A&E

Not just another chain restaurant

Unexpectedly good food and attention to details at Paul Martin's American Grill

Paul Martin's American Grill in Mountain View has pedigree along with serious money and know-how behind it.

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Posted by Max Hauser
a resident of another community
on Mar 21, 2014 at 3:43 pm

Max Hauser is a registered user.

"Co-founder Paul Fleming was also a founding partner of the Fleming's steakhouse chain ... Ruth's Chris Steakhouses and others."

Ruth's Chris was famously the creation, solely, of New Orleans chemist and divorced mother-of-two Ruth Fertel, who bought (1965) the struggling Chris Steakhouse and ran it, its successors, and later the chain franchise program, for 34 years, changing the name to Ruth's Chris after the first relocation, and commencing franchises in 1977. Fertel is a historic figure in US restaurant history.

Paul Fleming became one of the franchisees, opening his first Ruth's Chris in 1984, by which time the Ruth's Chris chain was already established in the US. He (like any franchisee) could reasonably claim to be a founding partner of chain locations in which he personally was involved, but the phrasing I quoted above from the article may be misleading.


Like this comment
Posted by Midtown Mom
a resident of Midtown
on Mar 21, 2014 at 11:27 pm

We were there last night for our second time. Its funny that this review had the artichoke app as their photo, as we ordered THREE of them because they are THAT GOOD!! \ Both the times we have been to Paul Martin's the service has been amazing and the food delicious! Bravo to Paul Martins; we will be back! And my husband, who has never been a fan of salmon, has absolutely loved the salmon fish tacos. Shout out to Meeso and Luke, our waiters, who seriously enhanced our experience. They really know how to hire the right waiters there.


Like this comment
Posted by foodie
a resident of Another Palo Alto neighborhood
on Mar 24, 2014 at 6:07 pm

I will give it one shot, since I have eaten at PF Chang's 3 times and it was worse each time. I have no idea how it stays in business. Too sweet, too salty, oily, icky, heavy, derivative, uninteresting, not fresh - maybe there's my answer.

Sometimes these places have a way of starting out okay then ending like PFC's. Let's hope this one stays good! I'm sure they'll do fine either way, judging by how PFC's has stayed in business, but, it would be a shame not to have a good new offering over there.


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