A combination plate featuring Angus steak and barbecue chicken ($16) Lawrence Tabudlo photo
Local diners have come to realize that the “good food that’s good for you” approach at GRYLT is the way to go — one made-to-order dish and delicious bite at a time.
Customization is a key component of the GRYLT dining experience, as the “one-meal-fits-all” mentality often found at the typical plate lunch places and fast food operations do not fly at the eatery.
Angus Cheeseburger ($10.98) A. Consillio photo
GRYLT features flavorful favorites including Angus Cheeseburger ($10.98), which showcases a homemade burger patty hand-formed with an Angus Beef brisket-and-chuck blend between a salt and pepper sesame bun. ˛ e delicious burger, which is cooked on GRYLT’s flat top grill, is seasoned with Hawaiian salt and black pepper before being stacked with red onions, local tomatoes, Tillamook sharp cheddar and roasted garlic aioli — the hefty burger also comes with a fresh side salad.
The eatery’s Surf-and-Turf plates (prices vary depending on selection) combine some of the popular protein selections from land and sea. As a reminder, guests may pair two “turf” proteins to create enticing combinations like Angus steak and barbecue chicken.
GRYLT’s refreshing Signature Salad ($10.03) is another popular choice built with locally sourced grape tomatoes and baby romaine, which are grilled as wedges, and paired with a medley of sauteed veggies, shaved Parmesan cheese and honey lime dressing. Protein can be added to the salad for an additional cost.
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