Posted 4/19/17 | © Photo by The Flash List
Executive Chef Michael Stewart of Grill Concepts Inc. has teamed up with the company's EVP of Culinary Development Phil Kastel to develop an updated culinary menu for The Grill on the Alley at Galleria Dallas.
Moving from the classic steakhouse feel to a more contemporary, modern ambience, a decor change is expected to roll out late 2017 or early 2018 which will feature new lighting fixtures, new chairs, and the absence of tablecloths.
The upscale restaurant is shifting balance from the former steak-heavy offerings ideal for a men's power lunch to a more feminine-friendly approach which includes fresh new seafood options as well. In addition to traditional items such as prime New York strip and their juicy pork Tomahawk chop, The Grill has steered the new menu to incorporate lighter-on-the-palate dishes such as:
- ahi tuna poke with onion shoyu, tobiko, avocado, and wontons;
- crab and hamachi roll with avocado, mango, tobiko, and lime;
- pan-seared sea scallops with smoked carrot puree, and more.
To taste these dishes for yourself, visit The Grill on the Alley located at Galleria Dallas, 13270 Dallas Pkwy., Dallas, TX 75240. Hours are Monday - Saturday: 11am-10pm and Sunday: 11am-9pm.
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