The underlying ethos of Kitchen 218 is crystal clear: every individual, whether they're a guest or a team member, is accorded a sense of value and respect. One can't help but be drawn by the heartfelt smiles at the entrance, the sincere interest in how one's day has been, and the unparalleled dedication that defines each service experience.
Locally Sourced Ingredients
The menu at Kitchen 218 showcases an impressive diversity that reflects the spirit of its patrons. Their mouth-watering burgers, known to many as some of the best in town, owe their rich flavors to locally raised beef. Their flatbreads, wings adorned with myriad sauces, and every other offering on their menu sing praises to local produce. In a commitment to local sustainability and taste that's genuinely homegrown, Kitchen 218 has forged close ties with regional producers. Ingredients are carefully sourced from Hanna Holler Farm, Pfeiffer Farms, Merritt Farm, and Deep South Farms. And for those with a penchant for artisan delights, Daddy Bob's small batch pimento cheese makes frequent and beloved appearances on the menu.
Spaces for Memory Making
Beyond its gastronomic offerings, Kitchen 218 boasts an upstairs venue that's become the heartbeat of local celebrations. Birthdays, festive occasions, and evenings resonating with the melodies of local bands and musicians — the space transforms with every event, echoing the vibrancy of the community.
In the larger culinary narrative, Kitchen 218 isn't merely a restaurant. It stands as a home for its patrons, a platform for local talent, a canvas of ever-changing experiences, and an embodiment of community values and connections. This is where memories are crafted, and stories of food, friendship, and local pride intertwine. Kitchen 218's upstairs space, known as Venue 220, frequently hosts birthdays, holiday parties, bands, and musicians and more.
Introducing the Owners
Jake and Michelle, proud alumni of UTS (previously MMC), are part of the driving force behind this venture. Jake, with his fervor for breathing life into small town centers and his expertise in restaurant management, oversees the daily operations. On the other hand, Michelle, with her aspirations in the legal domain, curates Kitchen 218's digital presence through its social media channels.
Other business partners include Josh and Danielle, who not only contribute to this venture but also run Kirkpatrick Homes in Pulaski. The establishment's historic charm, post-renovation, can be credited to Josh's proficiency in construction. His enthusiasm for music resonates through Venue 220. Meanwhile, Danielle's touch can be found in the intricacies of our website's development and content for Kitchen 218.
Though each has a specialized role, it's not uncommon to spot any of them donning different hats - be it behind the bar, serving meals, manning the grill, ensuring the dishes sparkle, or verifying IDs during events. Each of these individuals is proud to call Pulaski home and has deep gratitude for the warmth and support of the local community.
Meet the Management Team
Kitchen 218 would not be what it was if it weren't for the dedicated staff whose work ethic makes the business a success. Here are the movers and shakers of Kitchen 218:
William "Buford" McMasters: Buford is the key man behind the kitchen scenes. As the “back of house” manager, he has taken on the mantle of crafting the heart of Kitchen 218's culinary artistry. With a degree in Business Management from UT and a rich tapestry of 6 years in the restaurant business, his fervor for the culinary world is palpable. He diligently weaves his expertise into our menu, ensuring every dish resonates with perfection.
Rachel Brown: Rachel is the dynamo that ensures that the front of house runs seamlessly. Boasting two decades of experience that ranges from serving to managing, she has seen and done it all. Her love for building rapport with customers - both old and new - is evident in her every interaction. On any given day, you'll find her amidst the dining space, ensuring guests are well-attended to. Don't forget to strike a conversation when you spot her - Rachel's story is as fascinating as her managerial prowess.
Schelby Harding: Schelby’s expertise runs deep and wide in the restaurant milieu. Whether it’s behind the bar, serving, cooking, or managing, she’s been at the helm of it all. She was instrumental in Kitchen 218’s inception, particularly in curating the menu. Her innate creativity spills into innovative food and drink concoctions. When you see her expertly mixing a drink or suggesting a dish, trust her instincts and prepare for a delightful experience.
Harli Standish: Harli isn’t just a manager; she's an embodiment of Pulaski’s spirit. A native, her infectious enthusiasm and bright, colorful attire make her instantly recognizable. With an MBA from UT Southern (formerly Martin Methodist College) and fluent in two languages, Harli’s vast experience in nearly every aspect of the restaurant business ensures our operations always have a vibrant touch. Engaging with diverse people is what she loves most about this job – so every conversation with her is a delightful exchange.
Steven Fitch: The newest addition to the “back of house” management team, Steven brings with him the sun and spirit of Orlando, Florida. Now a proud Pulaski resident for 16 years, he's mastered the intricacies of commercial kitchens for half that time. Known for his meticulousness in presentation and unmatched management skills, Steven revels in the unpredictability of each day. His tech-savvy nature is a boon, often aiding in event setups at Venue 220. Steven is a testament to the perfect blend of passion and expertise, making him an invaluable asset to the team.
Together, these managers form the backbone of Kitchen 218. With their combined experience, passion, and dedication, they promise an unparalleled dining experience for every patron.
