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Forest Grill Restaurant Review: Cooking what nature provides is the tagline for Forest Grill. This is realized in a seasonally driven menu emphasizing locally grown and produced foods, heritage breed meat from local purveyors and heirloom plants. The resulting dishes include beet salad with warm goat cheese, candied walnuts and petite organic salad greens. The Euro-American preparations come courtesy of executive chef David Gilbert, who cooked at topnotch restaurants in California and Europe. Meanwhile, chef-proprietor Brian Polcyn is an expert at charcuterie, which is served with house-made mustard and a choice of three salads. Other tasty offerings include quail stuffed with andouille sausage served with crawfish jambalaya, clay-roasted free-range chicken and steak frites with béarnaise sauce. The wine list is as distinguished as the menu, with some 300 selections and about 40 available by the glass and half-glass. One might expect the prices to be over the top, yet entrées cost $30 or below.