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THIS RESTAURANT IS CLOSED Gulf Coast Grill Restaurant Review: Carved and painted fish of all kinds are hung everywhere in this suburban dining room. Most fish on the menu is fresh. The calamari is frozen but comes to the table none the worse for wear. Hint: the garlic aïoli beats the serviceable marinara. Fish can be prepared any way you want. Perfectly blackened grouper is just spicy and salty enough. The deep-fried scallops are sweet and only lightly breaded. Side dishes need rethinking, and the hush puppies are not worth the calories. The wine list is workable but could stand to be rewritten in light of the food. Go with the Lolonis Fumé Blanc with the scallops. Most desserts are made elsewhere, but the pecan bourbon pie is very good nonetheless.