Ted’s Montana Grill Has New Story and MenuOctober 27, 2013 10:20 am Ayana Wilson
If you haven’t been to Ted’s Montana Grill before, or haven’t been in a while, now is the perfect opportunity to reacquaint yourself with what is, to a certain degree, a home-grown company. Although headquartered in Atlanta, Ted’s first restaurant opened in Columbus in 2002 at 191 West Nationwide Boulevard.
When Ted’s opened, the focus was to help restore the dwindling herds of bison in the United States. For years, the company has been dedicated to green and sustainable practices, even becoming the first in the U.S. to balance its water footprint by investing in Water Restoration Certificates.
Today, Ted’s Montana is more committed than ever, publishing their Sustainability Story online, a treatise outlining facts about Ted’s Montana practices that customers may not be fully aware of, although they’ve seen the changes in restaurants across the country, including the two locations here in Columbus (the other store is at 6195 Sawmill Rd in Dublin).
For instance, when you dine at Ted’s, you’ll notice brown butcher paper serving as the table’s place mats, eco-friendly, polymer-coated drinking straws, to-go cups made from corn starch, and menus printed on recycled paper. The restaurants use energy-efficient lighting, and are 90% plastic-free.
In July 2013, Ted’s Montana Grill allied with Greener Fields Together, a sustainability and local produce program that partners local farmers with large retailers to provide an abundant supply of seasonal produce. This farm-to-fork relationship ensures that the ingredients used by Ted’s chefs are of high quality, and supports Ohio’s own.
Tomatoes, peppers, and corn are just some of the home-grown fruits and vegetables currently in use at Ted’s Montana locations in Columbus. They’re used in new Fall offerings, like the Roasted Beet & Goat Cheese Salad, The No. 11 Burger, a bison burger topped with braised bison, mushrooms, and horseradish cheddar, and the Apple Pecan Crisp.
Ted’s Montana Grill hopes to double the number of its restaurants in the next 10 years, which includes plans to add more outlets in Columbus and Cincinnati. All of these new eateries would follow the Leadership in Energy and Environment Design (LEED), which significantly reduces energy and water usage.
“We’re all about genuine hospitality with food the way it should be made,” says Jameson App, Manager at Ted’s Montana Grill. “We make everything from-scratch and to-order. Everyone here cares about the restaurant, the guest, and the staff, and it shows.”
For a longer look at Ted’s Montana’s Sustainability Story, visit www.tedsmontanagrill.com.
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