Palo
Alto Grill- Modern Steakhouse Cuisine
Dining
Detectives
By Carol & Joe Davis
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We
always have fun strolling down University Avenue in Palo Alto
and popping in the interesting upscale shops and enjoying the
diverse dining scene. We were pleased to hear that accomplished
Executive Chef Ryan Shelton is now working with popular Restaurateur
Bruce Schmidt at the his new restaurant on University Avenue,
the Palo Alto Grill. Chef Shelton is originally
from San Jose and has worked in Europe, Asia, Southern California
and returned home to help Baume in Palo Alto earn it's Michelin
Stars. The Palo Alto Grill features ceiling to floor windows,
exposed wood beams, brick accents, contemporary artwork, interesting
lighting and a Black Granite Bar. There is also sidewalk seating
weather permitting and two private dining rooms for mid-sized
parties. We were seated at a cozy table near the front window
and began reviewing the focused Seasonal Menu which offers locally
sourced meats, seafood and produce. Steaks are the main attraction
but the small plates are unique and fabulous! All breads and desserts
are made in-house as well.
Our
first course was the delicious Hot-Cold Yellow Corn Soup
with Bell Pepper, Popcorn and Chili. It was very light and just
delightful. Next, we tried a few of the Small Plates. We loved
the Avocado Corn Dogs with Chipotle Mustard and Cilantro.
They were actually quite light and such a creative spin on the
corndog of our youth. Just fabulous! Next, we had the Slow
Poached Egg with English Pea, Mushroom and Shallot which
was absolutely heavenly and one of the most unique dishes we have
had in several years! Another excellent choice is the Grilled
Japanese Octopus with fingerling potatoes, lemon and basil.
The spicy PA Grill Salmon Poke with seaweed, avocado
and gochujang is also a must. We could have easily made a meal
from the ample sized small plates, however we knew we had to try
the steaks.
We
loved their signature Turf and Turf which was an 11 ounce
Ribeye Steak with pastrami, peppercorns and onion. It was a true
carnivore's delight. Another excellent choice is the Pan Seared
Southern Gentleman which is an Angus Filet Mignon with bacon,
bourbon and mustard greens. We ordered the 12 ounce which was
cooked perfectly rare as ordered and came with a fabulous sauce.
We always prefer the sauce on the side. There is great seafood
as well....our neighbors had the Seared Scallops with
Citrus, Butter and Trout Roe and were quite impressed. Our favorite
side dish was the fantastic Fried Brussels Sprouts with
brown sugar and butter pecans. It was like a sweet dessert.
The
Wine List features mostly Northern California and Santa Cruz Mountains
wines with 24 available by the glass. Wine Director Tim Augello
paired wines for us and helped us find some new favorites. The
2012 Bishop's Peak, Edna Valley Chardonnay and the 2012
Astrolabe, Marlborough, Sauvignon Blanc paired well with
the small plates and the 2009 Cinnabar, Alexander Valley,
Cabernet Sauvignon paired perfectly with our steaks.
The
desserts prepared in house by Pastry Chef Yoomi Shelton were amazing!
We loved both the decadent 64% Chocolate Torte with vanilla,
peanut and gelato and the even more decadent Brioche Beignets
with milk, strawberries and sugar. The Beignets were the best
we've had since we were in NOLA. Illy Espressos and a Niepoort
10 year Tawny Port were the perfect ending to our very enjoyable
dinner.
The
Palo Alto Grill is not your father's Steakhouse.
The atmosphere is casual and relaxed, the service is professional
and there is something for everyone including great Steaks, Burgers,
Seafood and incredible Small Plates! We look forward to returning
for lunch or dinner the next time we are on the Avenue.
Palo
Alto Grill
140 University Avenue (at High St.)
Palo Alto, CA. 94301
650-321-3514
www.PaloAltoGrill.com
