West End Grille

4 Reviews on “West End Grille”

• MaryS

  We were recommended this location after visiting the Gasden Art Museum. Friendly staff, big menu.The two entrees we ordered were okay (fish tacos and grouper sandwich) but obviously using frozen fish. The sandwich was served with a lovely slice of tomato and fresh lettuce.What stood out were the potato skins we ordered as an appetizer, which are well worth the trip for. The best ever! Crisp on the outside, fluffy potato inside and well balance with real bacon, cheddar cheese and spring onions. The onion rings and petal sauce were superb. In fact, the petal sauce made the rest of the food more appetizing.

  June 30, 2014, 5:55 pm

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• Johnny Bradabadowski

  Had a ribeye. It was ok. Not really worth what they charged. 22.34 includes drink. Might return and try the something different. I can’t say I like it but I can’t say I don’t like it either.

  May 28, 2013, 1:33 am

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• CitizenM

  Aged steak?. While the seafood was excellent, the crab cakes nearly perfect, and the Beurre blanc simply fantastic, the filet leaves much to be desired. As a former chef, having served in several fine B&B’s and upscale seaside restaurants, I expect the filet to be a signature dish. While the chef at West End assured me the meat was not rancid as suggested, but rather aged 20 days and comparable in odor to the other cuts in the kitchen, I held my tongue and refused a replacement cut. Let’s get to the meat of this…meat. First off, the portion couldn’t have been more than 4-6 ounces, not horrible, but hardly signature unless dry aged and was approx 1 inch thick, and the aging looks to have been wet aging and done after the portioning, which is a big no-no. It’s appearance was swelled which further indicates both improper aging and trimming technique. It looked like a sirloin found in a diner to be honest and the flavor was tangy, indicating spoilage and giving off the faint odor of old meat (not aged, old). A filet, especially an aged one, should be tender, flavorful, melt in your mouth and be of high quality in the beginning, yet this was a poor specimen indeed, being tough and overcooked from the requested medium rare. The bottom line: Would I go back, yes. The seafood was more than satisfactory and atmosphere inviting, but Chef M says avoid the filet and be wary of anyone who wet ages beef without proper knowledge.

  July 16, 2012, 12:27 pm

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• Wes

  GET THE PHILLY. GOOD PLACE FOR WILD CHRISTMAS PARTIES

  July 6, 2011, 12:08 am

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