The Grille Fashion Cuisine
The Grille Fashion Cuisine in Wellington, Florida was home to my latest Road Trips For Food (RTFF) and, as usual, a great time was had by all.
The Grille Fashion Cuisine’s décor is warm and inviting. Even with its large space, the combination of sofas, tables and chairs, high tops and a few booths allowed the space to feel just right. Outside seating is, also, an option but since we are now in June, the air conditioner won.
I had a bonus treat of my daughter, Shoshana, joining me. We arrived first, which gave me the chance to take pictures of the 2½ year old restaurant.
While three of us waited for the other two to join us, we decided to order the wild mushroom pizza. It was perfection on a plate; roasted mushrooms, truffle oil, béchamel, arugula, aged balsamic and parmigiano. If not for the fact that there was going to be a lot more food, I would have, very happily, eaten a second slice.
I saw the specials from the previous evening and noticed the roasted beet salad with thick cut bacon, French beans, goat cheese and marcona almonds. Chef Clay Carnes was kind enough to make one for me, which several of us tried. Another huge hit.
We each ordered the sandwich or salad we wanted; but let’s face it, the desserts were the main focus of the meal.
There are five desserts on the menu: Double Chocolate Brownie, Trio de Crème Brûlée, Slice of Key Lime Pie, Bryce’s Birthday Cake and Daily Gelato selections, from which there were several to choose.
The brownie was served with bourbon barrel vanilla gelato and Amarena Italian cherries, one of my favorite combinations. The dessert hit its mark and everyone, especially Rachel, went back for more.
The key lime pie was just as one would expect a key lime pie to be. The tartness was good and the graham cracker crust held up nicely to the filling. The gelato was also quite lovely. In addition to the vanilla that was served with the brownie, we tasted the chocolate with Bryce’s birthday cake and also the chocolate with marcona almonds from the list of specials.
The one dessert that fell short of our expectations was the birthday cake. We all found it too sweet to eat. The concept is great but, unfortunately, the deliciousness of the raspberries was lost.
The crowning glory of the dessert options was found in two of the three crème brûlées. The vanilla crème brûlée and passion fruit crème brûlée were made perfectly and we were only sorry that we were too full to order more of them. The chocolate crème brûlée was more of a cross between a firm ganache and mousse interior. It tasted nice and chocolatey and the top was, beautifully, crystallized. Given how delicious the vanilla and passion fruit crème brûlées were, I am pretty sure that the chocolate crème brûlée we received was atypical.
I had the opportunity to chat with Chef Clay, a/k/a El Jefe. His love and passion for what he does is apparent. There is no question in my mind that I will be returning to The Grille Fashion Cuisine. As they say on their website the restaurant, “absorbs all of the qualities of its surroundings and infuses those attributes into its food.” That’s the kind of vibe I love!The Grille Fashion Cuisine 12300 South Shore Blvd #10 Wellington, Florida 33414 561-793-2110 http://thegrillefashioncuisine.com