Main Street Grille and Brewing Co. offers exceptional service accompanied with great food and hand crafted beers at a customer conscious price.
We pride ourselves on only using the finest and freshest ingredients from our menu to our beer list. This is what sets us apart from most other companies. We understand that we only have one shot to make a customer happy and gain their repeat patronage, this is why we go the extra step every day.
We are committed to our guests, our community, and to our goal of giving the best possible dining experience possible. We measure our successes one meal, one guest and one day at a time.
MAIN STREET GRILLE AND BREWING COMPANY
Big City Food - Small Town Charm
A short drive north of Warren on Route 82 leads you to Garretsville, a town of only 2,000 residents. As I entered the "Main Street" crossing the Silver Creek, the Main Street Grille and Brewing Company is the first building on the left. Built in 1804, this historical building was home to a water powered grist mill known as Garrett's Mill. Still standing after two centuries, even surviving a fire and explosion in the 1930's, add this place to your bucket list.
Pete and Peggy Kepich bought this former grist mill in 2007 and have turned it into one amazing restaurant. As you enter, your senses will come alive with the scent of the "brew of the day". Today there was a hint of chocolate in the air and the combination of the wonderful aroma and the beautiful interior was not what I expected. A lot of original beams support this multi level establishment. The copper brewing kettles on the loft overlook the open dining room and bar that overlooks the falls of the Silver Creek. I'm told making beer is like chemistry as I watched Joseph Kearns on the loft adding ingredients to the top of the vessels. It's a lot of work and takes a lot of patience, but definitely worth waiting for when you taste these craft beers. The wall behind the bar is formed from rock brought up from the creek. It's the kind of place you just want to take your time and take it all in. When the weather is right you can sit at one of tables street side or visit one of the three decks outback overlooking the water.
Beer drinkers will love this place and food lovers will adore Executive Chef Sheldon Lewis who says, "there are no boundaries when it comes to food." The food here is, "not what you expect from a brewery. You usually get good beer and crappy food, or crappy beer and good food. Here you get the perfect blend of both."
As I was presented with four beautiful plates and a flight of beer, I knew I was in for a treat. I started with one of the most popular appetizers; the Ahi Tuna. This dish was too pretty to eat but I quickly dug in. Sliced ahi tuna coated with black and white sesame seeds fanned out around a mango relish and seaweed salad. A crispy won ton and painted lines of wasabi aioli complete this masterpiece. All the elements laid is such a way on the plate reminded me of a beautiful fish swimming. With Sheldon's instruction, I broke off a piece of the wonton, took a piece of the tuna, dipped it in the aioli, added a little relish, a little seaweed and opened wide. Absolutely yummy, amazing, delicious. This tuna is so fresh, it's amazing. Love the sweetness of the mango relish, the seaweed salad, my first taste ever and I LOVE IT. I thought it would be salty but it's so good. Almost like a sweet and sour slaw and when you add in the heat from the wasabi, this dish could not be any better. It's beautiful to look at and packed with so many wonderful flavors. I will go back here just for this tuna and one other dish I'll tell you about next.
The menu has a section called small plates. These are perfect for sharing, and perfect for pairing up with one of their craft beers. Sheldon brought out a Baked Brie and an Asian Style Salmon. "People do love the salmon", he grinned with confidence. I represented the people today and I do love the salmon. Glazed salmon sits on a bed of jasmine rice sprinkled with chopped scallions. On top is a crispy won ton and a crunchy tempura shrimp. I went right for the shrimp. The tempura batter is light and crispy, the shrimp is delicious. The glaze on the salmon had a Asian flare with a bit of soy glaze that caramelized delivering a grilled in sweetness. As much as I loved the salmon, I mentioned earlier about that other dish I would be back for. It's the Baked Brie. Another first for me but not a last. It's cheese, what can I say. This is special cheese. A wheel of baby brie is topped with a fruity pear chutney, wrapped in puff pastry and baked to a shiny golden brown. As I cut into it, the cheese just oozed out. I took a forkful of the cheese, the chutney and a swipe of the mango chili reduction that decorated the plate and spread it on a piece of sliced baguette. Peggy tells me one night she ate the whole thing by herself for dinner. That could easily be me but I would be eating it with a side of Ahi Tuna. The Brie is thick and light at the same time. The sweetness of the chutney is what makes this so special. Again, Sheldon puts flavors on a plate, but lets you blend them for the perfect bite.
The fourth dish was a beautiful grilled ribeye steak. Not just an ordinary steak, but a steak with the Sheldon flare. The tender ribeye was topped with grilled, sliced sweet potatoes, a mound of spiced buttermilk onion straws, then drizzled with a sweet chili aioli. The sweet potatoes were a wonderful surprise, the onion straws crunchy and yummy with that aioli. Another great dish calling my name.
I had a great time talking with Peggy and Sheldon learning about the history of the building and discovering the talents of the chef. I also had a great time talking about the food over the next couple of days. I can't wait to go back. It's a bit a of a drive but so well worth it. You can't find food like this anywhere closer. I'm sure on my next visit I will be ordering my two "gotta have dishes", but I can't wait to also try something else on the menu. I hear the Hawg Wings are addictive, the G-Men Burger according to Sheldon, "I'll make you the best burger you've ever had", and the Creole Chicken Cor Don Bleu are pretty popular. I can't get enough of this big city food from this small town charm.