28
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Food & Wine
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2009
Dining Out
Tommy Hinshaw and his business partners wanted to open a restaurant
that offers quality food and, just as importantly, provides a complete
dining experience that keeps people coming back for more.
By Jason Brady
W
hen space became available at the location that previously
housed the Trio Cafe and the Vineyard Intimate Dining at 210
South McPherson Church Road, across from the Westwood
Shopping Center, Hinshaw and long-time family friends
Tony and Edith Bigler jumped on the idea of opening a fine
dining restaurant in Fayetteville.
Hinshaw and the Biglers put their business plan into action and soon the project
snowballed into Morgan's Chop House Restaurant, specializing in a varied cuisine
from thick pork chops and bone-in steaks to seafood and pasta. Morgan's opened its
doors in November 2008.
Hinshaw, 36, is also the head chef. He has been in kitchens for the past 15 years
mixing and matching flavors under the on-the-job tutelage of some very good chefs. His
MORGAN'S
Fine Food In A Relaxing Atmosphere
CHOP HOUSE
Above Left | The grilled pork chop, served with pasta marinara, is a popular choice at Morgan's.
Above Right | The generous 24-ounce T-bone steak, seen here with grilled shrimp and sautéed zucchini, is for hearty appetites.
