We believe in using the best of ingredients, sticking to our culinary values, staying true to great service, always appreciating our customers, and never forgetting to keep it a good o’ time.
Long live good food and Hash House A Go Go.
Andy was born in Michigan and raised in Milford, Indiana less than a mile from Maple Leaf Farms. Growing up in the agricultural midwest, Andy learned to cook from his mom and grandma and perfected his skills at the Cambridge Culinary School in Boston. His family's recipes and midwestern roots continue to inspire his Hash House creations.
Favortie HH ComboSmoked Chicken Chowder & Cornbread with Crispy Pork Tenderloin and Bud in a Bag
Born and raised in San Diego, California, Johnny has a lifetime of restaurant experience and is influenced by everything from American classics to European cuisine. He believes in creating honest, visceral dining experiences that bring fun and entertainment without pretense.
Favortie HH ComboGlass of Chateauneuf-Du-Pape with Crispy Polenta, Basil Pesto, and Andy's Chicken Liver Pate
Our National Team
RUN Restaurants, LLC
In 2005 the Founders teamed up with experienced restaurateurs and entrepreneurs, Jim Rees, Bill Underhill, and Jim Nyberg, to form RUN Restaurants, LLC. Jim Rees, COO, started with Houlihans Restaurants and served as the Senior Operations Officer for the Hard Rock Cafes with Peter Morton. Bill Underhill, CEO, and Jim Nyberg, CFO, have worked together for the last decade. Mr. Underhill started a successful 30-unit bakery café chain, served as head of Alex Brown’s restaurant group, and CEO of Heartland Foods. Mr. Nyberg has served as CFO of several organizations, including Heartland Foods.
In cooperation with the Founders, RUN is now expanding Hash House restaurants into neighborhoods throughout the country.
Design and development of all Hash House A Go Go restaurants by Restaurant Designs, Inc.