I worked at Hill-Top Grille for about 8 months. 1st of all if you want your moneys worth from this place get the daily specials. The menu is over priced, but i liked the food we cooked. Te best steak is the Blue filet mignon, the best sea food is a tie w/ the crab cakes and the crab au gratin garnished w/ toast points. In my opinion there needs to be more pasta sauces. Pasta is good though. Capers add a nice touch to the pasta. Working here i was very happy with the the cooks. Chef Burt Lumpkin is a super nice guy w/ a nice twist on sea food.