On a slow holiday weekend I decide to give the Grille at the Morrison House a second chance to win me over.
The cozy piano bar/grill side of the restaurant is more than enough to set the stage for a great meal.
Our party orders two appetizers, which our fantastic waiter, Martin, deftly separates into two servings so everyone at the table has access. Escargot in a garlic butter sauce are perfectly cooked and delicious.
Steak tartare, unusual in its consistency, but flavorful and strangely addictive, is topped with a fried quail egg. I personally would have preferred a raw egg atop the tartare to mix into the chefs chop, but other members of my party disagreed.
Our entrees don’t fail to impress either. Vichyssoise so smooth and creamy you mistake it for creme fraiche, serves as a soft pillow under pickled hen o’the woods mushrooms, the perfect acidic accompaniment to expertly seared snapper.
Bison hanger steak cooked to a perfect rare!
Filet mignon seasoned to perfection and done to the temp requested with whipped potatoes and green beans bundled with chive ties.
Dessert continues the wonder. Profiteroles fit for a king, stuffed with three different ice creams and topped with a dark chocolate sauce.
Petit fours don’t stick to standards.