YOLO Grille and Taproom: Familiar flavors with a spin

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Hummus Sampler appetizer served at YOLO Grille and Taproom in Austintown.

IF YOU GO

Location: YOLO Grille and Taproom

Address: 5529 Mahoning Ave., Austintown

Website: www.yologrilleandtaproom.com

Phone:

AUSTINTOWN

They say you only live once, and if good food is something you consider to be one of the finer things in life, you won’t want to miss a meal at YOLO Grille and Taproom in Austintown.

YOLO (yes, that’s an acronym for you only live once) features a menu that’s a little bit Mediterranean, a little bit all-American and a whole lot delicious.

Chef Matthew Sutton said he likes to develop dishes that are infused with familiar flavors but are also an original spin on his version of a favorite.

During my dining experience at YOLO, I started by sampling some of the establishment’s best appetizers. First was the restaurant’s popular hummus sampler ($7), which features traditional hummus, basil pesto hummus, wasabi Asian hummus and chipotle hummus served with warm pita bread.

I could have easily made a meal of this spread by ordering seconds and thirds. I loved it. The wasabi hummus has an unmistakable hot tang, but for those who fear the fire of wasabi, it’s not too overpowering. It has just the right mingling of flavors to pack a zap but not be too harsh. The chipotle hummus was my favorite with its mildly spicy South of the border flair, and the basil pesto and traditional hummus were deliciously mild but not bland. The best adjective to describe this sampler would have to be addictive.

My next appetizer was another winner — the whiskey battered pickles ($6). Thinly sliced dill pickles are battered and deep fried to perfection and served with tzatziki sauce. I’ve eaten pickles fried in a corn bread batter, but I definitely prefer the texture of the whiskey battered pickles. The pickles were fresh and crisp, delectably coated with the savory batter.

For my final appetizer I sampled YOLO’s award-winning spicy feta dip ($8). This unique dip features a mixture of feta cheese, roasted red peppers, onion and cayenne. It has a dry, rich, unique taste and is a refreshing way for feta cheese lovers to get their fix.

Other popular appetizers at the restaurant are the Saganaki ($9), which is a Greek cheese flambe served with lemon and crispy pita chips, and the Ahi tuna ($12), which features tuna rolled in wasabi sesame seeds with Asian ginger and fried spinach.

YOLO’s menu includes seven salads, and I was lucky to enjoy one of its most popular — the Bestest Salad ($11), which boasts fresh baby spinach, summer greens, chopped nuts, fresh fruit, tomatoes, blue cheese, teriyaki chicken chunks and a strawberry vinaigrette. The clever combination of textures and tastes makes this salad a success. The fruit lends a fresh, summery lightness, while the teriyaki chicken makes it hearty and filling.

One of the restaurant’s most popular entrees is its Shish Tawouk Platter ($15), and it was the first entree to grace my table. This dish includes tender chicken breast cubes marinated in garlic and Mediterranean spices and char-grilled pepper and onion slices served over Syrian rice. The onions and peppers were perfectly prepared — sweet and crisp yet tender — and the chicken was deliciously marinated. What I love about this dish is that it fills you up but also makes you feel as if you treated yourself to something smartly nutritious.

The Youngstown Club turkey Cuban ($9) is one of YOLO’s most popular sandwiches with its slices of mesquite turkey breast, Applewood smoked bacon, chipotle mayo and Youngstown club cheese pressed into a pita bread.

YOLO also is known for its Build Your Own Burger menu option ($10), and Chef Sutton cooks up one fine hamburger. It’s a half-pound of certified Angus beef with your choice of toppings and chips or french fries.

If you want to forgo the fries, try YOLO’s sweet potato wedges ($3) with butter and brown sugar.

The restaurant also is known for its handcrafted, cast iron fried pizzas.

The made-from-scratch dough is hand-pressed and fried at more than 500 degrees Fahrenheit and then topped with selective combinations of the finest meats and cheeses and the freshest vegetables.

The Mama Meata ($14) will satisfy meat lovers, and the Outdoor Chicken Pi ($12) is topped with delicious hickory smoked, pulled chicken breast, barbecue sauce, red onions, smoked cheddar and mozzarella.

Chef Sutton owns YOLO along with Jenny and Denny Sanders.

Sutton’s wife, Debby, also is involved in the restaurant, and Michelle Packer serves as manager.

The restaurant was located in Canfield for seven years before moving to the new Austintown location about a year and a half ago.

“This is a much busier spot than our previous location,” Sutton said.

“There is a lot more traffic passing by here than what we had at the previous place.”

Sutton has been a chef for 25 years and said he takes pride in good food and good service.

“Our employees will do all they can to make sure customers have a great dining experience,” he said.

YOLO seats about 200 and has a laid-back, welcoming atmosphere with a sports bar-feel on one side of the restaurant and a more formal, quiet dining room on the other.

The restaurant also features a private dining room that seats about 30 to 35.

Sutton said YOLO is family-oriented, and kids can even step into the kitchen to make their own ice cream sundaes.