Marinated in Blues and Rock 'n' Roll

When 4 Coolangatta friends got together and thought about what Cooly was missing, they came up with the idea for an American soul food dive bar. 

Ladies and Gentlemen may I present, Eddie's Grub House. Cooly’s newest place for finger lickin’ fried chicken, burgers and whiskey. 

Sweet southern rock guitar riffs play over the speakers, patched jackets hang in the corner and portraits of modern history’s bad boys and string slayers are displayed in a hodge-podge of frames proudly on the wall. Reminiscent of a Sons of Anarchy hangout, I couldn't help but to want Jax Teller to talk through the door. 

The menu says the food is marinated in blues and rock and roll, and you can taste it!  

The southern style soul food menu is chocked full of American classics like a cheeseburger, coleslaw and Texas chilli cheese fries. Much like the music on the radio, the food feeds the soul!

King of the Roost Burger is what I went for. Fried chicken strips laying atop butter lettuce, cheese, red onion and chipotle mayo on a steamy Japanese milk bun. Every bite was delicious. Fried chicken even my picky Southern Grandmother couldn't resist!

The goodness didn't stop there. Next was jalapeño hushpuppies; dense cornbread balls deep fried and topped with chipotle mayo and a side of crispy Memphis coleslaw. A rarity on the Coast, these puppies are worth a try! 

Solidifying the cocktail menu is in the works, but the barkeep can whip up the simplest of drinks for the barfly or put a new twist on an old classic like a BACON manhattan. A drink their “Renegade and Sweet Little Heartbreaker” customers are sure to enjoy!

A self proclaimed whiskey bar with more than a handful of of choices, they've a collection fit for a Tennessee Gentleman!

The Eddie's Grub House friends set out to give the Gold Coast a taste of America, and they have done well. 

Y'all strap on on your boots and leather jacket and head down to Cooly’s newest bar for a night of good food and strong booze! 

171 Griffith Street, Coolangatta 

By Marleigh Kelly


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