SILICON VALLEY STEAK MASTERS

2nd Quarter 2016 - Dinner at The Grill on the Alley, San Jose

June 30, 2016  |  Ron Zraick "RonZ"

 

 

Ron Zraick "RonZ"

 

Overall Experience:  5/5

• The Grill on the Alley is my favorite restaurant/bar in San Jose. That’s why I chose it to be our second quarter 2016 Steak Masters venue.  Located in the Fairmont Hotel in downtown San Jose, the Grill has a fantastic bar featuring vintage décor and an old school steakhouse vibe in the restaurant. Great drinks and a unique happy hour menu are available if you just want to have a pop and get a snack and a classic steakhouse menu awaits you if you choose to go big at dinner. I’m always greeted warmly by the GM, Chris Dobie, and the many members of his team whenever I visit and am never disappointed.  I’ve spent many, many evenings at the Grill and have had many special meals here. Prime rib at the Grill has become our traditional Christmas meal.  I love the food, drinks, atmosphere and the people here and tonight was no exception. The food and the service were outstanding, and as usual dining in the company of my fellow Steak Masters (with two unfortunately MIA for this event) was wonderful.

 

Food:  4/5

• The Grill is a classic steakhouse with a great selection of delicious cuts of beef.  It also has a few fish items on the menu as well as lamb and their famous braised short ribs. As an appetizer, we went with a chilled seafood platter, a large two tiered presentation of shellfish including lobster tail, jumbo shrimp, crab, oysters and mussels served on ice accompanied by a cocktail sauce, horseradish, a mignonette, and a creamy tartar sauce. All of the shellfish were fresh and crisp and refreshing and the accompanying sauces complimented the seafood without overpowering its flavor. A great way to start off a steak dinner. Once we were done with the appetizers, our server Jackie (more on her later) reviewed the menu with us in detail and recommended the dry aged New York Strip; it was a great call. But first came a half order of the Grill’s wedge salad. I’m a big fan of the wedge and the Grill’s is a classic.  A large portion of crisp iceberg lettuce, with tomatoes, bacon and most important just the right amount of blue cheese and blue cheese dressing.  Too much can overwhelm the salad.  Not enough can leave it flat and lifeless. Now on to one of the highlights of the meal: The Dry Aged New York Strip.  Charred on the outside and medium rare on the inside the New York, not always the most tender cut, was juicy, full of a rich beef flavor and surprisingly tender!  The dry age process definitely made the cut more tender and brought out its full, rich, mouth-watering essence.  A few Steak Masters ordered this cut, and as I surveyed the plates towards the end of the meal, they were empty! Head Chef Efran Cardenas visited our table to describe the dry aging process and the cuts of meat. We ordered four sides dishes: lobster mashed potatoes, braised Brussel sprouts, creamed spinach and loaded mac and cheese. All were generous portions. I tried the lobster mashed potatoes and the Brussel sprouts. Both were substantial enough to stand up to that amazing slab of meat.  For dessert we ordered the fruit cobbler, key lime pie, and NY cheesecake to share. I tried a little of the ice cream on the cobbler, but my favorite dessert is a single malt scotch. So why didn’t I rate the food 5 out of 5?  Because of Keens Steakhouse in NY.  That steakhouse is a 5. The Grill is a 4.9 but unfortunately our rating system only allows whole numbers.   

 

Bar/Wine List:  4/5 (Bar), 5/5 (Wine List)

