About Midtown Grille

Meet Midtown Grille’s Pastry Chef Bryan Joubert

At Midtown Grille, we are pleased to offer fresh desserts and pastries daily – made fresh, in house by our talented pastry chef Bryan Joubert. Keep reading for a little on Chef Bryan’s background and make plans to come in and try his sweet treats soon!

Chef Bryan grew up in Louisiana and with that Cajun heritage, he developed a strong interest in cooking at a young age. He was raised in Baton Rouge around people whom all knew how to cook… something he took for granted until he realized he had a knack for it in his early teens.

Bread was Chef Bryan’s first passion when it comes to food – mainly, the pairing of flavors and coming up with new ideas on how those flavors play off each other. Today, his heart is more in the savory aspects of food.

One of his favorite things to do is change someone’s perception of food. Chef Bryan says, “perhaps you grew up eating poorly prepared vegetables, like overly steamed cauliflower, mushy Brussel sprouts, or canned olives. It lights me on fire to see peoples’ minds open up when they realize a food’s potential that they have hated their whole life.”

Having a passion for producing quality food and giving exceptional service is what Chef Bryan prides himself on. He loves being part of a strong team with purpose while teaching, learning, and growing together.

Chef Bryan has been with Midtown Grille since 2016. He is in charge of creating all of our delectable desserts and brunch pastries. He also assists Chef Marshall Smith with creations for wine dinners, designing the dessert course for each of these dinners.

Chef Bryan’s Achievements:

Privately held underground wine pairing dinners (Current)
Private culinary classes taught at Whisk (2015)
Menu consultation for Trali Morrisville location (2014)
Race to Cannes Cooking Competition – 3rd place overall (2009)
Alligator Soiree Cooking Competition Team – 3rd place (2008)
Governor Jindal’s Inaugural Ball – Commissioned to provide several bread sculptures
(2008)

Chef Marshall Smith Featured in Midtown Magazine’s 2019 Faces of Raleigh

Make sure you pick up the latest copy of Midtown Magazine! As you flip through the pages you will find Midtown Grille’s own Chef Marshall Smith.

Midtown Magazine strives to tell the stories of incredible individuals, entrepreneurs, and organizations who are helping to make Raleigh “the belle city of the South.” Once a year they invite their key business partners to participate in a special section of the magazine entitled Faces of Raleigh to help readers put a face with the name of their restaurant, business, practice, or nonprofit organization.

This year’s lineup is full of inspiring leaders and community influencers. Check out the feature on Marshall below.

2019 Faces of Raleigh

“Midtown Grille is locally owned and features contemporary American cuisine. Chef Marshall Smith creates sophisticated, approachable dishes emphasizing locally-sourced ingredients. Marshall attended the New England Culinary Institute and interned at Michelin Star restaurant, L’Essentiel à Chambéry, under chef Jean-Michel Bouvier in France. After many successful local engagements, he now leads the culinary team at Midtown Grille.”

“Whether you are here for Sunday brunch, lunch, or dinner, Midtown seats guests both indoors and seasonally on its sidewalk patio. An enclosed dining room hosts private events as well as Chef Marshall’s pairings dinners. Chef Marshall looks forward to sharing his experience with you.”

You can read the full article online here but make sure you pick up a copy of your own. Reading it online is just not the same as holding one in your hand and using it as a guide to the best places in Midtown!

Come See Chef Marshall Soon

Chef Marshall is always creating delicious new dishes and we cannot wait for you to stop in to try them!

More About the Man Behind the Food at Midtown Grille

Marshall Smith began his culinary career with Rocky Top Hospitality in 1999, after which he attended school at the New England Culinary Institute in Essex Junction, Vermont.

Upon graduating, Marshall interned at Bistro 607 and EVOO in Raleigh and the Michelin Star restaurant, L’Essentiel à Chambéry, under chef Jean-Michel Bouvier in France.

When he returned to the Triangle, he opened Savoy in North Raleigh with his brother and worked as executive chef of Glass Half Full in Carrboro for the next five years.

Ready to return to Raleigh and share his culinary experiences, Marshall joined the team here at Midtown Grille.

New Year’s Eve Specials

Celebrate New Year’s Eve at Midtown Grille! We will be open on New Year’s Eve from 11:30 a.m. until 3 p.m. for lunch, from 3 p.m. until 5:30 p.m. for half-price bar bites, and from 5:30 p.m. until 10 p.m. for dinner. We will be closed on New Year’s Day.

Check out our New Year’s Eve specials below and make a reservation!

Specials

Shery Lobster Bisque 10
lobster, pickled cauliflower

Beet and Arugula Salad 10
champagne fennel vinaigrette, candied hazelnuts, peppered goat cheese

Seared Foie Gras 16
fig puree, blue cheese crostini,
pomegranate gastrique

❖❖❖❖❖❖❖❖

Pan Roasted Rack of Lamb 32
white bean puree, roasted rainbow carrots and leeks, beet and mint gremolata

Filet Mignon 32
fingerling potatoes, mushrooms, onion,
asparagus, truffle jus

Holiday Hours 2018

The holidays are right around the corner and we look forward to celebrating with you this December. Please be aware of our holiday hours of operation and make a reservation to come see us soon.

Open Christmas Eve until 8:30 p.m.

Closed Christmas Day

Open New Year’s Eve

Closed New Year’s Day

Midtown Grille Featured in Raleigh Magazine’s Waitstaff Wisdom

Have you picked up the latest copy of Raleigh Magazine? For their annual dining issue, RM spoke to some of the servers who make your favorite Raleigh restaurants tick. The feature entitled “Waitstaff Wisdom” focuses on how important the waitstaff is in making a restaurant a great restaurant.

Waitstaff Wisdom

“The chef gets the glory, but what good is a seared tuna steak or filet mignon cooked to perfection if it’s served cold, or worse, without that glass of Pinot Noir you ordered 15 minutes ago?”

At Midtown Grille, we pride ourselves on having an amazing crew of servers, bartenders, chefs, and management. We are a tight-knit group who work hard and have fun while doing it. The magazine spoke with Erin Lile from our crew and she talked about her favorite dish, what it is like to work with Chef Marshall, and what she considers the best seat in the house.

“The Crispy Brussels Sprouts are a staple at Midtown Grille, according to Lile, a server who’s been with the restaurant for a year. She also boasts that the Braised Beef Short Ribs and Scallops are always cooked perfectly by Chef Marshall, an incredible chef, she says, who might be the best chef she’s ever worked with. Lile recommends dining at Table 81, a tucked away window spot that makes for a bright and quiet lunch or dinner. While Lile says that serving is hard work, she loves the people that she works with at Midtown Grille— especially the owners, who, she says, are like parents to the rest of the staff.”

Check out the story online and be sure to pick up a copy for yourself today!

About Raleigh Magazine

As one of the fastest growing cities in the nation, Raleigh is transforming into a thriving metropolis and someone needs to keep up with what’s going on. That’s why Raleigh Magazine is an integral part of the Triangle community. They are an informative and entertaining resource that covers everything from dining to drinks, art to entertainment, plus a healthy dose of news and features.