Triple George Grill: Linger a while downtown
Downtown Grand’s Triple George Grill has been compared to San Francisco eateries and it certainly has that vibe down. The shotgun-style restaurant, accented by dark wood throughout, features a bar on one side and snugs and booths on the other; it’s the perfect atmosphere to hang out with family and friends.
You’ll find an old-school bar and grill menu—seafood, steak and chicken, with options for any member of your dining party. Go ahead and start with a beer or cocktail—you’ll find several varieties of craft beer and ciders, plus cocktails like the espressotini, with Baileys, Kahlua, vanilla vodka and espresso. Appetizers start with plenty of seafood—from oysters and shrimp to seared ahi. The baked goat cheese, soft and warm, comes in a pool of marinara, ultimately spreadable on crispy toasted slices of bread served alongside. Balsamic perks up a classic bruschetta, with chopped tomato, garlic and grated Parmesan atop.
The baked onion soup makes an excellent precursor to your entreé—a thick cap of cheese covers the rich broth. If you pass by the soup, try the caprese or George’s chopped, chock-full of fresh vegetables and salumi.
Pot roast and chicken pot pie are favorites with the Triple George crowd, as are the steak and chops. For a flavorful mouthful, the tender 16-ounce New York strip surely will satisfy. All the steaks here at the George are given a garlic butter topper, and come with an assortment of veggies, from mashed potatoes to carrots. Order a side or two—steakhouse perennials such as creamed corn and spinach pair well with the meat.
Triple George Grill
Triple George features Bay Area-inspired seafood, such as shrimp George—crab-stuffed with lemon butter sauce—cioppino, of course, and ahi. Chicken lovers will be glad to know that pot pie isn’t the only incarnation of the bird. Buttermilk sage-fried chicken rests alongside country gravy. You’ll even find an unusual chicken saltimbocca with mushroom Marsala sauce.
Vegetarians need not despair, as Triple George has a menu just for you. The Gardein Marsala might be up your alley, or you might choose a grilled vegetable platter of porcini-stuffed ravioli from the main menu. The ravioli is served with a lovely mushroom cream sauce full of delicious sun-dried tomatoes, making for an expected sweet pop in your mouth.
Dessert awaits. Carrot cake is plump full of raisins and walnuts with that classic cream cheese frosting—but a little Chantilly cream never hurt. And neither did a Brown Cow—Smirnoff Root Beer Float, Baileys and cream—dessert in liquid form, as it were.
Downtown Grand, 11 a.m.-10 p.m. Mon.-Fri., 4-10 p.m. Sat.-Sun. 702.384.2761