• The Grill also doubles as my neighborhood bar, a classic old school bar with a warm and dark décor, excellent drinks and attentive, friendly service.  Most of the time when I visit the Grill (and that’s often), I never make it to the dining room, choosing instead to eat at the bar or one of the intimate bar tables.   There’s enough room to stand twwo deep at the bar, which is what we did last night instead of sitting at a table.  We all ordered classic steakhouse drinks, vodka up or on the rocks, beer and for me bourbon with one large cube of ice, which melts slowly and doesn’t water down the whiskey.  The Grill has a nice selection of American, Scotch and Irish whiskeys to choose from.  Basil Hayden 80 proof bourbon before dinner and Balvenie 95 proof 15-year-old Sherry Cask Scotch after dinner. Both were smooth and satisfying.  The wine was outstanding and along with the steaks was the highlight of the meal.  We drank a 3-year vertical of Dunstan Pinot Noir: 2008, 2009 and 2010. Dunstan is owned by Ellie Phipps Price and the grapes are sourced the “Ranch House” block of pinot noir at her Durell Vineyards property (DeLoach, Three Sticks and Kistler also source wine from the vineyard) in Sonoma County, just west of downtown Sonoma.  The 2008 had a little sediment around the cork when it was opened but after it was filtered and decanted was smooth and earthy with a wonderful back of the palate finish.  The 2008 had the slight upper hand on its younger siblings, although the consensus amongst the Masters was all three were fantastic.  These reasonably priced ($55/bottle) California pinot noirs are only available from the vineyard, and unlike their softer French counterparts, pair very nicely with red meat without being as overpowering as a Cabernet Sauvignon or a Meritage.  I like them and highly recommend joining the Dunstan wine club.

 

Service:  5/5

• Our server Jackie was by far the best Steak Masters server yet. Although only 23 years old, she was intelligent, articulate, witty and kept up, no “one upped”, our one liners, puns and banter.  Granted, the restaurant was relatively quiet on the Thursday before the 4th of July but even so, we are not an easy group. She kept up with 7 drunk guys. The pace was perfect.  Never wanted for anything, never felt rushed.  We did find out it was her last day as she was heading off to law school at USF.  That explained her quick wit and ability to think on her feet.  GM Chris Dobie assigned Jackie to our table, knowing she could handle it make sure we had a great time.  Chris told me “Nothing at the Grill happens by accident”, i.e. he hand-picked Jackie to serve us knowing that she could keep up.  Since it was her last night, she joined us for a glass of wine after dessert was served.  Best of luck Jackie!

 

Ambiance:  4/5

• I just love the Grill. It’s a traditional old school steakhouse with a great vibe that is cultivated by the people who work there.  Although it is located in the Fairmont Hotel, the Grill has its own personality and doesn’t feel like a hotel restaurant.  Unfortunately, and no fault of the restaurant, the night we dined the room was very quiet.  There was not a lot of corporate business going on in downtown San Jose the Thursday before the 4th of July.  We were at a round table in the main dining room, but the usual hustle and bustle of a busy restaurant was absent.    

 

Mike Preston "Ditch Digger"

 

Overall Experience:  4/5

• This may be too light of a rating for the evening’s experience. Everything was perfect and I actually can’t think of anything negative.  Our group met at the bar a few minutes before 6:00 PM where we were greeted warmly and served promptly. We were never hurried by the hostess to be seated at our dining table yet nicely reminded our table was ready. When seated for dinner our waitress arrived quickly and brought with her a shining personality. All orders were taken promptly but again never hurried. Service was excellent. Our group was loud and having fun and yet our waitress was totally engaged with us. She made dinner recommendations clear and confidently so almost all of us followed her suggestions and were not disappointed.  Speaking for my meal, Excellent!!!  Good Friends, good atmosphere, good service, good drinks, good food and good Uber ride home!  Great experience all around.

 

Food:  5/5

• Starting with the bread, delicious sourdough, served warm and soft with real good salted butter. Very hard to put down. I had to force myself to stop eating the bread. It was excellent.  Then came the seafood platter appetizer. A very nice mix of prawns, oysters, mussels, ahi, lobster, and crab.  I am not a big fan of oysters or mussels but the balance of items were good. The layered serving trays made for a very nice presentation along with the combination of tasty sauces.  I ordered my usual favorite “salad” of tomato, fresh mozzarella, and Basil. All ingredients were fresh and tasty.  My main course was two small filet medallions topped with a mushroom and slightly drizzled with mustard sauce. Cooked medium plus these tender morsels were fabulously delectable. No knife required to cut them they would melt in my mouth. Each bite a real treat. The side dishes I sampled were creamed asparagus and grilled cauliflower. Both excellent but at this point I was filling up and not inclined to try too much of the sides or the other sides offered. I had plenty of food at this point.  But of course out comes the deserts.  I am trying to pass on all deserts these days but felt obligated to sample the basic traditional cheesecake.  And then sample it again, and again, and again.  Summary, my food was excellent!

