Tuna poke

The Coast - Food and Drink Local Recipes - - Contents -

Warm wood, ex­posed brick, moody light­ing—there are a lot of things about East of Grafton’s am­bi­ence that scream time­less tav­ern. But the menu? Not so much. Walk­ing the line be­tween chal­leng­ing and com­fort­ing its din­ers, the restau­rant ad­ven­ture dishes out bar food with a side of ex­plo­ration. “This dish was in­spired by food I love to eat,” says chef de cui­sine Matt Kelly, who shares his Hawai­ianstyle take on tuna. “I wanted to do a dish that’s a lit­tle more ad­ven­tur­ous that your tra­di­tional tav­ern fare—which is what we try to do at East of Grafton.”—

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