Ladies receive a special menu with a three course meal for $19.95, which includes your first drink! After that, only $5 refills.
Round up your girls and get down to Grillfire Merrick on Wednesday nights to take advantage of Ladies Night and this great deal!
Grillfire Merrick has specials every night of the week. Monday features Monday Meal Deal, a three course meal for $16.95. Tuesday’s are karaoke night in the lounge starting at 9pm with Adam Butter behind the bar! Wednesday’s is Ladies Night and Thursday and Friday nights, Grillfire is the host to live music in the lounge starting at 9pm.
The Quicksviler Pro Surf Competition has packed up and left Long Beach after two weeks of great waves, exciting events and thousands of people visiting Long Island’s beach town.
There was something for everyone at the Quicksilver Pro Surf Competition. Children took part in events on the sand, teenagers shopped at the Roxy House for the latest fall fashions and adults took advantage of the many food, drink and entertainment promotions Grillfire Long Beach offered.
This was the first visit the Quicksilver Pro Surf Competition made to New York, but we hope it isn’t the last! As a city, Long Beach is proud to have hosted the event and hopes to be a stop on another tour soon. The competition brought unprecedented enthusiasm and excitement to Long Beach by putting a positive light on the city worldwide through all the favorable media coverage.
Grillfire Long Beach had special and promotions throughout the entire competition leaving everyone satisfied! From their 3-course meal deal, to happy-hour specials and great giveaways, the Quicksilver Pro brought success to Grillfire. Visit the Grillfire website for updated promotions!
Kickback 2 for 1 beers, 2 for 1 rail cocktails or $5 glasses of house wine. Dive into $5 appetizers which include Spinach & Artichoke Dip, Edamame, Chili Pop Shrimp, Chicken & Mango Quesadilla’s and sliders.
Top off a great weekend with a Grillfire Brunch. Choose from a wide variety of eggs, pancakes, French toast, waffles and other breakfast originals as well as a full lunch menu including salads, appetizers, burgers and sandwiches. Click here for the full brunch menu.
What's brunch without a few cocktails? Grillfire brunch offers $1 Mimosas, $2 Screwdrivers and $3 Bloody Marys.
Strip Steak, an intimate Steakhouse alongside the Great South Bay, offers savory dry-aged steaks as well as a full menu of chops, seafood and house specialties. Currently there is a long list of promotions presented by Strip Steak, so come down and enjoy!
Tonight, Wednesday September 21st is the Last Day of Summer Prixe Fixe Menu. It’s your last chance to enjoy a three course meal, including an appetizer, entrée and dessert for $27.95.
Tomorrow night, Thursday September 22nd is the last day of Strip Steak’s Lobster Bake for Two. Enjoy George Martin’s Famous Chopped Salad filled with red leaf romaine, radicchio, candied walnuts, corn, roasted peppers, fresh mozzarella and your choice of house-made balsamic vinaigrette or creamy herb dressing. Then, move on to your entrée: Sea Salt Poached Twin 1 ¼ lb. Lobsters, PEI Mussels, Little Neck Clams, Blue Point Oysters and Slice Filet Mignon, corn on the cob and red bliss tomatoes. In case you’re still hungry, the Lobster Bake for Two is completed with a watermelon wedge with vodka infused syrup.Ask about adding a bottle of house wine to the special for a discounted price to make it the perfect date night.
In addition to the Lobster Bake for Two, Strip Steak will be hosting a book signing Thursday night. Monica Musetti-Carlin will be signing copies of her latest book, Country Comfort: Summer Favorites Cookbook, where a George Martin The Original recipe is showcased. For more information call 631-650-6777.
Strip Steak’s Signature Dinner with begin on Sunday, September 25th and will run every Sunday-Wednesday evenings. This includes a three course meal ranging from $35-50, depending on your selections. The menu will change every week, so be sure to check back for featured items of the week.
Thank you to everyone who joined Strip Steak for the Patio Party last weekend. We can’t wait for the Halloween Party! Details will be posted soon!
Join Strip Steak for a book signing on Thursday, September 22nd at 6:00pm of Country Comfort: Summer Favorites Cookbook, where a George Martin The Original recipe is showcased.
Country Comfort 4th cookbook in the series, Summer Favorites Cookbook, is highlighting Executive Chef Christopher Holt of George Martin The Original’s Fire Roasted Mussels served with Fresh Tomato Salsa recipe.
James Cavorti, Strip Steak’s Executive Chef will be preparing the featured recipe at the book signing on Thursday, September 22nd. Co-author, Monica Musetti-Carlin, will be signing copies of Country Comfort: Summer Favorites Cookbook.
Monica Musetti-Carlin works locally for the Suffolk County News, LI Advance and Islip Bulletin. She is president of the Oakdale Chamber of Commerce and is responsible for producing the annual Taste of Oakdale, showcasing local restaurants. She has her own marketing company, Eclectic Endeavors, promoting unique foods and gift items.
For more information, visit www.GeorgeMartinsStripSteak.com or call 631-650-6777. The signing of Country Comfort: Summer Favorites Cookbook will be held at Strip Steak in Great River, NY on Thursday, September 22nd.
Starting Sunday, September 18th through Thursday, September 22nd, The Original will offer a $22 Three Course Prixe-Fixe Dinner in honor of their 22nd Anniversary.
