Your local source for local flavor.

Portsmouth, NH, USA
(& beyond)

Grill 28
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Recently, we met Jillian Mansfield, Service Manager of Grill 28 at Pease Golf Course. She connected with us to help us learn more about Grill 28. We were lucky enough to be able to ask a few questions, sample some fantastic food, have a couple drinks, and take some photos while we there.

It's great to meet you Jillian. Please help us and our readers understand more about Grill 28 and all it has to offer.

Grill 28 is a full service year-round restaurant open to the public located in the Pease Golf Course Clubhouse. The new clubhouse completed construction and was opened in 2010 with modern conference and function facilities, complete with Wi-Fi, internet connections, wireless microphone, and video projection. 
In April 2011, Grill 28 opened to complement the new facility. The restaurant is open every day serving breakfast, lunch, and dinner and features a full bar, reservations can be made by calling (603) 766-6466, entrees run from $9-$16.  Onsite catering services are also available for the 1,200 square feet of function space in the clubhouse available year-round and an outdoor tented area available May through October that can accommodate up to 160 seated guests.
The concept for Grill 28 was created by John Tinios, the well-known Seacoast restaurateur with over 40 years of experience and successes in Popovers on the Square and The Galley Hatch Restaurant. The philosophy of his companies has always been that great restaurants are built from the inside out - creating quality menus and building a great team produces fun atmospheres.  
Grill 28 combines the Pease 27-hole Golf Course with a fun eating and drinking grill concept: 27 holes & 1 great grill is Grill 28!  
Leading our culinary team at Grill 28 is Chef Steven ‘Reno’ Diehl. Diehl has an opened several local restaurants including: Jumpin’ Jay’s Fish Café, Radici, and the 106 Bar & Grill. Kevin Harrington is our Operations Manager whose extensive cooking experience in the Seacoast area has made him a favorite of many local patrons at his former restaurants including The Eatery. And complementing him is our fine service team led by Jillian Mansfield who also has extensive experience in local Seacoast restaurants including The Galley Hatch. All of our talented kitchen and service staff are focused on providing our patrons a great experience at Grill 28.  
Conveniently located in the Pease Tradeport at the Route 33 "back entrance" near Exit 3 off Route I-95, Grill 28 is easily accessible to Portsmouth and the Seacoast. Situated within the Pease Golf Course Clubhouse, the restaurant is located in front of the Pease airfield runway and offers a unique and spectacular view of the occasional takeoff and landing of jets like a huge C-130 Hercules or an A-10 Thunderbolt.  

The Greek Feta Dip was our appetizer to start things off. What's in this, Jillian?

Imported feta and cream cheese blended with fresh oregano & lemon served with pita chips and crudités.

Next, we were able to try to of the specials that were available that day. Every day they have a great selection of daily specials. The first was the Blackened Pan Seared Fish Cake.

Please tell us what makes up this delicious dish.

The Blackened Pan Seared Fish Cake comes on a bed of garlicky spinach and portobello mushrooms, with chipotle remoulade and our signature "Boom Boom" Sauce.

That was amazing! The "Boom Boom" Sauce has just the right amount of kick to it and the fish cake melted in our mouths. What do you have in store for us next, Jillian?

The Grilled Salmon Special. It is served on a bed of roasted vegetables and mashed potatoes, drizzled with a pomegranate balsamic gastrique, and finished with a horseradish cream sauce.
*We offer a Chef’s Special Salmon every day at the Grill, they change daily.

The Salmon was excellent and was paired nicely with a glass of wine. We were also fortunate to try two other drinks while at Grill 28.

What were the drinks we tried and what was in them? 

The first was the Lord Byron. Keeping in step with our other golf themed menu items, this Martini is an homage to PGA golf legend Byron Nelson. It is made with Tito's Handmade Texas Vodka, a dash of olive juice, a whisper of dry vermouth, and a goat cheese stuffed peppadew garnish. 
The second was the Sand Trap. It has Stoli Salted Karamel Vodka, Godiva Chocolate Liqueur, and Stoli Vanilla Vodka, shaken and served with a caramel syrup and crushed pretzel rim. 

Everything tasted superb! Please speak on being an independent locally owned business.

We are proud to be an independent family-owned restaurant, this gives us the freedom to better serve our guests, staff, and the community. We are able to react faster to our customers than the corporate chain restaurants, because we can change policies more effectively. We show our commitment to the community by supporting organizations such as The Music Hall, Tenants Association at Pease, My Breast Cancer Support, Portsmouth High School, The Greater Portsmouth Chamber of Commerce, and many more! We are glad to be part of this thriving Seacoast community. – John Tinios

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Grill 28 was a lot of fun, providing a unique restaurant experience to all that dined there. It's not far from everything else in the area, and there is plenty of parking! They are currently in there fall/winter season hours. Sunday through Thursday Grill 28 is open at 8am for breakfast and serving breakfast/lunch/dinner all day until 8pm. Last call for drinks is at 8:30pm and the restaurant closes at 9pm. Friday and Saturday, Grill 28 is open at 8am for breakfast and they serve breakfast/lunch/dinner until 9pm with last call at 9:30pm. The restaurant closes at 10pm on those two nights.

We highly recommend that you drop by their restaurant when you have a chance. Stay updated with them by following them on Twitter and liking them on Facebook. Take a peak at our extra photos of Grill 28 below, from extra shots of dishes and drinks, to a sneak peak at the indoor virtual golfing range. And like the Port's Mouth Facebook page for news and exclusive content. Thanks for reading!

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