It complemented not only the red meat, but also the Fillet of Salmon ($18.99), which was poached with enough care to preserve the best ocean qualities of this popular fish. The wrapping of bacon was a nice touch, but neither it nor the sauce Bordelaise could replace what the fire took away.Īt this point, we toasted the good and the bad with glasses of 1998 Châteauneuf-du-Pape, a regal red with warm, delicate properties. But too much fire dried it out and stole its natural juices. Had the cook been more vigilant, the Filet Mignon ($23.99) would have fared better. A garnish of mushrooms sautéed in wine was applied under and over the meat. We enjoyed the Rack of Lamb ($22.99) precut into four chops with just enough fat left on the bones. Save for a few slips here and there, what we sampled was fundamentally good food-no more, no less-and quite adequate for what we paid and for how much we received. We tasted something from the sea, from the land and from the coop. In any case, none exist on this menu.īy not expecting too much from the kitchen, I avoided disappointment. Pedestrian greens lathered with rich dressings comprised the salad, while the beef and vegetable soup reminded me of the type served with a basket of saltines in a diner on a cold day. The gratuitous soup and salad were nothing more than basic. Her voice filled the room, entertaining everybody, prompting others at the tables surrounding hers to sing along and inspiring the rest of us to applaud when she was done. We knew it was the perfect place, too, when a woman sitting at a table of 12 began singing Mexican love songs. On that weekend visit, we felt snug and at home and could think of nowhere else we'd rather be. The dining room may appear worn and tacky with its aging carpets, cottage cheese ceiling and '60s wood paneling, but it's warm and alive with a tangible spirit and character. Sometimes, food like this is just what I need to remind me of the time when the South Bay's idea of fine cuisine was prime rib and a baked potato. The food and its style of preparation are pretty much old school-cowboy Continental-with plenty of red meats and big portions, plus soup and salad thrown in with every meal. There are dishes on this menu that I haven't seen in a long time-dishes like surf and turf, and rack of lamb chasseur and chicken Cordon Bleu. The wait gave me time to peruse the menu in the orange light of that sumptuous fire. Back in the day when legendary and inappropriate deportment was served up with steaks as big as bear paws. So we waited there, warming our mitts, sipping martinis and remembering when Mount Hamilton Grandview was the Rancho Grandview. The dining room was full at that point and our window table (reserve one if you can) was not ready. After listening to bits and pieces of the curious discussion that ensued, we escaped into the lounge and sat down for a breather in front of a crackling wood fire. And out of the ordinary is exactly what we got.Īs soon as we pulled into the lot, one of the employees backed into a friend's pickup truck so hard that the front end lifted off its wheels. We were in one of those moods when the sun and moon come together, urging us to do something adventurous-something out of the ordinary. The night my guests and I decided to make the drive, the sky was clear-thank God. Rain, thunderheads and lightning work overtime entertaining these folks. But if you're one of the ranchers who frequent this place-and you'll see their hats swimming in the dining room-bad weather just creates more atmosphere in this 50-year-old roadhouse. The road is full of curves and can get very slippery. the organizational principle for the entire city. The view, as we ascended, revealed the lights of Santa Clara Valley, or as one guest aptly observed, ". At certain times and under the right conditions, it can feel like a perfectly safe drive. IF-AND THAT'S A BIG IF-you ever visit Mount Hamilton Grandview, be careful and pay attention to the road. Hamilton is where hungry cowboys still eat High in the hills above the valley, this hamlet on Mt. Room With a View: Grandview Restaurant's Faye Collier serves champagne during a spectacular sunset. Metroactive Dining | Mount Hamilton Grandview
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