The four of us wandered in at seven and were immediately guided to a four person chef's table overlooking the chefing action with Chef Steve manning the burners. Steve is a very gregarious chef who was happy to address all questions and concerns voiced by my loving bride.
Ruthie, one of the Chill owners, stopped by to share with us the dinner menu concept. It is similar to a tapas menu, but unlike tapas the plates are a little bigger and are meant to be shared. So, let the sharing commence!
The four of us began our gastronomic adventure with plates of Roasted Cauliflower, Stuffed Portobello Mushrooms, Roasted Stuffed Dates, and Escargot.
While all of these starters were good, I have to say that the dates were my favorites; stuffed with Gorgonzola, wrapped with prosciutto, served on fresh spinach leaves and enhanced with a soy balsamic glaze. The mushrooms and escargot seemed to get a little lost in the cream sauces.
Our next round of plates came from the Seafood and Steak side of the menu and included the Espresso Rubbed Beef, Filet Mignon with Gorgonzola and Whiskey Glazed Shrooms and the New Orleans Style Surf and Turf.
All three plates were good with interesting presentations. It is hard to pick a favorite, but I do like whiskey.
The four of us split two sinfully delicious desserts, the Signature Red and a special of the evening, the Strawberry Brownie.
All of the plates that we tried were artfully prepared and very pleasing to the buds of taste. There was live entertainment provided by a guitarist. The prices were reasonable for all the food and several bottles of wine. We split the bill in half and our share came to $151.94 including our 20% gratuity.