Northwest Arkansas Democrat-Gazette
The Grillehouse Seafood & Steaks
Casual atmosphere, fine dining with a Southern flair offered in the heart of Fayetteville
The Grillehouse Seafood & Steaks is a new casual, fine-dining steakhouse located just off Dickson Street in the heart of Fayetteville, with an executive chef who’s well acquainted with Southern-style cuisine.
Executive chef Clint Boutwell can be found in the kitchen nearly every night working the grill and calling the orders to his chefs. He cuts the steaks, seasons and grills them. His biggest surprised was the reception for his seafood: Crawfish-and-asparagus-stuffed redfish, topped with blackened crawfish cream sauce over a goat cheese and vegetable risotto has been a huge hit.
The ginger teriyaki-seared salmon and Catfish Mary, named after his daughter, Mary Lakyn, are very popular as well. His grandmother’s fried green tomatoes topped with comeback sauce and grilled shrimp and the grilled thick cut bacon topped with pepper jelly and goat cheese have been favorites as well.
His grandmother also shared a coconut caramel cream pie recipe that is, by far, the most requested dessert on the menu.
The cuts of beef include 21 day wet-aged, 16-ounce ribeye; 16-ounce New York strip; 9-ounce or 6-ounce center-cut filet; 35day, dry-aged, 16-ounce ribeye; 22-ounce, bone-in ribeye and, from time to time, the 36-ounce tomahawk ribeye.
Each of these comes with two individual sides included in the price. Boutwell said he’s never liked the a la carte style of dining and believes this style gives a greater value to the customer.
The list of toppings for steaks is rather extensive too, from toasted blue cheese and white wine-sauteed button mushrooms to the Gulf Coast topping, which includes shrimp, lump crab meat and crawfish tails.
“People ask me what they need to eat with their steak, I say all it needs is a fork and a knife,” Boutwell said. “Anything else is just for fun.”
The Grillehouse also prepares southern-style brunch on Saturdays (starting in the spring, so customers can fully utilize the balconies) and currently on Sundays.
The highlight is the build-yourown Bloody Mary and mimosa bar. Customers choose their favorite spirit, then add their choice of flavors. The Grillehouse has its own house-blended Bloody Mary, which is much spicier than storebought brands. The mimosa bar has four different juices and fresh fruit options. The eggs Benedict are built on a biscuit, fried green tomato and bacon. The filet Oscar eggs Benedict has lump crab and a smoked tomato hollandaise. The chicken and waffle on a stick, grits and greens topped with shrimp and Andouille sausage or the shrimp and grits are top choices as well.
Boutwell said the brunch has a wide selection of breakfast-type items, as well as a burger made from steak trimmings.
Located in the high-rise Legacy building, it has housed a few other restaurant concepts, but Boutwell thought it was perfect with its high ceilings and open feel. Boutwell also added a valet parking feature to help those with parking woes.
More information can be found online at thegrillehouse.com, or on Facebook by searching the Grillehouse Seafood & Steaks.