Grubby’s already expanding menu in Nederland
Get Your Grub On
3113 Nederland Ave.
The breakfast menu includes burritos, biscuits and “on-a-bun” offerings.
Grubby-Tizers could be fried spicy pickles and sides feature homemade onion rings and chips.
Burgers, hoagies, potatoes, seafood, gumbo, salads, ettoufee, gumbo, wings and nuggets round out the menu.
By Darragh Doiron
The News staff writer
NEDERLAND — With just a few weeks of serving up burgers, seafood and alligator under Grubby’s belt, the new Nederland eatery is already expanding its menu.
Funnel cakes are coming in August, so folks won’t have to wait until the Nederland Heritage Festival rolls into town to get one, said Wesley Ellis, owner, and Nick Morrison, manager. Chicken fried steaks will also grace the new menu for the drive-through and catering business at 3113 Nederland Avenue.
It’s not that they aren’t frying already. Grubby’s opens from 6 a.m. to 10 p.m. for burrito, bun and plate breakfasts, then cooks fry up more fare from 11 a.m. to 8 p.m. In spacious kitchen, which was built for a doughnut shop, staffers batter up pickles, cheese sticks, boudin, mushrooms, jalapenos and homemade chips and onion rings.
Morrison, who previously owned Cowboy Red’s, said Grubby’s prides itself on a very varied menu from barbecue hoagies and loaded “tators” to grilled or fried shrimp, salads, burgers and sandwiches and more. He said he and Ellis enjoyed creating a base menu and mixing it up with dozens and dozens of choices.
Along with the new menu, they have a new slogan. From “Get Your Grub On” to “Restaurant Quality Food at Fast Food Prices.”
As for Grubby, employee Rondell Orta drew the big-eyed fellow. He’s got a gimme cap and needs a shave. Grubby’s ample belly protrudes from his T-shirt and he’s holding up a burger nearly as big as his head.
Morrison and Ellis won’t elaborate too much on how they got the name, but do confess that Grubby resembles a friend of theirs.
The walk-up and drive-through windows stay busy and Ellis advised customers should call ahead. Rhonda White is a regular who says Grubby’s serves an “insane” amount of shrimp on the salad.
“I rotate. Sometimes I get the grilled and sometimes I get the fried,” she said. “The prices are great, the quantity is awesome and the service is good. I go there two or three times a week.”
Ellis said he was a cook at Cowboy Red’s, which specialized in barbecue, when Morrison owned it. The pair are together in the kitchen again, but this time, each says he likes the seafood best.