By Tom Crosby
The Barony Grill restaurant, the only Four Diamond rated restaurant on the 84 square miles of upscale Hilton Head Island, draws as many customers from residents seeking a memorable night out as from guests of the Westin Resort, where the Grill is located.
Reservations are requested but given the nature of a beach resort, weeknights without a convention offer good odds for snaring an empty table.
Located off a second-story hallway leading to the pool, the entrance to the 80-seat Grill is through a scrolled ironwork gate with the first thing seen is a centerpiece table laden with bottles of wine and desserts such as crème brulee, chocolate mousse, apple custard tart, black cherry cheesecake and raspberry Napoleon set off by a huge vase overflowing with fresh flowers. It keeps the end of the meal in the front of your mind.
Manager Vince Ferguson, who often doubles as matrie'd greeting first-time and repeat customers, will identify and describe the desserts upon request.
Soft lighting accents thick wooden ceiling beams supported by exposed brick columns and walls. Most tables seat four but there is a smattering of tête-à-tête tables for two and gregarious groups of six.
Homer Laughlin china, a linen tablecloth, crystal wine and water glasses and a silver rose bud vase complement community silverware. Illumination comes from a table candle lamp with shade.
The first treat comes in the form of a complimentary chicken liver pate with capers and roasted red peppers on a slice of toasted French bread.
Different breads are then served in a basket with a choice of two toppings - butter or tapenade, a tasty concoction of olives, pimentos, garlic, anchovies, capers, basil and black pepper ground to a coarseness that enables all the ingredients to be tasted while still complementary.
A unique experience in wine-tasting can be had upon request, where customers can sample opened red and white wines to determine which they prefer to complement the entree to be ordered. A floor to ceiling wine cooler in a small stand-up only tasting area contains the more popular wines, as well as some more expensive vintages.
We choose a recommended table wine, Lagaria Merlot 1995.
In the dining room, the left wall contains a working sideboard with crystal wine glasses decorated with porcelain vases, jars and bottles. A chair rail of Mexican tiles surrounds the room as soft piano tunes are piped in.
Attire, due to the beach location, is business casual. Coats are not required.
The squab and fig appetizer was excellent, a different culinary experience. Another excellent appetizer is the grilled Portobello Mushroom stuffed with sage Fontina and Asiago cheeses, and roasted garlic in a black truffle vinaigrette. After the appetizer, a complimentary lime lemon sorbet cleanses the palette.
My entree was an enormous lamb shank cooked to perfection, with a soft, pink center and crispy exterior.
Hefty meat dishes dominate Chef Allen's menu, including a Filet Mignon Wellington with mushroom duxelle, wrapped in pastry with cognac mustard demi-glace, a personal favorite of Westin Resort General Manager Kim Chappel.
Desserts cap the dining experience and remembering the entrance, I ordered the Raspberry Napoleon with a flaky crust, fresh cream and raspberries. Other Napoleon desserts often grace the menu, like the Key lime Napoleon with meringue wafers and citrus sauce.
Coffee choices include espresso, cafe latte or cappuccino as well as several coffees enhanced with after dinner liqueur, like the Milan coffee with Romana Sambuca or the Royale Coffee with Kahulua or the Calypso with Tia Maria and whipped cream.
For Westin guest and Hilton Head residents, the Barony Grill remains the restaurant to provide a memorable finish to a summer vacation or a memorable evening to celebrate a wedding anniversary or special event.
Please call 843-681-4000 to make a reservation. |
