Charcoal BYOB began as Charcoal Steaks –N-Things. Purchasing the business in 1995, Anton (Tony) Plescha envisioned a neighborhood restaurant with great food and a beautiful view of the river where patrons could come to visit several times a week. Over time his family grew and the children became a big part of the restaurant. Sons, Mark and Eric, grew up there, running through the kitchen and dining rooms, talking to customers, and helping out wherever they could.
As they grew up they realized that cooking was their passion too. Recognizing the need to change with the times Tony gave them free reign over the dinner service. Mark, Eric, and their sous chef Jared Remer have embraced cooking with the seasons, sourcing locally when possible, and exploring modern techniques where they make sense. Breakfast and lunch is still mainly Tony’s domain.
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he room is casual and comfortable, entertaining both young families and longtime regulars. In the evening, the music changes, candles are set out on the tables, and many diners show up with some of their favorite bottles of wine. Handmade pasta, the freshest seafood, Painted Hills beef, Griggstown Farm Chickens fried to order, and house-made bread and desserts make any evening feel special. Charcoal BYOB is still a family restaurant, with a bit of a modern twist.
Check out how they use our Fish Sauce in their recipe.