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4th location expands Grants Pass eatery’s fans By Sarah Lemon Sep 02, 2022 12:30 AM A A 6 View all photos Jalapeno “papas“ are a specialty of Casablanca Coffee & Grill in Grants Pass. [Sarah Lemon/Mail Tribune] ‘Calamari fries’ are a new appetizer at Casablanca Coffee & Grill in downtown Grants Pass [Sarah Lemon/Mail Tribune] Tortilla soup is a specialty of Casablanca Coffee & Grill in Grants Pass. [Sarah Lemon/Mail Tribune] Pizza is a new menu item at Casablanca Coffee & Grill in downtown Grants Pass. [Sarah Lemon/Mail Tribune] Jalapeno “papas“ come with a creamy dipping sauce at Casablanca Coffee & Grill in Grants Pass [Sarah Lemon/Mail Tribune] Specialty cocktails, left, wines and other beverages hail from the full bar at Casablanca Coffee & Grill in downtown Grants Pass. [Sarah Lemon/Mail Tribune] Downtown Grants Pass Casablanca Coffee & Grill has new menu, full bar Expanding to a fourth location this summer, Casablanca Coffee & Grill is expanding its fan base with a new menu and full bar in downtown Grants Pass. My partner has been a Casablanca fan for about a decade, primarily frequenting its drive-thru location off Redwood Highway. Proponents of fresh, healthy fare have long recognized Casablanca as just as speedy and convenient as fast food but far more wholesome. The business, founded in 2006 by Chuck Losoya, also purchases produce from such local farms as Sun Spirit, Whispering Oaks and TerraSol Organics. Casablanca additionally prides itself on using compostable and other packaging that is friendlier to the environment. Durable tableware is one benefit to dining at the new location on Northwest Sixth Street, formerly Bluestone Bakery Cafe. The expansive patio, screened with privacy fencing and well-appointed with umbrella-topped tables is another. For this foray, my partner and I chose a cozy corner booth inside fronting picture windows. But first we ordered at the counter, perusing a selection of new appetizers and seven pizzas that can be made gluten- or dairy-free. The regular Casa menu, including tacos, tortas, wraps, bento boxes, smoothies and the full gamut of coffee drinks also is available. Almost more extensive than the food menu is Casa’s nine-page cocktail list, organized by liquor type — rum, whiskey, gin, vodka and tequila — as well as house specialties. From an equally exhaustive list of wine and beer, I requested a glass of Quady North GSM ($8). My partner went way out on a limb with the classic aperitif kir royal ($10). The latter, in particular, might seem unconventional with pizza. But that’s precisely what we intended to try, briefly debating the “chibato,” with chicken, bacon, tomato and avocado with garlic cream sauce. And the “ultimate” with pepperoni, bacon, banana peppers and fresh basil. All pizzas, regardless of toppings, cost $15 for 12 inches. Because I also wanted Casa’s tortilla soup, I pointed out that toppings on the “chibato” would duplicate the soup flavors, so my partner agreed to the “ultimate.” We also craved a Casa classic — jalapeno “papas” — settling for four pieces ($5) instead of 12 ($14) to leave room for one of Casa’s new appetizers. If ordering to please only myself, Buffalo cauliflower and Brussels and fries would have compelled more attention. But my partner is ambivalent to cauliflower, wary of spicy Buffalo sauce and rarely persuaded by blue cheese. While he loves fries as much as the next person, Brussels sprouts leaves, on his palate, would be inconvenient. Fortunately, he shares my appreciation of calamari, for which I advocated more enthusiastically when I spied the menu description of “fresh-cut calamari steak” ($15). I’d reluctantly skipped calamari steak a couple of week ago at a Crescent City restaurant and now wanted to cash in my rain check. The calamari fries’ accompanying seaweed salad only sweetened the deal, from which I wasn’t deterred even when the server taking our order clarified the calamari was not cut and breaded in house. Casa’s ambiance at the new downtown location invites hanging out with a drink or two and sampling a variety of small plates from a menu with enough variety for just about any taste. There’s even a kids’ menu, offering nachos, burritos, quesadillas, bento and “small tots,” priced from $3.50 to $6.50. Arriving simultaneously, the calamari and papas both vied for our attention. The dipping sauce, a slightly spicy Casa specialty, was duplicated on the plates. The creamy condiment cut through the calamari’s seasoned batter, which I found on the salty side, and it should have cooled the papas’ burn. But my partner and I found the jalapeno all but absent from the balls of mashed, breaded and fried potato. Too “potatoey,” he opined, adding that he’d had better versions from Casa’s drive-up windows. The tortilla soup delivered much of the spice we craved in its chile-laced broth, generously studded with fresh avocado, tomato, cilantro and far more chicken than we needed. Contrary to its name, the soup curiously lacked tortillas, and my partner commented some crisp-fried tortilla strips would be a delicious contrast. And while the chicken tasted preseasoned and precooked, not steeped in the broth, we agreed the bowl of soup was an excellent value for $5. A cup costs a dollar less. After appetizers and soup, the 12-inch pizza was just the right size for splitting between two diners. Slightly crisp, the savory pepperoni and bacon got a briny boost from the banana peppers, which impart the ideal level of heat on pizza. The basil lost some flavor by baking with the other ingredients and could make more impact as a fresh garnish scattered on top. A pile of vibrant produce and taco toppings on another diner’s table caught my partner’s eye as we were leaving. Confirming the dish was indeed Casa’s “super” burrito — just without the tortilla — I knew we’d be back for another casual dinner, next time with the kids. Located at 412 N.W. Sixth St., Casablanca Coffee & Grill is open from 6:30 a.m. to 8 p.m. weekdays, from 8 a.m. to 8 p.m. Saturday and from 9 a.m. to 5 p.m. Sunday. See mycasablancagrill.com for directions to Casablanca’s Union, Murphy and Guild locations and their hours of operation. Reach features editor Sarah Lemon at 541-776-4494 or [email protected]