EVAN DARNELL

Rush Chairman

Lorne grew up eating a variety of red meat. His go to cut of meat until age 21 was Prime Rib and then worked his way up to eating a 48oz “off the bone” prime rib. Lorne enjoys a big meal consisting of appetizers, the main course, side items and desserts.

He started to make a switch to New York Strip and Filet Mignon his 20’s. He then moved on to the “Bone-In” Ribeye at the start of his 30’s.

Lorne’s picture is on the wall at the Inner Harbor Baltimore Fudruckers for eating the 1 lb. burger back in 2002/2003.

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