Page 35 - Indulge September 2017

filo wrapped asparagus with prosciutto, lobster tacos and Top: Bar and
many more.” dining room
area. Middle
The restaurant serves soups, salads, sandwiches, pizza right: Angel
and pasta in addition to entrees, which include fresh fish
and steaks. Griffith recommends the Rockefeller Shrimp Hair Pasta.
Angel Hair Pasta, which includes bacon, spinach, cherry Bottom right:
tomatoes, red onion, Parmesan & Jack cheese and Sambuca
garlic butter sauce. Diners should also strive to save room for Basil
incredible house-made desserts that are often featured on Cucumber
Apollo Grill’s social media.
Martini.
Over the past several years, brunch at Apollo Grill has
become a popular Saturday-only option that is offered from
March through October, from 11 a.m. to 2 p.m. The featured
dishes include fresh seasonal fruits and vegetables, with the
menu rotating monthly. Libations include “bottomless” Bloody
Marys and mimosas for $10 with the purchase of an entrée
from the brunch or lunch menus.

The Apollo Grill Wine Club is a new venture for the
restaurant this year. Members receive three bottles of wine
a month for three months, along with a T-shirt, wine glass,
a three-bottle wine tote, a wine opener and a 10 percent
discount on wine ordered in the restaurant or for takeout.
On the first Saturday of each month, the restaurant holds
a “pickup party” where club members can sample wine,
enjoy appetizers and socialize with one another. The next
membership opportunity is for October through December.

“The Apollo Grill Wine Club is so much fun, and it’s going
great,” says Griffith. “Wine Club is something we had wanted
to do for a long time. Once Pennsylvania changed their wine/
liquor laws, we were finally able to start it. It’s a great way for
wine lovers to try different wines from all over the globe.”

If you haven’t found your way to Apollo Grill yet, two unique
aspects of the restaurant have held steady over the years and
help keep it connected to the community. Local artists have
their work displayed in the dining room (artwork is rotated every
several months), and their Therapeutic Thursday promotions
benefit nonprofit organizations across the Valley. Twice a month
on Thursdays, guest bartenders from local charities get behind
the bar and serve for two hours, during which time portions of
martini sales are donated toward that week’s organization. It’s
just one more way that Apollo Grill has established itself as a
true community destination.

Photos by Sarah Evans

Apollo Grill’s bar scene is 5 fresh basil leaves
always lively, with bartenders 3 slices of cucumber
creating refreshing seasonal drinks 2 lime wedges
that keep the barstools full and Muddle simple syrup with basil and
conversation flowing. Now, you can cucumber. You need to muddle well
make one of their signature martinis for a balanced flavor. You know you are
at home. done muddling when the color green
from the basil and cucumber come
Basil Cucumber Martini with through in the drink. Add vodka and
Social Still Vodka sour mix. Squeeze fresh lime wedges
into the mixture. Shake for 20 seconds
3 oz. Social Still Vodka and strain into a chilled martini glass.
1 oz. simple syrup Garnish with a cucumber (optional).
1 oz. sour mix