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Minneapolis, MN, March 21, 2006 - Granite City Food & Brewery Ltd. (Nasdaq: GCFB) announced today it plans to open a Granite City Food & Brewery® this summer in the Minneapolis/St. Paul suburb of St. Louis Park, Minnesota.
"We are very excited about the location and the visibility we will have off Highway 100 and Excelsior Boulevard as we continue our expansion of Granite City in Minneapolis," said Steve Wagenheim, Granite City Food & Brewery's President and CEO. "Because we are converting an existing Timber Lodge Steakhouse, our construction period will be considerably shorter, so we are planning an opening for the end of June 2006. We are building a strong presence in the Twin Cities with the addition of St. Louis Park in June and our Rosedale location in the fall." The company currently operates restaurants in Maple Grove and Eagan in the Twin Cities.
In addition to the two Twin Cities locations to be opened in 2006, Wagenheim said the company is planning on opening four other Granite City Food & Brewery's in the Midwest by year-end, including Olathe, Kansas on March 28, 2006.
Granite City Food & Brewery Ltd. currently operates twelve Granite City Food & Brewery casual dining restaurants featuring made-from-scratch food and handcrafted beers. Its broad menu offers traditional and regional foods served in generous portions at reasonable prices, affording guests an excellent value and great dining experience. Its first Granite City location, in St. Cloud, MN, opened in June 1999. Subsequently, the Company opened restaurants in Sioux Falls, SD, Fargo, ND, West Des Moines, Cedar Rapids, and Davenport, IA, Lincoln, NE, Maple Grove and Eagan, MN, Wichita, and Kansas City, KS, and Kansas City, MO. A thirteenth location in scheduled to open in Olathe, KS in the last week of March.
Certain statements made in this press release of a non-historical nature constitute "forward- looking statements" within the meaning of the Private Securities Litigation Reform Act of 1995. Such forward-looking statements are subject to certain risks and uncertainties that could cause actual results to differ materially from those anticipated. Such factors include, but are not limited to, changes in economic conditions, changes in consumer preferences or discretionary consumer spending, a significant change in the performance of any existing restaurants, the ability to obtain financing for, and complete construction of, additional restaurants at acceptable costs, our ability to implement and execute Fermentus Interruptus and the risks and uncertainties described in the Company's Current Report on Form 8-K filed with the Securities and Exchange Commission on November 17, 2005.
CONTACT:
Steven J. Wagenheim
President and Chief Executive Officer
(952) 215-0678 or (612) 751-3331
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