I have enjoyed several wonderful dinners at Grille 29 — some with friends, some with Steve, all special. I even wrote a full review of the restaurant here after a visit last spring. Take a few minutes to read it before you go. You might get some ideas and information that will make your time there even more enjoyable. And, be sure to read the section about talented Chef Cara Thompson, a Huntsville, AL native.
Last week, though, I finally had an opportunity to spend a couple of delicious, relaxing hours with a friend enjoying the food and atmosphere of Grille 29 at lunchtime. I loved the jazz playing when I entered (piped in, not live). It set the stage for an upscale experience to come. I especially like it when you can hear the music in a restaurant and still be able to carry on a conversation without having to raise your voice or lean in close. Whatever the volume level was last week was perfect.
My friend chose the Cajun Shrimp Pasta, consisting of sauteed shrimp, alfredo sauce and fettucine. She laughingly ate every bite and joked that she wouldn’t have turned down some bread to soak up the remaining sauce. Ha! It was THAT good.
I ordered Filet Tips Chimichurri, which the menu described as char-grilled marinated tenderloin tips over herbed rice pilaf with roasted mushrooms. That sent me to my culinary dictionary for a definition of chimichurri. I learned that it is “a savory Argentinean sauce or marinade often used on grilled meat and typically made with finely chopped parsley, minced garlic, oregano, vinegar and olive oil.” I can attest that the meat was very tender and the sauce was full of flavor without being spicy.
Each entree was only $13. Not outrageous and worth every penny, in my opinion.
Two girlfriends are bound to want dessert — if they are totally honest with each other. And, by sharing one, the calories are halved and the fun is doubled, don’t you think? We chose Raspberry Truffle Cake — a rich chocolate cake on the bottom with raspberry mousse on top covered with chocolate ganache and served with a raspberry coulis. Aha! Another word to define. A coulis is “a thin fruit or vegetable puree used as a sauce” and is pronounced “koo-lee.” My friend ate from one side, I ate from the other, and we still had some to take home to Steve. Win- win-win. And, don’t you appreciate beautiful desserts and the time it takes to make them? This one was picture-worthy, for sure.
Now, go back and memorize the definitions for chimichurri and coulis, so you won’t be afraid of them when you see the words on menus in the future. Dig right in. I promise they both add another layer of deliciousness.
Pick out a friend. Look at your calendar. Plan a lunch date at Grille 29 soon. Life’s too short to eat yucky food, and friendships are worth the investment of your time. Amen?