Like this? Try this. Your guide to the new Grille 26 menu
March 14, 2024
This paid piece is sponsored by Vanguard Hospitality.
There never has been a tastier time to step outside your comfort zone when dining at Grille 26.
While many regulars are so dialed in to a favorite dish they never even look at the menu, “this is an opportunity to try new things,” Vanguard Hospitality CEO Ken Bashore said.
“There are a lot of great items on the menu, including features we’ve done over the years that were well liked and a number of new items our team developed.”
The menu also is considerably larger with its updates, so we asked Bashore for some recommendations to suit your taste.
If you like the French dip…
If you’re a fan of a French dip-style sandwich, there’s a new one on the Grille 26 menu you need to try.
Inspired by executive chef Jorge Garcia’s Chicago roots, it’s a Chicago beef sandwich with giardiniera served on an artisan roll with au jus.
“For me, that’s the sandwich I’m in love with,” Bashore said. “You’ve got a little bit of heat, a little bit of acid, and using beef from Hadrick Ranch is just a whole other level of sandwich.”
If you like the blackened salmon salad…
First of all, don’t panic: The blackened salmon salad remains on the menu and is as popular as ever. But this also is the time for salad lovers to try the new Asian Crunch Salad. It’s a flavorful mix of chopped napa cabbage, kale, red bell pepper, shredded carrot, mango, cilantro, mint, green onion, wonton strips and cashew dressing.
“This is one of our most popular new items,” Bashore said. “If you like any of our salads, try the Asian Crunch because it’s a really good one.”
If you like the Creole penne…
Pasta lovers, this is a menu you must explore. If you love Grille 26 classics such as Creole penne, and steak and gorgonzola penne, they’re still available, but there are other dishes to try.
Start with the new black pepper bucatini, made with aged pecorino and Parmesan, and available with chicken, salmon, shrimp or steak.
“We chose to go with bucatini as a noodle throughout the menu because we like the texture and like how it eats,” Bashore said. “You can do a lot with it, and this menu does.”
And if mac-and-cheese is your flavor profile of choice, don’t miss the new short rib version. It’s made with cheesy alfredo sauce, corn, green chiles, braised beef and haystack onions.
“It’s so good,” Bashore said. “Just try it and you’ll be sold.”
Here’s a closer look at some of the additional new pastas:
If you like the black and blue steak tips…
This one is for a limited time, but if you’re a fan of the steak tips on the permanent menu, try the winter feature local steak frites. Made with Hadrick Ranch premium Angus, they’re served with a tangy chimichurri and a standout side dish.
“The Parmesan truffle fries served with it will set you free,” Bashore joked.
If you like the Root Beer Float Burger…
And finally, if you’re still craving the epic Downtown Burger Battle entry from sister restaurant Minervas in downtown Sioux Falls, try the blueberry bison burger. It’s a blend of blueberry chutney, brie, black pepper aioli and arugula served on a brioche bun.
“Hadrick Ranch is the same beef provider we partnered with for the Root Beer Float Burger. It’s ground beef, and the best burger you can get – it’s amazing,” Bashore said. “So if you’re craving that blend of sweet and savory, this one is for you. But any burger on this menu – including one you can build yourself – is going to be incredible.”
For a closer look at the new menu, click below.
