Lori Brown · Jun 27, 2018 · 3 min read
Towards the end of May, Kevin and I had dinner at Grace Restaurant on Pass-A-Grille. This was our third time dining there. As we approached the restaurant, we saw all of these balloons on the ceiling and thought that they must be having some kind of event. It was definitely festive. Once inside, it did not appear that there was anything out of the ordinary going on, so I inquired about the balloons. Turns out that they were left over from Mother's Day. They discovered when they brought balloons in for New Year's Eve that they helped to absorb noise in the restaurant, so they decided to leave them. And you can't really walk in there with all of that color and not feel happy. What a great idea! Who would have thought that balloons on the ceiling could help a restaurant tone down it's noise level?
We arrived early, around happy hour. The bar at Grace is so lovely that we decided to sit at the bar and have dinner there.
According to our own Happy Hour list for the beach, they offer $5.50 glasses of select wines from 4:00 - 6:00pm. Just so happens they had a lovely rosé on the list that day. As hot as it's been rosé tends to be my go-to.
Though they do offer $7 bites during happy hour, we decided to delve into the menu and the specials of the week. From the menu, we ordered this delicious escargot dish served in parsley, garlic butter and with grilled baguette to sop up the buttery juices. Very good. You just don't see escargot on many menus these days.
Grace orders the greens for their salads exclusively from Brick Street Farms. Kevin loves Caesar salad so of course we shared the Grilled Caesar made with Brick Street Farms Gem Romaine, pickled red onion, shaved Romano, anchovy hushpuppies and house-made Caesar dressing. The romaine leaves are slightly grilled which gives a bit of a smoky flavor to the salad. The leaves are so incredibly crisp. This one is a must to try!
Next we shared the NY Strip Steak and frites from the specials menu. As you can see, a perfect medium rare. It was tender, juicy and delicious. Sometimes NY Strips can be quite tough. This one was grilled to perfection and you can tell made with high quality meat.
We were then tempted by another one of the specials, when we were told about sea asparagus, something we had never tried. It was an accompaniment to a swordfish steak topped with citrus salsa (they left the cilantro out for me) and plated on squid ink. The swordfish was cooked perfectly and very tasty. I found the sea asparagus to be a bit bitter for my taste and being from the sea it is definitely salty. The citrus salsa made of grapefruit was yummy and gave a bit more tartness. All in all, a very good dish but maybe needed just a bit more balance on the sweet side to round out the bitter.
We enjoyed a lovely evening and look forward to returning again soon. It is such a treat to have such fine dining at the beach. We have heard that the residents of Pass-A-Grille are thrilled to have them there.
Modern American dining cuisine