Greystone Grill
8850 Columbia 100 Parkway
Ellicott City, MD 21045
Let’s begin with the fact that this restaurant has half-price bottles of wine every Tuesday and Thursday and that bread pudding and crème brulee are always on the menu, and you have already won Debbie’s heart!
We were greeted by General Manager Evan Brown, who has been the GM for 4 years. Interestingly enough, Evan said that, even in this economy, sales at Greystone Grill went up 30% last year. This speaks volumes about the dining public’s willingness to seek out this restaurant (just a little off the beaten path) and the value that consumers perceive to be had here, especially now when people are careful about where they spend their money. He gives the credit to his trained staff, to a culture of attentiveness to the customer’s needs, to quality food, to creative dishes—and to building relationships. But, we suspect that this gregarious and knowledgeable young man is also a big factor in Greystone Grill’s success. He certainly impressed us!
We thought it was interesting that their winter menu strongly favored red wines. In the spring and summer, Evan said, they will add more white wines to the menu to reflect the seasonal preferences of the customers. If you like Sangria, you should know that it is a house specialty. It is a blend of red wine, fresh fruit, a touch of brandy and spices, served chilled over ice. All their drinks are made with freshly squeezed juices. They have a nice selection of interesting martinis and cocktails. We also got it from a good source that if there isn’t a wine on the menu that you like that maybe Evan can find something else in the back, but don’t tell him we told you that secret. This is the type of special treatment you can expect to receive here. We enjoyed a special selection bottle that was excellent, especially for the modest price of $24. It is frequently our experience that the wines we like best are not the most expensive on the menu. That is why we make it a practice to engage the wait-person or the sommelier in a conversation about our preferences and how wines on the list might match them. We almost always end up paying less and enjoying our selection more!
As you peruse the menu, a basket of fresh, warm rolls and creamy butter is served. Our first appetizer was a Blue Crab and Artichoke Fondue served with crispy fried pita chips that were sprinkled with Old Bay. The fondue was creamy and flavorful, but the remarkable pita chips, handmade onsite from pita bread cut into wedges, then flash fried so that they are slightly crispy on the outside and soft on the inside, made the Fondue better than the norm. And, it made it very, very hard to stop ourselves from eating the whole thing and going straight to the dessert.
Next was one of the house specialties, a Crab and Corn Chowder made with light sherry, cream, roasted corn and crab meat, then sprinkled with Old Bay. Don’t tell anyone, but Michael was using the pita chips to capture every last drop of this soup.
We then got to sample ribs with homemade onion rings that were thin, crispy and nicely seasoned with old bay and pepper. For people who usually do not eat fried foods, we really scarfed up on the pita chips and onion rings. Oh yeah, the ribs were good, too.
We ordered the Greystone salad, a salad of mesculin greens, candied cashews and blue cheese crumble dressed with a raspberry vinaigrette. The salad was amazing, but what made the presentation even more special, was that it was served on a chilled dish with a chilled fork. It’s that kind of attention to detail that makes this restaurant unique.
Debbie ordered the Miniature Beef Wellingtons which are filet medallions topped with a mushroom duxelle and wrapped in puff pastry topped with a port wine demi. The beef was very tender and the puff pastry retained its crispness—a not-so-easy feat to achieve if you have ever tried making Beef Wellington yourself. Michael’s choice was Broiled Swai, a white, mild Asian fish. This fish was topped with lump crab meat and a vermouth chive cream sauce and served with Yukon gold mashed potatoes with onions.
Dessert was just scrumptious. The bread pudding was served with candied cashews, berries and whipped cream. It was even better than it sounds and we are bread pudding critics. The crème brûlée was extremely creamy with a hint of fresh vanilla bean and a side of berries. This crème brûlée was terrific.
We met the Head Chef, Keith Holsey, who has been with the Greystone Grill since it opened. His very first job was at the Tavern at Centre Park (now Café de Paris) as a dishwasher, but he worked his way up to line cook and then sous-chef. Keith then worked at Jordans for 3 years. His creativeness and special attention to the “Maryland” flair of culinary cuisine makes every dish extraordinary.
For special occasions, they do have a Chef’s Table, which is a room in the back with glass windows open to visibly watch the cooks at work. You can create your own menu ahead of time, or simply order off the menu, but in that room you can enjoy a private party with 12 to 15 of your closest friends or clients and make it a very special occasion. There is also the Wine Vault room which seats up to 34 people and there is no room charge to use this area for a party or business meeting.
Greystone Grill is open Monday through Friday for lunch and dinner, and dinner only on Saturday and Sunday. Seven days a week they offer a “Sunset Special” which is a $20.00 pre fix consisting of 3 courses – salad, entrée and dessert. Sunday night is Prime Rib Night for $19.00.
Evan wants the public to know that at Greystone Grill they strive for consistency in food and service (our waiter, John, was excellent) and that you receive a 5 star experience at a 2 ½ star price. So, don’t be afraid that the Greystone Grill is too “high-end” for your pocketbook. It provides a friendly atmosphere and great food, which, in this economy, is not only a deal, but a great night out.
Chef’s Secret: When cooking tomoatoes or tomato sauces, only use stainless steel pots and wooden utensils. any other type of metal reacts with the acids and juices in the tomatoes to produce a tart taste.
Recipe: Wasabi Viniagrette
3 Tbsp Wasabi Powder
2 tbsp water
¼ cup rice wine vinegar
2 tbsp shallots, minced
2 tbsp garlic, minced
2 tbsp ginger, minced
Pinch crushed red pepper
3 tbsp soy sauce
1/4 cup sesame oil
3/4 cup blended oil
1 tbsp honey
½ tsp salt.
1. Combine Wasabi and water to make a smooth paste.
2. In a bowl, add Wasabi paste, rice wine vinegar, shallots, ginger, garlic, red pepper flakes, soy sauce, salt, and honey.
3. Whip all ingredients until incororated.
4. Slowly add the oil to the bowl in a small stream while whipping to emulsify.
--The Nagles
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