 

Bar/Wine List:  4/5

• Again really not sure why not a 5 out of 5 except that I want to save that perfect score for a bar and drinks that will wow me into a long time memorable experience. Like perhaps a bar with ocean views or atop some building with panoramic views of city lights serving drinks with fresh squeezed fruit juices and special umbrellas.  This more traditional looking downtown wood paneled bar however had excellent service and very good drinks. The bartender was very personable and helpful and remembered our drinks through the onslaught of orders. An overall very good experience.

 

Service:  5/5

• As I mentioned earlier the service was really really good.  All orders were taken and delivered promptly. Our waitress had all the help she needed to insure that food was delivered properly, both hot and complete.  And with her very charismatic personality she did her job with a smile, appropriate commentary, and a relaxed fun attitude. The entire wait staff made our whole experience so much better.  I understand that this night was to be our waitresses last night with the Grill as she is moving on to pursue a law degree. Congratulations to her but what a loss to the Grill and future customers.

 

Ambiance:  3/5

• A very traditional polished wood paneled restaurant with a combination of open table seating and generous wood paneled booths.  A very nice atmosphere for a business lunch or dinner.  Seems like it could be a law office. But very clean and very comfortable.  And very suited to letting a group have fun.  I am always a critic of restaurant bathrooms and was pleased to see these were easily accessible and most importantly very clean and well maintained.  I think that attention to detail matters and hopefully translates to the level of care throughout the facility.

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Bill Baron "The Chairman"

 

Overall Experience:  4/5

• In Silicon Valley, Steakhouses don't get much better than The Grill on the Alley.  This is our third outing of many more to come and have to give an "outstanding" rating for a variety of reasons.  I don't provide this rating lightly--but The Grill on the Alley earned every bit of it.  To start, our cocktail hour was a perfect blend of strong attentiveness from the bartender, to a fantastic Tito's Martini made perfectly.  As i neared completion of my first, he was shaking the second after an affirmative nod from me.  The conversation with the assembled 7 Steak Masters was, as usual, classically funny and full of laughter.  I'm super lucky to have such a great group of buddies to hang with from time to time.  Anyway, after our cocktail hour, Grill GM Chris Dobie sauntered over and shared that our table was ready.  Reluctantly, we left the classic dark wood bar for the dining room--but my stomach was ready for a thick, juicy steak. I'll share more on the meal and experience below, but suffice to say that the experience was fantastic.  Super service--with a great smile--absolute perfection on the steak and sides, joined with a tasting of some great desserts at the end.  Meanwhile, RonZ--as the evening's host--brought along a lateral of fantastic red wines that complimented the steak perfectly.  Think Ronnie & Nancy perfect, not Sonny & Cher.  We all enjoyed a great conversation about our respective families and kids--getting a quarterly update on all the activities and parenting concerns, joined with laughs and smart remarks.  After a nightcap back at the bar, it was a quick Uber ride home for the Steak Masters.  A perfect evening, really, well enjoyed by all.

 

