Huntington welcomes a swank new steak and seafood restaurant.
By Carter Seaton
HQ 120 | WINTER 2023
There’s a new white-tablecloth restaurant in town. Actually, it’s black-tablecloth to go with its black, mocha, wood and stone décor. The Grill on Third, restaurateur Clint Artrip’s new venture at 1513 Third Ave., opened in early December 2022 with a week of reservations-only dining. Now, however, walk-ins are welcome during the week; but reservations are still recommended on the weekend.
In the past, Artrip has been known for his fast-casual dining spots like Fat Patty’s and Calamity J, but now he says he’s ready to do laid-back and slow-paced, the way he personally likes to dine. Although he sold Fat Patty’s a while back, he still owns Calamity J, which is only a few doors away from his new restaurant.
“I’m excited. This restaurant will have a different pace, different atmosphere, different look, different food,” Artrip says.
And laid-back it is. Even the fish in the 220-gallon saltwater aquarium at the entrance seem relaxed. The large, well-stocked bar near the front invites conversation either before dinner or during a comfortable gathering with friends. The all-new 5,200-square-foot space is configured to seat duos in cozy booths for two, or large parties at round tables for eight or 10. There’s also a 36-seat banquet room on the second floor where customers can order from the menu or choose to dine buffet-style.
“The banquet room is private; it has its own bathroom, its own little place, so people can be left alone up there for meetings. I’m excited about it too,” Artrip says.
The Grill on Third is primarily a steak and seafood restaurant. The menu may be limited, but the selections are mouth-watering: filet, prime rib, bone-in ribeye, sea bass, salmon, scallops, crab cakes, chicken marsala and pork chops, plus a daily special. Artrip’s “Surf and Turf” special features a 5-ounce filet and crab-stuffed tiger shrimp on a bed of risotto.
“I don’t think our menu is going to grow a whole lot,” Artrip says. “We’re trying to do a few things well instead of doing a whole bunch of stuff. We’re trying to specialize in 16 entrees and just not go too far off the path.”
The menu also includes a variety of appetizers, like cheese fondue with a delicious variety of morsels including pretzel bites, both french onion soup and a soup of the day and a selection of salads. And, of course, several luscious desserts like chocolate mousse infused with orange liqueur and cheesecake to top off the meal. The restaurant also carries a good selection of high-end bourbons, and Artrip is building an extensive wine list.
The idea for the restaurant came to Artrip two years ago. He decided to change his restaurant style; but then the pandemic hit, and supply chain issues and difficulty finding workers became stumbling blocks. He’d bought the small bar that was formerly on the property, bought the pay-for-parking lot and bought an apartment building to the west of the bar; but, as he says, “It took a lot longer than I thought it would.”
Once Classic Construction gutted the building, demolished the apartment building, installed steel beams to support the second-floor banquet room and began the expansion and renovation, The Grill on Third was on its way to becoming a reality. It took more than a year to raise the roof and push the walls of the 20-year-old building out to the east and west. Artrip chose Arts & Crafts-style lighting from State Electric to complement the décor and had Signarama design his logo.
He also paid special attention to his kitchen. According to Artrip, he has put a lot more emphasis on that kitchen than he had in any of his other restaurants.
“There’s nothing you can’t do back there. We’ve put a lot of detail in the kitchen. We’re going to make sure everybody is well taken care of,” Artrip promised.
With Executive Chef David Bjorklund, who has been with Artrip for a number of years, and Sous-Chef Zoe McMillan, that kitchen is humming. And with a staff of 40, customers can expect a fine dining experience.
With a 64-spot parking lot and on-street availability during the restaurant’s evening hours, customers should have no problem parking. The restaurant’s hours currently are Wednesday through Sunday, 4-10 p.m., and 4-11 p.m. on Friday and Saturday. However, Artrip says he hopes next year to add a Sunday brunch from 12-3 p.m. before opening for dinner service at 4 p.m.
Next time you want a relaxed, slow-paced dining experience, give The Grill on Third a call. You’ll leave as mellow, laid-back and satisfied as the well-fed fish in the aquarium.
