Restaurant Spotlight: The Grille

By Stacie N. Galang
34700 Pacific Coast Highway, Suite 105, Capistrano Beach, 714.308.2418
Most popular item: Braised lamb shank
Best known for: 18 oz. center-cut ribeye steak
Tucked in the Capistrano Surf Building, The Grille serves up what Executive Chef John Byrne calls “health-conscious” cooking. Since it opened in March, the eatery has offered made-to-order fare, including the sauces. A classically trained French chef, Byrne likes variety so two customers with the same meal get their dishes plated differently. The chef said he wants to make it fun for both the kitchen staff and the clients. Desserts, too, get the individual treatment. A popular confection is the French wedding cake – stacks of cream puffs filled with custard and topped with homemade toffee. Forks not necessary. Guests enter the restaurant with polished concrete underfoot, an open kitchen to their left and a view of the Pacific. Owner Ken Moon said he wanted the ambiance warm, comfortable and a bit masculine. To wit, he added auburn-colored felt around the bar-high tables and cushioned stools bear wrought-iron backs for seating about 30. Think steakhouse. (By the way, the same kitchen produces the food for neighbor Sunsets Bar.) Some customers come just for appetizers and the view.
Payment: Cash or credit
Price Range: $5 – $23
Reservations: Not necessary
Hours: Wednesday – Saturday, 5 p.m. to 10 p.m., Sunday 5 p.m.- 9 p.m.