Issue link: https://digital.copcomm.com/i/3815
lowing from that school, along with other nearby institu- tions like Loyola Marymount and U.C. Irvine. After graduating from college in the early 1990s, New- man joined forces with his father Ron, a longtime bar and restaurant man who had experienced success with the Red Onion chain, to establish a new lively venture with an emphasis on the casual fun that embodies the beach life- style. "I was born and raised in Hermosa Beach, and was always kind of a beachy guy," says Newman. "It made sense that my first restaurant would have that vibe too." Following the opening of the Manhattan Beach Sharkeez in 1993, Newman turned to his fraternity brothers from USC, hiring people he knew and trusted to help get the brand off the ground. Today, Newman still imparts a great deal of trust in his employees by offering the most diligent, professional and motivated staff members the opportunity to become Managing Partners in individual locations, a step that has allowed Newman to grow his business without being bogged down by the day-to-day operations of managing such a successful chain. This distribution of responsibil- ity has also facilitated Newman's additional restaurant ventures, Sandbar in Santa Barbara and Panama Joe's in Long Beach. Of course, none of Sharkeez's success would have been possible without an exceptional food and beverage program to keep customers happy and ready to return. With a food menu that focuses on the flavors of the Gulf Coast of Baja California, Sharkeez is famous for its mahi-mahi fish tacos, which outsell all other menu items four-to-one. But for many Sharkeez patrons, the hotspot is known just as well—if not better—as a place to grab a drink and unwind. "Our LDA college crowd might not even know we have food," jokes Newman. "But they love our cocktail program!" Along with food promotions like Taco Tuesday, Shar- keez caters to the brunch and college football crowd with its famous Bloody Mary Bar, featuring an Absolut Peppar con- coction that's over- whelmingly popular. Of course, Margaritas are popular as well, but Newman has noticed a trend among his customers who seem willing to branch out and try something dif- ferent, especially if it is popular among the bar staff. "We're actually having huge success with Jameson right now," notes Newman. "It's a personal favorite among the staff, and once they started doing the shots, everyone wanted them. Now, they're flying off the backbar." Despite the chain's success, like a shark, it must keep moving to survive. Newman has plans to open three new locations in the same number of years, as well as revamp some of the existing outlets with a new upscale concept and expand the cocktail program to include a lemonade menu. "Our upcoming line of lemonades is perfect for a beachy atmosphere," explains Newman. "It's warm out, you're in the sun . . . it's kind of like a kid selling lemon- ade on hot days in the summer." Of course, these lem- onades, each featuring a different expression of Absolut, are the grown-up version of the classic beverage, but if Sharkeez's past success is any indication, they're sure to sell, well, swimmingly. With year-round sun in Southern California, Sharkeez will channel endless summer with this blissful lemonade blitz. Absolut Raspberry Lemonade 1½ oz. Absolut Raspberry Lemonade Splash of cranberry Serve with a sugared rim. Absolut Lemonade 1½ oz. Absolut Citron Lemonade Splash of Sprite Serve with a sugared rim. Absolut Apeach Arnold Palmer 1½ oz. Absolut Apeach Half lemonade, half iced tea Sharkeez owner Greg Newman has experienced tremendous success with this small chain with a big, bold attitude. october 2009 / the tasting panel / 69