The Grill on the Alley almost assuages my severe distaste for steakhouses, but my pessimistic nature makes me inclined to label it a diamond in the rough rather than the saving grace for the steakhouse culture. The dapper, old-school and almost barber-like gentlemen and few ladies provide excellent, if formal, service, dishing out beautifully-seasoned meats and side dishes that at least attempt to break out of the creamed-corn-and-spinach mold that most restaurants of its type.\r
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The Grill's filet mignon is incomparably good, with a dry, seasoned crust locking in the tenderness. N.'s filet was brought out medium-well the first time around, and when addressed the dish was promptly taken to the kitchen and swapped for a perfectly-cooked medium-rare portion. My veal chop was tender and delicious but the size was too generous, almost to the point of sickening. Accompanied by a lovely, sweet roasted fennel bulb and a mushroom cream sauce that enhanced the umami of the dish.\r
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Make sure to control yourself and reserve a portion of the entree for a to-go box because you'll want to save room for dessert. My apologies to Betty in Oakland, but The Grill on the Alley makes absolutely the best strawberry shortcake I've had in my life-- a giant, tender, slightly less flaky biscuit underneath a mound of macerated strawberries and a lethal dollop of whipped cream. The dish is perfectly balanced in seasonings, textures and flavors. Slightly less tantalizing is the steakhouse staple key lime pie, delicious and homemade but a bit sweet for my liking.\r
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One of my peeves about steakhouses is that they eschew creativity for crowd favorites, which I feel usually cheapens my dining experience, and they feel they can charge a handsome fee for doing so. The Grill on The Alley is no exception, and the outrageous price alone would make me disinclined to revisit it soon. But if you're a fan of steakhouses, this is one to try. Though it's not my cup of tea, I'm in appreciation of it.\r
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