Food:  5/5

• As alluded to above, the food I enjoyed was outstanding.  We were welcomed to the table by Chris and he introduced our server for the evening, Jackie.  More on her later, but let's just say she was delightful in so many ways.  Back to the food.  We started with a seafood tower of power.  Lots of differing elements of seafood on crushed ice to keep it chilled.  Fresh and good.  Also came the incredible bread that the Grill is known for.  A terrific sour dough with perfect crust.  Add a bit of the salted butter and you've got yourself a great little bite that helps to absorb the libations.  Then it was on to a split of a classic wedge salad.  The iceberg was crisp, the bacon and blue cheese perfect.  A great way to continue the flow of food and I'll say a 1/2 order was plenty large as well.  As Jackie presented dinner options--there were plenty of steak options--plenty, which is a requirement of the SV Steak Masters selection criteria of restaurants.  She encouraged us to consider the dry aged New York.  Now, I prefer a NY cut anyway, so I readily accepted her leadership.  I asked for it medium.  The group ordered several sides as well, but for me, the evening is all about the steak.  The dry aged NY, when presented, was absolutely perfect.  Crispy charred on the outside and pink on the inside.  Flavorful and absolutely delicious.  After having steaks from the finest Chicago steakhouses, the Grill's reminded me of just that--the finest steak.  Flavored, presented--perfection.

 

Bar/Wine List:  4/5

• As I described above, the bar experience is classic steakhouse, despite the Grill being part of the Fairmont Hotel in downtown San Jose.  Unlike Fleming's at Stanford, located in a high-end retail center that felt like a steakhouse in a retail shopping center, the Grill feels as though you are actually IN a classic steakhouse.  And it starts at the separate bar area.  The service was good and attentive and I have nothing but appreciation of the hard work managed behind the bar with the activity level inside of it.  While the dining area was a bit quiet early on as we were seated at our table, the bar was quite busy with activity.  Most all folks were properly attired--and the place was clean.

 

Service:  5/5

• Our primary point of contact, short of Chris who was a quiet, regular observer of our activities--overseeing to insure all went well, was Jackie.  And it was clear after a very short period of time--let's say a minute or two--that Jackie needed no observation.  She was an incredibly talented and welcoming personality that we all enjoyed.  She was attentive, and as our group would rib her here and there, she was able to kindly and professionally give it right back in a way that was quite fun and made the night super fun.  In addition to Jackie, her wait team was all over us in a quiet, yet accomplished way.  Waters were filled regularly, plates were removed without a sense that they were even doing it.  In other words, all the work that goes into serving a crowd of 7 was done incredibly professionally and without a sense that they were even doing it.  And all with a smile.  Great work.  Moreover, there was a sense that we were in good hands early on based upon the deep descriptions of the meat.  We also had a visit by the head chef, Chef Efran, who took some time to share about the meat and care with which perfection is created.  A really nice addition to the evening that I did not expect--but so glad that he took the time to do so.  I would just say that when at The Grill, I felt like I was amongst friends.  Nice smiles, welcoming attitudes.  Pleasant people.  Ownership has a great man in Chris and his team.

 

Ambiance:  3/5

• Despite it being a Thursday evening preceding a holiday weekend, it was quiet in the restaurant portion of the building.  In Chicago, regardless of holiday, a restaurant such as this would be packed.  This is not a reflection of The Grill, more a reflection on the activity level in downtown San Jose on this night during this week.  Other Thursday nights would be more crowded with convention activity.  But for this lack of vibe and activity, I couldn't give a 5, though have to share that without all the other activity, it was much easier to hear one another tell our long tales of this or that--so in a way, it was a positive.  I did not let this slight lack of ambiance affect my overall experience as it was truly a minor point when compared to the steak and overall experience.

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George Reilly "Jorge"

 

Overall Experience:  4/5

• I remember when the Fairmont was built. A first class hotel, in the heart of San Jose. San Josean’s were proud. The Grill on the Alley is another iconic place San Josean’s can be proud of! Our SV Steak Master group had a terrific experience on our 3rd outing. From cocktails in the very traditional bar, where we gathered first to the again, very traditional steakhouse dining area, The Grill doesn’t disappoint. I have loved meeting friends and business associates in the bar for appetizers and cocktails over the years as I have always had great service and inevitably, you will run into another friend doing the same thing.  From the General Manager to the bar staff to the dining staff, you are treated to professional service, a great atmosphere and an outstanding meal. Love this place and love coming back all the time, especially with good buddies!

