Sharing Plates is Fun at Graydon’s Crossing.

Side note: I am incredibly behind on all my posts. Now that my computer is back up and running, I have a lot to catch up on. If there are some items in this post that are no longer on the menu at Graydon’s, I apologize. They change their menu frequently so it’s definitely a possibility!

My friend Paul came into town and we didn’t get to meet until later in the evening. We both seem to be in a perpetual state of hunger, and fortunately for us Graydon’s Crossing serves their menu late into the night. The food here is an eclectic array of traditional and fusion dishes. Inspiration from American,  Indian, English, Latin, and Asian cuisines are most evident.

We decided on sharing several plates.

Asparagus & Mushroom Diane, Curried Spanish Rice, Cornbread Stuffing, House Cured Salmon Pizza, and Samosas.
Asparagus & Mushroom Diane, Curried Spanish Rice, Cornbread Stuffing, House Cured Salmon Pizza, and Samosas.
  • Asparagus and Mushroom Diane– This dish consists of sautéed asparagus, mushrooms, and caramelized onions that are simmered in a peppery butter broth. Served atop toasted french bread with hard cider syrup, goat cheese, and scallions. The hard cider syrup was overwhelming. It was similar to maple syrup. Paul brought up a good point, that the dish would be better with smaller cuts of bread. Other than that, I liked this dish. There was a nice spice undertone, but it wasn’t enough to distract from the thick heavy sweetness of the sauce.
  • Curried Spanish Rice– Paul and I really enjoyed this one. The curry wasn’t strong, but it gave the rice a nice twist. Fresh and saucy, you could taste the herbs. Good blend.
  • Cornbread Stuffing– Good texture but the flavor was bland.
  • House Cured Salmon Pizza– Made with cured salmon, cucumber slices, and caramelized onions. This pizza was unique and really good. It was quite salty but the combination still worked for me. More onions would have been nice, along with more cucumber and less salmon to negate the high sodium content.
  • Samosas– These pastries are filled with potatoes, cauliflower, onions, broccoli, and carrots, seasoned with masala and served with curried tomato salsa and house-made cilantro ranch dressing. The skin is too thick, and the filling was watery and not very flavorful, almost artificial tasting.

Graydon’s has been one of my favorite spots since I moved to Grand Rapids, because of their food but also as a drinking spot. The atmosphere is nice for fun and casual imbibing and although their wine selection is poor, they have an open bar and a ton of great selections for those who love beer. The service here ranges from poor to good; there doesn’t seem to be consistency in that department. On top of their regular menu, Graydon’s produces usually great new monthly features and selections that I always look forward to checking out!

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