Ted’s Montana Grill opens its 12th metro-Atlanta restaurant in Lawrenceville on Monday, September 10, at 4 p.m. Located at 1250 Scenic Highway, Suite 1720, off Webb Gin House Road, the restaurant will be open for dinner only on September 10 and then lunch and dinner every day starting Tuesday, September 11. Operating hours are 11 a.m. to 10 p.m. This is the restaurant's second Gwinnett County location.

“Atlanta is our largest market and we’ll continue to expand here,” says George McKerrow Jr., president and CEO of Ted’s Montana Grill. “It’s exciting to see our hometown continue to embrace our concept, and we look forward to serving guests in the Lawrenceville area.”

The Lawrenceville Ted’s will host two private VIP parties September 7-8, with all beverage sales proceeds donated to the Gwinnett Children’s Shelter. A ribbon-cutting ceremony with the Gwinnett Chamber of Commerce is planned for 5 p.m. on September 7.

Celebrating its fifth anniversary in 2007, Ted’s Montana Grill was co-founded by media entrepreneur and environmentalist Ted Turner and McKerrow in 2002. Ted’s is a classic American grill that harks back to a turn-of-the-century Montana grill and bar. Each restaurant serves made-from-scratch dishes in a warm, relaxed setting of casual luxury with a menu that features 100-percent natural premium Harris Ranch Beef, National Bison Association-certified bison, Springer Mountain Chicken and premium seafood.

The menu has something for almost everyone, including steaks, meatloaf, crab cakes, pecan-crusted trout, cedar plank salmon and 20 different varieties of beef or bison burgers and chicken grills, along with homemade vegetable sides. Daily blue-plate specials, fresh-cut fries, hand-dipped salt and pepper onion rings, daily soup specials and an array of salads and desserts round out the menu. For the complete menu, visit www.tedsmontanagrill.com.

The design of each Ted’s Montana Grill is faithful to the 'Arts & Crafts' architectural style of the early 20th century, emphasizing natural materials. Architectural highlights include rich mahogany paneling, hickory wood floors and custom tile floors, pressed tin ceilings, a large bar, private booths, pendant lighting, ceiling fans, metal crown moldings and marble and unpolished brass.

The company’s commitment to the environment is evident in nearly every aspect of operations. Menus are printed on recycled paper, with recycled paper lining dining tables as well. Soft drinks come in recyclable glass bottles and, instead of plastic, wax-coated paper drinking straws and to-go cups made of corn starch are offered.

Ted’s recently began installing low-voltage, long-lasting lighting in its restaurants to reduce the amount of electricity consumed and is studying the benefits of solar power and wind generators for possible use in the future. Other measures include water-efficient toilets in many units, biodegradable powder Boraxo soap in restrooms, and used cooking oil to help fuel biodiesel vehicles. Nearly all of the paper, plastic, aluminum and glass products are recycled, and Ted’s is currently measuring the impact of this effort in landfills. Finally, each restaurant is non-smoking.

Adds McKerrow, “Being ecologically and environmentally responsible has always been at the heart of Ted’s Montana Grill and we want to be a role model for other restaurant companies and operators. We also want to give our customers an experience they can feel good about -- a place where they can ‘eat great and do good.’”

With the addition of Lawrenceville, Ted’s Montana Grill has 51 restaurants in 18 states, including Alexandria and Arlington, Va.; Aurora and Denver, Colo.; Birmingham, Ala.; Bonita Springs, Jacksonville, Naples and Tallahassee, Fla.; Chicago; Columbus, Ohio; East Hartford, Conn.; Indianapolis; Kansas City, Mo.; Lexington, Ky.; Nashville, Tenn.; New York City; Omaha, Neb.; Philadelphia; Raleigh and Durham, N.C.; Wichita and Kansas City, Kan. The company is based in Atlanta and can be found on the Web at www.tedsmontanagrill.com.