110 Grill announces its latest expansion, opening the doors to its 26th location in Wrentham, Massachusetts, on Friday, September 20, 2019. Located at 25 Ledgeview Way, the 5,800 square-foot, 180-seat restaurant offers both indoor and outdoor dining, featuring 110 Grill’s signature modern-American fare with an array of comforting classics and unparalleled gluten-free and dietary restricted menus.
“Wrentham’s close proximity to the natural beauties of Mirror Lake, Wrentham State National Park, as well as the bordering state of Rhode Island, and nearby Gillette Stadium, makes this opening a particularly exciting one as we expand to a new community in picturesque southeastern Massachusetts, just in time for the fall season in New England,” says Ryan Dion, 110 Grill’s chief operating officer. “We are beyond thrilled to partner with the Ledgeview Way complex to serve as the home to our new location in Wrentham, and introduce our modern-American concept as the newest addition to the region’s all-encompassing shopping, dining, and entertainment destination.”
Following the vision of director of Culinary, chef Elliot Williams, 110 Grill Wrentham brings his global culinary influence to the menu with seasonally-inspired dishes that are proficient in allergy awareness, offering the entire menu 100 percent gluten-free. Guests can enjoy seasonal starters and salads such as the Crispy Fried Pickle Chips, crispy dill pickle chips, served with honey mustard and sriracha aioli dipping sauces; Roasted Beet Salad with marinated and roasted purple and golden beets tossed with arugula, pickled onions, candied walnuts and a red wine vinaigrette, finished with crumbled goat cheese; and the shareable Chef’s Plate, a medley of red pepper hummus, walnut encrusted goat cheese, blue cheese, grapes, fig jam, pepperoni, pickles and cucumbers, with an artichoke, tomato and feta salad, accompanied by ciabatta and naan.
Signature entrees and larger plates include the 110 Cucumber and Avocado Tuna, sliced Cajun tuna, served rare, over jasmine rice with avocado, shaved cucumber and honeydew melon, finished with soy ginger dressing; Short Rib Risotto, slow roasted short ribs, served over an asparagus and parmesan risotto, finished with a red wine au jus and topped with fried leeks; and Chicken Piccata Gnocchi, lightly fried chicken served with sautéed gnocchi and spinach, tossed in a lemon caper parmesan butter sauce with fried sage; in addition to a selection of impressive steak cuts, sandwiches and vegetarian options, including the Mediterranean Veggie Sandwich with red pepper hummus, red onion, feta, roasted red peppers, sliced olives, shaved cucumber and arugula, wrapped in a warmed naan and the Beyond Burger, 100 percent plant based burger served on a brioche bun with garlic aioli, topped with a choice of cheese, lettuce, tomato and red onion, accompanied by a pickle and the choice of one side (both dishes available vegan upon request).
110 Grill Wrentham’s signature horseshoe bar will offer a variety of beverages including beer from both local and national brands, a diverse wine list and a selection of seasonal handcrafted cocktails. This season, guests can sip on refreshing libations such as the Lemon Blossom with Tito’s Handmade Vodka, St. Elder Elderflower Liqueur and lemonade; Dragon-Tini with Bacardi Dragonberry Rum, fresh lime juice, and housemade raspberry syrup; Honey Flower with Gin Lane 1751 London Dry, St. Elder Elderflower Liqueur, lemon, and honey syrup; and Peach Arnold Palmer with Bird Dog Peach Whiskey, fresh lemon juice, and housemade tea syrup.
110 Grill Wrentham marks the 26th location for the four-year-old restaurant group, and opens on the heels of its fourth expansion beyond New England, debuting 110 Grill in Henrietta, New York in August 2019. The team is projected to open four additional locations in Massachusetts and New York by the end of this year.
The restaurant serves lunch and dinner daily: Sunday through Tuesday from 11:30 a.m. – 9 p.m., Wednesday and Thursday from 11:30 a.m. – 10 p.m., and Friday and Saturday from 11:30 a.m. – 11 p.m.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.