“Napa Valley Grille” – Exquisite Dining and Wine List – August 9th, 2002
This beautiful upscale restaurant in Westwood Village located at 1100 Glendon Avenue provides a very diverse menu featuring some incredibly unique dishes as well as a great selection of fine California Wines from the Napa Valley region and surrounding areas.
Executive Chef Frank Fronda offers a specialized menu of mini tastes of exotic selections paired with two ounces of popular California and French Wines besides what is on the huge main menu.
This specialized mini menu consists of what is described as "Perfect Pairs" which gives choices of Seared Diver Scallops with a Dry Creek Chenin Blanc Sonoma wine; Corn Coddled Egg with vodka cream and caviar with a Yellow Label French Wine; Smoked Salmon and Endive Salad with a Napa unique wine; Thyme Crusted Ahi Tuna with grilled pineapple comes with a Pinot Noir from Edna Valley wine country in northern California. There are other rotating selections that one can choose from or pick a pair of three including wine tastes for a trio of Little Plates for $13.95. Two white wines by the glass which i highly recommend were the "Frei Brothers"and "Cambria". Both had a little fruity taste yet were on the dry side. There are many Red Wines to choose from too including some fantastic Merlots, Pinot Noirs, & Cabs. I had the Edna Valley which was superb.
Some of the suggested appetizers from the main menu include the Dungeness Crab Cake which is prepared perfectly; Seared Fois Gras with candied kumquats in a ginger syrup; Wild Mushroom Roulade wrapped up divinely in a greek filo dough; Grilled Asparagus & House Smoked Salmon with basil that matches very well. A nice roundup of various salads from Organic Baby Lettuce, Baby Spinach & Endive; Slow Roasted Beets; Traditional Caesar with focaccia croutons; and shaved Baby Artichoke accompanied by a mascarpone risotto cake.
Main Course specialties include Pan Roasted Halibut with pearl couscous in a spicy arugula broth; Horseraddish Crusted Escolar and Grilled Wild Striped Bass with vegatables. I recommend the seared Ahi Tuna with lentils and cider reduction, Grilled Salmon with a broccoli floret and lobster veloute’, Roasted Duck Breast made with Baby Bok Choy in a Port Wine-Plum Sauce. Other nice variations include a Pasta Section of four to five different dishes with either veggies or seafood. Fillet Mignon, Grilled Ribeye, Fennel Pork Chop and Brick Oven Chicken. The friendly staff and knowledgeable servers will help you with any questions you may have or guide you with a great Wine to enhance your meal from their very extensive Wine List. They also have a full service bar and some excellent specialty Martinis and cocktails. Try an after dinner drink from their drink menu. I suggest one of their vodka drinks featuring a new vodka called "Brilliant" which is as smooth as you will ever taste. If "Atanas" is working the night you come in, it would behoove you to ask for him as your server as he was one of the best i have ever had always attending to our needs in a very comfortable friendly manner.
Finish off your extreme cuisine with one of their great desserts such as the Peaches with candied pecan mascarpone and huckleberry compote, flourless chocolate cake or Lavender Creme Brulee’ with fresh strawberries and orange biscottis. Make it a great evening out and make your reservation at The Napa Valley Grille in their spectacular cozy atmosphere.