Today on the way home from Branson, we decided to check out a restaurant that I had read about in 417 Magazine not too long ago.
This restaurant has the dubious honor/challenge of being located right across the street from Lambert's, "Home of the Throwed Rolls" in Ozark, Missouri.
We specifically chose to go today because my Lambert's addicted son was not in attendance and we figured this was our chance to try out Grant's.
(I love you son!)
We specifically chose to go today because my Lambert's addicted son was not in attendance and we figured this was our chance to try out Grant's.
(I love you son!)
The first clue that we were going to like this place was what greeted us before even entering:
Grant grows his own tomatoes and herbs...
right out front!
Our visit was a delight, made especially so by the owner/namesake who came out to visit with all guests.
Grant grows his own tomatoes and herbs...
right out front!
Our visit was a delight, made especially so by the owner/namesake who came out to visit with all guests.
We started discussing dressings and Grant brought out samples of his Basil and Ranch dressings.We dipped the wonderful rolls while waiting for our meal to arrive.
The Basil dressing is very very "fresh" tasting.
A little strong if you don't care for basil, but mmmmm, I llllliked it.
The Ranch dressing (mind you, Ranch is not my favorite) is the best Ranch I've ever ever ever had!
No vinegar fight in the mouth, smooth and yummy.
The Balsamic Honey on my Strawberry Spinach Salad was perfection, thick and rich, not at all overpowering.
Oh, and the croutons?
Homemade!
Tender but crunchy, not at all the kind that make you nervous about breaking a tooth.
The food was wonderful.
Grant is a graduate of Culinary Institute of America, Hyde Park, NY.
He has an impressive resumé which is featured in frames and displayed on the wall leading to the back door (you know, the restrooms).
His experience includes the Marriot in Kansas City,
California Wine Country in Sonoma Valley, and when given the opportunity to raise his young girls back in his beloved Midwest, Head Chef for Drury University in Springfield before venturing into his namesake.
He has an impressive resumé which is featured in frames and displayed on the wall leading to the back door (you know, the restrooms).
His experience includes the Marriot in Kansas City,
California Wine Country in Sonoma Valley, and when given the opportunity to raise his young girls back in his beloved Midwest, Head Chef for Drury University in Springfield before venturing into his namesake.
He has taken the space of a former pizza joint and transformed it into a funky, industrial yet intimate dining establishment.
*all photos (except planters) from Grant's website or notedGrant declared that some of his inspiration came from his Foods teacher back in 7th grade who wowed him with the magical production a fantasitical meringue out of mere egg whites.
Oh sure his website mentions family, but as a Family & Consumer Sciences educator, I'll stick to the teacher he brought up in our conversation, thank you.
Photo from 417 MagazineGrant sent us home with 2 homemade long loaves of French Bread or were they Italian?
Doesn't matter, he didn't want them to go to waste, doesn't like using day old and blessed us!
PLEASE Grant!
Stay in business so we can visit again, and often.
It's over 100 miles for us, but we'll be back!
Doesn't matter, he didn't want them to go to waste, doesn't like using day old and blessed us!
So go visit Grant's American Family Dining.
If you are a Foods teacher in the area,
Grant would LOVE to work with you, demo for your classes, tour the restaurant.
Give him a call!
If you are a Foods teacher in the area,
Grant would LOVE to work with you, demo for your classes, tour the restaurant.
Give him a call!
PLEASE Grant!
Stay in business so we can visit again, and often.
It's over 100 miles for us, but we'll be back!
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