Fredericksburg.com - Mainstreet Grill’s crab dip scores big

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Mainstreet Grill’s crab dip scores big
Sports grill offers pleasing choices in entrées, salads and sandwiches
Date published: 10/3/2002

By LAURA MOYER
THE FREE LANCE–STAR

MAINSTREET GRILL AND BAR

315 Garrisonville Road Stafford's Brafferton Center

Phone: 540/288-9277

Hours: Monday, 3 p.m. to midnight; Sunday, Tuesday and Wednesday, 11 a.m. to midnight; Thursday through Saturday, 11 a.m to 2 a.m.

Price ranges:

Appetizers--$4.75 to $6.75

Soups and salads--$3 to $7.25

Sandwiches and burgers--$5.75 to $7.25

Pasta, seafood, chicken and beef entrees--$8 to $22

Desserts--$2 to $5

Children's menu (includes drink, fries and sundae)--$5

Atmosphere: A clean, cheerful sports bar with lots of TVs and a big cowbell that the bartender rings seemingly without provocation. Customers can play darts at the back of the dining room.

Credit cards: Major credit cards

North Stafford’s Mainstreet Grill and Bar was packed with Redskins fans on a recent Sunday afternoon.

As San Francisco picked the ’Skins apart on TVs all over the restaurant, patrons expressed their dismay with rich and inventive phrases.

Somehow, though, the company of fellow sufferers makes it less painful to watch your team lose. And a shared dish of hot crab dip doesn’t hurt, either.

Mainstreet Grill has been open only about two months, and already that crab dip ($6.75) has developed a following. It’s a huge portion of backfin, spinach, garlic, peppery crab seasoning and cream cheese, nicely blended and baked until the top bubbles. It comes with two loaves of the crusty white bread the kitchen staff bakes daily.

An order of that dip and a few beers from the bar’s menu could easily make four football fans happy.

For hungrier snackers, appetizers include chicken fingers, fried mushrooms, cold shrimp, mozzarella sticks, chicken wings, cheese fries and a blackened chicken quesadilla.

But Mainstreet Grill goes beyond sports fare to offer several nice-quality entrées, sandwiches and salads.


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Date published: 10/3/2002



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