In addition to wearing the chef's hat, Lesley also designed the interior of the restaurant to convey a cosmopolitan atmosphere that fits the mission of this extraordinary culinary combination, which is to provide honest, creative food, for a good price, with great friendly service in a hip, fun place. In case you're wondering, the local's nickname for Graham's Grille is "The G Spot".
Graham's Grille's menu has a huge number of tasty items, but it is straightforward and fun, not fussy or ego-driven, and every dish is created to be a favorite. Feel free to tell your server of any dietary special needs - meaning you can feel comfortable asking for whatever you need. Graham's Grille's make their own stocks, sauces, soups and salad dressings. Graham's Grille uses the finest choice meats and chicken, fresh seafood and seasonal vegetables, and of course, Graham's Grille buys local when possible. Graham's Grille wants to provide you with healthy, flavorful, comfort food.
You'll find lunch treats like: New Orleans Shrimp Po'boy - crispy-fried seasoned shrimp - on a warm French roll with lettuce, tomato & spicy caper-dill sauce, Tangiers Tofu, grilled tofu marinated with Moroccan spices & pickled lemon mixed with carrots & green olives on warm coriander flatbread with mint sauce, Chef Ruben's Ruben - corned beef, Swiss cheese, caraway sauerkraut & dill pickles grilled on rye bread served with Dijon mustard & thousand island dressing, Blue Corn Chopped-Chicken & Avocado Stacker, chicken breast dusted with blue corn - fried crispy, chopped, mixed with green chili mayo & avocado, stacked with lettuce & tomato on a toasted red chili roll, Salmon BLT, grilled salmon with hickory smoked bacon, lettuce - tomatoes & red chili mayo served on toasted sliced sourdough, Taos Terrier, hot dog with house mustard, caraway sauerkraut, grilled onions & dill pickles on a green chili bun - Add Buffalo Stampede Chili North Beach Torpedo, salami, pepperoni, mozzarella, sliced onions & bell peppers - on a warm sourdough roll with muffaletta spread: roasted garlic, red-peppers, peppericini, parmesan, black & green olive, The Big Wow Burger, our own special grind of choice beef, cooked to perfection - served with tomato, lettuce, sliced onion & dill pickle on a red chili roll.
Add Ons: cheese, bacon, avocado, grilled mushrooms, grilled onions, grilled green chili, Veggie burgers available, Master-Full Burritos, plus Pizzas & Crisps: Enchilada Pizza - red chili sauce, cotija, jack & cheddar cheese, green chili peppers, roasted corn, black olives, green onions, cilantro & sour cream, North Beach Pizza - salami, pepperoni, mozzarella, sweet peppers & onions with muffaletta. spread: roasted garlic, red-peppers, peppericini, parmesan, black & green olives, Perfect Pears Pizza - Grilled Bosc pear, caramelized onions, hickory smoked bacon & Roquefort cheese, Black Bean Crisp - black beans, cotija & asadero cheese & green chilies topped with avocado salsa, Crispy Five Cheese Crisp parmesan, romano, mozzarella, jack & cheddar, Chicken Caesar Crisp - parmesan garlic crisp topped with our Real Deal Caesar Salad & grilled chicken. All with your choice of outrageous potato salad, hand-cut fries or not-your-ordinary house greens.
Look for such dinner treats as: Christmas Tamale Pie - Corn masa with ground beef, layered with green & red sauce, black beans, cheddar & jack cheese topped with black olives, green onions & a dollop of sour cream, Chili Lime Salmon with Grapefruit & Avocado Salsa - Pan seared salmon served on a bed of sauteed spinach topped with a grapefruit & avocado salsa accompanied by potato taquitos, Chicken under a Brick - Half-chicken seasoned with lemon & rosemary served with buttermilk mashed potatoes, creamed spinach & chicken and wild mushroom au jus, Achiote-Crusted Pork Chop - With pear mole & wild mushroom cilantro tamale on a bed of red sauce, Corned Beef Hash for Dinner - Shredded coined beef mixed with red potatoes & fresh herbs served with two eggs & farmer-style sourdough toast, New Mexican Fish & Chips - Blue-corn dusted trout, fried crisp & served with hand-cut fries, tarter sauce, chipotle ketchup & lemon parsley butter, Baseball Steak - Buttermilk mashed potatoes & caramelized onions and candied julienne carrots, T-Bone for Two (20 oz) - Cheesy potatoes au gratin & creamed spinach.
Dinner continued: South by Southwest Jambalaya - Andouille sausage, chicken & shrimp in a chunky tomato base with green peppers & Creole seasonings, served with saffron rice & fried okra, Grilled Harvest - Roasted vegetables with fresh herbs on a bed of steamed spinach served with parmesan oven-roasted tomatoes, Not Naked but Gnudis (pronounced "nudies") - Handmade ricotta dumplings seasoned with mild chili, tossed with roasted tomatoes, grilled red peppers, sweet baby corn & parsley-sage brown butter, Ensenada Seafood Burrito - Shrimp, crab & salmon glazed with a luscious lobster sauce served with saffron rice & anise scented black beans, The Big Wow Burger - Graham's Grille's own special grind of choice beef, cooked to perfection served with tomato, lettuce, sliced onion & dill pickle on a red chili roll. Add Ons: cheese, bacon, avocado, grilled mushrooms, grilled onions, grilled green chili - Veggie burgers; available. Also: Pizzas & Crisps: Enchilada Pizza - red chili sauce, cotija, jack & cheddar cheese, green chili peppers, roasted corn, black olives, green onions, cilantro & sour cream, North Beach Pizza - salami, pepperoni, mozzarella, sweet peppers & onions with muffaletta. spread: roasted garlic, red-peppers, peppericini, parmesan, black & green olives, Perfect Pears Pizza - Grilled Bosc pear, caramelized onions, hickory smoked bacon & Roquefort cheese, Black Bean Crisp - black beans, cotija & asadero cheese & green chilies topped with avocado salsa, Crispy Five Cheese Crisp - parmesan, romano, mozzarella, jack & cheddar, Chicken Caesar Crisp - parmesan garlic crisp topped with our Real Deal Caesar Salad & grilled chicken.
Peter and Lesley Fay came to Taos (seven years ago) by way of Sonoma, California where they created and operated the very popular Fay's Garden Court Cafe. as well as a destination for travelers along the Northern California coast.The restaurant, along with their gourmet food line, received rave reviews from wine country residents, visitors and press, and became a local favorite.
David and Victoria Sperry used to live in New Orleans where they enjoyed the innovative and award-winning cuisine of Kevin Graham and became his good friends. When they moved to Taos, the concept of a restaurant inspired by Kevin's culinary background was hatched with their friends Peter and Lesley Fay.
106 Paseo de Pueblo Norte
751-1350
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written by J. R. Ransom, August 12, 2009
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