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0215_Market Grille staff

Market Grille Express chefs and servers are, front from left, Rosalind Rhoades, Courtney Watkins; and back, Chef Corey Hall, Courtney Watkins and Chef Chris Schlupp.

With so many people flocking to Plattsmouth Hy-Vee for lunch, store officials decided to streamline its food service by adding a self-serve area and renaming the restaurant Market Grille Express.

“Now customers get the best of both worlds, because the Market Grille Express (MGE) is separated into a self-serve area and a full service area,” said Valerie Simpson, Director of Perishables.

Customers who would like Chinese, Italian, deli or Hickory House cuisine may place their order at those areas, pay there and take their food to the Market Grille Express self-serve side.

“They may pay first, buy a drink and come in. No tip is necessary,” said Chef Chris Schlupp, Director of Food Service at Plattsmouth Hy-Vee. A self-serve beverage area has been set up on the north side of the MGE.

Chinese dishes, pizzas and sushi can also be made to order. In the deli, Panini sandwiches and freshly made sub sandwiches can be made from scratch.

The Hickory House Kitchen has a wide variety of “comfort” foods to choose from including barbecue brisket, pulled pork and ribs, smoked, herb-roasted, spicy and fried chicken.

Those who like a more leisurely approach to breakfast, lunch or dinner are welcome to sit down on the south side of the MGE and order off the menu. “They can also order from the Market Grille Express above the cash registers, get a number and go sit down in the restaurant and the food will be brought to them,” Schlupp said.

The menu has been simplified, he said.

“We have tried to keep our most popular items and those that we execute well such as our burgers,” Schlupp said. “We feel we’ve got some of the best burgers around. They are handmade fresh everyday and put on handmade buns made fresh from our bakery. We only use the freshest ingredients in them.”

Customers have always loved the delicious Hy-Vee breakfasts and now they can be ordered all day, instead of just from 6-11 a.m.

“The breakfast menu is the same. You can order it at the cash register or come in for full service. Full service has always been popular for breakfasts,” Schlupp said.

MGE patrons will want to watch for specials on the menu. “We will cater our special menu to customers. I want to give people what they want. We will have a lot of our chef-inspired dishes from the past and new ones. We’re almost ready to roll out a new menu,” Schlupp said.

“The menu will change every other month,” Simpson added.

Next month’s menu will be larger. “Chef Corey Hall and I will get together and the next one will have double the choices,” Schlupp said.

The Friday fish fries will start soon with Lenten specials on salmon, tilapia, baked cod and/or shrimp.

Of course, adults may always choose to add beer, wine or a cocktail to their orders.

“We have 12 different beers on tap and a full wine menu,” Schlupp said.

This winter, specialty drinks Toasted Macadamia and Adult Shirley Temples were available.

Watch for Majito Mondays when these delicious cocktails are $3 each. Happy Hour is 4-6 every day with half-price appetizers, half-price taps and, during February, half-price wine.

“We believe the Market Grille Express will offer our customers the best of both worlds. We try to greet every customer who comes in the door to explain the changes,” Simpson said.

“We really think it should speed up service,” Schlupp said.

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