When hunger strikes Pepper’s Grill is there to serve; breakfast, lunch or dinner. But dinner time is prime appetite country and the restaurant has a new dining room chef with a lengthy resume written in the kitchen.

In December, Mike Tylar figuratively placed his chef’s toque on and began redesigning the dinner menu at the respected local eatery. Since then the number of diners has increased each month.

“Business has increased 15 to 20 percent in the last few months,” Tylar said. “My goal is to get it up to at least 50 percent” over last year.

That’s the kind of goal setting the dining-out public loves. The reason any business succeeds is paying customers. And in the restaurant industry tasty food is the catalyst for ringing cash registers.

A profitable menu is a diner’s delight, producing the sought after win-win situation.

The reason for the winning formula lies in the lengthy resume Tylar brings to the kitchen. He has been cooking throughout the Piedmont region for years, including 25 years at The Bavarian Chef in Madison; a restaurant that enjoys a four-star Yelp rating.

“I have been cooking all my life starting at age 15,” said Tylar, 51. Most of his career was centered in Orange and Madison counties but when the opportunity to work at Pepper’s came up he pulled his German apron off and headed north to Culpeper.

“I had been cooking German food for a long time and wanted to try something different,” said Tylar. Germanic food tends to be heavy with large portions. “It’s rich but good.”

Pepper’s offered the opportunity to create a much wider array of dinner menus. Tylar has not disappointed himself or his customers. New menu items have included red pepper soup, cordon bleu, and a Chesapeake seafood dish of shrimp, scallops and crab wrapped in a puff pastry.

One dessert favorite is his fresh cheese cakes. “They really seem to like the cheese cake,” Tylar said smiling.

Other attractive options luring the local dinner crowd are daily specials; shrimp and scallop Italiano, and chicken alfredo are among the new entrees.

In addition to his chefs’ duties, Tylar will be assuming control over staffing and eventually food and supply ordering.

Pepper’s Grill has a large dining room capable of sitting over 200 diners. It hosts weddings, receptions, business meetings and a host of other special events. It also has a vibrant catering service for business and private events; either for pickup or delivery.

On major holidays special menus are designed to serve both local and out-of-town guests. The upcoming Mothers’ Day celebration is a “prime” example.

“Our specials that day will include prime rib with fried oysters, swordfish with dill cream sauce, roast pork with a chive cream sauce and chicken with wild mushrooms.” Mom is smiling already.

Tylar underscores he’s had great staff support since coming on board. Everyone has worked hard to increase the caliber of the dining room. “David and Adan Olmos, an uncle-nephew team, has provided a lot of good help. They’ve been great,” said Tylar.

Of course the menu offers a selection of wines and domestic and craft brews, including some Old Dominion favorites.

The restaurant adjoins the Best Western hotel making it an ideal home away from home for family and friends visiting the Piedmont region.

Peppers’ Grill is located at 791 Madison Rd in Culpeper. It is opened daily for breakfast, lunch and dinner. Visit http://peppersgrillculpeper.com/ for serving times and menus. Call 540.825.1037 for reservations.

 

Published in the April 30, 2015 edition of the Culpeper Times.