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 (200)

  1. Alysoun says:

    At the end of the show, Mrs. Hurley said she thinks the restaurant will "take off like a banshee". Um, you probably would hope not. A banshee is an Irish spirit who gives a bloodcurdling wail in the night to warn of an impending death in the family.

  2. Jim F. says:

    Anyone notice that the new name is "Hurley's AMERICAN Grille", but they used the British spelling of the word Grille?

    • Lolo says:

      it isn't actually the British spelling but the French spelling!!!

    • gwnola says:

      According to

      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.

      So…not necessarily British, and also not necessary. Interesting observation about the name, Jim.

  3. Sarah says:

    Best potato skins ever! I went there today and we chowed down. It wasn't really crowed at lunchtime and the chicken was cooked to perfection the fries were so good I usually don't eat fries but I made an exception. I didn't really like the corn and cheese (not your best Robert) and the staff seemed a little wary of it too. But the cheesesteak spring rolls, potato skins, pulled pork sandwich (minus the cheese), and the smoked chicken were amazing. The service was excellent too thanks Tracy! Definitely will be back with friends.

  4. Jarett says:

    Just drove past this place on the way home from work…it's still sporting the name "Edibles"…

  5. New food says:

    We ate there a few days ago. Very happy with the food. I had the smoked chicken and it was great! It did take a while for the food but they were very busy. I think Robert did a great job! The place looks great!

  6. bob says:

    I am from Philly and just saw this show on Restaurant Impossible. This was a very emotional episode I look forward to visiting Horsham to eat at this restaurant and hope to give it good review. I will probably will order a cheesesteak because of all the positive comments I've read. The only thing I will insist with my order is that my cheese steak be made with American cheese NOT cheese whiz! The original Philly cheese steak was NOT made with YULKY WIZ! ………P.S . They could have renamed this restaurant "Incredible Edibles!"

  7. John says:

    We ate there yesterday after seeing the show a few weeks ago. We were in the area with friends and thought we'd stop in to try it. Some of us had the pulled pork and that tasted good. The kids all split a pizza which they said was a little under cooked. The decor was nice but the restaurant was smaller than it looked on TV. The first thing we noticed was the main sign out by the road still said Edibles. The staff was friendly and service was good. Wasn't too busy when we were there for early dinner.

  8. Vinny says:

    No gloves-yucch! No hair coverage- yucch! No thanks!

  9. Guest says:

    The comments sound as if it depends on who is cooking that day. If chicken is moist and delicious one day, dry another, and greasy on another, it's time to check who's making the food. As some have noted a new chef or cooking classes may be in order.

    Who is pocketing receipts? That would require a visit by the mystery diners to stop that.

  10. Local Gal says:

    I've lived between 5 (literally walking distance) and 20 minutes from this restaurant since the day it opened, yet I had no idea it existed until a friend told me it was on the show. I still couldn't picture it, even after they described the exact location to me, which is on a corner I've probably turned 1000 times, since I Iived on the street literally right behind the building for almost 5 years. That's how non-descript the place is. While I'm sure the food and decor weren't helping (since word of mouth is the best form of advertising a restaurant can have) the building they lease is one of the biggest problems, IMO. It's adjacent to what I'd consider a strip mall – one that is mostly ignored by everyone because the whole place is as plain, boring and forgettable as this restaurant appears to be.

    I agree wholeheartedly with former posters who said that the problem is the management. The owners on these shows almost always reminded me of a failing restaurant owner I know personally: nothing is his fault. It's the economy, or people not listening, or customers not being loyal. Improve your management skills and put out better food, faster, and see how much your personal economy improves. As long as people continue to think they are always right and won't change the way they do things, they're destined to continue failing.

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