The public is becomingly increasingly conscious about the health benefits of eating well and the financial benefits of a good happy hour deal.
To follow the new trends in wellness and economic conservancy, Grille 401 recently rolled out some new menu items and reduced price happy hour bites.
We spoke to Rainmaker Group's Kevin Blair about the changes to find out more.
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The additions include new appetizers, a "Light and Healthy" lunch menu, and a happy hour small bar bites selection. The changes were made in response to guests' requests.
"We chose to provide the new items because we like to seasonally make menu adjustments and respond to culinary trends while keeping it fresh," said Blair. "In addition, we try to listen to our guests' feedback about what they would like to see added to the menu."
One of the most requested additions was that of the bar bites menu. Dishes like BBQ chicken or veggie sliders; garlic crab claws sautéed in garlic, white wine, olive oil, and fresh herbs; chef's classically made hummus duo; steamed edamame; and truffled sweet potato fries are now offered from 4 to 8 p.m., Monday through Friday.
According to Blair, "[Happy hour] was something that we heard our guests ask for repeatedly, and it only makes sense that when people are having 'drinks' they would like to have a variety of food that is delicious but not too expensive."
The "Light and Healthy" menu, which is available for lunch daily, offers items such as Grilled Asian mahi-mahi topped with pineapple salsa and served with sweet mashed potatoes, a wood-fired veggie sandwich, and penne pomodoro served in a light cherry tomato, garlic, and white wine sauce.
"The Light and Healthy menu is once again a response to trying to meet the feedback that we received from our guests," said Blair. "Professionals that are dining out five days a week are frequently health- and price-conscious. Our healthy menu really provides an opportunity to meet both objectives. Portion size and health aspects are taken into consideration along with price point so that the offerings are a combination of the two. This also allows us to follow seasonal trends and culinary trends to provide more variety on our menu."
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