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He’s been there for 35 years and he plays to his audience to perfection and he’s just always there. His meat is superb. His brother is in the meat business so he has an inside track on top quality perfectly matured meat. Grilled with little marinade, the flames being hot enough to caramelize an edge on the fat. Served with onion rings which are the size of a giants napkin ring carved out of beechwood, crispy crunchy fries and always delicious pumpkin puree and Swiss chard served ‘en branche’ as the chef was taught at cookery school in London.
This is what you can expect, and more at Brad's Grill.