The Grille

By combining the intriguing flavors of Greece with the hip, happening vibe of California, Gina and Artie Kokkas serve their delectable fare to a packed house. This summer, the addition of charbroiled entrées whipped up on their expanded outdoor patio—along with a host of innovative events—means things are bound to sizzle anytime you visit...

By: Bill Yurgen
Date: 06/03/2008
I had no idea things would catch on like this,” beams Gina Kokkas, who along with her husband, Chef Argyrios “Artie” Kokkas, owns The Grille restaurant in Brunswick.

“It was crazy. I brought Gina back here from California and together we decided to open a restaurant that featured California cuisine mixed with foods from my Greek heritage. We hoped to attract couples who really enjoy an evening out, dining on fresh, well-crafted food and maybe want to try something different here and there to expand their list of favorite dishes. We got that—in volume,” Artie shares.

Gina tells a story that sums up their experience during The Grille’s inaugural year. “I’m new to Northeast Ohio but I’ve heard a lot about fish fries,” she exclaims. “We decided to offer a fish fry California style. We featured a 10-ounce tilapia, pan seared in olive oil, accompanied by items that take a little time to prepare. The customers came in droves. I’m a California girl, I didn’t expect that kind of turn-out.”

“We sometimes sell out of the featured specials because we go to local meat markets and produce markets like the Valley Farm Market to hand pick the available meats and vegetables for the day,” Gina adds. “We believe in offering absolutely fresh food and we strongly support the community and local farmers. We ask that our patrons make reservations for Friday and Saturday nights, as well as special events, to ensure they have a great experience. It will take 35 or 40 minutes to prepare your meal from scratch, but it will be well worth the wait.”

Chef Artie shares the kitchen with Chef Eric Dachtler. Working in harmony, they bring their clientele some of the tastiest and most creative dishes in the area. Chef Artie and Chef Eric offer daily specials that keep people coming back. Ask a few of the patrons what their favorites are and you’re bound to get a shout out for the Pulled Pork. It’s easy to see why this dish is such a crowd pleaser. The pork is marinated in brown sugar, red wine and garlic for 12 hours and the flavor makes this special something people ask for frequently. Another favorite is the Baby Lamb Chops served with grilled asparagus and rosemary potatoes.

Gina’s favorite is Eric’s pan-seared pork medallions drizzled with a white wine and garlic sauce.

This summer, Chef Artie and Chef Eric will bring their talents outdoors where they will offer five to ten daily specials prepared at the new grill. “This is really going to be a lot of fun,” Artie smiles. “People will be able to watch as the meals are prepared. We think this going to be very popular. In anticipation of the expected crowds, Artie and Gina have expanded the deck and the outdoor bar to accommodate more people.”

Chef Artie also brings his skill and love of Greek food to The Grille’s hungry masses, and I have to confess that I am a recent convert to Greek food. It started with the Flaming Cheese—a wonderful Greek cheese that’s pan-fried in olive oil then brought to the table. The waitress gives a shout as she douses the whole thing with brandy and then lights it on fire. The flavor is rich and it lingers. You should also try their special pita wedges and dip them in the fresh mango salsa or the house-made hummus. Artie’s authentic Greek Gyros have become legendary, largely due to the flavor of the recipe for his tzatziki sauce that was handed down from his mother.

For those with more domestic tastes, the Grille offers 12-inch baked subs in California, Cajun, Italian, and Philly combinations. Half-pound homemade burgers and pizzas are served with a touch of California flair. For heartier appetites, there are pasta and grilled shrimp dishes, ribs, and smothered chicken. Then there is my favorite—the hand-cut ribeye steak. Artie says they buy entire rib sections and then cut them to order. “It can be as large or small as you wish,” he insists.

Now that’s something I can sink my teeth into.

The Grille is located at 1813 Pearl Road in Brunswick. Call 330-225-3355 for reservations. Hours are Mon-Thurs 3 p.m.-2:30 a.m. and Fri-Sun Noon-2:30 a.m. Happy Hour is Mon-Fri from 3-7 p.m. For more information, visit www.TheGrille.net.




The warm weather months just got hotter at The Grille. Check out these special events:

Saturday, June 7 is comedy night at 9:30 p.m. Please RSVP for dinner at 8:00 p.m. as seating is limited. Admission to the show is free for those 21 and over due to adult content.

Friday, June 13, stop by and help celebrate Chef Eric’s birthday at 8:00 p.m. Music, drinks and fun begin at 9:00 p.m.

Saturday, June 14 is The Grille’s One Year Anniversary Party featuring a lamb roast with Greek foods on the deck at 6:00 p.m. Enjoy music and dancing. Please RSVP for great seating. The menu will be limited for the celebration.

Sunday, June 15, treat Dad to dinner hot off The Grille’s new grill. Dads receive 25-percent off when accompanying meals are purchased at regular price.
Please RSVP.

Saturday, June 21, The Grille will offer an Australian wine tasting with an exquisite four- course meal featuring Chris Ziats, wine connoisseur. Tickets for this limited seating event are $39.99 per person.

Saturday, July 5, stop in for a BBQ platter featuring three pork ribs, BBQ chicken, macaroni salad, baked beans, potatoes and watermelon salsa for just $12.95.

Saturday, July 12, marks the 3:00 p.m. volleyball league kick-off party. To join a team, call Travis at 800-948-0290 or sign up now at sportsmonster.net.

Saturday, July 12, at 7:00 p.m., is the Brunswick High School reunion for 1985-1995 graduating classes.
Saturday, July 19, enjoy a South African wine tasting with gourmet four-course meal. Seating will begin at 3:30 p.m. for this memorable event featuring Chris Ziats, wine connoisseur. RSVP. Tickets are limited and are priced at $39.99 per person.

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