Earls Kitchen + Bar is one of North America’s most successful independent restaurant groups, currently with 68 restaurants. Earls Restaurants Ltd. is family owned operation started by Montana native Leroy Earl (Bus) Fuller and his son Stanley Earl Fuller in 1982. From humble beginnings as a laid-back beer and burger joint created as a local hang out in Edmonton, Alberta, Earls grew to multiple locations across North America with the concept maturing to become the upscale-casual iconic brand it is now. Bus and his four sons own Earls, operated by eldest son Stan Fuller (CEO) and Mo Jessa (President).
Fresh, made from scratch, often local ingredient driven menus offer irresistible options. Menus offer a balance of healthy and indulgent items. The Earls Kitchen + Bar menu is globally inspired with modern versions of ethnic cuisine including dishes such as Dynamite Roll, Bibimbap and Hunan Kung Pao. And with classics such as the Bigger Better Burger, Cajun Chicken and BBQ Ribs, the Earls’ menu offers something for everyone.
Earls proudly serves Black Angus beef raised without antibiotics, steroids or hormones. Fresh vegetables that are seasonally grown and fresh daily baked breads. Dressings and sauces are made daily in their restaurants and desserts are both created and baked in house.
Earls‘ cocktail program is run by Beverage Director Cameron Bogue, a Portland, Oregon native who joined them from the Daniel Boulud Group in New York. With a commitment to using only 100% fresh squeezed in-house juices and handmade syrups, Cameron creates craft cocktails for Earls across Canada and the U.S as well as developing Earls’ local and regional craft beer selections. David Stansfield is the latest addition to the Earls team joining as Corporate Sommelier. His 20 year experience is unique in that it covers in all aspects of the wine industry, from the cellar to sales to service. He is also a well respected wine educator and writer.