East Bay Grille | Plymouth, MA
Making Its Own History
East Bay Grille opened its doors in 2001 — on hallowed ground — Cape Cod Bay in Plymouth, Massachusetts. Long a tourist magnet, Plymouth is referred to as “America’s Hometown,” since it was here that The Mayflower landed with those famous Pilgrims in 1620. Sounds like a propitious location for an operation specializing in seafood, and it definitely has lived up to its potential. East Bay Grille regularly fills its seats — all 400 of them inside, plus 200 more on the patio, which faces the Bay.
Executive Chef Joel Mantel signed on in 2003. A native of St. Paul, the CIA grad worked for Legal Seafood and Abe & Louie’s in Boston before landing in Plymouth. “This is such a beautiful and historic place,” Mantel said. “I love the fact that East Bay Grille is right on the vibrant waterfront, which is great for all of us who work here, but also a huge customer draw.” Plymouth is an easy 40-minute drive from Boston.
Chef Mantel has always possessed a passion for cooking, and constantly strives to expand his repertoire. Earlier this year, he decided to add a meatier dimension to his already remarkable menu. “We’re now offering selected cuts from Reinhart’s high-end meat program.” The new beef entrees include Center Cut Sirloin (14 oz.), Wet Aged Bone-In Kansas City Sirloin (18 oz.), Center Cut Filet Mignon (8 oz.), Bone-In Filet Mignon (12 oz.), and a Wet-Aged Bone-In Ribeye (20 oz.). These dinners include a choice of sides and one sauce from a list that includes Bordelaise, Béarnaise, Au Poivre, Cabernet Demi Glaze and Garlic and Herb Butter. The beefed up menu offerings were given a fanfare of promotion on East Bay Grille’s website, through radio and internet advertising and in-house.
The rest of the bill-of-fare is extensive. Here are some highlights: The raw bar features a seafood boat filled to capacity with delicacies including oysters, littleneck clams, shrimp, lobster and crab, served with seaweed salad, mignonette and cocktail sauce. The Arctic Char is spiced up with Jamaican Jerk seasoning, and comes with pineapple relish; red quinoa with goat cheese, almonds and apples; and steamed broccoli. The Champagne Halibut brings diners a cashew-encrusted fillet of Halibut, oven roasted, topped with Raspberry Champagne Beurre Blanc, mixed berry relish, brown rice and broccolini.
Live entertainment on Thursday, Friday and Saturday evenings provides additional incentive for diners wishing to prolong their experience in this sensuous seaside haven. The immensely popular outdoor patio has an impressive bar with royal blue awnings and the dining tables sport umbrellas in the same hue. Spectacular bay views, generous indoor and outdoor spaces and an innovative menu have ensured the operation’s success as a dining destination and the perfect venue for weddings and special events galore.
- Author: Mary Daggett
- Posted: September 29, 2016
- Categories: In Our Communities, VOL 4 - ISSUE 4 • FALL 2016