Sept. 4, 2024

This paid piece is sponsored by Grille 26.

You don’t have to say goodbye to summer freshness and flavors — especially when you get a taste of the latest feature menu at Grille 26.

Local steak frites

This appetizer is so popular that it’s back for another featured menu. Made with South Dakota-raised Hadrick Ranch premium Angus, the steak frites are served with a tangy chimichurri and Parmesan truffle fries. Ask your server for the featured cut of the day.

Greek salad

You’ll notice a theme in this featured menu: lamb.

Grille 26 is working with Prairie Coteau Farm in Astoria to source its grass-fed lamb.

You’ll find it in the lamb kofta meatballs served in this Greek salad, along with peppers, onions, tomatoes, feta, olives, cucumber, oregano and lemon vinaigrette.

“It’s super-clean eating,” Vanguard Hospitality CEO Ken Bashore said. “The lamb skewers are really good, and the produce is freshly harvested this time of year, so you’ll taste the difference in this salad.”

Lamb burger

Lamb shines in this burger made with Prairie Coteau Farm ground lamb, with smoked feta, tzatziki sauce, arugula, tomato and onion.

“The lamb is level 10,” Bashore said. “And I love that we’re serving it on a pita. It’s just really good, and I love the flavors.”

The burger is served with your choice of side — and you can always opt for a gluten-free bun.

Nashville hot chicken

You’ve been warned: It’s called hot chicken for a reason.

A chicken breast is brined and then coated with a spiced breading. It’s served on a brioche bun with creamy coleslaw, pickles and Nashville hot sauce and comes with your choice of side.

“If you like it hot, you’re going to like it,” Bashore said. “But it’s not for the faint of heart.”

Shrimp risotto

Risotto long has been a customer favorite at Grille 26 — and this puts a shrimp twist on it. The dish combines sundried tomatoes, garlic, basil, saffron broth, Parmesan and basil-infused olive oil.

“Guests are absolutely loving this one — we sell many of them every day,” Bashore said.

Penne alla vodka

A classic pasta dish with a kick: Penne alla vodka has been a popular addition to the summer seasonal menu. It’s all about the sauce here, which is a blend of onion, garlic, Calabrian chiles, tomato passata, cream and marscapone cheese.

“It’s been a long time since we’ve done a vodka sauce,” Bashore said. “This dish was popular in Sioux Falls years ago, and we’ve got a great version on the menu now.”

Add your choice of protein — chicken, shrimp, salmon or steak — or opt for what Bashore calls the “pro tip” menu hack: Request a skewer of lamb.

“It’s a theme of this feature menu, so we definitely can accommodate if you’d like to try it with your pasta dish,” he said.

Stop into Grille 26 soon — the new features likely will be here through September.

Grille 26 to go

Back-to-school season putting you in even more of a time crunch? Don’t forget Grille 26 can save the day! Here’s a look at the family-style to-go menu:

Join the team

Love the one-of-a-kind atmosphere at Grille 26? The restaurant has job openings!

“We’re looking for some support staff — hosts, bussers, expeditors — and we’re looking for people who know how to engage guests because our guests at Grille 26 enjoy interacting with the staff,” Bashore said. “They like that they can come in and they know you, no matter what your role. Our regulars know everybody’s name, so if that sounds like the kind of place you’d like to grow your career, we’d love to talk with you.”

Stop into Grille 26, 1716 S. Western Ave., during normal business hours to learn more.