Each night the menu will feature some of The Original’s all-time favorites throughout the years. All meals with include a choice of green market salad, Caesar salad, chili pop shrimp, soup of the day, spinach dip and a piece of George Martin Birthday Cake.
Sunday night will highlight “the originals” including Herb Roasted Free Range Chicken with garlic mashed potatoes and crispy onion strings and Linguine with Lobster & Shrimp in a lobster broth with roma tomatoes and fine herbs.
Monday’s menu hosts the favorites: GM Marinated Skirt Steak with garlic mashed potatoes, crispy onion strings and house steak sauce and Cappellini & Roasted Chicken with sun-dried tomatoes, fresh spinach, crispy goat cheese, caramelized garlic and pinot grigio.
Tuesday’s menu has some of George Martin’s classic American bistro choices: Cabernet Braised Boneless Beef Short Rib with truffle mashed potatoes in a twenty-four hour pan gravy and Mushroom Ravioli & Medallions of Filet Mignon with baby portobello’s and Diane sauce.
Shells & Fins are the feature dishes for Wednesday’s menu with Jumbo Lump Crabcakes with Monterey Jack-chipotle creamed corn, crisp vegetable slaw and Dijon aioli and Herb Grilled Salmon Filet with warm asparagus, long grain and wild rice pilaf and Sambuca buerre blanc.
Thursday ends off the 22nd Anniversary $22 Prixe-Fixe Specials with Steaks and Chops. The menu includes a Bleu Cheese Crusted Flat Iron London Broil with George Martin mashed potatoes and creamed spinach, as well as a 12oz. Petite Cut T-Bone Veal Chop with porcini mushrooms and truffle scented jus, George Martin mashed potatoes and asparagus.
It is quite obvious that something went sour for food critic Richard Gorelick of the Baltimore Sun, the night he went to Grillfire. Apparently he believes Grillfire to be “corporately engineered” and “mechanical,” yet complains about the unique flavors and inspirations used in the décor and on the menu. Which one is it? Boring? Or unique? Mr. Gorelick, please make up your mind.
The only thing mechanical about Grillfire is the expectations Mr. Gorelick had when he walked into the sophisticated American Grill. If he had read the restaurant description before showing up, he would’ve been prepared for the focus on “authentic regional and adopted international dishes,” as well as the “richly designed space.”
Grillfire Arundel is a member of The George Martin Group restaurant family based out of Long Island, New York. Each George Martin restaurant is known for its unique approach at sophisticated, classy dining while keeping it casual and family-friendly. The George Martin Group has two fine dining restaurants and three Grillfire American Bistros in NY.
Mr. Gorelick gives credit to the “good-looking” ambiance Grillfire displays, although of course it turned into a backhanded compliment when he says, “good-looking in the way that upscale bistros are good-looking- this year.” Last time I checked, those businesses that run “consumer testing” are usually the more successful ones out there. Stating “every detail feels like it’s the result of consumer testing,” is a risky approach at a dig. Especially since a majority of the reviews given by every day diners notes the unique style, décor and ambiance Grillfire provides.
Last time I googled “Steakhouse décor,” dark wood and brown leather definitely appeared at the top of the search. So why then is Mr. Gorelick surprised to find “liberal use of fieldstone, dark wood and brown leather,”? Unfortunately, he didn’t appreciate the contemporary, trendy twist the Grillfire design is so well known for in the Long Island area. If you’re looking for a cookie-cutter restaurant within a hotel, go to a Red Roof Inn.
Reading the menu before selecting a restaurant is usually a suggestion most food experts recommend to every day diners. I would assume experts themselves do this routinely. Apparently not. Mr. Gorelick was not amused at “uninspired” selections, yet criticizes the use of intrinsic flavors like thai chili glaze, mango BBQ and Cajun spices. However, Grillfire is known for their menu that has something for everyone. So how could you go wrong?
Is there too much variation or not enough? I’m confused at what he’s trying to portray. Especially as he continues to condemn the Japanese peanuts, crab munchkins and over the top mac and cheese appetizers, fresh seafood, burgers, steaks and chops – that all appear to be loved by the public.
Mango and Asian flare is clearly not a favorite for Gorelick’s taste buds. He kicks off his sarcastic and unappreciated review declaring “what’s with all the mango?” We can answer that for you - It’s called a popular flavor in today’s culture and is used as a central ingredient internationally in many dishes - hence the “authentic regional and adopted international dishes” restaurant description.
Surprisingly, only the Wonton Mango & Avocado Salad and the choice (which means you are given other selections to choose from) of Mango BBQ preparation sauce for seafood are the only two appearances mango makes on the menu. Check out the menu for yourself: Grillfire Arundel Menu.
In addition, Gorelick tries to put the icing on the cake by claiming the “Grillfire Favorites” category of the menu is “not particularly inspiring collection of entrees that have become frozen-food staples.” Here’s a note from the Grillfire Chef – everything is made fresh and ready to order. No microwaves needed here.
Are you still confused? The contradicting thoughts Mr. Gorelick tried to run with definitely left an uneasy feeling for GrillfrireArundel. Are there too many options on the menu or not enough? Are the flavors too eclectic or too bland? Is the ambiance stylish or factory produced? Let us know what you think after you’ve dined there.