Nam Phan

In recent years, an influx of sushi has flooded the dining scene, but it takes true imagination and talent to stand above the rest. That’s exactly what Nam Phan, Sushi Master of Grille 54, has. Self trained over ten years ago, Nam brings a creative flair to the menu with unique rolls such as the Screaming Delight, the Tempura Cowboy, and his signature Nam Bomb (a combination of snow crab, avocado, and asparagus roll, topped with salmon, tuna, and a drizzle of eel sauce).

Nam believes that the quality and freshness of the fish makes all the difference in good sushi versus great sushi. He hand selects the best cuts of fish and even has certain varieties flown in from Hawaii. Everyday he comes in to ensure that everything is properly prepped and suitable for his customers. That, combined with working from your heart and a genuine love of the art of sushi, is what will radiate from each roll.

The striking presentation of Nam’s sushi is what places him above all others. He embellishes his work with swirls of eel sauce, spicy mayo, and siracha, as well as hand carved flowers and fish made from different vegetables. One glance of the sushi boat will have you sailing right off to euphoria.

Visit Nam at Grille 54, located at 10900 State Road 54 #105, Trinity, FL 34655, and try some of his amazing sushi for yourself!

Chef Greg

From humble beginnings as a dishwasher in a small Italian restaurant, Chef Greg Bush has grown to be a vital fixture at the new Grille 54 in Trinity. His combination of schooling at the Baltimore International Culinary College and over 30 years of experience is displayed in his delicious gastronomic creations.

When helping to compose the Grille 54 menu, Chef Greg noted that his experience with fresh seafood played a major role. His time spent in the Mid-Atlantic region has inspired his love of quality seafood which can be enjoyed in such dishes as the Grilled Sea Scallops, Fresh Swordfish, and his signature dish Maryland Crab Cakes.

Chef Greg and the kitchen staff at Grille 54 go through outstanding lengths to assure the guests are receiving the highest quality product available. An example of the tedious preparations that occur daily is cutting and pounding the Beef Carpaccio paper thin in the walk-in cooler. This ensures that the beef remains ultra-fresh until it reaches the diner’s table.

Along with providing high quality food and serving fresh local meats and produce, Chef Greg also believes a restaurant should have great service and beautiful, hip surroundings. Of course, Grille 54 has all of the above.

Greg A

Life in the restaurant business all started nearly 30 years ago for Co-Owner Gregory Anastasas. At the age of 14 in NYC, some relatives gave him the opportunity to work in their diner. Always eager to learn, Greg soaked in all he could and opened his first restaurant in Manhattan at the age of 21.

After several different restaurant ventures, Greg finally landed in Tampa and co-opened the ultra successful pool-hall/sushi bar, The Rack. Ready for a new challenge, Greg began to work with the other proprietors of Grille 54 in creating a unique spot in Trinity.

He describes Grille 54 as being “an upscale, casual restaurant with a cool, jazzy atmosphere at a reasonable price.” Greg believes what sets Grille 54 apart from other restaurants is their staff training and food ordering procedures. A well-trained staff and the freshest ingredients possible makes the dining experience much more pleasant.

The Surf & Turf sushi roll tops the list as one of Greg’s favorite items on the menu. It is a combination of a Tempura Lobster roll and Cowboy Tempura roll with chili sauce, spicy mayo, and eel sauce. Try that and some items from the raw bar and you’ll be glowing with delight!

Dave O

It was sheer destiny that brought Co-Owner, David Ortolano, into the restaurant business. His knowledge of great food and wine is the result of being a third generation Italian culinary buff.  His grandfather was a master chef in Italy and passed his passion for fine Italian food down to his children and grandchildren.  

            Many of Dave’s family recipes are brought to life in Grille 54’s Italian Specialties portion of the menu, with one of his favorites being the Veal Chop Milanese.

            With more than 40 years in the restaurant business, Dave has developed a great knowledge of superior wines. He utilized this knowledge in creating Grille 54’s comprehensive wine list. The list encompasses wines that reach every corner of the globe, including some interesting reds and whites that are sure to tantalize your taste buds.

            As Co-Owner, General Manager and Sommelier, Dave always has a full plate. However, he always has time to personally make sure all the guests’ needs are met and make sure they have a memorable meal.

Dallas

Unlike the other owners of Grille 54, Dallas Owens wasn’t involved in the restaurant business his entire life. In fact, with only 5 years experience in the biz, Dallas is the newbie. However, he is by no means a rookie! At the young age of 15, Dallas and his friend already owned a successful event planning business in Miami. By the age of 20, he started what would become a multi-million dollar manufacturing business.

            He translated his well-rounded business knowledge into his dream of becoming a restaurateur. It began with Mojito’s Grill in Brandon, Florida and now continues with Grille 54.

            Dallas strongly believes, “if you show the guests a great time they will always come back!” This has proven to be true at Grille 54. He knew that the people of Trinity would appreciate a place with excellent food and drinks all backed with the best atmosphere and service available.

The 54 Filet is one of Dallas’ favorite menu items. Cooked to perfection on the wood-burning grill, it is sure to be a crowd favorite as well!