After having great success with Al Hubbard's Steak House in Brooklyn, NY in 1988, myself (Tom G) moved back to Las Vegas, to pursue a music career. My brother, Chef Al followed a year later. We were working in the hospitality industry for several years when we realized that the older we got – the chance of being replaced by a younger generation was becoming an obvious reality. By 2006, the economy was looking promising for business growth and the thought of trying our style of restaurant seemed like a great opportunity. Hence Off the Strip was born. Things didn't go smoothly at first. For seven months we struggled without a liquor license and were serving our entrees on black plastic disposable plates, which became kind of a goofy trend. (Yeah, our customers actually found it charming!) Together with the Beef Wellington, Chicken Parmesan and Rigatoni Bolognese sliding around the plates, the looks from customers we would get have always been priceless.