‘Grilled to Order

Omaha World-Herald

February 6^th, 2002

By John Keenan

World-Herald Staff Writer

Centuries ago, fierce Mongol warriors would thunder across frigid plains, leap down from their war horses and…cook. Or so legend has it. Mongolian grilling, an increasingly popular restaurant option among Midlands diners, grew from the culinary habits of Genghis Khan and his warriors. The story, which can be found on many Mongolian grill restaurant Web sites, is that the warriors, travailing light, would build huge fires each night before retiring. According to the Web site for JB’s Mongolian Grill, a restaurant with locations in London and Ontario, the Mongols would cut meat into thin strips, then combine the meat with whatever vegetables, incense, spices and sauces were at hand. The mixture was then grilled on the warriors’ round iron shields which were placed over the hot embers of the bonfire, creating a kind of portable grill, according to the site. The biggest shield would be used to create the meal for Khan and his best warriors. Nowadays it’s a little less strenuous….The food is ‘flash grilled’ at extremely high temperatures on a round grill. No need to bring you own shield.”

“Restaurateur Linda Vap created the HuHot Grill concept, which recently opened its first Omaha franchise, three years ago in Missoula Mont. ‘We were looking for a new idea,’ Vap said. ‘We’ve been in the food business for a long time, but I think all restaurateurs are always looking for new ideas. We had seen this general idea, the Mongolian grill, in other places, but they were almost always cafeteria style, not much of a décor package. We wanted something with atmosphere that would be a good place to bring a date or your family or party.’ Mongolian grilling provides that because it’s fun, she said.

Omaha restaurateur Gayle Carstens was interested in Vap’s concept from the start, but he and his partners wanted to see how Vap fared. Carstens and his partners opened their HuHot franchise in January in Miracle Hills, 114^th Street and West Dodge Road. ‘We talked back and forth for probably almost as long as (she) had it open about possibly doing this, and with everything else going on, we kind of let it go for a while to see if it really worked,’ said Carstens, who is also involved in Stokes Grill & Bar, Champps Americana and other Omaha restaurants. ‘Restaurants generally have a honeymoon period. But as Linda said, they’re doing very well, I think better every year. ‘Finally we decided, as it became popular, as they (Mongolian grills) continued to open in Omaha…we made a company.’ Carstens hopes this will be the first of several HuHot Mongolian Grill franchises he will open in the region. ‘They are popular, they’re relatively easy in terms of it doesn’t take a huge amount of square feet, and with our background with Old Country Buffets and Champps, we’ve kind of got a good mix. Hopefully this will be easy for us to do,’ he said.”

“Top 10 for 2002

Omaha World Herald

December 27^th, 2002

By John Keenan

World-Herald Staff Writer

Huhot Mongolian Grill, 710 N. 114^th Street, is the cream of the crop of the Mongolian restaurants that have opened up in Omaha over the last few years. This one, part of a small chain, is far and away my favorite. Pre-mixed sauces, as well as recipes for mixing your own, an inviting atmosphere, appetizers, and desserts, all help make HuHot a wonderful dining experience. If you haven’t tried it yet, you’re missing out. For info, call 498-8890.”

“New restaurant in mall provides variety of foods, interesting Mongolian decor

Kansas State Collegian

Manhattan, Kansas

November 11, 2007

By Eric Davis

Going to HuHot, the new Mongolian restaurant in Manhattan Town Center, is an experience. Unlike any other restaurant there - or in Manhattan for that matter - the eatery combines elements from all sorts of restaurants to make a truly distinctive dining encounter. There is a Mongolian theme to the restaurant and everything within it. You are invited to "conquer your hunger," and the first trip to the food bar is called the "first pillage." The sauces, meats, vegetables and drinks are given new, Mongolian-like names that help you get further into the experience.

Food
The greatest part of HuHot is the food. After you are shown to your seat, a member of the wait staff comes to the table and explains how to continue with your meal. If you want something for children, there are children's menu items you can order under the "little warriors" section. The only two options are macaroni and cheese or chicken fingers, as the main draw for the restaurant lies with food cooked on the large grill. If you decide to eat from the food bar, you made the right choice. All the ingredients are placed on a bar, and customers walk down the line, making their own personal meal. Meats, vegetables and a few fruits can be added together with noodles to make your own dish. Steak, pork, chicken, hot sausage and various types of seafood are available, and you can use as much or as little of each as you want. The vegetable area of the food bar is something else. I thought the vegetables would be soggy and gross, but they were fresh and delicious and added an interesting texture and flavor to the food. After the vegetables comes the sauce area of the food bar. The only rule for making your dish is you have to use at least five ladles of sauce so there is enough moisture when it is put on the grill. There are 12 sauces to choose from, and they range from not spicy to very spicy. The possible combinations are as amazing as they are endless. I went up three times, got a new sauce combination each time and was not ever disappointed. Overall, the food is amazing. It's hard to get something you are not satisfied with because of the many options and the fact that you put the plate together yourself.

Atmosphere
The atmosphere in HuHot is different, but in a good way. It has the casual dining feel of a Chili's or Old Chicago but connects with the mall food court. Once you are inside and sitting at your table, it is easy to forget where you are. The hustle and bustle of the mall and food court is not carried into the dining area. You aren't rushed through your meal, and the wait staff is quick to refill drinks and get whatever is needed. “