I regularly visit Grid and Grill Pub and Restaurant.
Their live music on Friday nights is always a draw card for me.
Although the music and vibe are good; downstairs, in the kitchen, someone knows how to prepare really good food.
A colleague and I visited the establishment a few weeks ago and were again not disappointed with what we were served.
Although we were starved when we arrived, at the end of the night we almost crawled down the stairs.
I am a massive meat-eater and the menu has many options in that line.
But, before I got to my mains, I ordered black mushrooms that were grilled and topped with creamy spinach, crispy bacon bits, melted mozzarella and cheddar cheese.
I love spinach, bacon and cheese, so you can imagine the sheer bliss.
Cheese and spinach make a mean combination, and the bacon was the desired meat-factor every carnivore longs for.
My colleague, Logan, satisfied his tastebuds with squid heads that were seasoned, deep-fried and served with tartare sauce and a lemon wedge.
He loved thhe dish and said the squid heads were fried to perfection.
Although I am relatively new to seafood, I couldn’t resist pinching a squid head or two from his plate – divine.
A few cold beers later and my eyes eyes were bigger than my stomach.
If you love meat, you have to order Grid and Grill’s 600g T-bone steak and chips – what a pleasure.
It was cooked evenly and bore the most amazing splash of BBQ sauce over it.
While I was halfway though the beef, Logan was having a tough time finishing his large chicken and cheese burger,
that comprised deep-fried, crumbed chicken fillet, topped with a slice of cheese and honey mayo sauce on a toasted bun.
The squire had to call in the reinforcements and opted for a doggy bag.
We were at the restaurant on a Wednesday evening, which is a pity as the vibe really hits its full potential on weekends.
Grid and Grill is open from 11am till late, every day of the week.
On Friday nights there is live entertainment, and on Saturdays there is either live entertainment or a DJ on the decks.
KVDL
