Not every restaurant will give you a "teaser" to cleanse your palate before the appetizer even arrives or will offer you three different types of water. But this kind of attention to detail is precisely what The Grill at the Ritz-Carlton, at the corner of Broad and Chestnut streets, is known for.
With its flawlessly professional wait staff, deep mahogany wood paneling and "old boys' club" ambiance, The Grill is every inch the five-star restaurant it sells itself to be.
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Then there is the food -- foreign-sounding, brightly colored and uniquely arranged, but always impressive. Half the battle is deciphering the words on the menu, many of them French. The other half is determining how to eat the artful creations. We were lucky enough to sample a variety of appetizers, entrees and desserts.
For starters, there is the seared foie gras with roasted quince and pomegranates ($16). Despite tripping over the term "foie gras," which is, in fact, the enlarged liver of a fattened duck or goose, we found the addition of quince (an Asian pear-like fruit) and pomegranates delightful.
There was also the mild and tangy warm lobster salad with artichokes, Yukon Gold potato salad, lobster oil and citrus ($22). The crisp, chilled shrimp salad ($13) contained celery r‹¨«moulade (which is like cole slaw, only better) and ancho chili vinaigrette. The parmesan frico, a large, flaky tortilla-like chip, came with leeks, beets, goat cheese and roasted garlic ($9) and was the overall winner in terms of flavor.
The wine menu is quite extensive. Glasses range in price from $7 to $18, bottles from $32 to $580. We recommend the St. Francis Vineyards Merlot, a dry red wine, which, at $14 a glass, is a relatively affordable option.
From the main course selections, we sampled wild striped bass in a lemon-coriander sauce ($26), which was seasoned perfectly and yet still relatively mild.
The meaty but tender grilled swordfish with braised greens, romesco sauce and arugula pesto ($26) is a sure bet if you're new to gourmet dining. Although the veal chop ($36) had slightly thicker cuts than expected, its Madiera sauce (made from a Portuguese wine) was full and robust.
Then there was the tender, flavorful roasted duck breast with parsnip puree and pistachio oil ($27), which is among the head chef's favorite selections.
When it comes to dessert, don't expect The Grill to scrimp. The dessert menu includes cognacs, sherry, a variety of high-line coffees, ice creams and other assorted delicacies. Most are at or under $8.50 and are certainly worth it. The tart, spongy key lime pie with blueberries and white chocolate Chantilly is a winner (and could pass for modern art), as is the chocolate tart with salty pecan ice cream.
If you have to pick only one, try the chocolate pot de cr‹¨«me. It comes in a martini glass and consists of a milkshake with rich chocolate at the bottom and a dollop of mousse.
The Grill may burn a hole in your pocket, but you certainly get what you pay for: the elegant, romantic atmosphere, impeccable service and delightful -- if at times confusing -- selections. If you want to live like a millionaire, for a little while at least, the Ritz-Carlton is the only way to go.
