| Jenos Steaks was founded by Rodolfo Cruz Adriano in 1991. For 15 years “Rudy” proudly ran this cheesesteak haven. Rarely did he take a day off. He ran a 7 day operation w/ a menu much more complex than it is now. One would think they entered a diner. Today the focus is strictly the cheese steaks but back when Rudy ran it, the menu ranged from breakfast sandwiches to Filipino-style egg rolls & rice stick noodles. Fresh-peeled shrimp salad, Roast Pork he’d slow-broil the night before at his house, complex salads an executive chef would appreciate from Antipastos to Italian Supremes to Greek Salads. Rudy would even satisfy the sweet tooth by having his wife Ely bake homemade chocolate cookies to be sold the next day. There were no limits for Rudy’s vision for this “lil whole-in-the wall” 550 sq. ft restaurant in Old Towne Severna Park.
Prior to his years at Jenos, Rudy served 26 years in the Navy, eventually retiring in 1989. He ended his Navy career with the rank of Senior Chief Petty Officer. During his Navy tenure he was head chef catering directly for the Naval Academy Superintendents and honored guests at the Superintendent’s Quarters. He served under 6 different Naval Academy Superintendents including VADM William Mack, RADM Kinnaird McKee, RADM William Lawrence, VADM Edward Wailer, RADM Charles Larson and RADM Ronald Marryot. In 1991, he opened Jenos Steaks, operating it until he lost the fight to Pancreatic Cancer in August 2005. It was shortly thereafter Rudy’s passing, his eldest son Rudy Adriano Jr. made the decision to take over the business. Rudy Jr. left his full time job of 10 years as a Design & Operations Manager for Absolut Fire Protection. Rationality would say he’s absolutely nuts. He gave up health benefits, a 401K and job stability. However all that anyone has to do is look into Rudy’s eyes, hear his inspiring words and they will know why he left. |
Seeing what Rudy Jr. had accomplished in just 4 months of taking over the reigns as owner was astounding. There was a new aura to the place. It carried a strong sense of family, tradition, positivism, and, of course, the best cheesesteaks around. It was during the beginning of January 2006 the youngest son Mark Adriano decided to leave his 5-year tenure with Northrop Grumman as a Field Engineer. Thus joining forces with his brother, continuing the legacy of their father. In doing so Rudy & Mark creating their own.
Here’s what separates Jenos from everyone else: They use 100% rib-eye steak. Furthermore they slice their own rib-eye on a daily basis ensuring fresh quality cheesesteaks. Their steaks are thinly sliced and seasoned with fresh herbs& spices. How many places do you know that do this. It is a strenuous process but well worth the hard work. The mystery behind their fries… Jenos cuts there own fries. They are Idaho-style potatoes cooked in 100% Peanut Oil. Furthermore our boardwalk style fries are transfat free. It’s more than a cheesesteak… Our focus is to raise the bar. Fuse ingredients you would never think possible that will tantalize your palate. There are no limits towards what can be added to a cheesesteak. Chicken? Bacon? Fries? Sausage? Old Bay? Chocolate? Starburst? You ask for it? We’ll make it for you and perhaps even put it on the menu. It’s all about the F&S Maranto Bakery Italian Roll: Jenos has proudly served Maranto Rolls since day one. These rolls are delivered daily from this Baltimore city bakery. Maranto Bakery was established in 1914. Just like Jenos they are a family-operated business. The irony & convenience of it all is Third generation owner William Maranto lives in Severna Park. So in many ways Jenos Steaks is truly a Severna Park Cheesesteak! |