What You'll Get
Though barbecue sauce can be used to power tractors or grease slip 'n' slides, it’s best for making ribs sing and chickens dance. Start a party on the tongue's floor with today’s Groupon to Schellville Grill. Choose between the following options:
•For $10, you get $20 worth of Tuscan-inspired fare during dinner. •For $5, you get $10 worth of Tuscan-inspired fare during lunch.
Head chef Matthew Nagan’s Tuscan-inspired barbecue creations stem from time spent roaming the Italian countryside in search of balanced flavor combinations, which he exhibits proudly in a zesty homemade rub and deliciously fruity barbecue sauce. Signature favorites featured on the Food Network include the juicy tri-tip sandwich, cooked in an outdoor kiln over three different types of wood to unlock a veritable forest of smoky flavors and prove that trees have uses beyond housing runaway kites ($11.95). Inspired by lava samples gathered from the depths of Mount Vesuvius, the fruit-tinged barbecue sauce erupts with the blended tastes of blueberry, pears, coffee, Dijon mustard, and other ingredients that sing poetry to the palate in a metered ottava rima. Other delectable lunch options include the Ezio Granucci Tuscan chicken ($10.50) and fresh grilled fish ($13.95) sandwiches. Dinner specials range from roman-style lasagna ($17) to the beloved Buckaroo chicken sandwich, marinated in Mexican spices and served with peppery chipotle sauce ($11).
With indoor seats for 50 patrons and a patio that seats 90, Schellville Grill can house almost as many guests as there are spices in its rub. Live music often complements the menu’s theme of culinary fusion.
The Fine Print
Promotional value expires Dec 1, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Not valid for carryout. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Schellville Grill
Hand-painted signs greet passersby at Schellville Grill's cozy roadside shack, hinting that homemade meals await inside. Though the restaurant's façade emanates a rustic vibe, the kitchen teems with formal expertise from the Culinary Institute of America, owner Matthew Nagan's alma mater. Here, Matthew rubs beef tri-tips in a mélange of dried chipotle, natural smoke flavor, and hand-ground black pepper, marinates them for 24 hours, then grills them over hot coals, hickory chips, and dried wine vines. This sweet and spicy meat stars in several house specials, including a ranchero quesadilla and a sandwich that's lured Food Network's Guy Fieri to Matthew's smokehouse.
On a flower-lined patio, diners pair live music and local wine with gourmet sweets from Matthew's sister, Emily. Available in flavors such as chocolate zinfandel and espresso cinnamon, whole cakes can be ordered for pickup or enjoyed at private parties in the restaurant's dining room or safe deposit box.