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Grand Ave. Grill

NICOLE FREY
BY PRESTON UTLEY The beer-battered shrimp gets an Asian kick.
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On a cold winters night, theres no better place to be than at one of the fireside tables at the Grand Avenue Grill. Let the crackling fire warm your body and spirit as you settle into the cozy enclave decorated with old-timey Western memorabilia. Lassos, saddles and wood-framed photos adorn the walls, complemented by leather window treatments and place mats. Its a nice place to stumble onto, co-owner and chef Mike Ryan says. Its quaintness, the coziness, the hospitality.While tourists coming from the Eagle Airport and other travelers make up a smaller portion of Grand Ave.s client base, its the local, repeat customers that drive the restaurant, co-owner Chris Ryan says. We really appreciate the support of the locals and hope to continue to improve and meet their needs, she says.

With such an extensive menu of American fare, its hard to imagine how someone couldnt find a winner. Start your meal with the black bean and carrot soup. The heaviness of the pureed beans beautifully contrasts with the sweetness of the carrot, and the dollop of cilantro sour cream freshens the dish nicely. More than a dozen sandwiches and wraps are on the menu, including an Asiago-crusted chicken club and crispy fish taco wrap. Those craving lighter fare will gravitate to the generous array of salads. But for something thatll really stick to your ribs, try the roasted meatloaf or the applewood smoked baby back ribs. Were really known for our ribs, Chris Ryan promises.

The restaurant may brand itself as serving up casual American food, but chefs Mike Ryan and Uriel Escobars sophisticated preparation and presentation take their cuisine to another level. The roasted herb- and-horseradish-crusted salmon, cooked to flaky perfection and drizzled with a lemon white wine butter sauce, arrived at the table atop some chipotle-spiked sweet potatoes and Southwest creamy corn the spectacle of color will seduce you before the captivating flavors even have a chance. The tender lamb shank was served with a reduced cabernet-lamb jus, fresh herb mashed potatoes and crispy onions. The peppery meat falls off the bone and melts in your mouth. Accompany your meal with a frosty bear or a glass of wine. And finish off the feast with a sweet treat, like the chocolate ice cream pie, fresh berry bread pudding or tempura-fried strawberries.



Dont miss the nightly fresh fish selection or the prime rib on Friday and Saturday nights.


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