The Scuttlebutt on Grandin Fish ‘n’ Chips

I had no idea how many common words and phrases stem from seafaring terms until I wrote my web article for Grandin Fish and Chips.  I was, actually, overwhelmed. In fact, it was hard not to go overboard and get carried away with nautical nomenclature.

What I do want to say is that Grandin Fish ‘n’ Chips is a first rate joint from stem to stern. Jesse Morrison, Chef at The Common, and figurehead at Grandin, obviously knows the ropes in and around a galley. He has overhauled the standard chippy’s menu, his product is A1, and the setting is Hunky-Dory. So, here’s the scuttlebutt on Grandin Fish ‘n’ Chips. You can listen to Mark Connolly and me chew the fat on CBC Edmonton AM here, or, grab a cup of Joe, sit back and read my web article here.

Interested in learning more words from skippers, sailors and salty dogs? The whole nine yards can be found here

Check Grandin’s website for hours and have a look at some food shots below before you head over to 9902–109 St.

Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10