Peter Rawcliffe has taken over the former Prata Bar at 1599 Post Road in Warwick and turned it into a cozy, friendly, tasteful restaurant that offers great food and beverages at reasonable prices in a customer-friendly atmosphere.

The location, near the exit to Route 37 and approaching the corner of Airport Rd., has undergone a number of changes over the years. We go back to Arthur Treacher’s fish restaurant. More recently, it was a sushi place and then Prata. Rawcliffe bought the establishment and completely renovated it a year ago. With over 100 seats, plus another dozen at the bar, Grid Iron offers a more intimate yet open dining experience including accommodations for small groups.

Their $6 Express Lunch Menu has to be the best bargain in the state, even less expensive than eating at a fast food place…and much healthier. Over 10 sandwiches and wraps, plus an added special, run from BLT’s to eggplant parm, sausage and peppers, grilled ham and cheese and, my choice, a chicken salad wrap that was fresh, tasty, and huge.

For the six bucks, you also get a pickle and your choice of soup or homemade chips. I had the warm, tasty chips, while Joyce indulged in an onion soup she said was outstanding.

Joyce had one of the special items on the menu, a grilled Tuscan chicken breast with roasted peppers, which she loved.

Other luncheon and dinner choices include half pound burgers ranging from $7.99 to $10.99, plus a variety of sandwiches and wraps. The stuffed meatballs (stuffed with mozzarella cheese and topped with the chef’s own marinara) is a popular item at $8.50.

Appetizers include mozzarella sticks, quesadillas, clam cakes, stuffies and their special Grid Iron Calamari, which we couldn’t resist. Lightly fried and sautéed with olive oil, garlic, black olives and roasted peppers, the calamari is then drizzled with a balsamic glaze that makes the dish rise above other variations ($8.99).

For a bigger dinner appetite, there is an Angus meatloaf and a Thanksgiving Dinner with all the trimmings that I’ll be back to try, both for $13.99.

I think they set the record for most beers on tap: 40. Ranging from a 16 oz. Bud Light for $2.75 to a Rogue Shakespeare Stout for $5.50, they’ve got it all, including Guinness, Sam Adams and something called Sea Dog Wild Blueberry.

Peter says that many people stop on their way home from work on Friday, have a drink at the bar, and bring home their popular fish and chips, cooked in a beer batter ($10.99).

He said that Chef Mike makes a terrific tomato sauce, and the pasta entrees are popular. He had cooked up a hot weiner pizza last week. We were tempted, but saved it for another, more adventurous time.

Nicole Moretti of Warwick has been working at the location for over eight years. The Toll Gate graduate has her favorites prepared by Chef Mike and gleamed when Joyce took her recommendation.

The restaurant business is a tough one and requires many hours of labor and help from family members working behind the scenes, a plus for the Grid Iron, which has created a customer-friendly atmosphere, whether you are a local businessperson stopping by for lunch, a family for dinner, or a couple looking for a night out.

The signboard out front welcomed a local non-profit group meeting there to plan an event. Other nights include karaoke, trivia contests, singers and other entertainment.

Grid Iron is open seven days a week from 11:30 a.m. to 1 a.m. You can check out their full menu online at www.gridironri.com.