 

Food:  5/5

• I know this is a Steak Masters blog, but I tend to try other menu specialties. This night, after enjoying an outstanding tiered/tower of seafood, I ordered the ribs. Spectacular! They fell off the bone and melted in my mouth. Good size portion and cooked perfectly. I can’t say enough about my choice, it really was terrific. We also enjoyed sides of lobster mashed potatoes and the braised Brussel sprouts and again were cooked, seasoned and presented perfectly. Once again, I can’t say enough about the food here. Our selections, as I heard around the table, were delicious, well portioned and reasonably priced for a premium steak house.

 

Bar/Wine List:  4/5

• Crisp, very chilled and prompt….exactly the way I like a martini and the bar staff provided all. As we gathered early to our reservation, our team received prompt attention from the bartender. The Grill has a huge selection of premium spirits and wines and is another reason I enjoy stopping in for a visit or a planned meeting for business. This night we didn’t try any of the bar appetizers but I have in the past and I have never had a bad one.

 

Service:  5/5

• Outstanding!! Jackie, our waitress, provided prompt, courteous and witty banter during our entire dining experience. We never waited for appetizers, salads, entrees or desert. She and the staff were right on our every request and seamlessly maneuvered through each course. Chris, the GM, was watching how we were getting along and I’m sure was “making things happen” behind the scenes. A nice touch for a GM to do for a large party. So from bar staff to dining staff, The Grill on the Alley delivers attentive service with a smile.

 

Ambiance:  4/5

• I really like this place. It is what you expect from a traditional, classic steak house. Wood paneled walls, wood booths with white table cloths. Thick cushioned, leather chairs and booths. It’s what you want and what you get. On the night of our get together, the restaurant, not the bar, was surprisingly, a little slow when we sat down at 7:00 pm, however, it picked up with a few more large groups shortly thereafter. The bar was lively, including a few friends outside of our dinner team and also has a nice patio for good weather opportunities. The dinner table we sat at was well located in the dining area, large, round, perfect for the Steak Masters to enjoy, reminisce and ramble with good friends! All in all, your classic, traditional joint that won’t disappoint!

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Pat Quinn "The Dictator"

 

Overall Experience:  4/5

• San Jose is fortunate to have the Grill on the Alley at the Fairmount Hotel. The parking is easy (valet) and the indoor/outdoor areas are very welcoming. The bar is large and always well attended. The experience provided is consistant and enjoyable.

 

Food:  4/5

• I enjoyed the amazing dry-aged New York. Seasoned and aged perfectly, ever bite was better than the last. The shared sides were tasty an deserved at the appropriate temperatures. The Mac and Cheese was super satisfying. The Brussel sprouts were good, but I prefer a crispy, flaky grilled version.

 

Bar/Wine List:  4/5

• Solid bar service, but nothing that id overly memorable. Great selection of wines and cocktails.

 

Service:  5/5

• We struck gold with our server who was retiring that evening and we were her last table. She was courteous, accurate and friendly, but not overly intrusive.

 

Ambiance:  3/5

• Do not get me wrong, the facilities are very nice, but still very ordinary. Ideally I would like to see art work or memorabilia that reflects San Jose history. The Grill attracts folks from around the country and it would be nice to show off a little bit of San Jose’s grand past and promising future.

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Gary Christensen "Wingman"

 

Overall Experience:  4/5

• I have not been to this restaurant for years. When downtown I usually choose Original Joes just down the street for a good cut of meat, entertaining wait staff, a fun crowded bar and of course the pasta. The Grill on the Alley was a pleasant and unexpected surprise in all but one of these categories (I didn’t try their pasta). I arrived early and positioned myself at the bar unannounced.  They weren’t busy but the bartender while multitasking and serving other customers was welcoming, attentive and personable. The pour here (something I always notice) is generous and if your not sure about the beer on tap it’s likely a complimentary sample will be placed in front of you if you show an interest. As others have noted, the bar and restaurant on this particular night was not busy. Maybe the holiday had something to do with it but hard to imagine based on the food and service we encountered that they are slow on a regular basis. Overall the experience here was excellent and far from the typical steakhouse you find adjacent to a hotel lobby.

