The casual elegance of the Gaslight Grill creates the perfect ambiance for dining at its best. Well known for what many describe as the best Certified Black Angus steaks ever, Gaslight Grill has an extensive menu of exquisitely prepared fresh fish and seafood and chef specialty creations featuring lamb, pork and chicken. An award-winning collection of more than 180 wines enhances dining at the Gaslight Grill.
With five dining rooms, two large patios and an ample bar and cocktail lounge, Gaslight Grill is popular for private parties. Many are business events of various kinds, and other private parties are events for fun, such as Wedding dinners and receptions, birthday and anniversary parties, dining clubs, and neighborhood groups. Hosts love having events there, because private parties at Gaslight Grill make their guests feel special.
The scintillating New Orleans jazz and mellow traditional favorites played by Lynn Zimmer and the Jazz Band is a special attraction for those who enjoy live entertainment. Gaslight Grill offers a dance floor and live music five nights each week. The Dick Hawk’s Gaslight Jazz show, which airs on 1660 AM twice each weekend, originates from the Gaslight Grill.
Service at Gaslight Grill is attentive, but not intrusive. Everyone, from General Manager Fred Wohlgemuth to the newest employee, is dedicated to superior service. Even owner Dick Hawk tries to visit each table and takes the microphone to welcome guests before joining the band on the piano.
Great ambiance, superb cuisine, attentive service and exciting entertainment – all provided by people who truly care – make every night special at the Gaslight Grill.
Gaslight Grill executive chef Steven Cameron seems to have been destined to become a master of the culinary arts. He was raised in the small (scarcely 200 people) farming community of Lancaster, Kansas where he gained an early appreciation for the fruits of the land. His fond memories of youth include foraging for morels and eating peas and tomatoes fresh from the summer garden.
Further appreciation for nature’s bounty came from fishing for catfish and autumn hunting for rabbits and upland birds. He gained deep respect for all animals and wildlife that grace the dinner table.
It was Chef Cameron’s skill in the culinary arts that propelled him from a small Kansas farming community to executive chef at the lofty Noble American Cookery in Philadelphia. While on the East Coast, he also served as executive chef at the Blue Restaurant in Surf City, New Jersey and consulted for the Ninety Acres Culinary Center at the Virgin Spa in New Jersey and the Apothecary Bar + Lounge in Philadelphia. He was semifinalist for the coveted James Beard Best Chef Mid-Atlantic award in both 2008 and 2009.
Chef Cameron longed to return to the Midwest so he took an interim position as Chef de Cuisine at Kansas City’s Michael Smith and Extra Virgin Restaurants. (He had worked with Michael Smith at 40 Sardines prior to moving east.) This led to the Gaslight Grill which seems a perfect match with both the chef and the restaurant being fully committed to excellence in providing memorable dining experiences for discerning guests.
