FIRE SETS IT FREE.
COOKING WITH FIRE
SURE, YOU LOVE THE GREAT FOOD
AND THE BAR—BUT MORE THAN
THAT, IT’S THE PEOPLE. MEET
A SOFT SPOT FOR PIT BULLS.
“Oh, I need to have paw prints around the house. I rescued two dogs, turns out both of them are a Brindle Pit mix. They eat better than I do, most days,” she laughs.
That’s the same kind of TLC Maggie brings to her guests in Farmingdale, NJ. “I want them to be just in awe of how amazing everything is. I want them to know people at Fridays care about them. That really sets us apart.”
OVER THE FLAME
LET’S FIRE THIS UP.
With meat, the trick is to lock the flavor inside, so we sear and seal, caramelizing the meat with fire, for more taste and more tenderness. Every. Single. Bite.
We also created a spice mix over five years ago—sweet, smoky, and… well, honestly, we’re getting hungry just thinking about it.
DON’T CALL IT A VEGGIE BUGER
That’s how the Beyond Meat Burger came to Fridays.
We joined forces with Ethan Brown of Beyond Meat to give you a plant-based burger packed with protein-maximizing the health benefits for you and minimizing the impact to the environment.
These vegetables will satisfy even the most ravenous craving for meat.
And at Fridays, we love a ravenous craving.