Restaurant Week Review: The Grill Room

Overview: The Grill Room is an established New American restaurant with 18 years under its belt serving in Hauppauge's industrial park. It has recently come under the ownership of Raymond Rupp on Oct. 29, who plans on keeping its menu and decor that he says its diners love.

Decor: Rich-hued golden walls pair with dark wood tables with black tableclothes gives it a sophisticated, luxurious feel. Exposed black pipes overhead offer a unique twist, a reminder of the restaurant's industrial location. Yet, it can be romantic in the dim candle light once the noise from Happy Hour dies down.

The Drinks: Specialty on the menu is the Raytini, named after the owner-turned-bartender Raymond Rupp. It combines Absolut vodka, triple sec, chambord and a splash of sour mix for a strong drink that's still a crowd pleaser.

Appetizers: The five starters on the Restaurant Week Menu were taken directly from its regular menu, hinting at a unique mix of seafood and grilled meats. The Two Way Scampi (10.95) offers jumbo shrimp in a delicate butter sauce with two firm shrimp-stuffed ravioli that strikes a balance without either overpowering. The Chicken Quesadilla (9.95) offers a bold Cheddar Jack that pairs well with a mango salsa, fresh and lightly spiced, and a Chipotle Aoili that warms the palate. Other popular starts on the regular menu include Seared Ahi Tuna Satay (11.95), Bigeye Tuna Tarter (12.95), and Grill Room Hibachi Ribs (11.95).

Entrees: The Petit Angus Filet Mignon paired with buttery mashed potatoes and asparagus offered a sampling taste of the Grill Room's regular steak selections. The filet Mignon lightly charred on the outside, evenly pink inside rendering it tender. It's similar to the regularly offered Char-Grilled Black Angus 10 oz. Filet Mignon (32.95) served with roasted fingerling potatoes, spinach and a pinot noir demi-glaze. The Pan Seared French Cut Chicken (21.95) came with a slightly tart lemon and sauce that offset the natural sweetness of the baby carrots, zucchini and fingerling potatoes. Dishes such as the Roasted Chilean Sea Bass (29.95) is popular with its spiced Dijon glaze and tomato crab relish, while the new Marinated New Zealand Rack of Lamb (28.95) served with goat cheese, potato mash, baby carrots in a merlot reduction was called tender and flavorful by diners. Entrees generally range from $19.95 to $32.95. 

Desserts: The New York Cheesecake (8) was soft yet firm, fresh and flavorful enough to cause usual non-believers to fall in love. It comes topped with a sweetened blackberry topping and graham cracker crust. Equally tempting was a Warm Apple Crisp(8) with coffee ice cream, caramel drizzle and whipped cream. An assortment of Haagen Daz ice creams are sure to please even the picky eaters.

Service: B+

Signature Dish: Roasted Chilean Sea Bass

The Grill Room
180 Adams Avenue
Chef: Miguel Berrios

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