Ted's Montana Grill, a restaurant concept inspired by the American West committed to serving honest food with genuine hospitality, is kicking off the holiday season with delicious new features.
Guests can now enjoy three new classic cocktails, new premium wines and liquors, its handmade apple pecan crisp, and gluten-free buns now available in all 46 locations. In addition, most restaurants will be open Thanksgiving Day serving a three-course meal for a delicious, hassle-free meal.
“Our menu is known for taking classic selections to the next level by making everything from scratch and using regionally sourced ingredients,” says Chris Raucci, corporate chef at Ted’s Montana Grill. “Our new cocktails are a fresh, new twist on the classics and can be enjoyed with our traditional Thanksgiving items that feature bold herbs and spices.”
The three new cocktails include: The Newly Fashioned begins with a pour of Woodford Reserve, aged in charred barrels, for a forceful and peppery kick. The bourbon flavor is enhanced by the spices found in the orange bitters and mellowed by the sweetness of agave nectar and black cherry. The cocktail is served with a sphere ice cube; The Hendricks Mule incorporates the natural rose and cucumber flavors of Hendrick’s Gin, garnished with fresh mint and enriched with tart lime juice. Topped with a spicy ginger beer for a subtle kick, it is served over crushed ice in a copper mug; The Uptown Manhattan has a bold spiciness of Knob Creek Rye Whiskey that is tamed by the sugars of chocolate bitters and agave nectar, served with a sphere ice cube, and an orange wheel.
Guests can also enjoy new premium wine and liquor selections, including Oberon cabernet by the glass, Laetitia pinot noir by the bottle, Knob Creek Rye small batch, patiently aged whiskey and Bulleit official frontier whiskey. Select locations will feature half price bottles of wine on Tuesdays.
Ted’s has also re-introduced a seasonal guest favorite, its apple pecan crisp, available this fall and winter. The homemade crisp features Granny Smith sliced apples for a tartness that harmonizes with the buttery cinnamon sugar and nutty crunch of the oat and pecan topping. It is served hot from the oven with a scoop of vanilla ice cream.