Next, we’ll take a look at one of the reasons their dinners are so popular. Its dreamy combination of cream sauce, prosciutto ham, peas, tomatoes, and blackened chicken over fettucine is an absolute pleasure. This item is found on both their lunch and dinner menus. The Black Jack Burger consists of a half-pound of beef covered with guacamole, pepper jack cheese, bacon, lettuce, tomato, and onion.īlackened Chicken Carbonara.
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We’ll begin with an item off their lunch menu. Here’s a sample of the selection from which you’ll be able to choose at Polaris Grill:īlack Jack Burger. Dive into this brief introduction to learn all about what it’s like to take a seat inside this charming restaurant. to 9 p.m.Are you looking for an upscale casual dining experience near Columbus, Westerville, and Reynoldsburg, Ohio? How about Polaris Gill? They’re close by, and they’ve been delighting guests in the area since 1997. “If we didn’t say there was horseradish in it," Madden said, "I don’t think most people would pick up on At a glance It gets a ladle of citrus beurre blanc, zucchini risotto and roasted vegetables on the side.Ī thick filet of halibut ($32) is crusted with orange horseradish for a subtle bite and dressed with a citrus beurre blanc, and plated with fresh vegetables and garlic mashed potatoes. Lake Erie walleye ($24) gets a dip in flour, egg wash and panko with sliced almonds for a crunchy texture. Some blackening seasonings gives the sauce a little zip, Madden said. Shrimp and scallops ($24) are tossed in a rich tomato cream sauce with Tasso ham, mushroom and linguine. Seafood dishes also have their place on the menu. The prime rib sandwich, set on ciabatta, features layers of beef, a topping of Swiss and a side of creamy horseradish for a kick. The 55 burger ($16), a half-pound Angus patty is garnished with blue cheese, bacon, tomatoes, red onion and garnished with the 55 dressing, also served on the side, along with french fries. Short ribs ($25) are slow-cooked with sweet Marsala and plated over garlic mashed potatoes, topped with onion straws surrounded by oven-roasted tomatoes.Ĭasual meals are widely available at Polaris Grill. Baby back ribs ($28) are oven-roasted for six hours, brushed with a tangy barbecue sauce, and served with coleslaw and fries. Upscale comfort food is the thing at the grill. “It’s $5 for a pint-sized mason jar,” Madden said. Sweet, with a bite from red and black peppers, its base is vegetable oil - although it appears creamy - and is both gluten and dairy free.
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People still come in for the 55 salad ($8.50, $11.50) - bacon, blue cheese, tomatoes, onions and the signature house dressing - which is almost 40 years old. One original is the Oregon wild mushroom soup ($6 a cup, $7.50 a bowl), which offers shiitakes, portobellos and buttons in a creamy stock that has a touch of blackening spices and white pepper.Īnother original is the Aztec chowder ($8), with great northern beans, Anaheim chili peppers and pepper jack cheese melted over the top.
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They soon learned that customers yearned for the classics with which they had become accustomed.
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Madden, who was general manager of the grill, and Darren Greene, director of operations for the 55 group, bought the Polaris Grill in 2000. Polaris Grill is the lone remaining restaurant of the 55 Restaurant Group, which has since disbanded. “We’re lucky people like it,” co-owner Cliff Madden said. The Polaris Grill remains steadfast to the dishes that have made it a dining destination for 23 years.