CynthiaGerdes

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About Cynthia Gerdes

Cynthia Gerdes, CEO, co-founded Hell's Kitchen along with Steve Meyer and her husband Mitch Omer. The behind-the-scenes whirlwind pulls levers, whistles while she works, and dials up the magic in Hell as much as possible, much like the Wizard of Oz. A writer by trade, she's also fearless in pulling back the curtain and showing everyone what it's REALLY like to run a busy restaurant.
29 08, 2017

Brunch Special for 9/2 & 9/3

By | 2017-08-29T14:18:48+00:00 August 29th, 2017|Food Specials|0 Comments

Chicken Doughnut Breakfast Sandwich A coconut curry glazed doughnut cut in ½ then lightly toasted.  Served with 4 oz of chicken breast grilled, an over medium egg, two strips of bacon, and 2 oz of plain hollandaise.  Served with a side of hash browns and mix greens. Price: 12.50 Hungry? This special is served for brunch on Saturday and Sunday. Enjoy our EPIC Bloody/Mimosa Bar from 9am–2pm and free live music from 10am–1pm. Make Your Reservations [...]

12 06, 2017

Father’s Day Weekend 2017

By | 2017-06-12T10:22:23+00:00 June 12th, 2017|Food Specials|0 Comments

DINNER Shredded Bison Short Ribs Sandwich Shredded bison short ribs sandwich with caramelized cabbage, pickled onions, and house made mustard. Served with a side of coleslaw and pancho chips. $16.95 *Served Friday, Saturday and Sunday BRUNCH Grilled Turkey Benedict Toasted English Muffin, Grilled Turkey. Topped with a poached egg and sweet cream hollandaise. Served with a side of sweet potato rostis. $13.95 *Served Saturday and Sunday DESSERT Peanut Butter Cheesecake [...]

24 05, 2017

Brunch Specials for Memorial Day Weekend

By | 2017-05-24T20:46:48+00:00 May 24th, 2017|Food Specials|0 Comments

DINNERLondon Broil EntreeSous vide top round steak, seared in a black pepper rub. Served with a green bean and cherry tomato salad tossed in a light champagne vinaigrette, and a pile of beer battered parmesan dusted onion rings. *Served Friday, Saturday and Sunday BRUNCHLondon Broil BenedictSous vide top round steak, seared in a black pepper rub. Served on a toasted english muffin, a side of crispy hashbrowns and topped with our house made sweet [...]

9 02, 2017

Food Specials for Valentine’s Weekend (2/11 & 2/12)

By | 2017-02-16T19:38:53+00:00 February 9th, 2017|Food Specials|0 Comments

Brunch Kangaroo Hash Pan-seared Kangaroo Tenderloin in our special spice rub. Crispy hash filled with fingerling potatoes, celery, onions, and bell peppers. Served with buttery Hashbrowns and a Blackberry BBQ. $15.96 Dinner Bison BBQ Ribs Spice rubbed Bison Ribs Short Ribs, Blood Orange Cranberry BBQ, Sweet Potato Gratin with Parmesan Cream Sauce and Grilled Asparagus. $19.95 Dessert Japanese Soft Cheesecake Hungry? Brunch this weekend is served Saturday, Sunday, AND Monday with [...]

17 01, 2017

A valentine’s story of redemption and forgiveness

By | 2017-01-17T10:12:22+00:00 January 17th, 2017|Behind the Curtain|0 Comments

Note from Cyn: As you read our cheeky Valentine's Day message, I want to tell you how seriously we took last year's fateful night, how much we learned from it, and how incredibly proud we were when our amazing staff handled things so calmly and professionally. Most importantly, we were blown away at how forgiving those of you who dined (or tried to dine) with us were when we acknowledged our mistakes. THANK YOU for [...]

1 01, 2017

Yesterday, Today, and Tomorrow

By | 2017-01-01T15:01:34+00:00 January 1st, 2017|Bite Me Blog|0 Comments

YESTERDAY...no cheeky news for you here: 2016 was a year when our operating costs increased almost across the board, making the razor-thin margins we've always mentioned come into laser focus. It's a fascinating time to be in this industry, so while we welcome all the newly opened spots, we also mourn the loss of several beloved local restaurants. But even with all the challenges, the 177 employees of Hell's Kitchen banded together and somehow made [...]

16 06, 2016

Brunch Specials for Father’s Day Weekend

By | 2016-10-14T16:36:33+00:00 June 16th, 2016|Food Specials|0 Comments

Daddy-O loves good food, right? Local music, right? Fun experiences, right? A cocktail or two, right? So show off our underground lair to him this weekend...we're introducing our ScrewMosas (screwdrivers with vodka AND champagne) to our epic Mimosa Bar...our 35-ft Bloody Mary Bar is overflowing with a head-spinning selection of choices...and our dinner special Fri-Sat-Sun features uber-healthy (and rarely available) Kangaroo Steaks. It's a can't-miss weekend. Hungry? Brunch is served every Saturday and Sunday from [...]

24 02, 2016

This weekend’s Leap Year Specials

By | 2016-02-26T08:01:55+00:00 February 24th, 2016|Food Specials|0 Comments

Frog Leg appetizers, plus FREE Frog Legs on our Bloody Mary Bar this weekend Never had frog legs? Rich in protein, heart-healthy Omega-3 fatty acids, vitamin A and potassium, this tasty French favorite is often said to taste like chicken because of the mild flavor, with a texture most similar to chicken wings. Our Crispy Frog Legs have a golden brown coconut panko coating and include housemade curried bernaise dipping sauce finished with fresh tarragon. [...]

20 02, 2016

We walk on air when we get letters like this

By | 2016-05-04T08:01:17+00:00 February 20th, 2016|Bite Me Blog|0 Comments

(Published with permission; names changed for privacy) Hi, My name is Mary and my 16 yr old son John has autism. He is having a very rough transition freshman year into high school. John had many turn away from him because of his behaviors this year, which has led to further poor choices on his part, too. We have struggled many tough situations, so I have been trying to find things to get him out [...]

20 12, 2015

RIP Mitch Omer 1954-2015

By | 2016-10-14T16:36:33+00:00 December 20th, 2015|Bite Me Blog|0 Comments

We obviously don't know most of you personally, but for some reason, over the past 13 years, Mitch and I developed a relationship with many of you just through our cheeky Facebook posts, our hair-raising stories in Mitch's cookbook, our honest behind-the-scenes tales, or just stopping by your table to say howdy and hello. So it pains me beyond comprehension to tell you all that Mitch passed away Friday after a year-long illness that still has the doctors confounded. Our extended Hell's Kitchen [...]