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Chef Q&A: Konrad Mayerhofer

Konrad's Seafood & Grille Room is equally famous for both the quality and extensive variety of dishes in the salad bar.

Jenine Ouillette/Special to the Eagle

Konrad's Seafood & Grille Room is equally famous for both the quality and extensive variety of dishes in the salad bar.

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  • Konrad's restaurant owner, Executive Chef Konrad Mayerhofer, is pictured with Summer Lobster Special: 1 1/2 pound Maine Lobster, includes boiled or baked, crabmeat stuffed lobster, fresh Florida vegetable, baked potato, drawn butter, lemon wedge and fresh rolls.
  • Konrad's Seafood & Grille Room popular Filet Mignon entree includes grilled 9 oz. beef tenderloin served with roasted mushrooms, a trip to the gourmet salad bar, rice pilaf or choice of potato, fresh rolls and butter.
  • Konrad's Seafood & Grille Room's tender and tasty Rack of Lamb includes lamb rack encrusted with Dijon, rosemary, garlic and panko crumbs roasted to preference, served with mint jelly, a trip to the salad bar, choice of starch and fresh rolls.
  • Konrad's Seafood & Grille Room's Summer Lobster Specials' entree, 1 1/2 pound Maine Lobster, includes boiled or baked, crabmeat stuffed lobster, served with fresh Florida vegetable, baked potato, drawn butter, lemon wedge and fresh rolls.
  • Konrad's Seafood & Grille Room is equally famous for both the quality and extensive variety of dishes in the salad bar.
  • Konrad's Executive Chef Konrad Mayerhofer 's Bavarian Specialties' Platter combines Smoked Pork Loin chop, and sausages served with traditional sides of homemade mashed potatoes and sauerkraut.

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