Our history

We know the Triangle because we grew up here.

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Chapel Hill Resturant Group

 

Mickey Ewell, Greg Overbeck, Pete Dorrance and Kenny Carlson: a partnership that has always been ahead of the curve.

Ewell started the company when he opened Spanky's on Franklin Street. Although he had no experience in the restaurant industry, Ewell recognized the need for a great hamburger in Chapel Hill, and filled it when he opened Spanky's in 1977. Overbeck, Dorrance, and Carlson all worked at the restaurant and made their way up through the ranks to form a management team that ran the restaurant for several years.

In 1986, the four formed a partnership to fill the need for a seafood restaurant in the Triangle. Squid's was conceived as a combination of Southern fish camp, oyster bar, and Northeastern lobster shack. Its menu offered seafood classics from Calabash to Kennebunkport. Locals were hooked from day one, and it continues to fill up nightly on Fordham Boulevard.

Their next project, 411 West Italian Café, featured the first wood burning pizza oven in the area. 411 West opened on West Franklin in 1991 featuring pizzas and fresh, made-in-house pasta. The menu is Italian with a California twist, and the restaurant has been recognized as "Best Italian Restaurant in the Triangle" many times by local publications.

CHRG blazed a new trail in the Research Triangle Park with their newest restaurants: Mez Contemporary Mexican and Page Road Grill, a restaurant dedicated to modern southern cuisine. Both provide sophisticated, locally sourced menus for Research Triangle businesses and a convenient meeting place between Raleigh, Durham, and Chapel Hill.

With five award-winning restaurants, the next logical step for the group was the creation of a catering department to serve the needs of the Triangle community. CHRG Catering operates out of a separate state-of-the-art kitchen at Page Road Grill, and provides full service catering for weddings, businesses in the RTP, local universities, sports teams, and private events throughout the Triangle.

Team CHRG Catering

 
 
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ALBERT WOJCIECHOWSKI
CATERING CHEF

Beginning his professional cooking career after graduating high school in 2003, Albert has held many culinary positions throughout the Triangle. He joined the Chapel Hill Restaurant Group in 2012 as Executive Catering Chef. Helping to open Page Road Grill in 2012 Albert has a hand in their menu creations while continuing to hone his skills in the culinary arts.

Favorite food: loaded burger

Hobby: shredding the streets of Raleigh on his bike

KRISTEN ROBERTS
SALES DIRECTOR

Kristen began working at CHRG restaurant, Squid's, in the spring of 2014 after moving to the area from Charlotte. After gaining experience from other sales roles and over 20 years in the restaurant industry she was asked to join the catering team to build upon the already laid foundation.

Dog's name: Rosco – rescue beagle lab mix

Favorite food: stove-top popcorn

Hobby: being in the woods

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KASSI MCINTOSH
EVENTS COORDINATOR

Kassi began working at Spanky's in 2007 while studying Mathematics and Statistics at the University of North Carolina. She fell in love with the buzzing atmosphere, spectacular fresh food and energetic staff that Spanky's exudes. Kassi's reliability, exemplary organizational skills and trustworthy relationship with the staff was a perfect fit in the management team. In December of 2014, she was promoted to Mez and Page Road Grill as the Banquet and Catering Coordinator.

Dog's name: Lacey – rescue beagle mix

Favorite food: meat

Hobby: craft beer and cleaning, simultaneously

 
 

Our Restaurants

 
 
 
 
 
 

Sustainability 

The Chapel Hill Restaurant Group has always been committed to sustainable business practices, and we have received national recognition for our efforts. We participate in food recycling efforts at our restaurants and have reduced our solid waste by 85% in the last decade. Oyster shells from Squid's are collected and eventually returned to the North Carolina coast, where they are used to rebuild our state's oyster beds. To-go containers and silverware are made of corn product or sugar cane and are completely compostable, or they are made of recyclable materials. MEZ was North Carolina's first LEED (Leadership in Energy and Environmental Design) designed restaurant, and it and Page Road Grill are both LEED certified. In 2007 we were recognized as "Sustainable Business of the Year" by the Institute for a Sustainable Community.

 
 
 
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