Food & Drink: Rejuvenated Grant House shakes off the ghosts

Historic site's new owners say it's 'open for everybody'

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Rachel Pinsky

If You Go:

• Eatery at The Grant House, 1101 Officers Row, Vancouver.

• Breakfast: 7 to 10 a.m. Monday through Friday.

• Lunch: 11 a.m. to 3 p.m. Monday through Friday.

• Brunch 7 a.m. to 2 p.m. Saturday and Sunday.

• Bar & At Ease: 3 to 6 p.m. daily.

• Dinner: 5 to 8 p.m. daily.

• 360-906-1101 or www.eateryatthegranthouse.com

Everyone is familiar with the rumors about the ghosts who haunt The Grant House. After meeting with Scott Flury (who recently purchased the restaurant with his wife, Sarah), I realized the ghosts of the Grant House have been relieved of their duties and new energy has flowed into this historic site.

Scott Flury explained, “We wanted to make it less formal, we want people to feel relaxed. The prior owners looked at this as a destination restaurant, a special occasion restaurant. We want people to know we are open for everybody.”

A few things are the same. The old staff have remained and some new staff have been added. Farm-fresh produce is delivered daily, seafood is delivered three times a week, and everything is scratch made. Ulysses Club Membership and event space rental are available.

Nonetheless, the Flurys have made some changes to create a less formal environment. They are offering a happy hour menu (called the Bar & At Ease Menu), breakfast service every day, and a special brunch menu (food and drink) on the weekends.

The Bar & At Ease Menu is offered from 3 to 6 p.m. seven days a week. The menu includes entree items such as The Grant burger (a 1/2 pound grass-fed ground beef burger with pimiento cheese and bacon), polenta and mushrooms, and carne asada tacos. These menu items are served on part of the patio and in the bar at a reduced price. Snacks (like housemade potato chips and seasoned bar nuts) and drink specials are available at the bar.

The breakfast menu is offered from 7 to 10 a.m. on weekdays. This menu includes classics such pancakes, omelettes, scrambles, and a two-egg breakfast. There are also innovative dishes like crunchy French toast, bananas Foster pancakes, and wild salmon hash. I tried the Eggs Benne (Black Forest ham, salmon, poached egg, tomato hollandaise sauce over a freshly made biscuit), an egg dish called the Herbivore (shiitake mushrooms, tomatoes, bell peppers, spinach, onions, and cheddar cheese served scrambled or as an omelette), and side of gravy. Everything tasted fresh and was made-to-order. The biscuits were light and flaky. The gravy was a frothy, creamy, bisque-like concoction studded with fresh herbs from the garden behind the Grant House.

The brunch menu (served 7 a.m. to 2 p.m. on weekends) includes sandwiches, salads, and a truncated version of the breakfast menu. Classic boozy brunch drinks such as Bloody Marys and mimosas are offered. In addition, there’s a couple of beer-based cocktails — The Red Beer (A mix of Coors Light and tomato juice) and the Brass Monkey (IPA with a splash of orange juice).

In addition to the menu changes, the upper veranda will be opened for appetizers and drinks. And, a family-friendly film will be shown on the lawn this summer.


Email Rachel at couveeats@gmail.com or follow her on Facebook, Twitter, and Instagram @couveeats.