Olenjack's Grille, the namesake restaurant of Executive Chef Brian Olenjack, offers contemporary American cuisine with Texas flair. Though Chicago born, Chef Olenjack is a Texan at heart and palate. He believes in the use of fresh, local ingredients, the sophistication of Texas flavors, and presenting food as art... all for your pleasure and enjoyment.
Located in Arlington's Lincoln Square, just seconds from the new Cowboys Stadium and the Ballpark at Arlington, Olenjack's Grille offers the ultimate dining experience with great food and exceptional service. With multiple flat screen TVs on our patio, at the bar, and in our private dining room, Olenjack's Grille is the perfect place to watch the big game.
Olenjack's Grille also offers the most unique full-service catering in the Metroplex, and we pride ourselves in catering everything from the menu to the venue. Chef Olenjack and his staff are continually generating fresh ideas for events and specialized services like the New England Style Seafood Boil, wine dinners, and Olenjack's-On-The-Go meals. Visit this site often for event updates and menu changes.
Olenjack's Grille also offers the most unique full-service catering in the Metroplex, and we pride ourselves in catering everything from the menu to the venue. Chef Olenjack and his staff are continually generating fresh ideas for events and specialized services like the New England Style Seafood Boil, wine dinners, and Olenjack's-On-The-Go meals.
Visit this site often for event updates and menu changes. We look forward to serving you soon at Olenjack's Grille.
The staff at Olenjack's Grille wants to make your dining experience a truly unforgettable one. From the moment you walk through the door until you finish the last bite of dessert, we want you to feel as if you are a guest in our home. We pride ourselves on our upscale service and food, as well as the comfortable and down-to-earth atmosphere we keep. We look forward to serving you soon.
Brian Olenjack - Executive Chef Brian
Olenjack began his culinary career as a student at the New England Culinary Institute. As a chef, Brian has worked throughout the country gaining experience in many different fields of the culinary industry. He is trained in the French style of cooking and utilizes local Texas ingredients.
A skillful culinary innovator, Brian was executive chef for the noted downtown Fort Worth restaurant Reata. Brian further honed his culinary skills at Chicago's Sullivan's Steakhouse, Boston's Legal Seafood and Dallas' Patrizio. His culinary path eventually led him back to Fort Worth as executive chef of The Chisholm Club Restaurant. Brian's talent and creativity at The Chisholm Club earned him the 2004 Best Chef award from Fort Worth Weekly. Brian also lent his skills to Metro Grill in Dallas and Main Street Blues Bar in Grapevine as a consulting chef. Brian's vision of owning a restaurant has now come to fruition with the opening of Olenjack's Grille in Arlington.
With more than 15 years of culinary experience and expertise, Brian's creativity can be seen in each dish at Olenjack's Grille. The food is American in style, but Olenjack adds his own unique Texas twist using local and regional ingredients. Brian is on the board for the Texas Hill Country Wine & Food Festival as well as a participant in the event. He was one of six chefs invited to cook for the Texas Culinary Masters Dinner at the 2007 Festival along with David Bull, Kent Rathbun, Mark Chapman, Robert Del Grande and Bruce Auden.
Brian is also on the advisory council for the new Le Cordon Bleu Cooking School in Dallas. Brian was invited to cook at the prestigious James Beard House in 2005 and is also a member of the James Beard Foundation. Brian lives in Willow Park with his wife, Heather, and their three sons, Aiden, Gavin and Lydon.
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