The Grill on the Alley




 

 

The first time I went to The Grill on the Alley in the Westlake Village Promenade, my husband and I had planned to have a drink and share an appetizer and then go on with our evening. We sipped chardonnay selected from The Grill’s highly satisfactory wine list and munched on tasty popcorn shrimp with a flavorful Cajun tartar sauce.

As we relaxed while sitting at the comfortable outdoor patio, our plans changed. We decided to stay and have dinner. We were glad we did. My petite filet mignon and his charbroiled rib-eye steak were prepared to our request. The spinach mashed potatoes were the perfect accompaniment.

On our next visit to the upscale restaurant, this time while meeting friends, we again planned to have a drink and appetizer. Seated in the lively indoor bar, our foursome settled in and ordered our drinks.

The Grill is known for the freshly squeezed juices used in their handcrafted martinis, cocktails and classic highballs, so my husband decided to “take one for the team,” as they say and, at the suggestion of our server, ordered the wildly popular ruby red lemon drop martini made with ruby red vodka and a trio of freshly squeezed juices: grapefruit, lemon and lime. It must have been good because, lo and behold, he ordered a second. Our friend raved about the black and blue mojito that she had ordered.

Soon the debate began over the appetizers. Our table dialogue became, “Should we order the calamari or seared ahi tuna sashimi? What about the Kobe sliders? The popcorn shrimp was really good the last time we were here. Maybe we should have a peek at the dinner menu. I’m hungrier than I thought. Do you want to stay for dinner? It’s nice and quiet in the dining room. The booths are really comfortable.”

It was déjà vu; we had again been seduced into staying for dinner.

Well-known for serving the finest USDA prime and aged beef, The Grill’s menu also has a nice variety of main course and side salads. Several side dishes are offered, including the decadent and delicious mac and cheese, which is blended with cheddar, gruyere and Danish fontina cheeses. The Grill’s special chicken pot pie is equally decadent and delicious, made with fresh, tender chicken, carrots, onions, peas and mushrooms and topped with a flaky crust.

Fresh fish is brought in six days a week. I recommend the John Dory white fish from New Zealand if available. Pan sautéed and topped with a light, delicate lemon butter sauce, the fish is mild with a moderately firm texture. It was light, delicious and perfect on a warm summer evening.

If by chance you still have room for dessert, The Grill offers comfort food desserts such as a fruit cobbler of the day or a six-layer carrot cake with pecans and cream cheese frosting. On the lighter side, key lime pie with a raspberry puree or seasonal sorbet or fresh seasonal berries are available.

On par with the well-prepared food and drinks was the service. Professionalism abounds at The Grill from the staff and management. The hostess was friendly and accommodating; the cocktail service was prompt and efficient. Our dining room server, Brad, was personable and knowledgeable about both food origin and preparation. Additionally, it was nice to see the management perusing the dining room and engaging with guests.

The Grill on the Alley is the best of both worlds, upbeat and contemporary yet somewhat “old school.” The decor is clean and uncluttered but also warm and comfortable. Likewise, the beverage and dining menus feature classic, timeless American drinks and cuisine as well as updated fare. And the service is reminiscent of successful fine dining es- tablishments of days gone by.

The Grill on the Alley, 120 E. Promenade Way, Westlake Village, (805) 418-1760. Open Monday through Thursday 11:30 a.m. to 10 p.m., Friday 11:30 a.m. to 11 p.m., Saturday 11 a.m. to 11 p.m., Sunday 10 a.m. to 9:30 p.m.

Leave a Reply

Your email address will not be published. Required fields are marked *