Overall the main dishes were good, the starters were subpar.
March 2024
Sooo good just a lil pricey but good food had the flietmion I think that's how you spell
March 2024
Delicious cocktails, appetizers, and main course. It wasn't busy so the food was made and delivered to our table very quickly. The service was impeccable, our waitress was wonderful. Overall, a great place to dine!
At Paul Martin’s American Grill, our passion is simple: elevating America’s classic cuisine by using only the highest quality, best tasting ingredients. Our mission begins with our sourcing practices, but it hardly ends there. We uplift the dining experience with remarkable hospitality in a polished, contemporary atmosphere designed to invite and excite in equal measure. Join us today to relax, unwind, and discover how America’s food revolution is unfolding at our tables.
Other Information
Parking: Garage, Validated, Valet
Attire: Casual
Cuisines: American, Steakhouse, Seafood
Alcohol: Full Bar
Price Range: Average
About the restaurant: The team behind Paul Martin's --- Paul Fleming, founder of P.F. Chang's China Bistro and Fleming's Prime Steakhouse & Wine Bar, along with Brian Bennett, formerly head of operations at Chevys Fresh Mex --- has spent lots of time and effort looking for purveyors with local, peak-of-the-season, organic and sustainable produce. There are numerous seating options in the restaurant: booths, two large communal high-tops, the bar, the private dining room that evokes a wine cellar, and the regular tables --- all under soft lighting, enhancing the browns and caramel tones of the brick walls and distressed wood.Food & Drinks: You may start with small plates (house-smoked salmon, buttermilk-battered calamari with chili aïoli), fresh shellfish (wild white prawns, Maine lobster), soups (wild mushroom), or salads (warm bacon and spinach with feta and pistachios). Continue with the classics where meat dominates; choose between marinated hanger steak, Prime New York or blackened rib-eye with mashed potatoes. From the sea, ask for the Idaho trout with heirloom spinach, or cedar-plank roasted salmon. The desserts are nothing adventurous, with a pear-huckleberry crisp, devil's food cake or banana cream pie. Wines follow in the same vein with primarily California selections from smaller wineries and also well-known labels, some of them organic.
