Beverly Blvd has become West Hollywood's ultimate restaurant row, and Grace is right at the heart of it all. Open and successful for over 5 years, Grace has already established its place among Los Angeles' best restaurants (voted Top 75 LA Restaurants in LA Magazine 2008). Known for its contemporary American cuisine, and for spinning new takes on classic dishes, Grace continues to keep the public's interest...which is the ultimate challenge in this city.

Chef Neal Fraser, who has formally worked for Wolfgang Puck and Thomas Keller, is a Los Angeles native and prides himself on incorporating the very best of local and seasonal ingredients. Formally the Executive Chef at Rix in Santa Monica, Fraser has always captivated the media with his revolutionary style and elaborate tasting menus. Also, did I mention, he also made an appearance on Iron Chef America and was successful in taking down his competition, Iron Chef Cat Cora.

The menu reflects a rustic, yet refined sensibility, and a comforting blend of distinct and diverse flavors. For an appetizer, there are at least 3 soups to choose from (and you can have a taste of all three), a Sautéed Fois Gras, or a vast selection of simple, yet refreshing summer salads. Entrees cover all the necessary proteins, including Slow Roasted Wild Halibut or King Salmon in a Green Olive Sauce, Braised Pork Shank with Chorizo Home Fries and Whole Roasted Baby Chicken in Black Truffle Sauce, Grilled Tenderloin of Wild Boar or Filet of Beef, and even Herb Grilled Tofu. Chef Fraser still has his weekly Tasting Menu, generally $70-$85 per person, with optional wine pairing.

This now brings me to my next focus...The Wine List. I found the wine list to be even more impressive than the menu. Wine Director Eduardo Porto Carreiro, who was born in Brazil and raised in Austria, has brought incredible knowledge and enthusiasm to Grace's wine selection, and he's only 26 years old. Wine choices are divided by country and varietal (literally hundreds to choose from; white wines are split into domestic, import (including amazing German and Austrian wines), and French, while the reds are categorized as French, Import, Domestic Red, and Domestic Cabernet (specifically). They even have a section of the wine list devoted to rare/hard to find wines, often consisting of a fabulous winemaker or grape you've never heard of.

I dined at Grace on a Sunday night, which just so happens to be their Burger Night. I enjoyed the oh-so popular Truffle Burger, which was juicy, delectable, and extremely good-quality beef; however, the French fries that came with it were less than impressive, very dry and limp. I started my meal with Stuffed Squash Blossoms with Heirloom Tomatoes which was simply delightful. I also ordered a bottle of German Riesling that was just perfection and made everything taste better. For an additional entrée I tried the Bacon Wrapped Rabbit which was a bit of disappointment. Rabbit generally doesn't contain a lot of white meat, but I was expecting more than I got. The dish was really 70% bacon, which made the entire thing way too salty. The dessert made up for that though with a delicious closer of Sticky Toffee Pudding with Hazelnut Gelato. Pastry Chef Mariah Swan has really had fun recreating sweets from our childhood, including Cookies and Milk (Warm Spiced Milk) and Homemade Doughnuts. In fact, every Wednesday night Grace features the Doughnut Shoppe, with Butterscotch, Caramelized Banana, Bourbon Caramel, Malted Milk Chocolate, and Pistachio Crème Fraiche Doughnuts (to name a few). Also, on Burger Night Chef Swan features inventive milkshakes like Caramel Tequila, Spanish Latte, Strawberry Cream Cheese, and Mexican Chocolate. Yum squared!

All in all my dining experience was fulfilling, not outstanding, but fulfilling nonetheless. Service was good (if not sterile) and very precise. The atmosphere was clean, modern, and also quite calming. I think initially I expected more from Grace; my expectations were very high, but, I had great time and...the greatest compliment...I would go back for seconds.

Written by: Erin Landsberg