Paul Martin's American Grill

RestaurantsUnited States201-500 Employees

When restaurateur Paul Fleming moved to Napa Valley and tasted the difference in eating fresh, unadulterated food straight from the land, there was no going back. “You don’t know what better is until you actually experience it,” he recalls, and was then determined to offer back-to-basics eating all across America.

Chef and restaurateur Brian Bennett shared Paul’s vision. Over dinner one evening, both men celebrated the flavor of clean, “real food” ingredients, but lamented how most Americans don’t know where their food comes from and have difficulty accessing higher-quality ingredients.

Thus began their quest to change America’s food story.

Paul and Brian knew this story must start at the source. They traveled to and partnered with renowned vineyards for exclusive wines, California cattle ranchers for humanely raised beef, and calamari fishermen in Rhode Island for sustainably harvested seafood. Their Never-Settle Sourcing philosophy meant collaborating with the most conscientious and talented farmers and purveyors they could find. And just like that, a new restaurant concept was born.

Paul Martin’s American Grill is on a mission to make the food America loves set to a higher standard—always without hormones or antibiotics—and all served in an environment of convivial and remarkable hospitality. We warmly invite you to enjoy America’s New Food Story.

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