Bill’s Grill has been treating Prescott to flavorful, high-quality food inspired by Bill’s culinary training in Thailand and Oaxaca, Mexico. Our innovative menu of Eastern and Western flavors using fresh, quality ingredients, along with a curated selection of craft and local brews, has made Bill’s Grill a local favorite since 2011. For more information visit billsgrillprescott.com
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LifestyleTranscript
00:00 (upbeat music)
00:02 - Here at Bill's Grill, usually people are so happy,
00:11 but I'm gonna tell you why this dish was the cause
00:15 of many, many tears recently.
00:18 I'm here with Janet from Bill's Grill.
00:21 Thank you so much for having us.
00:22 - Thank you for being here, Teresa.
00:24 - These are famous.
00:25 These are your onion straws, but they were gone
00:29 for what, a year or two?
00:31 - About a year and a half, yeah.
00:32 We had a supply chain issue,
00:35 but as soon as we were able to, we brought 'em back.
00:37 They're definitely a staple to Bill's Grill.
00:40 - I heard people were very upset, angry, and sad.
00:42 - Yes.
00:43 - You cry onto these and they get salty.
00:46 - They're salty enough, I think.
00:47 - I can see why they're famous.
00:49 They're delicious.
00:51 Can you tell us about some of your more popular items?
00:54 You've loaded us up here.
00:56 Let's start with this.
00:57 - Oh yeah, that's our barbecue burger.
01:00 And let me tell you a little secret.
01:02 Well, not really of a secret for our locals here,
01:05 but we grind our own meat in-house.
01:07 - Nice.
01:08 - And we use chuck and brisket,
01:09 so it's definitely one of the favorites here for visitors
01:13 and also our locals.
01:15 - Beautiful.
01:16 And then you're very well-known for your fish and chips.
01:20 - Fish and chips, that's another staple for Bill's Grill.
01:23 It's fresh fish and we make our batter every morning.
01:28 - This is a scratch kitchen,
01:29 so everything that you're seeing at home
01:32 was made here fresh this morning.
01:33 - Yes, yeah.
01:34 We come in, our prep lady and our team comes in super early,
01:38 sometimes four in the morning, five in the morning,
01:41 to get started.
01:42 And we make a lot of our sauces
01:44 and all of our sauces in-house.
01:46 And we grind our meat, like I said, daily.
01:49 We fillet our fish every morning.
01:51 So everything's fresh.
01:52 - Great, we've got like a minute to get through these.
01:55 Okay, ready?
01:56 We've got healthy choices.
01:58 - Yes, we have a little bit for everybody.
02:00 We have our salmon, our blackened salmon right here
02:02 with our chipotle crema and our sauce.
02:05 We have our salad, our pecan orange salad over here.
02:08 We have our peppercorn blackened burger,
02:10 our fish and chips, and our chicken club.
02:13 - I made you go too fast.
02:14 (laughing)
02:15 - I think I got all of 'em.
02:16 - This is beautiful.
02:17 What I love here, there's options for everybody
02:20 because this looks really fresh and healthy, right?
02:24 Whereas maybe a burger's a little more of a splurge.
02:27 - Right, and we also have avocado tacos.
02:30 So we have something for vegetarians or vegans.
02:33 - Now of course-- - A little bit for everybody.
02:35 - And you have drinks, cocktails, apps.
02:37 - We do, and we have happy hour
02:39 from Monday to Friday from two to five p.m.
02:41 - Are you feeling happy?
02:42 - Yes, very happy.
02:44 - I'm feeling happy.
02:45 - Awesome.
02:46 - Let's get happier.
02:47 - Yes.
02:48 - These cocktails and appetizers,
02:50 it's giving me like summer beach party vibes.
02:53 - Oh yes, here at Bill's Grove,
02:55 we're just about great energy and great food.
02:57 - Even going into fall, it's still a party.
03:00 - Yes, while you're around.
03:01 - And you have some cocktails here
03:03 that you're well known for,
03:04 including this one which came on for summer.
03:06 - Yes, so we have a seasonal cocktail,
03:08 and this one right here is our watermelon cucumber,
03:11 and it's become one of the favorites.
03:13 Next to it, we have our margarita,
03:14 which it's $6 on Fridays,
03:18 plus it's part of our happy hour,
03:20 and our Bloody Mary that can always be
03:23 your breakfast on a Sunday morning before.
03:25 - Well there's bacon, you know, that's a food.
03:28 It's a cool food group,
03:29 and I also see you have some sweet seasonal shakes.
03:32 - Yes, oh my gosh, our shakes are incredible,
03:35 and you can always put a little bit of liquor in there
03:39 and make it a spike shake.
03:42 - What do we have, Oreo and strawberry?
03:44 - And strawberry.
03:45 - So these are your appetizers.
03:48 I know you have fried oysters, which are hard to find.
03:50 - Yes, those are some of our appetizers,
03:52 and then we always have, like I said,
03:54 something seasonal or some LTOs.
03:57 A burger every Monday, and then...
04:01 - Let me show these off for the vegetarians
04:05 that might be watching.
04:07 These are so gorgeous.
04:09 Tell me what's in these.
04:10 - That's our avocado tacos,
04:11 and even though I'm not a vegetarian,
04:13 it's one of my favorite dishes here.
04:15 - They look so beautiful.
04:17 Looks like cabbage, cilantro.
04:18 Ooh, I might have to try one.
04:20 And then this is your famous fish from your fish and chips?
04:23 - Yes, those are one of our other tacos,
04:25 and we also have our pulled pork tacos,
04:29 which we don't have up here, but we have that as well.
04:32 - And of course, local beers.
04:33 - Yes, 20 on tap, all local.
04:36 - Support your local brewery.
04:38 Okay, so remind us one last time, when is your happy hour?
04:42 - Monday to Friday from two to five.
04:45 - And this is a fried pickle?
04:46 - Yes.
04:47 - And a homemade ranch?
04:48 - Homemade ranch.
04:48 That's our secret recipe.
04:50 - The worst thing about Bill's Grill
04:52 is that I don't have time to try everything.
04:54 I'm in a pickle.
04:55 See what I did there?
04:58 (laughing)
04:59 Thanks for having us.
05:00 - Thank you.
05:01 (upbeat music)
05:03 (upbeat music)
05:06 (upbeat music)
05:08 [BLANK_AUDIO]