Grill on the Alley: Galleria steakhouse a worthy stop
the dining room fflls up at lunch and dinner
really good seared scallops
really good crab cake
chef (and GM) Daniel Winans with the grill's australian lamb chops
wet-aged strip steak with onions, bacon goodness and cracked pepper
If you’re traveling north along the Dallas North Tollway, just as you reach the Galleria, look to your right.
You’ll see the sign on the exterior wall, all back and white and silvery: Grill on the Alley. That tells you nothing.
Here’s what you need to know: Six years old. Parents live in Beverly Hills. Seven siblings. Younger brother is Daily Grill, which is not in Dallas. Yet. Big, bold, brash steakhouse with lots of wood, bright light, elegant bar for schmoozing. Wet aged steaks, rosemary-rubbed Australian lamb chops (with a refined Marsala-veal demi glace sauce lightly infused with mint), real Dover sole from England (properly prepared and filleted with care–but at .$44.75, that’s what you’d expect, right?).
You won’t find a guy from a Dockers commercial in here, not unless he’s using his boss’s credit card. Or maybe that’s his boss, sipping the Old Fashioned Old Fashion (made with Russell’s Reserve Rye).
The Grill on the Alley won’t waste your time. The food arrives promptly, thoughtfully prepared and properly seasoned. Portions are large, just like the number of selections on the three page menu. Almost everything is good, especially the crab cakes (with big chunks of lump crab ) and the scallops (seared a sweet golden brown and lounging on a pool of orange-fennel beurre blanc).
I’d hang out at the bar or sip a late night cocktail on the big patio fronted by palms and canopied by glass. I’d happily tuck into one of the Grill’s steaks or Dover sole. Heck, if I had a business deal to close in Addison, I’d take one of the back tables at the Grill and ask chef Daniel Winans to throw down.
Ok, so maybe the Grill won’t exactly rock your world. It’s a steakhouse. In Dallas. Near Addison. But, honestly, who goes to the Galleria for that?