Granby’s Grand Elk Grille " under new management
Since the restaurant’s inception, chefs, menus and managers have come and gone at the Grand Elk clubhouse, but a new management firm ensures that the inconsistency is about to change.
Partners have big plans for the new Grand Elk Grille, formerly run as a branch of the Untamed steakhouse in Winter Park. The Resort Management Group saw the potential and took over its operation at the end of September. The team, which has been the property management company for SilverCreek for about a dozen years, announces the new ownership, as well as new menus, chef, and Fireside Lounge.
“There’s new people out here and we’re going to do things differently,” said Dennis Crary, RMG founding partner with Mike Claney and Rich Jernigan. Crary is a graduate of the Culinary Academy of San Francisco. He is the food and beverage manager (at the new Grille), a career he has grown since he was 16.
He said the place under Untamed Chef Al Sapien had a viable and strong lunch business: “Good food and quick service at a good price ” That’s what we’re reinstating,” Crary said. Speaking of quick service, Crary goes as far as to say that for lunch, “Everything on this (express) menu is going to come out of my kitchen in seven minutes (or less).”
New chef is Brett Carriere who came out to the Rocky Mountains last year from his home in New Jersey. He has been dishing out delectables from professional kitchens for about six years and is a graduate from the Culinary Institute of America in Hyde Park, upstate New York.
The menu not only reflects new recipes but what Crary calls recessionary prices.
The chef is “good at putting out rich flavors,” Crary said. “He understands classical cooking very well.”
There is a variety of salads and kid menu choices and soups are made fresh daily. Some of the items are named after loyal fans, like the Cash Dog named after the little boy of a club member, Cash, who loves hotdogs.
The lunch menu serves up two distinct wraps, Southwestern reuben, shrimp BLT, fish and chips, barbecue pork sandwich, Southwestern dip, and a half-pound Grille burger that’s become a hit with the clientele. Lunch prices average around $8.
Popular items from the new dinner menu include the pork medallions with wild mushroom risotto and red wine reduction and the sauteed shrimp in garlic butter with linguini. Prices range from $13 for a tortellini Alfredo to a $21 New York strip.
Brunch has also made a comeback at the clubhouse. Select brunch and breakfast items (with things like amaretto French toast, eggs Benedict and florentine, and blintzes) are available Sundays 11 a.m. to 3 p.m.
Additional seating at the new Fireside Lounge opened up the restaurant space and invites patrons to come sit by the fire. Starting this Sunday, the pub offers two-for-one drink specials during happy hour Sunday through Thursday. Top happy hour menu selections include the popular Kobe beef sliders and pork dumplings, Baja fish tacos, chili poppers, shrimp bruschetta, calamari and crab cakes.
Appreciated mostly by golfers at Grand Elk, the restaurant is open to anyone. Booking for holiday parties is available, which can accommodate up to 50 people. A daily FAX of the specials is also available upon request.
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