Graft Coupons and Deals
Scout Notes:Tell us you couldn't use a little more gumption in your life. That's right, we're talkin' good-ol'-fashioned, 'Merican elbow grease. Well, at Graft Restaurant in Grayson, they're practically (but not actually) oozing the stuff. Flavor pioneers Ashley and her husband, Seth, took a hundred-plus-years-old, dilapidated house and converted it into an industrially rustic restaurant, transformers-style (sans LaBeouf). They knocked down walls to open up the space, and turned the resulting jumble of wood into sturdy tables. Yes, the house technically transmogrified into a farm-to-table joint – just don't ask them to turn it back, please. And it's incredibly open – there's even an ample patio out back – though, at the same time, finding a cozy nook for your evening is a simple matter. It has a nostalgic, napping with open windows and curtains a-flutterin' sort of atmosphere, one that can't be faked. And like many restaurants, this little OTP slice of Decatur-style eatin' claims to be sustainable and efficient. Unlike many, it actually is. While I was there, Ashley whipped up some pan-seared cobia – it was artfully complemented by pesto made using basil from their own herb garden, and topped with Dillwood Farms' red and green mustard. Graft's menu is simple and authentic (it changes every three weeks or so, depending on which fresh ingredients are locally available), and they boast unique libations, including an extensive wine list, craft beer and house-infused cocktails. They even offer wine + tapas-style pairings – two foodstuffs with two different 3-oz wines – wine-tastings can be intimidating, and this is the perfect introduction for the vino-shy among us. Though their menu is certainly creative, it isn't scary. You'll recognize the ingredients, the portions are appropriate and you'll actually be able to taste the flavor behind all the local veggies and meats that they use. (Gasp! Flavor!) As grandma used to say – one can never have too much gumption. Menu Highlights: Brisket + Beef Burger, 13 Pan Seared Diver Scallops, 22 Wine + Food Pairings, 13 Smoked Turkey Pot Pie, 16 Apple Strudel, 5.5 Hours: DINNER Sunday through Thursday, 4:30 p.m. to 10 p.m. Friday and Saturday, 4:30 p.m. to 11 p.m. BRUNCH Saturday, 10 a.m. to 3:30 p.m. Sunday, 9 a.m. to 3:30 p.m.
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