The Daily Grill is an approachable, everyday restaurant featuring classic American dishes made from scratch. With the same high standards for exceptional hospitality and quality as our sister restaurant, The Grill on the Alley, we pride ourselves on welcoming guests in an upscale yet comfortable atmosphere.
Our extensive menu features timeless favorites and unique preparations that suit all tastes. From corporate lunches to family dinners, Monday night happy hour to weekend nightcaps we offer generous portions at an exceptional value. Crafting superior food & beverages with unparalleled flavor is our top priority and you can taste the difference in our famous burgers which are ground fresh twice daily. Our commitment to freshness and flavor extends to every corner of the menu including our homemade key lime pie, freshly squeezed juices, and beyond.
The attention to detail doesn’t stop there. Our team members take the guest’s experiences to heart, and strive to provide the unrivaled hospitality we built our reputation on. Since 1989, we’ve grown to 18 locations, each one thoughtfully tailored to the local community it serves – uniquely linked through our likeminded focus on stellar service in a welcoming environment. Above all, we remain true to our philosophy, “The only thing we put before our guests is our food.”
- OUR SIGNATURE RECIPESChicken Pot Pie
4 ½ lbs Chicken Legs and Thighs
3 lbs Bony parts of Chicken, such as the back, wings and neck
1 each Leek, about three ounces, trimmed and rinsed well
1 each Bay Leaves
3 cups Onions – medium diced (place one cup to the side for later)
2 cups Celery – medium rough chop
12 cups Water
3 cups Chicken Stock – from above recipe
1 cup Heavy Cream
14 Tbsp Butter
6 Tbsp Flour
¼ tsp Hot Sauce – Tabasco or similar
1 Tbsp Lemon Juice
Salt to taste, if desired
¼ cup Shallots – finely chopped
2 cups Carrots – diced
¾ lbs White Mushrooms, cut into quarters, roughly 4 cups total
1 ½ cups Green Peas – fresh or frozen
1 ½ lbs Puff Pastry, see note**
3 each Eggs, beaten
**NOTE: If you do not wish to make your own puff pastry, it may be purchased at most high-end grocery stores.Directions:
Step 1 Put the Chicken Legs and Thighs into a large pot with the Water, Leeks, Bay Leaves, Two Cups of the chopped Onions and the Celery. Bring to a simmer and cook for 15 minutes. Remove the Chicken Legs and Thighs and allow to cool and reserve for later. Add the Chicken Parts to the pot and return to a simmer, skimming the surface often, to remove excess fat, foam and scum. Cook for about 1 ½ hours on a simmer. Strain the stock, discarding all the solids. Once the cooked Legs and Thighs are cool remove the meat from the bones and dice/shred into ½ inch pieces, reserve for later.
Step 2 Put three cups of the stock into a saucepan, saving the remaining stock for other uses. Add the Cream to the stock and bring to a boil. Simmer 10 or15 minutes or until reduced to 3 ½ cups.
Step 3 Meanwhile, slowly melt eight teaspoons of Butter over gentle heat. Skim off the surface foam and carefully pour the clear center liquid into a cup. This is clarified Butter. There should be about six Tablespoon of clarified Butter. Pour this into a mixing bowl and add the Flour. Stir to blend.
Step 4 Bring Stock with the Cream to a boil and gradually add the blended Flour and Butter, stirring constantly with a wire whisk. Add the bottled Hot Sauce, Lemon Juice, and salt to taste. Cook five minutes.
Step 5 Heat the remaining six Tablespoons of Butter in a wide, heavy skillet and add the Shallots. Cook briefly, stirring. Add the remaining cup of Onions, the Carrots and the Mushrooms, and cook three minutes, stirring; add six cups of Chicken meat. Continue to cook, stirring occasionally, about three minutes.
Step 6 Add the thickened sauce to the Chicken and mushroom mixture, stir in Peas and blend thoroughly.
Step 7 Preheat the oven to 350 degrees. Ideally, you should use six ovenproof earthenware potpie dishes measuring about five and one-half inches in diameter. Spoon equal portions of creamed Chicken into the dishes, piling each portion up slightly.
Step 8 Roll out Puff Pastry on a lightly Floured surface till you reach a ⅛ inch thickness. Using a round lid measuring about 6 ½ in diameter cut out six rounds to cover the tops of the potpie dishes.
