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Pyramid Grill

By Jim White

I have been a fan of the "Pyramid Room" for decades. It’s always been synonymous with elegance. A crown jewel of sophistication and fine dining in the beautiful Fairmont Hotel.

Several months ago, the concept was re-focused, and renamed, The Pyramid Grill. The idea was to appeal to broader tastes by offering a more casual setting and a menu to match. I must admit, I shuddered and thought, well, that’s the end of an era and a big loss.

After a wonderful visit recently, I’m pleased to report I was wrong. It’s still one of the most beautiful rooms anywhere, the service is top-notch and the menu, while more casual, is inviting and first rate in keeping with the Fairmont tradition.

We started with a delightful smoked Scottish salmon appetizer ($8) that whetted our appetite nicely. Old favorite tortilla soup is still excellent ($5.50).

There’s a new, surprising offering: A pasta buffet with lots of variety, plus soup du jour and salads, is served Monday through Friday. Enjoy what you like for $12. It’s an incredible value, and a timesaver if you’re pressed.

The flavorful Fairmont club sandwich ($11.50), hot Reuben on rye ($12) and a hefty half-pound Black Angus burger with cheddar ($12) are but a few of the sandwich selections. All are served with delicious French fries and a green salad.

The grill is turning out sensational treats. The marinated pork-rib chop is so good I had to constrain myself from gnawing on the bone ($12)! A fragrant and juicy chicken breast with Thai sauce and a sirloin steak luxuriating in maitre d’ hotel butter ($18) also await you.

Tempting desserts include pistachio crème brulée ($5) and pecan pie—go ahead, add the ice cream ($6).

Whether you call it the Pyramid Room or Pyramid Grill is unimportant. After all, as Mr. Shakespeare pointed out, "…that which we call a rose by any other name would smell as sweet." . I recommend you call them for your next important business lunch.

Pyramid Grill

Fairmont Hotel, 1717 N. Akard St.

(214) 720-2020


Send me an Email: jwdineline@aol.com