Eatbeat: Toasted Frog brings a 'lively', 'alert' atmosphere and a range of choices
Awake, alert and lively ambience with booth, table and bar seating. Full menu includes lavosh, sandwiches, entrees, wood-fired pizza. Food choices are uniquely different.
GRAND FORKS — She asked, “Where could we go for dinner?”
I suggested, “The Toasted Frog.”
My daughter, GH (Gail Hagerty) was in Grand Forks from Bismarck on business for a few days. Dinner out was my bonus.
This restaurant, which has always dared to be different, is located downtown on North Third Street. There is limited parking in an adjacent lot and parking places here and there on North Third. Usually nearby.
The menu includes a quinoa bowl ($16) with brown rice, red quinoa, served in a bed of spinach and topped with salsa cruda, avocado, lime wedge and fried flour tortilla strips. Entrees also include fish tacos, walleye piccata, pork tenderloin, salmon — as well as filet mignon, New York strip. And there is wood-fired pizza.
There are lavosh choices. Sandwiches include an Elk burger and a Moroccan spice lamb burger. Entrees range from fish tacos to walleye picatta. Prices range to $33 for filet mignon. There are nightly specials
Wood-fired pizza is offered in eight versions.
Unique desserts include pear pie, wood-fired s’mores, baked brie. A flourless chocolate pudding cake is served with vanilla ice cream, caramel and hazelnut chocolate sauce. The lemon cake is presented with raspberry infused goat cheese.
The Toasted Frog
124 N. Third Street
Owner-operators: Shawn Clapp, Jon Holth
Chef: John Ferguson
Hours: 4 p.m. to 10 p.m. Monday through Thursday with 11 p.m. closing Friday and Saturday
Report card: Awake, alert and lively ambience with booth, table and bar seating. Full menu includes lavosh, sandwiches, entrees, wood-fired pizza. Food choices are uniquely different. Entrees include fish tacos, walleye, pork tenderloin, filet mignon, New York strip, salmon and a quinoa bowl.