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THIS RESTAURANT IS CLOSED Ruggles Grill Restaurant Review: Over the years, Ruggles has developed a reputation for remarkably reliable, generous portions of contemporary cuisine bursting with flavor. That is due to chef-owner Bruce Molzan, who still dishes out rich food with flair. Marked by a sunken dining room, French-glass doors that open out onto the busy street and stained-glass windows, it has the energetic aura of both a casual place and a special-occasion venue. We like to start with the grilled shrimp brochette wrapped in bacon with jalapeño cheese biscuits; or the crispy spring rolls stuffed with smoked chicken and ginger and served with a peanut dipping sauce. Move on to creamy roasted corn chowder with crab salsa; but be careful not to fill up, because seven or eight inventive vegetable concoctions (from whipped sweet potatoes to Mexican corn) accompany every entrée, a feature we love. Winning plates include the chicken breast stuffed with goat cheese, sun-dried tomatoes and ancho chile cream sauce; and the grilled lamb chops, served with a Cabernet sauce and homemade mint jelly. A tray of desserts nearly topples with so many samples that it seems impossible to choose. For the indecisive, we have four words: white chocolate bread pudding.