“The Grind, headed up by chef Matt McLinn (his Valley credentials include Christopher’s Fermier, and his own Méthode Bistro and BLT Steak), serves up a compact menu of burgers and other dishes cooked in unique coal-fired ovens. From the mouthwatering sweet and spicy burger, topper with combination of candied jalapenos and fried ratatouille, pungent roasted garlic aioli, and a heap of fresh watercress, to a peppercorn-crusted version, there’s plenty to satisfy carnivores, although there are a few meat-free treats as well, including a hefty portobello burger, salads, roasted vegetables, and sweet potato fritters. Snug booths, sexy lighting, and a long, gleaming bar make it an inviting watering hole.” – Phoenix New Times
Coal-fired ovens have been used in Europe for hundreds of years. While, it’s a relatively new concept in the United States, it’s been the preferred technology for decades in countries like Spain, France, England and Italy.
The Grind is the first restaurant in the United States to utilize custom coal-fired ovens that cook at over 1,000 degrees. The ovens come with two adjustable broiler racks that allow Chef McLinn to cook a wide variety of meats and vegetables in the oven simultaneously; making this a versatile piece of equipment, capable of very high production.
Traditional gas ovens cook at 550 degrees, wood ovens around 650 degrees. Only coal can get an oven this hot. Most items cook in approximately four minutes and the high heat allows Chef McLinn to create a flavorful crust while sealing in the juicy tenderness in all of our products. The smoke imparts flavor and the end result is the most tender, juicy piece of meat, you’ll ever taste!
3961 E. Camelback Rd (N 40th St)
Phoenix • (602) 954-7463
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