Grill Point is all about the taste. We invest in quality ingredients so our customers can experience the great taste we're famous for. We're committed to using only the best possible ingredients, and that's why we work with local farmers and ranchers who share our commitment to quality. Our goal is to make sure you always get the great taste you deserve - from us, and from your grill.
"Among many flashy ways chefs use mushrooms, there are more humble deployment worth noting, including this mushroom barley soup. Yes, Jewish, Russian, or Polish delis all make a similar soup, which uses creamy barley as both thickener and a perfect foil for the subtle woodsiness of the ’shrooms. Carrots are added as a sweet note at this new pastrami purveyor on the Upper East Side." - Robert Sietsema
"Upper East Side: Piri piri chicken specialist PortuGrill opened, offering eat-in and take-out Portuguese meals. The small restaurant has 12 counter seats. Owner Albert Papouchado spent 20 years in the clothing industry before working in hospitality." - Kayla Kumari Upadhyaya
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