Taste is everything at Grinders

Chances are you’ve never tasted anything like the hot sandwiches from Grinders.

If you did, that probably means you’re a member of owner Mitch Gilbert’s family.

The menu of Gilbert’s restaurant, which opened its doors nine months ago, is drawn from his life experience.

“It’s all original recipes,” Gilbert said. “Everything on there is what we grew up eating. You’re not going to find it replicated.”

The menu features 10 different sandwiches, along with two different salad entrees, chili and soups.

The three most popular sandwiches are the Gilbano (thinly sliced steak with Italian marinade, Abruzzo peppers, onions, basil and garlic on an Italian roll), Meatball (homemade meatballs with homemade marinara, grilled peppers, onions and mozzarella) and Goomba (a recipe originating from Sicily featuring grilled chicken with kalamata olives, sun dried tomatoes, fresh garlic and feta).

Vegetarians also have two different meatless options — Tricolore (Buffalo mozzarella, sweet basil and sliced tomato on a Ciabatta roll dressed with pesto) and Giardino (grilled green peppers, red peppers, onions and portabella mushrooms on an Italian roll with extra virgin olive oil, fresh garlic and mozzarella).

Grinders is the first restaurant Gilbert has owned and operated, through he had worked in the industry for many years in a variety of capacities and operated other enterprises.

“Business has been great,” Gilbert said. “We’ve been very pleased. We’re ahead of forecasts.”

If Gilbert were to describe his restaurant he would say it is in the vein of a typical East Coast neighborhood joint.

The decor is darker than most other establishments and the tables are meant to be shared. Comfortable couch-like chairs invite patrons to stay a while. The black-and-white pictures that adorn the wall are of Gilbert’s family.

“I wanted larger, community type tables,” Gilbert said. “Business is word of mouth. People recognize each other and they want to eat with each other.”

Gilbert estimates that 25 percent of his lunch-time patrons get their food to go. While he welcomes their business, Gilbert urges people to hang out and get to know their neighbors.

“Our motto is ‘hang out or take out,’” he said. “I’ve been trying to encourage people to take a little time and enjoy their meal. People take a long lunch because they like the atmosphere.”