Go BOGO for Lunch at Engrained

7/30/2015

By Valerie Woodrum
VP, Montvale and Downtown Drive Branch Manager
NMLS # 662920

Engrained - feature artBrent Schwoerer’s childhood inspired him to make the major transition from a career in mechanical engineering to restaurant owner.

“We had dairy cattle and grain on my family farm, so I grew up around agriculture, and we grew our own food and raised our own livestock to eat,” Schwoerer said. “After I went to college and started a career with a large company, my wife Melissa and I started to question where our food was coming from, how it was raised. So we want to answer those questions now for our guests.”

Engrained Brewing Company specializes in affordable, farm-to-table fare and beer. Beers are brewed on site, and seasonal beers are always crowd favorites.

“Our blackberry lager is very popular; our shandy is popular because we use all real flavoring. And our oatmeal stout is a crowd pleaser for those who like dark beer,” Schwoerer said.

As for food, Engrained makes their own corned beef and sauerkraut for their Reuben sandwich, and steaks are aged by Engrained for a minimum of 21 days. The cheese curd appetizer dish is one of their most popular, using local curds from a farm near Bloomington.

Engrained patrons have many delicious options of fresh, local dishes, and when you stop by for lunch between 11 a.m. and 4 p.m. Monday through Friday, you can take advantage of a Buy One item, Get One 50% off deal through BaZing.* INB checking account customers have BaZing. To use the discount, simply download the BaZing app on your smartphone, show the coupon to your server, and treat yourself and a colleague or friend to a lunch! To learn more about BaZing, visit the bank website.

Engrained is only 10 minutes from most locations in Springfield and plays host to business meetings and casual lunches every day. Because it is a large facility, it offers a lot of privacy; there is even a private meeting room.

Take advantage of Engrained’s BaZing offer to experience high-quality food items without high prices.

“We control standards for how our animals are raised and what they eat; all proteins are raised within 85 miles of restaurant,” Schwoerer explained. “We put out a very high-quality and local product, and we buy produce locally as much as possible. Spring, summer and fall is a great time of year for that.”

*Excludes entrees and desserts.  Limit one per person per table.  Merchant offers subject to change without notice.
All Posts