Gralehaus, 1001 Baxter Ave., has begun to serve dinners as well as its originally conceived breakfast and lunch. Executive Chef Andy Myers’ “southern-style diner” inspired dinner menu will feature items such as Kentucky cassoulet, burgoo, chicken-fried rabbit, Hausmade sausages, Kentucky country ham and pimento grilled cheese, a “Diner Burger” and chess pie. Menu items, priced between $7 and $14 will change seasonally and feature locally sourced foods, as well as include weekly specials.
Since the first of November, Gralehaus is serving dinner Wednesday through Saturday night from 5-10 p.m. Here is the first list of specials:
Wednesdays – Burger & Shake Night; Thursdays – Veggie for the Weekend, featuring a new seasonal vegetarian dish each week; Fridays – Fish Frydays, featuring a fresh fish special each week; Saturdays – Meat & Three (or Four), your choice: a meat dish & three sides or four sides & no meat.
Gralehaus has limited dine-in seating (24 seats total) and offers counter service. Carry out is available; reservations are not accepted at this time, seating is first come, first serve.
