The Grill on the Alley, the classic steak restaurant in the Galleria, is unveiling a completely new look. They’ve revamped their interior aesthetic by moving away from the white tablecloth steakhouse look and toward a more modern high-end look. 

Moving away from the traditional white tablecloth steakhouse vibe, The Grill has pivoted to what they call ‘a more feminine friendly’ menu. A light ahi tuna poke and crab and hamachi rolls kick off the appetizer course. The poke is tender and flavorful, with a little avocado and onion shoyu, just enough to complement the fish.

The crab and hamachi roll was light and delicate, hamachi (Japanese Amberjack) paired with fresh (real) crab, chunks of avocado and mango, and just a hint of lime to give you a clean, appetite-whetting bite.

The Grill also featured their new Nueske’s Slab Bacon appetizer, or as I like to call it, Every Bacon Lover’s Dream. A maple bourbon glaze covers three thick cuts of bacon grilled twice and topped with red peppercorns. Deliciously fatty and decadent, this dish is a show stopper when it comes to the table.

New York strip steak, pan seared sea scallops, and a Tomahawk pork chop with apple compound butter present classic entrees with a twist.

The Grill is a steakhouse renowned for its steak and it shows here, with a perfectly cooked New York strip served with a house made steak sauce. Light and delicate scallops come with a smoked carrot puree and roasted vegetables to provide balance to the dish.

The tomahawk pork chop is a play on the traditional pork chops and applesauce pairing. The addition of an apple compound butter elevates the dish and makes the pork tender and flavorful and slightly sweet.

While the meat is the star of the show here, The Grill has elevated some already noteworthy side dishes on the new menu. Vegetables with sweet potatoes and brussel sprout leaves are roasted to sweet perfection and lobster mashed potatoes ooze with butter and monstrous chunks of lobster meat.

I’m sorry, let’s get a closer look at those lobster mashed potatoes.

The Grill finishes off the new menu with a light and refreshing coconut cake. Towering with eight layers and served with a passion fruit coulis, this is the coconut cake for people who don’t like coconut (like me).


*Disclaimer: I was provided a complimentary sampling of the new menu items as part of a media preview event. All thoughts and opinions are my own.