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Bigelow Grille Restaurant Review: A comfortable, modern dining room welcomes business travelers, city visitors and a loyal local clientele. Bigelow Grille aims to balance the needs of a hotel restaurant with the appeal of a destination fine dining venue. Executive chef Anthony Zallo focuses the menu on organic, all-natural ingredients. He makes fresh pasta and cheese and cures meats in-house. Try the “Grilled Cheese” starter --- smoked Gouda, roasted garlic-tomato relish, shallot confit and fig molasses --- as well as the sausages and the chef's mother's gnocchi. Other big sellers: Kobe beef short ribs with buttery mashed potatoes and demi-glace, and crispy local quail with spicy apple bacon slaw. The wine list spotlights new-world wines by the glass and French and Italian wines by the bottle. Desserts are homemade and seasonal.