Wild Garlic Grill Awards

Wild Garlic Grill Restaurant Review:

From the outside, Wild Garlic Grill may not seem very impressive. And you’d never call the interior elegant (the enclosed patio, though, is pretty nice). No, here at the "WGG," it’s all about the food which, not surprisingly, celebrates the stinking rose in all its glory. Chef Steve Schultz has been cooking in Tucson for decades and this is his latest creation. Garlic is featured in practically every dish and, in the hands of Schultz, it shines. Grilled garlic shrimp is bathed in beurre blanc and paired with Brie, roasted vegetables and corn salsa. Garlic fries with Gilroy garlic rival any found in San Francisco, where Schultz earned his stripes. Mains include San Francisco pier stew, lush with a mix of seafood in a garlic-scented Chardonnay broth. Roasted garlic chicken is served with a medley of greens, garlic mashed potatoes and olive oil-poached garlic cloves. In addition to the smart, well-tuned regular menu there's always a list of daily market-driven specials. The boutique wine list also reflects Schultz’s expertise, and while there aren’t any garlic-infused desserts on the menu (yet), the choices are as well-prepared as everything else in the house.