Taking Advantage Of A Cheeky GroupOn At Tony's Bar & Grill In Beeston
Published On Sunday 11 May 2025 by Sticky Beak
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I also call The Man my ‘Bargain Bloodhound’, due to his ability to grab a cheeky Groupon deal, and he came up trumps again with a voucher for Tony’s Bar and Grill in Beeston. This restaurant is sister site to The Dog Inn at Pentrich, a country pub a few miles down the road from where we live, so we were keen to see what it was like.
Like many venues, Tony’s is located on a main road, so doesn’t have any parking of its own; luckily, there’s a car park literally a minute’s walk away, round the corner (£1.30 in the evenings after 6pm). Walking through the door, we were welcomed warmly and our reservation confirmed. One of the team then got a jug of iced water with citrus slices in and took it, and us, over to our table, which happened to be smack-dab in front of the open kitchen.
Our Groupon deal was a three-course meal with glass of wine or prosecco for £25 [a couple]; pretty damn good, I think you’ll agree? The house white was a Chilean Sauvignon Blanc, and we both chose it, and I have to say, it wasn’t too shabby – not a patch on one from New Zealand’s Marlborough region obviously, but perfectly drinkable nonetheless. Our server gave us a few minutes after bringing our wine over, giving us chance to look through the food options and decide what we wanted.
In the interim period, I took the opportunity to have a closer gleg at my surroundings. Pale laminate wood floors were complemented by darker tables and mid-back chairs in brown leather effect covering. There was a nice privacy space between each table, and music was at a sociable level in the background. Stone effect walls were pale, with one feature wall being darker and decorated, and lighting was the recessed ceiling type.
We chose to have Garlic and Chilli Prawns and Spicy Meatballs to start, then Pan-fried Salmon and Chicken & Chorizo Skewers for mains, and Chocolate Tart and New York Cheesecake for dessert, for me and him respectively. Chef and his Sous were working brilliantly as a team, the communication flowing constantly between them – it was honestly a pleasure to watch how smoothly they worked through the checks coming in.
When our starters arrived, they were nicely presented, and a generous portion. I had six plump, juicy King Prawns on my plate, gently bathed in a punchy Red Chilli and Garlic oil, served with a slice of char-griddled Baguette and fresh Rocket Leaves for a peppery blast. The sweetness of the seafood tempered the Chilli and Garlic beautifully, and I loved the smoky hint from the bread (which, unsurprisingly with me) got used to soak up all the cooking juices. This was a really super start to my meal.
Across the table, His Nibs had a trio of fat meatballs that languished in a rich, thick Tomato sauce; both were amazing. The meatballs had that pleasingly dense texture to them that gives a great chew-time in the mouth, and the sauce was gently spiced so that you could feel some heat without any tingle on your tongue or lips. As with my dish, his came with a slice of tiger-stripe charred bread, and The Man eagerly scooped up the last bits of the sauce with it.
Our mains were no less carefully presented, and eye-catching with all the vibrant colours on them. Against the pale rose pink tone of my Salmon fillet, the verdant Tenderstem Broccoli really popped… and that was before I fully appreciated the golden outer of my Crushed New Potato and the delicate Lemon, Dill and Garlic Cream sauce that were also present. Chef had cooked the Salmon so that it was deliciously moist in my mouth, its natural sweetness still intact. I was thrilled when I discovered that the New Potato crush had been mixed with fresh curly Parsley before being formed into a round and then pan finished: the flavour bounced over my palate beautifully. Contrasting with the softer elements of my dish were the crunchy stalks of Tenderstem, whose own clean taste lifted the richness of the cream sauce.
When we’d first entered Tony’s Bar and Grill, we had seen one of the hanging skewers and His Nibs had said that he could just go one of them; clearly, the universe had been listening, and he got his wish! Interspersed between charred Peppers and Onions were large pieces of Chicken breast meat and pieces of zingy, paprika laden Chorizo, and His Nibs’ eyes widened in delight as the tastes registered with his senses. Golden brown chunky chips were housed in a basket and were piping hot - they’d literally just come out of the fryer! Flavour-wise, they had that lovely hint of nuttiness to them, but it was their texture that stole the show: super-soft, they had a comfort factor of 110%. I nabbed one and can confirm that they were glorious. A side salad of mixed leaves, Red Onion and Tomato completed the meal for The Man, and what a treat it had been.
Now, don’t faint, but I had been tempted to have the Fresh Fruit Sorbet to conclude my meal, but swerved it in favour of the Chocolate Tart. Turns out, that was one of the best decisions I have ever made! Honest to goodness, this was ruddy amazing!! Buttery pastry was topped with a dazzlingly rich, dark chocolate ganache that you seriously couldn’t improve on, but then…add in a smooth-as-silk Caramel sauce drizzle, summer Berry Compote and swirl of whipped cream and, crikey, I’d buzzed off to Nirvana!! Don’t beam me up, Scotty, I want to stay in foodie heaven permanently, cheers.
His Nibs was [I think!] slightly miffed that I’d got dibs on the Tart, but gamely went for the New York Cheesecake. This was by no means the reserve; it was just as sublime as my choice. The biscuit base was that perfect cutting into texture and was topped with a deep body of Citrus-pumped cream cheese that coated the insides of the cheeks and clung there, giving the taste buds a deep kiss – oooh la la! A fresh Strawberry and Berry Compote also accompanied His Nibs’ dessert, bringing a bit of levity to what was a pulse-racing sweet treat.
Throughout the evening, check-backs had been religiously done and each time a member of the team approached, they had a smile on their face and a few words for us. Hot Wings happily given to this Beeston restaurant – we’ll certainly be back.
To book a table ring 0115 8227104 or visit the website www.tonysrestaurantnotts.co.uk and scroll down and hit the ‘book a table’ button. Tony’s Bar and Grill is closed Mon-Weds, opens Thurs Noon-10.30pm, Fri&Sat Noon-11pm, and Sunday Noon-6pm. We did see children during our visit, so it is definitely a child-friendly venue; wouldn’t have thought it would be dog-friendly, but feel free to contact the team direct to find out.
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