After decades in the industry, Tayna Hodge still loves that buzz, that adrenaline rush, that craziness of working in restaurants. “There’s something about running a restaurant,” she says. “When it’s in-season and everyone is doing their job and I’m like the conductor and interacting with everyone and getting my hands dirty and getting in it with everyone, it’s a rush. We’re all a bunch of adrenaline junkies in this industry.”

Born in Southern California, Hodge moved to Nevada at a young age. Getting her very first job at just 13 as a dishwasher in Boulder City, she went on to work in restaurants from Oregon to Maui and Montana to Las Vegas. She’s run some of the most epic spots on the Strip, but her most recent journey brought her to downtown for the first time: Triple George Grill at Downtown Grand, where she’s been general manager for the last five years.

“I love this little pocket of downtown; it’s really a gem,” she says. The long-running hot spot was modeled after San Francisco’s oldest steakhouse, the Tadich Grill. One can see the inspiration in the décor, the dishes and the vibe as soon as you walk through the doors.

Hodge also loves doing things outdoors—kayaking, hiking, scuba diving, boating. She’s also into karaoke. (She used to sing professionally.) These hobbies are a passion, but so is working in restaurants, she says. “I really love this crazy, adrenaline career. I’m passionate about it. When you’ve been doing this as long as I have, you’re very grateful for a blessed career.”

Photo by: Christopher DeVargas

Libation: Juan’s Hibiscus Blossom

Don’t pass up the bartender’s popular creation, Juan’s Hibiscus Blossom, with Roku gin, Cointreau, lime juice, hibiscus syrup and soda. The hibiscus blossom garnish makes the cocktail divine as you can take a little bite off it with each sip—delicious!

Benefit: Enjoy the George Lunch for just $20—sandwich de jour, soup or salad, choice of side, dessert and iced tea or soda.

Downtown Grand, 702.384.2761. downtowngrand.com

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