New menu items complement old standards at Ted’s Montana Grill

Don Fowler
Posted 11/5/14

When we think of Chapel View’s Ted’s Montana Grill, we think of Bison. But Ted Turner’s popular chain is much more, constantly adding new items to their menu.

We went to the popular Cranston …

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New menu items complement old standards at Ted’s Montana Grill

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When we think of Chapel View’s Ted’s Montana Grill, we think of Bison. But Ted Turner’s popular chain is much more, constantly adding new items to their menu.

We went to the popular Cranston restaurant to try their new Z-Bar Chicken Sandwich, Farmhouse Salad and Apple Pecan Crisp dessert. The Z Bar is a tasty grilled chicken breast loaded with tomato, kale, jalapeno, horseradish cheddar, remoulade and ciabatta on a Kaiser roll, accompanied by fresh-cut fries ($13).

Joyce and I shared the huge new Farmhouse Chopped Salad ($14), which included all fresh kale, romaine, roasted chicken, cucumber, vine-ripened tomato, Gruyere, bacon, roasted corn and pecans, blended perfectly with basil and lemon vinaigrette. I gained a new appreciation for kale, as it enhanced an already perfect salad.

Having a relatively light lunch, we had room for dessert. The third new item was an enormous apple crisp, which we wisely split. Made with Granny Smith apples, caramel sauce, a to-die-for oatmeal pecan crust and topped with Haagen-Dazs vanilla ice cream, it is a meal in itself for only $8. The dessert takes 10 minutes to prepare and is well worth the short wait.

Looking over the menu, we just had to return for bison, one of the most flavorful, tender meats you will ever eat – if cooked right – and Ted’s cooks it perfectly.

I couldn’t decide between the bison slow braised pot roast or the bison burger, so I chose the best of both worlds, the No. 11 (It deserves a more prestigious name). Slow braised bison over a tasty burger is complemented with horseradish cheddar, mushrooms and horseradish sauce ($17). Joyce enjoyed the Avalon Bison Burger ($17), which was perfectly enhanced with Gruyere, blue cheese, bacon, caramelized onions, roasted garlic, aioli and baby arugula.

As good as the fries were, we had fond memories of the huge salt and pepper onion rings and Ted’s made-in-house horseradish sauce ($7), and they were as good as we remembered.

Montana Grill has added two adult milkshakes to their menu, and they make excellent desserts. I had The Salted Caramel, a combination of Haagen-Dazs ice cream, Jack Daniel’s, salted caramel and whipped cream. (A portion of the proceeds is donated to one of their many charitable endeavors, Share Our Strength.) Ted’s has also contributed over $200,000 to their “No Kid Hungry” campaign. Joyce enjoyed The Slide, which included the ice cream, half & half, Kahlua, Absolut vodka, Baileys, chocolate syrup and whipped cream. Both shakes are $10 and powerfully delicious.

In addition to great food, Ted’s Montana Grill is rich in ambiance. Booths offer privacy and the attentive staff, including our waitress Kelsey, is extremely helpful without being overbearing.

On our second visit, Chef Kenneth Callei was spending his one day a week as maitre de, a practice that should be mandatory for all chefs. Ken understands the needs of his guests and took the time to explain the additional gluten-free, heart healthy, diabetic and weight loss menus.

Kelsey pointed out the paper table cover, a map of Ted Turner’s Montana, including the 220 million acres he owns. No plastic is used in the green facility, right down to special take-out containers. They even use Boraxo soap in the rest rooms.

Chef Callei said that food is prepared daily by hand, local products are used where possible, there isn’t a microwave in the place and even the pickles and chocolate syrup are handmade.

Callei has been at Ted’s Montana Grill for three years and met Turner during his training in the restaurant’s headquarters in Atlanta. He stresses the 3 P’s: Premium, Professional and Polished.

A product of Johnson & Wales, Callei worked his way up in a number of restaurants from “mom and pop” to chains, with a turn at Woonsocket’s famed Bocce Club.

Eating at Ted’s Montana Grill is a fun experience, whether it’s a quick lunch, dinner with friends or the weekly Sunday turkey dinner. You can purchase fresh bison meat, which is hand-cut daily in their butcher shop.

Open daily for lunch and dinner at 2 Chapel Hill Blvd., Cranston. For more information call 275-5070 or go online at www.tedsmontanagrill.com.

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