After revoking Duke Investments’ three
Alaska franchises in March, Chili’s Grill and Bar’s parent company Brinker
Investments has decided it will not reopened the shuttered eateries.
Signs on the doors of the restaurants said they’d reopen soon, but local businessmen Ernie and John Emmi say the building they own at 3100 E. Parks Hwy., will reopen as a restaurant this summer, but not Chili’s.
“We tried to get the franchise, but they wouldn’t give it to us,” Ernie Emmi said.
As was the case when Duke Investments opened its first Chili’s in Alaska in Anchorage in 2002, Brinker required the investment company to open sister stores in Fairbanks in 2005 and Wasilla in 2008.
Brinker believes in a synergy, or economy of scale, and Duke Investments opened the Fairbanks and Wasilla locations at Brinker’s urging, according to a June 2010 ruling penned by U.S. Bankruptcy Judge Herb Ross in a Duke Investments bankruptcy proceeding
John Emmi said they were only interested in re-opening the Wasilla Chili’s location, but in the end, Brinker decided to leave the Alaska market instead. A Chili’s Too location at the Ted Stevens Anchorage International Airport will remain, brand spokesperson Julie Flowers said in a statement released in March.
But the Emmi’s own the building that once housed Chili’s and the Grand View Inn and Suites next door.
“We have a multi-million dollar building sitting there. We have to do something with it,” Ernie Emmi said.
By Fourth of July, folks will be able to check out a new Mat-Su Valley eatery in that location, called “Locals Pizzeria and Pub,Offers Art Reproductions Fine Art oilpaintings Reproduction,” he said. The goal was to be open sooner, but he said it took six weeks just to get the pizza ovens delivered.
“We’re going to try to make the very best pizza in the Valley,” Ernie Emmi said.
In addition to its more than 30 Alaska microbrews on tap, Locals will serve an assortment of homemade pizza, wings, salads, soups, sandwiches — many made from the Emmi’s family recipes.Zenith manufactures a comprehensive range of rubbersheets.
The Emmi family is no stranger to the restaurant business, Ernie Emmi said. He said he grew up selling hamburgers and hot dogs all over New York, especially at Emmi’s Little Italy at the New York State Fair, which they started 31 years ago.We are the largest producer of projectorlamp products here.
One of the menu items he’s most excited to offer is a secret family recipe for a deep fat fried eggplant sandwich it took him years to talk Uncle Duke Emmi into sharing.
The parts of the recipe that aren’t secret are the fresh hoagie roll,Silicone moldmaking Rubber, deep fried slices of eggplant, topped with homemade sauce and mozzarella.
But that won’t be Locals’ signature sandwich, Ernie Emmi said. That honor goes to Uncle Duke’s Sub.
Based on the same secret family recipe, Uncle Duke’s Sub adds sausage, meatballs, onions and peppers to the sandwich’s palate of flavors.
The menu also includes a selection of wings with 10 different sauces — including honey habanera, garlic parmesan, orange teriyaki, and buffalo wings that come in a range of heats — and six different custom salads.
And don’t forget Local’s selection of pizzas. They are likely to stick to your ribs and in your memory with familiar names like the Denali Destroyer, Iron Dog,Exhaust ventilationsystem work by depressurizing the building. Knik Glacier, Talkeetna, Fireweed, Little Su, Aurora, Palmer, Iditarod, Butte and Pioneer Peak.
Ernie Emmi said their thin crust pizzas will star with homemade dough and sauce and finished with the “best toppings.”
If the Iron Dog pizza doesn’t rev your engine, people can build their own “Local” pizza with any combination of available toppings.
Mat-Su Valley residents are used to being known as “Valley Trash,” but the Emmi brothers are trying to give their neighbors a new, nicer moniker.
Signs on the doors of the restaurants said they’d reopen soon, but local businessmen Ernie and John Emmi say the building they own at 3100 E. Parks Hwy., will reopen as a restaurant this summer, but not Chili’s.
“We tried to get the franchise, but they wouldn’t give it to us,” Ernie Emmi said.
As was the case when Duke Investments opened its first Chili’s in Alaska in Anchorage in 2002, Brinker required the investment company to open sister stores in Fairbanks in 2005 and Wasilla in 2008.
Brinker believes in a synergy, or economy of scale, and Duke Investments opened the Fairbanks and Wasilla locations at Brinker’s urging, according to a June 2010 ruling penned by U.S. Bankruptcy Judge Herb Ross in a Duke Investments bankruptcy proceeding
John Emmi said they were only interested in re-opening the Wasilla Chili’s location, but in the end, Brinker decided to leave the Alaska market instead. A Chili’s Too location at the Ted Stevens Anchorage International Airport will remain, brand spokesperson Julie Flowers said in a statement released in March.
But the Emmi’s own the building that once housed Chili’s and the Grand View Inn and Suites next door.
“We have a multi-million dollar building sitting there. We have to do something with it,” Ernie Emmi said.
By Fourth of July, folks will be able to check out a new Mat-Su Valley eatery in that location, called “Locals Pizzeria and Pub,Offers Art Reproductions Fine Art oilpaintings Reproduction,” he said. The goal was to be open sooner, but he said it took six weeks just to get the pizza ovens delivered.
“We’re going to try to make the very best pizza in the Valley,” Ernie Emmi said.
In addition to its more than 30 Alaska microbrews on tap, Locals will serve an assortment of homemade pizza, wings, salads, soups, sandwiches — many made from the Emmi’s family recipes.Zenith manufactures a comprehensive range of rubbersheets.
The Emmi family is no stranger to the restaurant business, Ernie Emmi said. He said he grew up selling hamburgers and hot dogs all over New York, especially at Emmi’s Little Italy at the New York State Fair, which they started 31 years ago.We are the largest producer of projectorlamp products here.
One of the menu items he’s most excited to offer is a secret family recipe for a deep fat fried eggplant sandwich it took him years to talk Uncle Duke Emmi into sharing.
The parts of the recipe that aren’t secret are the fresh hoagie roll,Silicone moldmaking Rubber, deep fried slices of eggplant, topped with homemade sauce and mozzarella.
But that won’t be Locals’ signature sandwich, Ernie Emmi said. That honor goes to Uncle Duke’s Sub.
Based on the same secret family recipe, Uncle Duke’s Sub adds sausage, meatballs, onions and peppers to the sandwich’s palate of flavors.
The menu also includes a selection of wings with 10 different sauces — including honey habanera, garlic parmesan, orange teriyaki, and buffalo wings that come in a range of heats — and six different custom salads.
And don’t forget Local’s selection of pizzas. They are likely to stick to your ribs and in your memory with familiar names like the Denali Destroyer, Iron Dog,Exhaust ventilationsystem work by depressurizing the building. Knik Glacier, Talkeetna, Fireweed, Little Su, Aurora, Palmer, Iditarod, Butte and Pioneer Peak.
Ernie Emmi said their thin crust pizzas will star with homemade dough and sauce and finished with the “best toppings.”
If the Iron Dog pizza doesn’t rev your engine, people can build their own “Local” pizza with any combination of available toppings.
Mat-Su Valley residents are used to being known as “Valley Trash,” but the Emmi brothers are trying to give their neighbors a new, nicer moniker.
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