FRONT ROYAL — Dustin Finnell developed a love of Asian cuisine as a child, cultivating his skills in preparing authentic dishes as he grew up.
When he became frustrated with the lack of dining options near a retail store he owns in Bridgewater, Finnell opened a food truck serving Asian cuisine.
“I’ve always cooked, especially Asian food. It’s my specialty, and it always has been. So I learned how to cook well,” Finnell says. He hired professional chefs to work the food truck, but the working conditions—too hot in the summer and too cold in the winter—led him to consider opening a brick-and-mortar business.
In December, Hibachi Fresh opened its doors at 460 S. Commerce Ave. in Front Royal, making that dream a reality.
“I’ve always taken risks and I’ve always had the support of my family. And we’ve done it,” Finnell said from a booth in the airy restaurant.
Hibachi Fresh offers “no show” made-to-order cooking, Finnell said. The menu includes a wide variety of hibachi-style dishes made with fresh vegetables, free of MSG and fully customizable to meet dietary needs such as gluten intolerance and allergies. It also offers American-favorite Asian favorites: General Tso’s, orange chicken and sweet and savory dishes.
Open seven days a week, the restaurant serves breakfast and lunch. Daily specials start at $10 and are a lighter alternative.
“With hibachi, I can eat it two or three times a week,” he says, adding that meals are more varied by using white rice, fried rice or lo mein. “And it’s not unhealthy. You don’t feel weighed down after lunch.”
Online ordering is available, Finnell said, noting that about 90% of the restaurant’s orders are takeout. Hibachi Fresh will begin selling beer and wine when its ABC license is approved.
Finnell also plans to host groups and events at the restaurant.
This company is the result of a passion.
Finnell and his father, Bobby Finnell, remodeled the space, enlarging the kitchen, replacing the flooring and bathrooms and painting everywhere. Custom artwork and high ceilings painted black give the space a clean, modern look.
“It was a complete renovation, a lot of blood, sweat and tears,” Finnell said, adding that he hopes to franchise the restaurant. “When we go into the next renovation, we know exactly what we’re going to do.”
Like any startup, the restaurant has had its share of challenges, from finding reliable employees to delays in installing its hood and air conditioning issues.
Noting that the restaurant’s opening was highly anticipated, Finnell said he was overwhelmed by the initial response.
“The city has been great. The people have been great,” he said, adding that he has had support from his family. “My father has been a big part of this. He’s an ideas man.”
Finnell said he oversees quality control, working to develop consistency in the dishes.
A father of two sons, Finnell said: “They’re the reason I work so hard. I want this to be their property.”
For more information, visit hibachi-fresh.com.
