Now Open: The Grind
In the mood for a peppercorn crust burger with roasted garlic, charred onions, watercress, and matchstick fries, or maybe a crispy pork sandwich with Swiss, iceberg lettuce, a housemade pickle, and barbecue sauce?
They're just a couple of the things you can get now at The Grind, which quietly opened this past Friday night. Still in soft opening mode this week (3961 E. Camelback Rd.), the grand opening is scheduled for this Friday, the 19th.
Former Methode Bistro chef-owner Matt McLinn is the executive chef here, and his menu features casual, comforting eats from "the only coal fired ovens of their kind in the U.S." The beef and chicken are hormone-free and organic, and the local veg is organic, too.
Besides ten different sandwiches and burgers, there are sides like duck fat country fries with Wisconsin Parmesan, roasted sweet potato fritters, roasted veggies, and salads. I'm eyeing up the warm doughnuts with salted butterscotch on the dessert list.
There are eight wines by the glass, and a fun-to-read bunch of cocktails, which are described along with the year they were invented -- The Manhattan (1874), The Mai Tai (1944), The Champagne Cocktail (1862). The Grind won't be any beer geek destination with PBR on tap (hello, hangover) and nary an IPA on the list, but they do have Anchor Steam on tap. I'll stick to that.
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