Union Hill Grill Awards

Union Hill Grill Restaurant Review:

About the restaurant & décor: A fairly nondescript small strip center houses Union Hill Grill, a definite hidden gem. Found wood laid in a herringbone pattern on one wall serves as background for framed art. Nooks and crannies provide some semi-secluded spots that shelter one from the noise level that lifts as the place fills.

Food & Drinks: Owner Hannah Counterman has assembled a gifted culinary team that turns out both contemporary dishes and Southern classics. Southern as dogwoods are the fried green tomatoes with house-made pimento cheese; we enjoyed the accompanying arugula salad at least as much. The seared ahi tuna, served rare and embellished with Asian-inspired touches such as wasabi cream, was another winner. Short ribs are properly cooked on the bone, then served de-boned, and the flavor is compelling. Duck confit and a beautiful slightly pink pork chop were all skillfully done. Steaks include a New York strip and filet mignon. Among the Blue Plates are chicken livers and fried Gulf shrimp. Vegetarians may easily compose a vegetable plate or opt for a fine salad, such as a poached pear salad with candied walnuts. And nobody should skip the roasted sweet potatoes. Choose the carrot cake for dessert. The wine list is chiefly Californian in origin, although there are a few choices from Oregon and Washington State as well as selections from other countries. Beers showcase several local craft brews.