The New American fare at Grindhaus is not only delicious it’s also locally sourced. As if that’s not enough, they even bake their bread in-house. The lovingly created dishes are served up by chef Kevin Speltz in this small, 25-seat space and include a sprout fried rice that pairs roasted Brussels sprouts with seared seasoned rice, bonito and scallion; a burger made “our way” with multiple locally raised cuts of meat, cheese, Haus sauce and pickles; and mushroom potstickers. The comforting food is further elevated by the inviting ambiance and friendly service behind it.
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