 

Food:  4/5

• I struggled with the rating here, it probably should be a 5/5. My dry aged steak was ordered medium rare and missed the perfect sear by 30 seconds. Delicious and savory I would order it again and be happy with the same result. Everyone at the table seemed to enjoy their meals with equal enthusiasm for the cut of meat and preparation. Even George (“Jorge”) whom I have yet to see order a steak at these events was sitting next to me with mouthwatering plate of ribs I probably could have reviewed favorably just by the aroma.  We enjoyed a medley of appetizers from seafood to salads all of which were outstanding, fresh and tasty. Service was prompt and the variety side dish’s we ordered were also excellent. All in all it was a very satisfying and delicious meal from start to finish and priced reasonably.

 

Bar/Wine List:  5/5

• The bar area was not overdone or terribly unique but it was comfortable and the staff was very accommodating. The drinks were generous pours and served with a smile and a great attitude, that trumps décor any day for me. Honestly thought to myself while waiting for the rest of the gang that I could hang out here. Later after tasting the food and experiencing the service I would definitely make it a possible choice for a business or family meal. Our hosting Steak Masters brought the wine and it was over the top delicious as usual. I did not review the restaurants wine list although I would assume it’s adequate if not excellent.

 

Service:  5/5

• Sadly our waitress Jackie was celebrating her last night at The Grill so you won’t be able to experience her outstanding service and attentiveness. She played into our group well and with a quick wit, great sense of humor and warm personality. She’s a sharp young lady and made our evening complete. Her service was great along with the rest of the staff who kept the food coming and our glasses full. I’m sure I speak for all of the Steak Masters in wishing this bright young individual the best of luck in her future endeavors. Jackie, if you by chance read this review thanks for the extra effort!  Anybody can wait a table but when a server goes the extra mile to engage and entertain guests it enhances our true purpose of good friends gathering to enjoy each others company over a great meal. Calling The Ditch Digger “Beautiful” may have been a stretch that we will inevitably have to live with for a very long time but overall I have to applaud your efforts. Notable that the Chef did take the time to visit our table.

 

Ambiance:  4/5

• This place is just not a lot to look at. It’s a little tired and plain but that won’t stop me from coming back and shouldn’t deter you from enjoying their food and service. I guess it’s fitting décor for a traditional steak house and maybe it was just the light crowd that swayed my opinion. The restaurant is clean and nice, plenty of room to accommodate a large crowd and a pleasant eager to please staff. Add great food the equation and I guess my opinion of the ambiance really doesn’t matter. I agree with the other Steak Masters that a little San Jose history on the walls would be a fitting and relevant improvement.

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Michael Mulcahy "Lord Mayor"

 

Overall Experience:  4/5

• I believe that in another ten (10) years The Grill on the Alley will reach the status as San Jose’s most venerable steakhouse. Age, consistency and attitude matter most in reaching such a plateau, and The Grill is still just a bit young, however, it certainly has maintained its consistency and attitude. The Grill is part of the flagship Fairmont Hotel compound across from Plaza de Cesar Chavez Park in downtown San Jose. It isn’t just your typical “corporate account” beef on a plate house, as it caters to a local following that has any number of regulars who meet there for drinks in the classic bar every – you name it – day of the week to discuss local politics, current affairs or catch the latest big game on the bar TVs (with no sound of course, as you gotta keep it classy). The Grill boasts a generous happy hour menu and is a go-to bar for a drink before any number of social, community or political events hosted upstairs at the Fairmont’s varied and sizable ballrooms. The Grill wait staff are donned in white server coats, buttoned up the center with a high collar and logo’d on the chest. The bar staff is in all black, ‘tenders with sleeves rolled up. The hosts are all in suits and dresses, a classy introduction to The Grill. If you enter through the hotel lobby, you are greeted first by a host overseeing the dining room floor, with a small service bar to your right and a series of booths, rounds and killer private rooms to your left. Should you happen to traipse in from the ‘alley’ you’ll be smack in the action as the bar will be right inside the double doors just past the bustling outdoor cocktail seating area. While the energy was great on the patio and in the classic oakwood bar the night we came in, the dining room was tired for a Thursday (but it was summer, a less traveled business period and off-convention season), but our group of Steakmasters brought the energy and our server was the best so far, helping to make the slow dining room a non-issue for our overall experience.

