Cooking with Fire
Fire sets it free.
Sure, you love the great food and the bar—but more than that, it's the people. Meet Maggie.
A Soft Spot for Pit Bulls.
Maggie Paulk loves being a Kitchen Manager at Fridays. But let's be real: there's something more important in her life—her animals.
“Oh, I need to have paw prints around the house. I rescued two dogs, turns out both of them are a Brindle Pit mix. They eat better than I do, most days,” she laughs.
That's the same kind of TLC Maggie brings to her guests in Farmingdale, NJ. “I want them to be just in awe of how amazing everything is. I want them to know people at Fridays care about them. That really sets us apart.”
Over the Flame
Great food deserves to be made right. Let us show you how we
Over the Flame
Let's Fire This Up.
Listen, we crave good ribs and steaks just as much as you do. That’s why Fridays fire-grills.
With meat, the trick is to lock the flavor inside, so we sear and seal, caramelizing the meat with fire, for more taste and more tenderness. Every. Single. Bite.
We also created a spice mix over five years ago—sweet, smoky, and... well, honestly, we’re getting hungry just thinking about it.SEE OUR STEAK & RIBS
Every element of every meal: top quality. Let's start with our Beyond Meat Burger.
Don't Call It a Veggie Buger
We asked our guests what else they wanted on our menu, and the answer was loud and clear: vegetarian options that actually taste good. Challenge accepted.
That's how the Beyond Meat Burger came to Fridays.
We joined forces with Ethan Brown of Beyond Meat to give you a plant-based burger packed with protein-maximizing the health benefits for you and minimizing the impact to the environment.
These vegetables will satisfy even the most ravenous craving for meat.
And at Fridays, we love a ravenous craving.