$20 for $40 Worth of Steak, Seafood, Pasta, and More at Beau's Grille
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- Expansive upscale dinner menu & wine list
- Separate lounge & terrace
- Elegant ambiance
A high-protein diet can help build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with today's Groupon: for $20, you get $40 worth of steak, seafood, pasta, and more at Beau's Grille.
Beau's Grille silences rumbling stomachs with a modern dinner menu inspired by Asian and Southwestern cuisines. Seated inside a sumptuous dining room outfitted with elegant wood accents and tables that work, customers appetize on calamari napolitana—which is dusted with flour and sprinkled with lemon, garlic, sweet red peppers, scallions, and crushed red pepper ($9.95)—before ordering up grilled sea-bass entrees, served with lobster smashed potatoes and grilled asparagus ($25.95). Meat-eaters can try the Angus top sirloin ($20.95 for 8 oz.) served with sautéed mushrooms, onions, and home fries. With a stylish lounge, spacious terrace, and extensive wine list, Beau's maintains a chicly inviting atmosphere ripe for romantic first dates or business meetings with robotic employees.
Reviews
Beau's Grille was featured on the blog Exploring Food my Way, and four CityVoters give them five stars:
- Overall, I'd say my visit for lunch today was a positive one and this has spurred me on to return to Beau's Grille for a proper dinner at some point in the near future. – Tino, Exploring Food my Way
- the atmosphere is wonderful, the steaks are superb, and the people are friendly – MFREDGODARD, CityVoter
Need To Know Info
About Beau's Grille
There's nothing even slightly metaphorical about the name of Beau's on the River. With a glassed-in dining room jutting out over the rapids on pillars, it's about as literally on the water as a place can get without being a boat.
This sister restaurant to Beau's Grille opened only in May 2013, and while the views may be all new, the cooking has been a long time coming. Akron native and executive chef Billy Thurman started working in the restaurant business at age 14, and by age 25, he attained his first position as executive chef at The Twilight Cafe in Florida. Eventually, he moved back home to be closer to his mother and sisters, and he brought his wife, children, and 18 years of experience along with him.
Chef Thurman puts that experience to work in the kitchen at Beau's on the River, where he helps craft an expansive menu of inventive fine dining. He coats ahi tuna with coconut sticky rice and pairs grilled chicken with lime cream and corn salsa. And of course, as guests dine, floor-to-ceiling windows frame the majesty of the tumbling falls and the hungry phalanx of fish fighting against the currents for fallen crumbs.