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Driskill Grill Restaurant Review: The combination of romantic lighting, formal table settings, fresh flowers and professional service makes us feel like we've stepped back in time at this elegant restaurant. An à la carte menu is available, but we recommend chef Troy Knapp’s five- or seven-course tasting menus. Sommelier-guided wine pairings are available with both, which is the best bet for navigating the extensive, globetrotting wine book. While the menu changes almost nightly, the cornbread-stuffed Bandera quail and Dijon-crusted lamb chop with wild boar bacon have become staples. An example of the eclectic elegance on the rotating menu is a delicate oil-poached monkfish counterpointed by rich Berkshire pork, beluga lentils and littleneck clams. And there's every reason to indulge in dessert, including the hazelnut crunch bar served with a malted milkshake and candied hazelnuts.