I set off in my car this past Sunday morning towards a long-time EMU fan favorite, Little Grill Collective, dreaming of the tempeh reuben and veggie chili that awaited me upon arrival. This primarily vegetarian establishment is owned by its employees, hence the name, “Collective,” and is located on the north side of Harrisonburg’s downtown district near Roses. With adequate time on your hands, you could take a beautiful walk all the way down the new greenway into downtown and end up near Little Grill and about a 3 mile round trip walk/bike. 

Entering the restaurant was a little different from when I ate here last fall. Usually, people are packed like sardines with the waiting staff hustling around, squeezing between tables and pouring coffee in every direction. Today, however, there were only a few dispersed tables occupied inside and at least as many people waiting on the sidewalk outside the front door as inside. With the combination of indoor diners and increased take-out orders, the staff seemed to be working as frantically as ever behind the counter to keep up to speed.

I signed the check as soon as I walked in and sat down with the promise of food so close and the smell of fresh ground fair trade coffee, pancakes, and homefries, mixed with the herby aroma of the lunch menu just starting to hit the grill as noon approached. I started to look at my watch after sitting for a few minutes and waiting, and as I sat there browsing the news, the time dragged on and on. A half hour longer than I had been told to wait originally and I was handed my food along with a MASSIVE cookie and an iced coffee with  no extra charge because of the extended time I sat by the counter waiting. Although I wasn’t thrilled about the delay, I’ll admit that the staff made up for it with generosity. 

Arriving back at my apartment, feast time approached. Along with the reuben and chili I had  ordered, I now had several bonus items on the menu as well. The reuben was so full that the seared tempeh and pickled red onion were spilling out from the edges of the swirled rye and threatening to jump right out onto my plate as I picked it up. Some clever maneuvering saved the sandwich, and I allowed myself to comfortably enjoy all the layers in their entirety. The bread was crispy on the outside, and the soft interior quickly soaked up the thousand island and pickled onion juice, dispersing it into every bite. I don’t normally like swiss cheese, but this locally-sourced cheese was the most powerful flavor in this sandwich, and I certainly didn’t complain, as it was far and away the best swiss I have ever tasted. This was my first time eating tempeh, and I actually had to google it beforehand to figure out what exactly I was about to eat. It reminded me of tofu, but with a more pleasurable texture. Tempeh makes a perfect substitute for corned beef by adding bulk, exciting texture, and a very particular nutty flavor.

The veggie chili, which was full of corn, black beans, kidney beans, onions, peppers, tomatoes, carrots, celery, and a decent dose of something spicy, made a perfect pair for the sandwich, and I had no trouble making them both disappear pretty quickly. Finishing up the meal with the banana, oatmeal, chocolate chip cookie and sips of iced coffee was the perfect relaxing way to end my lunchtime. The cookie reminded me of a banana-flavored version of the oatmeal creme pies I used to eat a lot as a child, bringing back sweet memories. 

There’s a reason why The Little Grill Collective holds a special place in the hearts of quite a few students at EMU, past and present. The ambiance, staff attitude, flavor variety, personal values, and overall experience of supporting this little diner is just hard to beat.