The Bomb Island Grille opened in January, 2006 in Chapin, South Carolina. The restaurant was the brainchild of Hal Saxby and Paul Gibson, two long time friends and lovers of the restaurant business. The concept was developed with one basic reality in mind: great food, great service and fair prices would bring customers back again and again. Towards that goal, the concept of a steak house featuring top quality beef and seafood, fresh salads, and homemade deserts was born. The first step in realizing the concept was designing the restaurant. The dining room is built around the grill island. Steaks are cooked over an open flame by our grill master. The grill is supported by a kitchen that produces high quality salads, sautéed items, homemade soups and homemade deserts that will make any meal special. The next step was to find a consistent supply of high quality beef. The answer to this dilemma is Certified Angus Beef. This beef is consistently tender and juicy, due to extremely high grading standards. Although the product is more costly than products used by chain restaurants, it provides a dining experience sure to please the most discriminating steak lover. We believe that you can't turn lead into gold, so we start with the finest ingredients available and prepare them correctly, and serve them with a smile. Please feel free to contact us with any questions or comments you may have about Bomb Island Grille. It is our pleasure to serve you. Hal and Paul.