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THIS RESTAURANT IS CLOSED 8th Avenue Grille Restaurant Review: Dont let the name fool you. This is much more than a quick-bite grille. Linen and china are on the tables, complemented with flowers and candles and murals and artwork by local artists on the walls. Creative appetizers include an eight-ounce calamari steak, cut into strips and served in penko bread crumbs with a fresh basil marinara sauce; and swordfish stuffed with shrimp and crab. Entrées feature steaks, veal, chicken, pasta and duck. Some of the occasional offerings are outstanding, such as duck à la orange. Chef Troy Collins presentations are always as fresh as the food. Once a month, the restaurant offers a six-course chefs dinner with wines matched to each course.