May 15, 2013 THE VILLADOM TIMES I, III & IV • Page 21 Mike Barone, owner of The Grille, recently purchased a liquor license for his Western-themed restaurant and has just installed a brand-new full bar. “The residents of Mahwah and the neighboring towns have been very good to us,” Barone said, noting the success of his 18-month-old enterprise. He explained that his early success prompted him to pursue a liquor license. He welcomes the community to stop in to enjoy a game or show on one of the five new flat screen TVs and try one of The Grille’s many draft and bottled beers or a glass of domestic or imported wine. The Grille hosts “After Work Parties” weekdays from 4:30 to 6:30 p.m. Patrons are treated to half-price draft beers, $5 glasses of house wines, and a $3 bar menu. On Thursdays, martinis are available for $5. Local musicians perform live on Thursdays, Fridays, and Saturdays. After meeting friends at the bar, be sure to stay for The Grille’s distinctive American fare. Barone provides high-quality meals at reasonable prices in a relaxing atmosphere. Favorites at The Grille include ribs, halfand full-rack; steaks, including New York strip junior and king cut, and skirt steaks; chops; seafood; nine “designer” burgers – each of which is hand-formed from eight ounces of Angus beef; and seven types of wings. The Grille invites everyone to unwind after work Owner Mike Barone, Manager Rhoda Flynn, and Executive Chef Fernando Esquivel. Barone is an experienced restaurateur who understands the importance of using quality ingredients. “All of our vegetables are fresh and the steaks are prime aged choice beef and arrive daily,” he said. The menu also features gourmet salads to which chicken, steak, ahi tuna, shrimp, or salmon may be added. “People are health conscious, and we keep this in mind with our menus and specials,” Barone added. “We make every effort to accommodate dietary needs.” Nine months ago, Barone brought in Executive Chef Fernando Esquivel, winner of six culinary awards. Chef Fernando comes to The Grille after eight years at the Mountain View Chalet in Union Township. He previously spent 10 years at Gio’s Cuccina di Mare in New Providence. “Chef Fernando creates daily specials for lunch and dinner in addition to our regular menu,” Barone noted. Recent dinner specials included lobster bisque, a smoked salmon and fresh mozzarella platter, brie wrapped in phyllo topped with a mixed berry sauce, and a beet salad. Entrée specials included sautéed filet mignon tips and shrimp with Portobello mushrooms, roasted peppers, basil, diced asparagus in a brandy demi-glace with a touch of cream tossed with cheese ravioli. The selections also included salmon stuffed with crabmeat and asparagus served with a lobster cream sauce and risotto; and chicken breast layered with roasted peppers, eggplant, spinach, and mozzarella in a light plum tomato sauce served over fettuccini. The Grille also features homemade guacamole, and Chef Fernando’s homemade bread, butter, and whipped cream. Many people ask for the surf and turf, a lobster tail served with an eight-ounce filet mignon. Be sure to save room for dessert. All of The Grille’s desserts are made on site. Favorites include the apple baked pastry, (continued on Crossword page)