverse crowd. Couples, retirees, families, and kids were not what you might expect, given the reputation of a restaurant that targets the male population. However, it seemed to work last night at our table and others around us. Everyone from the guests to the staff seemed relaxed and it felt almost like a party a restaurant would throw after a year in business.Not one complaint from our group of nine about the food, and the beer temperature was spot on; why is it so hard to get other businesses to serve ice-cold beer these days. However, Twin Peaks does it right and they let you know the temperature of the beer by their displayed digital thermometer on the wall. The menu is diverse and offers some entertaining and exciting food, from BBQ pulled pork nachos to the crowd favorite fried pickle and jalapeño basket. The portions for appetizers and entrees were generous and the flavors were great for each dish we tried.This Omaha location is the 14th for the company that started in Lewisville, Texas. Twin Peaks believes their key to success is to be the best. General Manager John Begley said, “the brand sums it up, smoking hot women with ice cold beer and food all made from scratch”. So far, they are right; there was a noticeable difference in every aspect at Twin Peaks.
This time last year, the new Burger Star had a rockin' look - framed Rolling Stone covers, music videos, guitars mounted high, and a zip line that whipped orders to the kitchen. But it didn't have the licks.In a review last May, I suggested that the then-three-month-old restaurant, an independent concept from a chain restaurant veteran, needed to work on its headliners: the burgers and fries.After three recent visits, all I can say is someone must have been practicing. A lot.Burgers were cravably good, fries were fresh and sides were flavorful. Order takers and food runners were more engaged. And Burger Star appeared to have found its groove. Improvement was most noticeable in the burgers.Owner Greg Cutchall said he scrapped the 4-ounce machine-pattied ground chuck he'd started with, substituting 6-ounce hand-pattied 80 percent lean ground Angus. The cooked-when-you-order result is a flavorful, juicy, lacy-edged burger that seeps its goodness into a toasted bun.The fresh kaiser buns, though, defected. They had been my favorite part of the old burger. Cutchall said Burger Star's demand was an undue strain on Paradise Bakery, its sister restaurant and bun supplier. He's switched to Rotella's buns, and he said he is still tweaking that recipe. The new bun isn't a standout, but perhaps that's because a better burger rightfully upstages it. The fries, too, have come a long way.Cutchall said he replaced the old Joey's Seafood fryers (left in the building when he leased the space) with auto-draining, programmable, computerized fryers that take out some of the guesswork and potential for human error. And he has tweaked everything from the soaking and blanching time to the type of potato and the size of the cut to get a more consistent, fresh french fry.Other menu changes were few: Burger Star has dropped the triple burger (a double now contains the same amount of meat) and swapped in a grilled chicken sandwich. It also has added onion rings with crisp A&W-style crystalline coats and put pepperjack cheese on its list of five burger toppings you can have for a small extra charge and 18 you can have for free.We appreciated the free Guitar Hero game Cutchall added to one side of the central fireplace. It seemed to minimize the wait for old and young alike - and occupy a fair number of otherwise rambunctious kids while their parents ate. One other thing that's really noticeable: Each table now sports comment cards that invite feedback and signal that every order matters. I saw a lot of people filling them out. And I think they improved service. When I ordered a shake with a meal, I was thoughtfully offered a glass of water at the counter - before I could sit down and realize I wanted one. Order-runners seemed to connect a little more, matching the name on the ticket to the face at the table. And, on two of three visits, they came back to see if we needed anything and to clear away our burger baskets.Quibbles this time were few: Though the music was mostly cool, the rock concert DVDs sometimes get tiresome. Even if you love the Red Hot Chili Peppers, a live drum solo is torturous to hear at dinner.And it's hard to notice new options on the wipe board when you're filling out a ticket that doesn't list them. (I might have tried a veggie burger they were piloting, for example, or guacamole as an additional topping option, if I'd spotted them before I'd gone to the counter to pay.) You still have to write your own order and get your own beverage. You still have to wait a few minutes - or even a few songs - to get your meal. And you'll pay a tick more for the new, bigger burger - about $8 to $12 with a side and a drink. But the burger and fries now seem worth your modest investment.And that truly rocks.Burger Star1222 S 72nd Street,Omaha, NE 68130Monday to Saturday 11am to 11pmSunday 11am to 9pm