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The Grill Restaurant Review: The Grill’s menu hits a fine mark between American traditional and American contemporary, crowning a shrimp rémoulade with satsuma oranges, fennel and arugula, for instance, or pappardelle with braised oxtail, Gouda and forest mushrooms. The 18-ounce bone-in rib-eye with a choice of four sauces typifies main courses on the “earth” side of the menu; the “sea” side features Missouri trout, Florida grouper and Norwegian salmon. Accompany your selection with roasted cauliflower or, perhaps, crispy fries cooked in duck fat. Desserts punctuate the end of the meal, adding elegance (Grand Marnier soufflé) or pyrotechnics (bananas Foster for two). This English-clubby dining room, one of three restaurants at The Ritz-Carlton, is the perfect place for a quiet conversation --- if your budget will allow. Wood-paneled walls house business travelers and families, some somewhat casually dressed, but the noise level remains sedate.