October 18, 2006
Donna LA, CA
We loved Grace. And the celebrities we saw there were just a bonus.
The food is exceptional the service was flawless. And they are not snobs like other trendy places in LA… if you want to really enjoy a night out this is your place!
June 19, 2006
Roland Joseph Santa Monica, CA
The comfortable room comes as close to a New York dining experience as I've had since I've been in LA. The food was creative and generous. Thai Lobster Bisque was a winner. Chef Neal Fraser is an Iron Chef winner and it shows in his menu. Service started out a little serious but the server eased up was totally knowledgable about the entire menu. Let wine director Eduardo choose for us and he did great with a medium priced wine from Portugal. Went great with the Flinstone sized pork shank.
April 28, 2006
Gregg Los Angeles, CA
After hearing raves, the food just isn't up to snuff. $38 for Land Sea Air was ONE tough scallop with a tiny shortrib wrapped in over-cooked duck - way too much parsnip puree, not enough MEAT. Same goes for the overpriced yet meager BUFFALO TARTAR - for $18 I want more MEAT, less cold Grilled Cheese Sandwich. The only good part was an OK dessert of tangerine granita, scone, and ginger ice crea, but the scone tasted like it was bought at Starbucks - hello?! This meal was FALLING FROM GRACE!
April 28, 2006
anon la, ca
why serve plain donuts with a glass of milk that anyone could pour. how about a milkshake and while you're at it fill those donuts with SOMETHING! A plate of chocolate chip cookies? that's it! Where is the rest of the dessert? Lame.
February 10, 2006
stacy hollywood, ca
simply great food, service and vibe
Grace has definitely made my restaurant rotation!
March 15, 2005
David Rauch Hermosa Beach, CA
I am a huge fan of Grace. Since I live 40 minutes away, I don't get there often. However, I have to say that comments like that of Al Terrunus are stupid, ignorant and childish. I also applaud Mr. Strauss' posts below regarding Grace's wine policy. (cont'd)
March 15, 2005
David Rauch Hermosa Beach, CA
While I don't necessarily agree with all of his points (I'm a wine collector and diner, and always want to bring my own wine no matter what, and he's a wine director who takes pride in his collection and ability to enhance the typical diners meal with his wine suggestions.), they are all good points. (cont'd)
March 15, 2005
David Rauch Hermosa Beach, CA
The fact that a restaurant of Grace's caliber offers a $15 corkage is wonderful and probably barely covers the cost of breakage and service of the wine. My only real disagreement with Mr. Strauss' points is that for every diner like me who brings wine from his own collection, there is a corresponding decrease in the wine program costs to the restaurant. (cont'd).
March 15, 2005
David Rauch Hermosa Beach, CA
I have a very sensitive palate for wine flaws like TCA, Brett, volatile acidity and if I order wine off a wine list that I feel is flawed, its going back. That costs the restaurant a fair amount of money. If I bring my own wine, I am assuming the risk. So, there is some cost advantage to a restaurant if I bring my own.....(lower inventory costs, no returns, etc.)
