Restaurant Revisited: Barely Edible at Hurley’s American Grille

by in Shows, July 21st, 2013

Restaurant: ImpossibleWhen Robert Irvine arrived at Edibles Restaurant & Pub in Horsham, Pa., it didn’t take long for him to realize the “misguided family” that owned the business was as much of a contributing factor to its failure as was the eatery’s filthy interior, “blah” decor and unappealing food. Husband and wife John Sr. and Butzy Hurley have been at the helm of their business for nearly 30 years, but despite their presence in the kitchen and at the front of the house, their staff, including their children, John Jr., Heather and Jennifer, and their nephew Steve, noted a significant lack of leadership. This, coupled with John Sr.’s strained relationship with his son, had contributed to Edibles’ $4,000-per-month losses, which Robert had only two days and $10,000 to attempt to rectify.

For the first time in six seasons of filming Restaurant: Impossible, Robert believed the best and most important means of improving a restaurant would be to change the business’ name and rebrand it with a descriptive, engaging and enticing identity, which is how Edibles became Hurley’s American Grille on opening day. Read on below to hear from John Sr., Heather and Steve, and find out how Hurley’s is doing a few months after its relaunch.

“The first couple weeks were great,” Steve explains of the time immediately after filming. “I feel like we’re busier, but our bills are higher because of the expenses of new staff.”

Edibles’ new name, Hurley’s American Grille, has been well-received by nearly everyone, according to Steve. Heather adds: “Many think that the restaurant has changed ownership. They ask and we tell them that it is our family name.”

The transformations in decor and food have also proved successful, Steve noting, “People really like the higher pub tables in the middle.” Some diners miss items from the old menu, according to Heather, while Steve says that Robert’s cheese steak is still being served. John Sr. agrees with Steve that since Robert taught them how to use the smoker, the machine is being used more frequently than it was pre-renovation, now being employed to make chicken and pulled pork.

In the future, John Sr. says, he hopes to “Bring back some of the staples we had on the menu before … [and] continue to work on the menu and make some changes with the bar area.”

More from Restaurant Revisited:

Kalico Kitchen (July 14)
Angelo’s (June 23)
Pier West Restaurant (June 16)
Pinehurst Country Lodge (June 9)
Bryan’s Smokehouse (May 26)
Wagon Wheel Family Restaurant (May 19)
Mom & Dad’s Italian Restaurant (May 12)
Smitty’s Restaurant (April 28)
Old World Italian Restaurant (April 21)
Joe Willy’s Seafood House (April 14)
Sweet Tea’s Restaurant & Catering (March 24)
Soup to Nuts Diner (March 17)
Caseyville Cafe (March 13)
Maniaci’s Italian Restaurant (March 10)
Dinner Bell Restaurant (February 27)
Nanny Goat’s Cafe & Feed Bin (February 20)
Sapori D’Italia (January 23)
Windseeker Restaurant (January 16)
Whiskey Creek Steakhouse (January 2)
Rising Sun Bistro (December 19)
Boys & Girls Club of Southwest Missouri (December 9)
Bronk’s Bar and Grill (December 5)
Rohrer’s Tavern (November 28)
Poco’s on the Boulevard (November 21)
Oleander Bar and Grill (October 17)
Valley Inn (October 10)
Whistle Stop (October 3)
The Maple Tree Cafe (September 26)
Michele’s (September 19)
Paliani’s Restaurant (September 12)
Frankie’s (September 5)
Gusanoz (August 29)

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Comments (199)

  1. Rose says:

    Predicting that this another one that will not make it. John Sr. has clearly been drained by his family and the business. Looking at him I worry for his health. It's time his silly, stupid hangers-on of a family grew the heck up. I wish him well. Obviously a good man — but sadly one who doesn't have a clue. The missing $600,000 is just the beginning in this debacle.

  2. @SEOGermany says:

    It feels like the people in the show just want the free makeover but more often than not they keep their personalities which were the main cause for them failing.

  3. Rey says:

    The family really touched me…the change in decor was really impressive…the food changes seemed straight forward…mr irvine might be forceful

  4. MattfromWA says:

    Yet another restaurant pretty much abandons Chef Roberts new menu. The 'regulars' who weren't supporting them in the first place sure seem to have a lot of sway at these places
    I guess it is better now than never that John Jr. realizes that he has been benefiting. None of us is is perfect though and I hope everything works out for him, the hard working Hurley family and their restaurant.
    I hope that Robert was the one who ended up cleaning up the huge mess he made when he turned the table over for effect and he didn't push it off on one of the Impossible crew.

  5. Dan Martellacci says:

    Dano@atlanticbb.net. I can HELP………will not cost you a thing ……just need to know where your at!!

    I'm in PA.

  6. LisaC73 says:

    Did they ever figure out where all that money went?

  7. Michelle says:

    The spelling of "grille" in the new name is so bothersome…it is incorrect in American English and particularly so when it follows the word "American" – Reno looked great and I love Robert but I really wish it said Grill!

    • efd says:

      I thought the same exact thing actually. As soon as I saw it I thought American Grill…not Grille

    • Portia says:

      I said the same thing after watching it tonight. A "grille" is a metal grate covering an opening, and "American Grille" is like saying "American Theatre."

      • gwnola says:

        from Grammarist.com

        Grill vs. grille
        As a noun, grill refers to (1) a cooking surface using parallel metal bars, (2) a device that cooks with a grill, or (3) a restaurant offering grilled food. As a verb, it means (1) to grill, or (2) to question relentlessly. Grille, which is only a noun, usually refers to a grating used as a screen or barrier on a window or on the front of an automobile.

        Grille is often used instead of grill in restaurant names—e.g., Salt Creek Grille, O’Connell’s Irish Pub & Grille, Arooga’s Grille & Sports Bar. There’s no good reason for this. It’s just something some restaurateurs do.

  8. Laura B says:

    I also don't understand why they don't keep the new menu. It's part of the process of rehabbing the restaurant. Also, this one really didn't seem like it was failing as much as the others. They have a successful bar, they simply could close the restaurant and move on.

    I'm not fond of the excessive spitting out and gagging that Chef Robert does but at least this time the kitchen was clean at the beginning. Overall, we like the show and watch it all the time.

  9. pmview says:

    Chef Robert's tactics might seem harsh, perhaps tv-drama per se, but with any 'shock-and-awe' campaign he's working through a nightmare of denial, old habits and defensiveness that act as emotional barriers around the owners and their staff. This is further compounded by the fact that many of those restaurant owners employ their family members. Check out how many times Chef Robert says, 'it's a business' to these shell-shocked, worn-down and discouraged owners. They're needing some level of motivation and management toolsets that is more than just a make-over for their outdated and dusty decor.

  10. Don says:

    I have watched this show since episode 1.
    I have been reading the comments here for the past year or so.
    One thing I have noticed is alot of people here blame or talk about Robert. Robert this, Robert that.

    In this case, he spit out food, gagged, flipped over the table,etc. Does anyone here or anywhere that watches this show, any food network show, or any show period not realize something? Its a show!!! With writers, scripts, etc. While they actually go there and do a job, do not be fooled. This is a tv show. Robert is essentially an actor. People need to realize that everything that is done on this show is to get a reaction and Robert is told what to do, how to act, etc. Its a show Bottom line.

    With that said…probably the best renovation I have seen. No idea how it looks in real life or up close, but on TV, that looked pretty cool.

    • ecb says:

      I am related to the people who owns the restaurant.. over all the food is not that bad but still needed Roberts help. I'm glad that Robert has helped. It has helped them a lot.

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