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2007 Rating - "EXCELLENT"
...This chef-owned Mediterranean in Wilton...garners praise for "delicious" dishes that range from Moroccan chicken to fish stew; "service is attentive", the setting is "bright and attractive" and there's "great outdoor seating in the summer".
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2006
Rating -
"EXCELLENT"
Wilton wags "wish it weren't in a shopping center", but if you
"don't look out the window, you'll feel like you're in a seaside
Med" eatery where "attentive servers" bring "properly prepared"
poissons; malcontents mourn "the magic it use to have" - since
an ownership change, "the menu is too eclectic, ranging from
Morocco to Italy" - but boosters believe it's "a breath of fresh
air for locals who miss Manhattan-style dining".
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December 28, 2003:
"An open kitchen, soft colors and
well-spaced tables keep the Mediterranean Grill a favorite.
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February 16, 2003:
"The grilled scallops over a tabbouleh salad in a fruit-citrus
vinaigrette worked beautifully together...a prized dish."
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"Regulars of the grill, considered by the New York Times (among
others) and Connecticut "foodies" to be one of the state's top
restaurants, will notice some additions to the seafood-heavy
menu - namely steaks and dishes featuring dry-aged beef."
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Winter/Spring 2004:
"A typical night's fare includes two fresh fish: a grilled
mahi-mahi and a grilled wild striped bass. My son Adam has
enjoyed the bass three times and says it could not be improved
upon."
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April 2004:
"That the kitchen crew performs with a certain panache is
perfectly exemplified by the grilled Eggplant Parcels, an
appetizer. What could be more basic than two strips of
roasted eggplant, buffalo mozzarella, fresh basil and a couple
of small slices of beefsteak tomatoes? And yet when folded
together and heated as a pair of two-inch-square eggplant
packets, sprinkled with toasted pinon
nuts and chopped chives, and surrounded by a tantalizing
sundried tomatoe sauce - reduced with pureed red pepper and
garlic - these delectable morsels are transformed into far more
than the sum of their parts."
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