Cuisine:

• Barbeque, Grill
• American

Grill 131 Description:
Almost like rising from the ashes (there was even a fire decades ago), Bob Spoto has opened a restaurant where he once reigned over a landmark steakhouse. This menu is more eclectic than standard, but with steaks still center stage. Diners can order beef tenderloin (served with watercress and grape tomatoes) in either six or nine ounces. Prime rib (slow roasted and served with fresh horseradish and garlic jus) comes in 12, 22 or 24 ounces. For slightly smaller appetites, the Stockyard Sirloin comes in eight or 12 ounces (with Parmesan peppercorn polenta and fresh vegetables). There are additional meat choices---chicken, duck, lamb, pork chops---and a school of seafood options, from snapper piccata (served with lemon butter, tomatoes, capers, artichoke, leeks and olives) to filet of halibut paired with roasted tomato broth and topped with basil gremolata. The menu offers a selection of a half-dozen made-in-house sauces, from caramelized shallot and vanilla bean demi to wild mushroom ragoût, with which to adorn your steak.


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