Etchel Paragas says deep-frying Virginia blue crabs and serving them whole is the Filipino way. That's the way they serve them at Patrick's BBQ & Grill, where she is part owner. Photo by Erika Bolin.

AUGUSTA, GA. - Patrick’s BBQ & Grill is a no-frills kind of dining spot whose ambience says “family run.” If you are used to fancy eateries, the ambiance could put you off. But you’d be wrong to dismiss this tasty find because of the decorating don’ts.

Several owners operate Patrick’s and they are all determined to bring Philippine cuisine to Augusta.

Etchel Paragas, one of the co-owners, said, “We are still working out the menu. We are very new. But we cannot be just Filipino food. We have decided to mix it up.”

Patrick’s country home-styled menu is broad and affordable. Their breakfast starts at 99 cents for a cheese biscuit. Lunch begins at $5.75 for a special plate of the day, which runs from chicken pot pie to Salisbury steak. The lunch menu also offers daily plate specials from $5.99 or just $1.65 for a grilled cheese sandwich.

Paragas is quick to admit the ethnic selections are presently small in number. “We are a country kitchen and breakfast place first, then Filipino. We have to see how people react.”

Right now, Patrick’s has one daily Filipino plate ($4.59). The dish comes with pansit, lumpia, pork barbeque strips and a choice of chicken or pork adobo.

The plate could be called a sample of Philippine mainstays. The pansit is a thin rice noodle stir-fried with pea pods and dark sesame oil. It’s a cousin to Chinese cuisine’s lo mein.

The lumpia is a petite spring roll made with vegetables and ground beef. “We use vinegar and pepper to dip or sprinkle. That’s very Filipino,” Paragas said of the unusual accompanying sauce.

And the entrée section of the plate is an adobo. The meat dish is as traditional as it is simple. Garlic, soy sauce and vinegar wash over the fork-tender chicken or pork.

Patrick’s also has a daily board of additional and impromptu Filipino choices. The day I arrived, they had apretada in chicken or beef ($5.99). It is a hearty stew with potatoes and carrots.

The chef is Jonathon Beron. Paragas said he is a Filipino seafood specialist. The menu at Patrick’s devotes a whole page to seafood. Along with shrimp ($5.49) or oysters ($6.49), there are more than a dozen choices of fish. All the fish is seasonal and ranges from spot to croaker and flounder to catfish. The fish dishes start at $4.99.

Paragas said, “This week we have in the Virginia blue crabs ($15.99 a dozen). Those are very popular. We deep fry them and serve them whole. The fish can be done whole, too. That is the Filipino way. The price varies according to market.”

On the weekends, Paragas said the restaurant will be serving mechado. “It is a Philippine dish that is often confused with menudo. And they are basically the same.”

Paragas explained the food’s similarities as a blending of two distant lands. “The Spanish and Philippine cultures are very mixed together.” She laughs. “The guys in that band would laugh if they knew it was a gooey stew!”

One of the most remarkable and unexpected items found at Patrick’s is Halo Halo. It is delectable concoction of fresh sugar, milk and tropical fruits under shaved ice with (or without) ice cream on top. “It’s a Filipino smoothie,” Paragas giggles. “It’s name means mix mix. And there’s a surprise! At the bottom are kidney beans.”

Another more traditional Filipino dessert, the Banana Turon ($3.99), is more decadent. It is a banana topped with jackfruit and rolled into an egg roll-like skin then deep fried. But they don’t stop there.

Paragas giggles, “It is very fattening. The caramel sauce is always on top. But for an extra sweet treat you can get ice cream on the side.”

Patrick’s official grand opening is all day Saturday, June 30, and special Filipino desserts are being prepared for the occasion.

Patrick’s BBQ & Grill
3112 Wrightsboro Road
Monday-Saturday 6 a.m.-7:30 p.m.
Sunday 7 a.m.-7:30 p.m.
706-737-6400