There has been a bustling restaurant at 98 George Waterman Road for 50 years, and for the past 26 of those years, the current owners of J&T’s Grill have kept customers coming back with their Italian specialties, freshly made soups and unbelievable breakfasts, which are served all day.
“Everything is homemade – we don’t have cans of anything here,” said Tina Poulos, who owns the restaurant with her husband, John.
J&T’s offers soup specials daily, including red and white chowder, chicken soup, lentil soup, beef minestrone, chili and more. Lunch regulars favor the burgers or sandwiches or pig out with the hot wieners. Customers who buy four of the Rhode Island style wieners get one free. The Friday menu features fish and chips, linguini with red clam sauce, scallops and clam strips, just to name a few.
Some of the other favorite entrée items include the veal and peas and the turkey dinner, but Poulos said it’s tough to choose just one.
“All the dishes are great because everything is homemade. We don’t freeze anything,” she said. “They’re all really good; being in business for 26 years, they’d have to be.”
And no matter what time of day it is, J&T’s is serving up hot, fresh breakfasts with bottomless cups of coffee. From omelettes to breakfast sandwiches, the grill has it all. The breakfast special with two eggs, home fries, toast and coffee, is just $3.50; or you could opt for French toast or a decadent stack of blueberry, chocolate chip, peanut butter or white chocolate pancakes.
J&T’s Grill is open seven days a week and is located at 98 George Waterman Road. The hours are Monday through Thursday from 6 a.m. to 4 p.m., Friday from 6 a.m. to 8 p.m., Saturday from 6 a.m. to 4 p.m. and Sunday from 7 a.m. to 2 p.m. For more information call them at 233-9665.
Veal and Peas
• 3 pounds veal stew meat
• 1 onion, diced
• 1 tsp granulated garlic
• 1 tsp dried basil
• ½ cup olive oil
• ½ cup white wine
• Two, 28 oz. cans of whole tomatoes with juice
• Frozen peas
1. Sauté veal, onion and garlic in olive oil until meat turns a nice golden color
2. Add wine and let cook for about five minutes
3. Add tomatoes, which you will crush by hand
4. Add salt and pepper to taste, and dried basil. Let cook on low heat for about two hours until the meat is tender
5. Add peas and cook together for 7 to 10 minutes. You don’t want the peas to overcook! Check your sauce and add more salt and pepper if needed.
Serve with some fresh basil. Enjoy!