Get Sidetracked At The New Barrel Crossing Tap & Grill
HIGHWOOD, IL (JANUARY 2015) - Highwood restaurateur is rolling out the barrel with his newly opened Barrel Crossing Tap & Grill. After more than four and a half years as owner of Tap House Grill, Mark Grimes has taken his culinary talents to the next level to re-launch his independently owned, Highwood hotspot. Guests are enjoying the newly renovated environment and freshly crafted menu at the same family-friendly price point. Grimes is bringing the best of both worlds together and staying true to his roots focusing on simplicity with the best burgers, bourbon, beer and sports.
"When we learned Tap House Grill was looking to franchise, we decided to open Barrel Crossing to maintain our creativity in the kitchen and serve outstanding dishes that guests won't be able to find anywhere else," says Mark Grimes, owner of Barrel Crossing Tap & Grill. "The City of Highwood has one of the highest independently owned restaurants per capita and we're proud to be a part of the unique authenticity of the neighborhood."
The Barrel Crossing name is a nod to the barrel casks used to age the wide variety of wines, whiskeys, bourbons and craft beers the restaurant has on offer for tasting enthusiasts. The name also pays homage to their unique location in the heart of Highwood's restaurant row, right at the crossing of its two main streets and the Metra Train stop.
FRESH, NEW ATMOSPHERE
The restaurant has undergone an extensive facelift to create an inviting gastro pub environment with warm bricks, chandeliers, woodwork and cozy booths. Working with a Chicago-based Aria Group Architects Inc., Barrel Crossing Tap & Grill added more open spaces with private dining areas for groups of 10 to 100 people. The bar area has been expanded with more flat screen televisions to enhance the sports bar surround experience. In addition, the new fireplace area and back room have been redesigned to create a special place for guests to comfortably sit and talk with friends.
ELEVATED GASTRO PUB FARE
The restaurant has totally revamped its menu offerings to conceive an eclectic array of elevated gastro pub food items that complement their extensive list of wines, bourbons, whiskeys and craft beer. Collaborating with fellow chef, friend and colleague Grant Slauterbeck, known for work at such Chicago establishments as One North Kitchen and Bar, Soul Kitchen, DOC Wine Bar, and Keefer's, Grimes has paired down the large menu to focus on a smaller number of creatively plated dishes. Guests can taste the fresh ingredients and new flavor combinations that have gone into these well-crafted offerings and will appreciate the bold new flavors in familiar guises.
"We've brought approachable sophistication to every dish created, as well as an uncompromising commitment to quality," says Grimes. "We like to think of our food as interactive and social, and want people to have a great time together, to talk, eat and share."
The restaurant is quickly making a name for itself for quality cuisine sourced from local farms, such as their famous Smash Burgers or Build Your Own Steak House Burgers made with 100 percent pure beef from Linz Heritage Ranch.
Other 'Crossing Favorites' on the menu include such popular items as: Hot Mess, a the most delicious mess of fried chicken over house made mac and cheese waffles, honey butter, and pomegranate maple syrup topped with jalapeño sausage gravy; Chicken Liver Parfait made with duck confit and beautifully presented in a mason jar with a side of pomegranate bacon jam and crispy toasts; Big Easy BBQ Shrimp with 12 rock shrimp in Abita Turbo Dog beer batter, topped with cheddar cheese fondue and grits; Savory Jerk Chicken Flatbread with roasted pumpkin, maple sour cream, Chihuahua cheese, queso fresco and Barrel Crossing's own jerk sauce; Refreshing Beet & Green Apple Carpaccio with roasted and pickled beets, pickled apples, celery, endive, goat cheese coulis, smoked pecan in a mustard vinaigrette; and Homemade Snicker's Bar dessert with chocolate, caramel nougat and peanuts.
ABOUT BARREL CROSSING TAP & GRILL
Barrel Crossing Tap & Grill is located at 260 Green Bay Road in Highwood, Illinois. The restaurant is open 11 a.m. to 1 a.m. Monday through Thursday, 11 a.m. to 2 a.m. Fridays and Saturdays, and 11a.m. to midnight on Sundays. For reservations, please call 847-748-8695 or visit www.barrelcrossing.com for more information.
ABOUT MARK GRIMES
Mark Grimes brings more than 30 years of culinary and back-of-house operations expertise to Barrel Crossing Tap & Grill. A graduate from the Culinary Institute of America with an associate of occupational studies degree in culinary arts, Grimes spent his time refining and adding depth to his culinary skills by working at Claridge's in London. He also held Executive Sous Chef positions at The Windsor Court Hotel in New Orleans and The American Club in Kholer, WI, both Five Diamond resorts.
In addition to owning and operating Barrel Crossing Tap & Grill, Grimes serves as Director of Food and Beverage at the Marcus Corporation. Over the course of his career, Grimes has opened more than 60 plus restaurants of varying cuisines while maintaining great food quality and costs. Prior to owning Tap House Grill, Grimes held corporate chef positions at Pinstripes, Restaurants America, FOX ESPN Zone, Champps Americana, as well as head chef positions at Lettuce Entertain You restaurants Maggiano's and the Pump Room.
Grimes' extensive culinary expertise and innovative ideas provide a fresh perspective has been recognized in four separate ventures that have received the annual Nation's Restaurant News Hot Concepts award for the most compelling restaurant ideas.