Step 9 Brush around the perimeter of each round of pastry with beaten Egg to make sure a one-inch Egg-brushed margin. Invert one Egg-brushed round of dough over each filled potpie dish. Press the edges of the pastry against the upper side of each dish to seal firmly. Brush the top and sides of the pastry covers with more Egg.
Step 10 Arrange the dishes on a baking sheet and place in the oven. Bake about 25 minutes or until the pastry topping is puffed and nicely brown.6 servingsmoreless
- OUR SIGNATURE RECIPESGazpacho Soup
4 each Tomatoes, peeled and seeded
4 each Cucumbers, peeled and seeded (long way)
1 cup Onion, small
1 ½ cup Water – filtered
4 cups Tomato Juice – Campbell’s
3 Tbsp EVOO – Extra Virgin Olive Oil
⅔ cup Red Wine Vinegar – “Regina” Brand
2 tsp Garlic, minced
1 Tbsp Oregano, Mexican whole “dry buds”
1 tsp Ground Cumin
2 Tbsp L&P Worchester Sauce
Kosher Salt and Hot Sauce to taste
1 each Avocado, diced small
¼ cup Chives, chopped fineDirections:
Step 1 Place tomatoes, cucumbers and onions in Cuisinart using ⅛th julienne blade into a large bowl.
Step 2 Add water, 2 cups tomato juice, olive oil, red wine vinegar, garlic, oregano and dry cumin. Place in refrigerator and let stand for 12 hours.
Step 3 Take out of the refrigerator and add in the remaining 2 cups tomato juice. Add in the L&P and season with hot sauce and salt to taste.
To serve Ladle into soup bowl and garnish on top with diced avocado and chives.moreless
- OUR SIGNATURE RECIPESThe Grill Cobb Salad
2 cups Washed Iceberg lettuce – julienne cut (thin slice)
2 cups Washed Romaine Hearts- julienne cut (thin slice)
½ cup Poached chicken breast, diced ¼ inch (boned and skinned)
½ cup Diced tomato, peeled and seeded – ¼ inch
½ cup Diced avocado – ¼ inch
¼ cup Diced, hardboiled egg (can be shredded)
¼ cup Bacon bits – ¼ inch
¼ cup Green onions chopped – ¼ inch
¼ cup Crumbled Blue cheese
½ cup House Dressing
8 each Egg Yolks
2 cups Cottonseed or Vegetable Oil (can use a quart less)
1 cup Red Wine Vinegar
1 Tbsp Sugar
1 Tbsp Salt
1 Tbsp Black Pepper, ground
1 Tbsp Garlic Powder
1 Tbsp Coleman’s Mustard, dry
1 Tbsp L & PDirections:
Step 1 Place washed shredded Iceberg and Romaine lettuce into salad bowl. Place tomatoes, chicken, egg and avocados around the perimeter of the lettuce. Sprinkle scallions, bacon bits and Blue cheese on the top of the lettuce.
Step 2 Add the dressing and toss well.
Step 1 Whip egg yolks in a blender; slowly add 2 cups of oil to the eggs until they begin to bind as to make mayonnaise. As you add the rest of the ingredients in, increase the speed of the mixer, but slowly add in the items. The dressing should be thick.moreless
- OUR SIGNATURE RECIPESBraised Short Ribs
½ cup + 1 Tbsp Cottonseed Oil (or Vegetable Oil)
2 ½ Lbs 3 Bone Short Ribs – 2” thick
½ cup Onion – cubed
½ cup Celery – cubed
½ cup carrots – cubed
1 each Bay Leaf
¼ cup Brandy
4 cups Beef Stock
1 tsp Granulated Garlic
1 tsp Kosher Salt
1 tsp Pepper
Short Rib Sauce
2 Tbsp Butter
2 Tbsp Shallots, diced
½ cup Onions, chopped rough
1 each Bay Leaves
¼ cup Brandy
½ gal Short Rib Stock (from braising liquid) or Swanson Beef Broth
2 Tbsp Beef Base
½ cup Roux*
*Roux mix ¼ cup of clarified butter mixed with 1 cup of all purpose flour.Directions:
Step 1 Season short ribs with garlic, salt and pepper all around. In large skillet heat ½ cup oil, once oil is hot, then place the short ribs in skillet to sear. Cook for about 2 minutes on each side or until browned. Remove short ribs from pan and set aside. Leave remaining oil in skillet and bring back to medium high heat. Place the cubed vegetables and bay leaf in the skillet, sauté for 3-4 minutes or until vegetables start to caramelize.
