We will be closed on Monday, May 27, 2019, in observance of Memorial Day. We are grateful for those who gave the ultimate sacrifice in the line of duty in the armed forces. We will reopen on Tuesday at 11:30 a.m. for lunch.
News & Blog
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.
Midtown Jazz Series
Starting April 11, we will be hosting live jazz music every Thursday on the patio at Midtown Grille! Join us from 8 until 11 p.m. to hear some of your favorite local artists and enjoy dinner and drinks.
We will feature 1/2 price Bar Bites from 8 until 11 p.m. and $8 martinis all day!
Midtown Jazz Series Lineup
April 11: Gregg Gelb with Steve Anderson
April 18: Angela Bingham and Frank Longino
April 25: Ti Harmon and Andrew Berinson
May 2: Kathy Montgomery Gelb and Steve Anderson
May 9: Gary Brunotte and Ramon Ortiz
May 16: Cyndra Fyore and Jay Wright
May 23: Ed Paolantonio and Kathy Gelb
May 30: Gregg Gelb and Elmer Gibson
June 6: Rosé Wine Dinner – Purchase Tickets
June 13: Frankie Alexander and Ed Paolantonio
June 20: Lydia Salett and Paul Westlake
June 27: Gregg Gelb and Gary Brunotte
We are currently adding more bands to the lineup. Check back to see who’s coming up next! Make sure you are signed up for our newsletter and follow us on Facebook, Twitter, and Instagram to be the first to know what’s coming up at Midtown Grille.
Bar Bites Menu
Charcuterie
Chef’s Selections
Fig and Goat Cheese Flatbread
caramelized onion, garlic, shallot, mushrooms, arugula
Fried Calamari
calabrian chilis, tomato aioli
Fried Oysters
horseradish aioli, celery root remoulade
Crispy Brussel Sprouts
lemon honey gastrique, calabrian chilis, cashews
Caesar
shaved parmesan, croutons, caesar vinaigrette
Mixed Green Salad
tomato, cucumber goat cheese, balsamic vinaigrette
Curry Pumpkin Soup
coconut milk, fig, pepitas
Photos: 2019 Triangle Wine Experience Dinner
We love being part of the Triangle Wine Experience and we had a great time teaming up with State of Mind Wines and RdV Vineyards for a special wine dinner that benefitted the Frankie Lemmon School and Developmental Center. Check out the photos below and keep reading for more information about Triangle Wine Experience and all the great work that they do.
We would like to thank our amazing photographer Mary Gorry Photography and our sponsors – Doyle Parrish, Dr. Steve & Sue Bolick, and Summit Hospitality – for helping us make this wine dinner a reality.
About Triangle Wine Experience
The Triangle Wine Experience is the Triangle and Carolina’s premier wine event that takes place every year in January and February. It lasts three days and includes tastings, dinners, and a Grand Gala – complete with a Fine Wine Auction. Winemakers and wineries from all over the world participate in this truly amazing event. All proceeds from the Triangle Wine Experience benefit the Frankie Lemmon Foundation.
About the Frankie Lemmon School and Developmental Center
The Frankie Lemmon Foundation is a non-profit organization dedicated to the education and support of children with special needs. For more information on the Frankie Lemmon Foundation visit FrankieLemmonSchool.org.
Upcoming Special Events
For our next dinner, we are teaming up with R&D Brewing for a beer dinner on Thursday, March 28 at 6:30 p.m.
Chef Marshall Smith is putting together an awesome four-course menu that we will share with you soon.
Reservations are sure to go quickly for this exclusive beer dinner. Dinner is $80 per person (tax and gratuity are included). Call 919-782-9463 to reserve your seat today and be on the lookout for the menu coming soon.
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