An Exclusive First Look at Grill 23’s New Bar and Menu

Renovations on Grill 23’s new bar. Chef Jay Murray is also introducing a new menu of small and large plates.

How do you make a venerable institution adorned in mahogany and Corinthian columns accessible to a younger audience? That’s the dilemma that Grill 23 has been consumed with since celebrating its 30th birthday in 2013. The luxury steakhouse might be known for its 100-day aged rib eye and decadent Kobe cap steak, but starting next week, Chef Jay Murray will harken in Grill 23’s new bar area with a menu featuring small and large plates.

The redesigned bar was executed by renowned restaurant designer Peter Niemitz, who is responsible for Clio, Aquitaine, and Park.  The bar remains on the lobby level, but Niemitz flipped the location so that it overlooks the street. The back of the bar is also glass so patrons can see through to the dining room below.

Prior to renovations, Grill 23’s bar was serviced exclusively from the full restaurant menu, but now diners will have lighter options like beer-battered fish and chips, mussels in lobster broth, and Jay Murray’s “Daily Bread,” a rotating, specialty sandwich made with house-cured deli meats.

Murray and Pastry Chef Molly Hanson are also busy finalizing recipes from Grill 23’s new cocktail list, which will include house-made vermouth, bitters, and juices to be paired with with top shelf liquors [think Whistle Pig and High West Campfire Bourbon].

Below is a preview of the new menu which they hope to unveil on March 19.

BAR MENU:

SMALL PLATES

Twelve dollars

GRILLED LEEKS – House cured pancetta, truffled arugula aioli

BOLOGNESE – Original or wild mushroom, house-made pasta

BAR HARBOR MUSSELS – Lobster broth, lobster infused butter

TWICE BAKED POTATO – Served lazy (skin on the side)

DAILY BREAD – Sandwiches of sorts, please inquire

LARGER PLATES

Fifteen dollars

CHARCUTERIE – Made in house and by Moody’s with Ice wine vinegar butter, apple mostarda, pickled stems and roots

ENTREES

Nineteen dollars

HOUSE BLEND BURGER

SALAD WITH A SIDE OF STEAK – Arugula, tangerine, olive, feta, pine nuts, egg, salami, skirt steak

BEER BATTERED FISH – British pub chips, tartar sauce