Billy’s Sports Grill has been a Birmingham institution since before I was born. With hunting trophies and TVs on the walls, it looks like a place where you can get a solid (and reasonably priced) sandwich and fries. You’d be right: like the restaurant’s appearance, the food looks simple, but is delicious.
The lunch rush had mostly cleared out by the time we got there. It’s been kind of a crazy week, so we took the time before lunch and dessert to decompress. I’d been pretty excited to see what their meal was like: after all, who can say no to a prime rib sandwich?
It didn’t disappoint. Before the prime rib is cooked, it’s covered in a house rub, then cooked for several hours. Since it’s cooked as a whole, they usually only serve it for catering gigs — or special events like Restaurant Week. It’s labor intensive, but the resulting meat is rich and tender. At lunch, it was served on a warm roll that had been buttered and toasted. A liberal dose of their mild horseradish cream sauce was available to top it, and a salty, dark au jus was served on the side for dipping. Yum.
The fries rounded out the portion — not too salty, not soggy, and nicely crisp. According to our friendly and knowledgeable server Brandy, the dinner meal was a slight variation on the theme: instead of a prime rib sandwich, the prime rib was served without a bun, with a tossed salad and broccoli on the side.
My next-to-last Winter Restaurant Week meal was capped off with a warm, dense brownie. Served with a chocolate drizzle and melty whipped creamy, the rich dessert also had chocolate chips hidden within for added decadence. Man, I’m gonna miss this gig.
For more #WRW2016 coverage, check out the Birmingham Restaurant Week website.