The Greyson Prepares to Launch First Location in Palmetto, More Locations to Come

“We are starting a company, not just a single business”
Photo: Official

Restaurateurs Tom Halkidis and Russell Matthes are preparing to launch The Greyson, an ambitious new sports bar concept with an aggressive growth plan. The first outpost of the Greyson is working to open its doors by the end of this month in Palmetto, at 5045 96th St E. Two more locations are expected over the next year and a half: one in Palmer Ranch, to open in November 2023, and another in Sarasota, opening in September 2024.

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“The Greyson is a unique semi-upscale-casual, family-friendly sports restaurant/bar,” read press materials provided to What Now by Russell Matthes. “Our contemporary industrial look and feel will provide an outstanding sports viewing experience for all guests. Our state-of-the-art audio and video entertainment package will have guests glued to their seats, while enjoying quality items from our diverse food and drink menu.”

Halkidis and Matthes bring decades of restaurant experience to the project. Tom Halkidis is a longtime sports bar franchisee, and he also has a background in real estate. Russell Matthes has managed and owned restaurants in Florida for more than 30 years and has been very involved in the Sarasota/Manatee Community. Together, the two are looking to make The Greyson a considerable sports bar chain, with the possibility of opening up the concept to franchising in the future.

“We are starting a company, not just a single business,” Matthes told What Now on Friday.

Stay up to date on Greyson news by following @thegreysonbar on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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