For years, Granada Theater has been the best venue to catch a show on Lower Greenville, and their bar restaurant. Sundown at Granada, has become a launching pad for the careers of local acts. Concert nights in Lower Greenville just got even better, as Sundown at Granada has just introduced a new seasonal menu curated by Chefs Marcus Kopplin and Justin Box.
Kopplin has previously crafted menus for Piatallo Italian Kitchen and Shinjuku Station and Box has previously worked among the likes of Cedars Social, Stephan Pyles Catering and Restaurant Ava. Together, the pair have created a menu full of light, filling dishes, with fresh, locally-sourced ingredients.
The Herb-Roasted Carnival Cauliflower is a great shareable to start with. It is a sweet, crispy mix of cauliflower, pine nuts, golden raisins, chili oil, served in a plate coated with a creamy, tahini-whipped feta.
Entrees include the Goat Cheese Gnudi, a gnocchi pasta served with a mix of mint and smoked pecans, in a delicious, creamy charred tomato butter. With each bite, the gnudi bursts with creamy goat cheese, allowing for an experience of a multitude of flavors. The tomato and the cheese complement each other well, as the gnudi soaks up the tomato broth.
Another good choice is the Freebird sandwich, a a hearty buttermilk chicken sandwich with pimento, honey mustard and pickles, all made in house, topped with TGH Farms arugula and served on sourdough from Empire Baking.
For dessert, The French Vanilla Bean Creme Brulee is certainly the best conclusion to the meal. The Creme Brulee is paired with seasonal fruit and is a fluffy, cloudy confection of epic sweet proportions.
At Granada, all forms of art are celebrated, and Sundown at Granada shows that food itself is an art. With the collaboration between Kopplin and Box, Sundown at Granada will make for a new multidimensional art experience to an already iconic venue for local artists.