Pinon Grill: New Summer Menu (Plus Some Restaurant News)
Maple and bourbon brined pork chops
All photos, Tricia Woolfenden
Pinon Grill recently unveiled its new summer/fall menu during a media dinner at the Boca Raton restaurant. Greg Jones, director of operations for Rainmaker Restaurant Group (which owns Pinon Grill and Brimstone Woodfire Grill in Pembroke Pines), joined local food writers to discuss the menu changes as well as other happenings in the newly-formed restaurant group's holdings.
Jones indicated that Rainmaker's forthcoming steak-centric restaurant project on Las Olas -- in the space formerly occupied by Rare -- may not wind up with the name "The Grille," as originally planned. The concept for the American restaurant remains the same, but owners are considering a name with more specificity. The project involves a serious overhaul of the two-story space and should debut this fall.
Find more details about the new summer menu at Pinon Grill, and images, after the jump.
Seared scallops with an herbed, griddled polenta cake will replace the restaurant's ceviche. Jones said the ceviche sold well most nights, but the scallops should have "more mass appeal."
Steak and gorgonzola salad (with arugula, romaine, seedless grapes, apples, and cherry tomatoes) will take the place of the existing steak salad. "It's lightened up for summer," Jones said.
Prime rib of beef with parm potatoes was offered as a weekend feature and continually sold out, prompting management to add it to the menu. Not exactly "light" summer fare, but a popular dish for the restaurant, nonetheless.
Grilled Mediterranean sea bass with green beans was another special (offered as the market catch) that sold so well it earned a place on the seasonal menu.
Prime rib French dip (with au jus, mayo, Havarti cheese, and creamy horseradish sauce) is an entirely new item. The rib is sliced to order on the line.
Strawberry shortcake, baked in-house and topped with locally-grown strawberries, has taken the place of the restaurant's peanut butter pie.
The seasonal dishes will stick around on the menu depending on the level of popularity with guests, Jones said.
"We're always looking for the next 'new star'," he said.
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