Today is: Monday, April 24, 2017






Border Grill, Restaurant Review

Border Grill combines elegant dining and authentic Mexican food, it offers
traditional and family friendly favorites, as well as a variety of fresh seafood and
more contemporary dishes influenced by Spanish and Mexican flavors. Well-known
for their margaritas, Border Grill boasts a full bar with a large variety and different types of fine tequila. Border Grill also accommodates groups or individuals with
a moderately priced menu and is open everyday for lunch and dinner;
they also offer valet parking and a special Sunday Brunch.
 
 
    
         Premium Mojito                              Margarita & Trio of Salsas

Border Grill takes diners on a journey, rather than imparting a sense of place, as
many restaurants aim to do. Border Grill is interpreted through Chefs Mary Sue Milliken and Susan Feniger’s, fittingly adventurous menu that delights
the senses and satisfies the adventurous spirit.

 
             Front Bar Area                              Mojito Ocho (Bacardi 8)      

The elegant, décor and design has artfully transformed the property into a
fashionable dining environment equal to any in the city. The staff is
certainly very friendly and accommodating.
 

Ceviche Sampler

This new incarnation now also offers a number of 'family friendly' items that will
be popular with many of the younger diners. There is a greater emphasis on
'a la minute' preparations of fresh seafood and dishes with subtle, Spanish and
South American influences. They also offer a special Sunday Brunch menu.
 
 
Border Classics Sampler Plate

Our server then arrived with a delightful platter of their new Bocaditos or Little Bites, such as: Ono Ceviche containing fresh fish, shrimp and scallops with pepper, chile, cilantro and citrus juices, which rivaled preparations that I have enjoyed at some of
the better restaurants in Ensenada, Baja California, Green Corn Tamales, with sour cream and salsa fresca, Plaintain Empanadas, with Roasted Plaintains suffed with black beans, poblano and cotija cheese, and the last one the Border Classics,
2 green corn tamales, 2 plantain empanadas and 2 chicken panuchos. As
a confirmed seafood lover, I was in heaven. Everything that we consumed
was delivered at the absolute peak of flavor and quality.


Grilled Skirt Steak

Our combination entrée was no less spectacular. Delicious Grilled Skirt Steak, marinated in garlic, cilantro, cumin, and lime, served with charred corn relish,
Persian cucumber and sweet pepper salad, black beans and handmade flour
tortilla, and the Conchinita Pibil, a delicious achiote marinated pork slow
roasted in banana leaf with grilled onions, orange and cinnamon, served
with organic white rice, black beans and roasted plantains.
 

Conchinita Pibil

The corn chips at BorderGrill are light, crisp and always freshly made. They also provide a regularly refilled bowl of some of the finest chipotle salsa that I have
ever tasted, and their avocado salsa was also very fresh and delicious.
 

Homemade Flan

After topping off our meal with a creamy, homemade flan we were ready to concede another smashing victory for Executive Chefs Mary Sue Milliken and Susan Feniger one of California's most talented and accomplished chef's in their class.
 

Azteca Cake

Border Grill's newly found success just goes to show that no matter how good
your product may be; if you put your heart into it and work extremely
hard, you can almost always make it even better!


For map and location click Here!

For more information please visit their website at
www.bordergrill.com or www.marysueandsusan.com

Article By: Mary Adams
Photos By: Chris Marx


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