French Market Grille West

read moreWe appreciate all our guests and work hard to give you a one-of-a-kind experience - both online and in our restaurant. Like many restaurants, our story started from humble beginnings. The original owners, Chuck and Gail Baldwin, opened the first French Market in Surrey Center shortly after they quit their jobs and gambled a move to Augusta, Georgia in 1983. With a lot of restaurant management experience and a fortuitous road trip to New Orleans, the two, along with Craig Calvert, seized the opportunity to serve authentic, Cajun and Creole food locally in Augusta.

read moreHow did the French Market West story begin? Everyone has a story to tell about something that turned out to be successful. My association with French Market Grille West and its climb to excellence over the last 11 years is surely one of those stories that anyone would be proud of. FMG West has established a name for itself in the restaurant business throughout the CSRA. It continually serves high quality food at reasonable prices, prepared by the same people year after year. My good friends George "Yacht" Mitchell, Frank "Ayatollah" Chirkinian and I would stop off at our favorite watering hole for a beer with our golf buddies when we were all in town.

read morePut this date on your calendar! Saturday, June 1st, 2019 is the 11th Annual Mudbugabeaux-N-Brew, a crawfish boil and craft beer festival that will include live music! Hope to see you between 3-9 pm at the Augusta Commons on Broad Street in downtown Augusta GA.

read moreWe take reservations, but they are not required. For private parties, contact French Market West via telephone or email to inquire about availability. Contact French Market West at (706) 855-5111 to discuss ordering and any special menu requests. If you would like to be on our mailing list for special deals and upcoming events, just email us. Simply add your name and physical address in the body. We will not use or compromise your personal information, and will only use it for expressed use only.

read moreA 12 oz. New York Strip seasoned perfectly and grilled to desired temperature, then topped with crawfish tails, mushrooms, and green scallions sauted in brandy. Ribbon of bernaise and a side of white rice completes the dish. Like a crab cake only better! Crabmeat, green onion, and our secret blend of seasonings bound by a white cream sauce consisting of apple brandy, corn flour, and butter, then saute golden brown. Served with rice, lemon wedge and creole tarter sauce. Lunch portion shown.