FAQs
- What education and/or training do you have that relates to your work?
We are a member of The American Culinary Federation and take extreme pride in being so.
- How did you get started doing this type of work?
We opened BULLITT's because we knew that we could do it better. We were tired of being disappointed by the food quality and the boring themes of other restaurants.
- What types of customers have you worked with?
We have two dining rooms. Our first is a 100-seat, laid back, informal area that has a Jim Beam theme, an incredible sound system and full bar. The other is a formal dining room that seats 150 people and doubles for the BULLITT's CONCERT SERIES auditorium when we have live shows or Karaoke.