Steps 2 Place braised vegetables in roasting pan, and then place the short ribs on top of the vegetables. Add the brandy and beef broth; be sure to cover the short ribs with the beef broth. Cover roasting pan with foil and bake at 350 degrees for 1 hour and 45 minutes or until meat starts to fall off the bone.
Short Rib Sauce
Step 1 In a large heavy bottom sauce pot, sauté the butter, shallots, onions and bay leaf for 5-8 minutes.
Step 2 Add in the brandy and ignite with a match to burn off the alcohol.
Step 3 Once the alcohol is burned off add the stock and beef base. Bring to a medium boil and reduce over high heat for 10 minutes.
Step 4 Add the roux to lightly tighten Let cook for 15-20 minutes over medium heat. Strain.2 servingsmoreless
- OUR SIGNATURE RECIPESKey Lime Pie
2 each 9 inch Graham Cracker Pie Crusts
2 Tbsp Lime zest – mince fine (save 1 Tbl of zest for garnish)
½ cup Fresh Squeezed Lime Juice
1 cup Key Lime Juice (Nellie’s and Joe Key Lime Juice)
4 ½ cup Sweeten Condensed Milk
8 each Eggs (separate Eggs Yolks and save the Whites)Directions:
Step 1 Take saved Egg Whites and brush lightly inside of Graham Cracker Pie Shells; bake in 350 degree oven for 4-6 minutes and let cool at room temperature.
Step 2 In a large bowl whisk Egg Yolks till combined, add in the remaining ingredients and mix together well. Divide mixture into 2 pre-baked shells evenly. Pies should be filled to the top.
Step 3 Bake 15 minutes at 325 degrees. Let cool for 3-4 hours in the refrigerator before serving.
Step 4 Cut pie in 4 equal portions – Top each slice with “stiff” mound of whip cream till it come to a peak at the top. Sprinkle additional tablespoon of lime zest on top, garnish with fresh berries and serve2 day shelf life (wrapped)moreless
- OUR SIGNATURE RECIPESGrilled Skirt Steak
2 each 10 oz Skirt Steak – trimmed clean
¼ cup Cottonseed Oil (or Vegetable Oil)
½ cup Lite Soy Sauce
½ cup Rice Vinegar
¼ cup Orange Juice
½ cup Pineapple Juice
½ cup Onion – cut in 1” size squares
¼ cup Dry Mustard – ColemanDirections:
Step 1 Combine all ingredients in a bowl and mix for 1-2 minutes till well blended. Hold to the side.
Step 2 Place both skirt steaks into the marinade and let stand for 12-18 hours, turning meat over several times during the marinade process.
Step 3 On a hot grill place the skirt steaks and cook till a desired cooking temperature.moreless
- OUR SIGNATURE RECIPESCobb Omelet
1 oz Butter
¼ cup Bacon
½ cup Diced Tomatoes
¼ cup Green Onions
4 oz Diced Cooked Chicken
¼ cup Blue Cheese
¼ cup Avocado
3 each Eggs – beaten
Salt & Pepper to tasteDirections:
Step 1 Sauté Bacon, Diced Tomatoes, Green Onions, and Chicken until hot.
Step 2 In an additional non stick pan make the Omelet and fold in ¾ of the sautéed ingredients into the omelet, add half of the Blue Cheese and Avocado and fold the omelet in half. Place remaining ingredients on top of the omelet as a garnishmoreless
- OUR SIGNATURE RECIPESCrab Cakes with Beurre Blanc Sauce
Crab Cake Dressing
½ cup Mayonnaise
1 tsp Old Bay Seasoning
2 tsp Dijon Mustard
2 tsp Water
¼ tsp Paprika
¼ tsp Worcestershire Sauce
¼ tsp Lemon Juice
Crab Cake Procedure
2 ½ pounds Jumbo Lump Crab Meat
¾ cup Saltine Cracker Crumbs
4 Tbsp Parsley – Chopped fine
2 oz Olive Oil
Beurre Blanc Procedure
2 Tbsp Vegetable Oil
1 cup White Wine
¼ cup Red Vinegar
1 ½ tsp Black Peppercorns
1 Bay Leaf
1 ½ tsp Chopped Shallots
½ cup heavy Whipping Cream
1 lbs Butter, cut into chunks
Salt to tasteDirections:
Crab Cake Dressing
Place all ingredients in a food processor and puree until well blended. Hold in refrigeration till needed.
