Cuisine:

• Barbeque, Grill
• Eclectic

Sand Point Grill Description:
Though it's bordered by some tony neighborhoods, don't expect anything stuffy about this attractive bar and grill. The easy-going owner works the door and is fond of wearing shorts, the bartender is always ready with a quip, even while muddling limes for cocktails (though this is mostly a beer and wine-by-the-glass crowd) and parents all too frequently bring the kids. Chef Bruce Trathen pays tribute to his Texas heritage with commendable ribs in a lip-searing sauce and warm, crumbly, corn-flecked hush puppies, but he makes a wicked, pork-stuffed spring roll too, and his fiery chicken wings are flavored with lemon grass and ginger. No slouch with seafood, Trathen proves equally adept at grilling prawns (set in a chipotle-edged tomato sauce) or oatmeal-crusted trout swimming in sage butter and pancetta. We couldn't get enough of tiny clams steamed with andouille sausage in spicy tomato broth and fell hard for the double-cut pork chop napped with blackberry demi-glace. Steer clear of the mock chicken salad at lunch but do try the soup, especially if it's the creamy yellow tomato bisque. Make it a brownie à la mode with caramel peanut sauce for dessert. The bluesy music cranks up as the evening mellows, the dining room empties and the bar fills.


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