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By
JUDY SILVERSTEIN GRAY
Tribune
correspondent
For
those in search of a dining experience where the food is unique, Michael’s
Grill is worth a visit.
Located in the Main
Street Shopping center, 11720 N. Dale Mabry Highway, the latest addition
to the area dining scene occupies the space vacated by Tacqueria
Quentzacoatl earlier this year.
“This was an ideal
restaurant location for us, said co-owner Andrea Reilly. “We wanted to
create a comfortable fine dining atmosphere with an upscale feel.”
Reilly and her husband,
Michael, who does double duty as co-owner and chef, are well known to
local diners.
Michael Reilly served as
manager and worked in menu development at Shells for about 11 years. While
there, he helped transform Parent-Teacher Association dinners into an
unforgettable gastronomic experience.
His new bistro, which
opened five weeks ago, caters to a more intimate crowd. With ten tables
inside, and six seats at the bar where diners can oversee food
preparation, Reilly has sought to create a cozier atmosphere.
There are an additional
four tables located outside for those who smoke, or prefer al fresco
dining.
Michael Reilly’s
experience in the food business spans 27 years, including a stint at Monty
Trainer’s in Coconut Grove.
The lunch menu starts
at $4.99 and offers a variety of pasta dishes, sandwiches, soups, quiche
and ratatouille.
For meat lovers,
there’s the Reilly version of a Philly steak and cheese. Other sandwiches
are bursting with sun-dried tomatoes, portabella mushrooms, chicken, roast
beef and turkey.
Fresh bread promises to
refresh your memory of what homemade means.
Accompanying warm
pillows of rosemary focaccia bread is a ramekin of Reilly’s almost famous
garlic and herb butter that melts in your mouth.
It’s Reilly’s signature
soups that encourage the wait staff to wax on about his epicurean skills.
A creamy She-crab soup
has a hint of brandy and a delicate spice. His version of gumbo is a clear
vegetable broth with fresh vegetables, crab, and a peppery though not
overwhelming, taste
A staple on the menu is
his French onion soup, topped with bread and oozing with cheese. Other
soup specials will change daily.
A variety of salads,
served with homemade croutons, are available along with fresh vegetables
side dishes. Vegetarians can select from a variety of pasta dishes.
“Red, White and you,” a
signature pasta dish, incorporates seafood into the presentation. The
outer portion of the pasta has a traditional thick red sauce, while the
interior has a lighter, wine-based sauce.
Meals are prepared at a
stainless steel cooking area located behind the bar. “it allows me to be
in the center of things.” Reilly said.
He’s assembled an
attentive staff of 12 with whom he has previously worked. Michael’s Grill
offers an impressive wine list – 33 choices from six countries – with 18
different types of beer and champagne.
“it’s a delight to see a
restaurant of this quality in the Carrolwood area instead of another
sports bar, fern bar or chain.” said Robert Brandenburg of Lake Magdalene.
His wife, Alice Perrin
agreed. “This spot has good potential.”
The dinner menu offers a
variety of appetizers from crab cakes to escargot. Pasta, seafood and
meats are offered, as are a variety of soups. Prices for entrees start at
$12.99 and range to $18.99. Twin filet mignons, snapper topped with crab
meat and daily specials are featured. Portions are generous and can easily
feed two.
Dessert is homemade and
often varies. An example: chocolate crème brulee with a raspberry coulis,
served with fresh raspberries and blackberries. Also, amaretto cheesecake
and baked Alaska. |