Crab Cake Procedure
Step 1 Open the Crabmeat and drain excess liquid, place Crab In large mixing bowl
Step 2 Sprinkle with Cracker Crumbs and let sit 5 minutes
Step 3 Add Dressing and chopped Parsley
Step 4 Fold together carefully as not to break up the Jumbo Lumps of Crab. DO NOT MASH
Step 5 Form into 4oz cakes by hand (slightly larger then a golf ball)
Step 6 Heat Olive Oil in a sauté pan, place crab cakes in the pan and cook for 2 to 3 minutes per side till golden brown and heated through (should take no more then 5 minutes)
Beurre Blanc Procedure:
Step 1 In stainless steel sauce pan sweat shallots in oil until they start getting translucent (about 5 to 8 minutes)
Step 2 Add the Wine, Vinegar, Black Peppercorns, Bay Leaf; Reduce mixture by half over medium heat.
Step 3 Strain mixture and place back into saucepan; add Whipping Cream and reduce by half again over medium heat
Step 4 Remove from heat and whisk in Butter – season with Salt to taste.moreless
- OUR SIGNATURE RECIPESAunt Ronda’s Monkey Bread
1 each Bundt Pan
Whole Butter – For Greasing Pan
16 each Homestyle Buttermilk Biscuits 3.2 oz cut into 4 for a total of 64 pieces
¾ cup Chopped Nuts
1 cup Sugar
3 Tbsp Cinnamon
6 oz Whole Butter
1 cup Brown Sugar
½ lb Cream Cheese – Room Temperature
1 lb Powdered Sugar
2 tsp Vanilla ExtractDirections:
Step 1 Mix Sugar and Cinnamon in a bowl and set aside. Cut each slice into 4 pieces, you should have a total of 64 pieces when done. Grease Bundt Pan with Whole Butter; lightly sprinkle a ¼ cup of nuts on the bottom of the pan.
Step 2 Place each piece of dough in Cinnamon/Sugar mixture and toss; arrange one layer in bottom of the pan followed by a ¼ cup of nuts; continue to place dough in pan until finished and top with remaining nuts.
Step 1 Melt Butter and Sugar together pour warm Sugar mixture over the top of the Biscuits before baking.
Step 2 Place Bundt pan in a 350 degree oven (high fan) for 25 minutes; Monkey Bread will have a golden to dark brown color when ready. Cool in pan for 10 minutes before inverting on to plate.
Step 3 Spread icing on top and sides; icing will begin to melt and coat the sides of the Monkey Bread.
Step 1 Place all ingredients into the kitchen aid mixer and whip until smooth and fluffy (about 5 minutes); keep at room temperature8 ordersmoreless
- OUR SIGNATURE RECIPESButternut Squash Soup
½ pound Butter
5 pounds Butternut Squash – peeled & chopped approximately 1 inch chunks Note: the total 5 pounds should be after peeling and chopping
2 cups Onion – diced ½ inch
1 cups Carrots – diced ½ inch
1 cups Celery – diced ½ inch
1 each Cinnamon Stick
2 each Bay Leaves
2 tsp Fresh Ginger – peeled and minced
⅛ tsp Ground Nutmeg
½ tsp Fresh Sage – rough chopped
2 tsp Fresh Thyme – rough chopped
3 Quarts Vegetable Stock – Swanson or Similar
2 tsp Kosher Salt
½ tsp Black Pepper
1 – 2 cups Vegetable Stock – for thinning out the soup if it becomes too thickDirections:
Step 1 Peel, seed and chop the Butternut Squash into 1” to 1 ½” pieces.
Step 2 Sauté the Squash, Carrots, Onions, Celery, Cinnamon, Bay Leaves in Butter for 25 minutes, stirring often. Add the Ginger, Nutmeg, Sage, and Thyme and sauté for an additional 10 minutes. Add the Vegetable Stock, Salt and Pepper and bring to a boil, reduce the heat to a simmer and continue to cook for an additional 35 minutes.
Step 3 Remove the Cinnamon Stick and Bay Leaves and puree till smooth with a hand held mixer or puree in small batches in a blender. Add the extra Vegetable Stock as needed to thin. The soup should be slightly thick. When serving garnish with a dollop of Crème Fraiche if not available thin out a little Sour Cream with milk.48 hour shelf lifemoreless