 

Food:  4/5

• We started with a the tiered and impressive chilled seafood platter – two towers in fact. The texture, color, and variation of the product were top notch. Small plate, tools and sauces were all on point in order to get to work. I skipped a salad to focus on the seafood and I am so glad I did. The temperature was perfect, making the chunks of meat out of each shell hit the mouth with a very fresh appeal. Others around me had Wedges and Caesars – both of which I have had at The Grill over the decades I’ve been eating there – but happy I skipped them this time so as not to confuse my palate or stomach. I stuck to Tito’s rocks with a twist all night, and with the seafood, it made for an excellent start. To be honest, I am still trying to pass on bread whenever I can, but at a steakhouse or fine restaurant, it’s hard to move past it because that is usually where you find the best. While this bread is not unique, when taken with butter and you get the crust and fluffy inside in one bite, it’s hard to have just one slice. I ordered the Dry Aged NY Strip Steak, medium rare, charred with bearnaise and green peppercorn dipping sauces. I said this exact line last review, but I should have saved it for The Grill as my selection “arrived perfectly prepared and tasted just as good as it looked.” But this time it tasted even better. The judgement of a great steak can usually be determined as supreme when you get through half the steak and realize you haven’t tried the dipping sauces. I tried them both, and they were really nice, but the steak didn’t need it. The steak knife offered at The Grill wasn’t memorable to me, but the steak was. Strewn around our table were sides including lobster mashed potatoes, braised brussel sprouts, creamed spinach, and of course, mac & cheese. I tried all but the potatoes because I just plain missed them. But I loaded up on the veggies and each one was well prepared and seasoned. During the entrée, Head Chef Efran Cardenas came to visit and he shared his story and involvement with The Grill. A nice touch by the maître d sending Chef over, the SVSM gang was appreciative.

 

Bar/Wine List:  4/5

• The bar scene at The Grill really is an experience all to itself. The layout provides about 20 seats at a classic bar running the length of a rectangular space. Along the window line back from the pull up bar seating is a series of booths and rounds and two tops great for pulling together for a large group but also just cozy enough for two. The bar is well staffed and service is quick and knowledgeable. I started – as several of my colleagues did – with a Tito’s martini up with a twist. Mine was stirred, cold and perfect. As is typical, our group brought in red wine to share. I am familiar with The Grill wine list, and it is certainly measures up, but we’ve grown accustomed to vodka and our own red choices.

 

Service:  5/5

• I have mentioned the executive chef, maître d, bar staff, and others above, so this section five (5) is saved for Jackie. An SJSU grad who worked her way through college at The Grill is now headed off to law school at USF this fall. She is only 23 but was well suited to handle our group. Her knowledge of the menu was right on, suggestions she made in terms of food choices and amounts were based on experience and not for pumping up the bill, and she had just the right amount of sass to balance out her quick wit. Everyone at the table was vying to hire her as legal counsel before she even started law school. We happened to be the last table she would serve while at The Grill. She joined us for a glass of wine as we were winding down, boss’ approval of course, and we toasted her future. This is the first 5 I have ever given for any category.

 

Ambiance:  4/5

• Most of my thoughts about the ambience are embedded in the categories above, but what I will say generally about The Grill is that for such a large restaurant, it feels homey and comfortable. Maybe it’s the dark wood set against the white table clothes and dim lighting. Maybe it’s the hearty food or the apple bowl outside the bathroom core. Maybe it’s that it feels both celebratory for a big group of guys or romantic enough for date night. The bar can feel a little like cheers for the locals, yet serves as a harbor for the out of town visitor. The Grill is a versatile spot with an ambience somewhat created by the party you’re with – and like a good chameleon – the Grill rises to meet your occasion.