Ignite Restaurant Group Announces Grand Opening of Fort Lauderdale Joe’s Seafood Shack

  Ignite Restaurant Group Announces Grand Opening of Fort Lauderdale Joe’s
  Seafood Shack

Business Wire

HOUSTON -- March 19, 2013

Ignite Restaurant Group (Nasdaq: IRG) today announced the opening of its first
Fort Lauderdale location, opening today under the Joe’s Seafood Shack name.
The new restaurant is located at 1451 N. Federal Highway, and will be open
daily from 11 a.m. to 12 a.m. The location can accommodate 320 guests in
total, which includes a large patio that can seat nearly 100 guests with 12
picnic tables and bar seating.

The Joe’s Seafood Shack menu offers of variety of craveable, Gulf
Cost-inspired seafood dishes, including Steampots, seafood entrees and an
array of crab dishes featuring Dungeness, snow and king crab. The Fort
Lauderdale location will also feature new menu items that reflect Joe’s
Seafood Shack’s southern roots, including the Third Coast Platter featuring
blackened redfish topped with Orleans Sauce, the Spicy Citrus Steampot with
steaming crab and shrimp mixed with the spicy flavors of citrus and Tabasco®,
and Joe’s Seafood Shack’s Stuffers, clam shells filled with a
made-from-scratch scallop, shrimp and clam seafood stuffing.

Guests can also enjoy one of Joe’s Seafood Shack’s signature drinks, such as
the Shark Bite, Category 5 Hurricane or a cocktail served in the company’s
famous take-home Mason Jar. Joe’s Seafood Shack also offers a selection of
tempting desserts, including its specialty Key Lime Pie and the Crabby Apple
Crumble. For a full list of items, please visit www.joesseafoodshack.com.

About Ignite Restaurant Group

Ignite Restaurant Group, Inc. owns and operates 131 Joe's Crab Shacks and 15
Brick House Tavern + Taps. Each brand offers a variety of high-quality,
chef-inspired food and beverages in a distinctive, casual, high-energy
atmosphere. Joe's Crab Shack and Brick House Tavern + Tap operate in a diverse
set of markets across the United States.

Contact:

ICR
Investor Relations
Fitzhugh Taylor, 203-682-8261
fitzhugh.taylor@icrinc.com
or
Media Relations
Liz Brady DiTrapano, 646-277-1226
liz.ditrapano@icrinc.com
 
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