Independence Grill lives up to its name

CHELMSFORD - Summertime and the grillin' is easy - especially at the Independence Bar & Grill in the Radisson Hotel, where executive sous chef Joseph Giordano oversees a newly revamped menu that emphasizes grilled items served healthfully.
"The whole menu was revamped, with an emphasis on lower prices and lighter fare. We are emphasizing our grilled items," said Julie Belley, the Radisson's assistant director of restaurants.
The items include steak kabobs for $11.95 and grilled flatiron steak, a new find for beef lovers, at $13.95.
"The flatiron is a shoulder-cut steak, seared on a flat-top griddle. It has more flavor than filet and is best eaten rare to medium rare," said Belley.
Other grilled items include the grilled bourbon chicken for $11.95, and Statler chicken, a 10-ounce bone-in chicken breast, pan-seared with the skin on and served with julienne veggies and striped raviolis stuffed with mushrooms.
There also grilled lamb chops, grilled salmon and swordfish and for dessert a grilled banana split, the traditional favorite served with grilled bananas.
Another tasty dessert is chocolate caramel pyramid, a chocolate mousse shaped like a pyramid and drizzled with raspberry and chocolate caramel.
A new children's menu features the meal, dessert and drink for $3.99.
Belley describes the dining room as "upscale casual" with candlelight and neutral colors, not your jeans and T-shirt type place, but a little more elegant.
The bar underwent an extensive renovation earlier this spring and now features mahogany wood overtones and comfortable seating. Entertainment is featured every Thursday through Saturday, with live acoustic music on Thursdays and Saturdays and a DJ and karaoke on Fridays.
"We're trying to remove the stigma of being strictly a hotel restaurant and want to be out there competing with the entire local market," said Belley.
The Independence Bar and Grill is open seven days a week. Breakfast and lunch are served in the dining room from 7 a.m.-2 p.m. Dinner is served in the dining room from 5-10 p.m. A full menu is also available in the bar until 10 p.m. After 10 p.m. until closing at 11:30 p.m., the bar serves appetizers, burgers and sandwiches. Call 978-367-3150.

AN HERBAL BRUNCH: Chef Will Gilson of the Herb Lyceum at Gilson's in Groton, just back from a three-month internship at the Lanesborough Hotel in London, is full of new enthusiasm and great food ideas for his dining room.
Putting his internship experience into motion this summer, he's offering a Sunday Brunch, along with a Summer Wednesday Dinner. Fish Fridays will alternate with the trendy Chef's Table and the popular Saturday Night Dinners will continue.
Nestled in a 19th-century carriage house, the Herb Lyceum is the sort of place that always feels like a private find, even though it has been open for four years. Reservations are strongly recommended for all of these meals. Call 978-448-6499 or visit the Web site at www.GilsonsLyceum.com
Nancye Tuttle's e-mail is ntuttle@lowellsun.com.