The Sierra Grille
Taps: 24 / Bottles: 21
Cask: Y / Beer-to-Go: N
Ratings: 36 | Reviews: 25 | Display Reviews Only:
Reviews by deanhead:
4.5/5 rDev +1.8%
vibe: 4.5 | quality: 4.5 | service: 5 | selection: 4 | food: 4.5 | $$
This was my second time dining at the Sierra Grille. I must say my spouse and I were delighted with the exquisite experience. This place came recommended by a close friend of mine who is French, and a food snob, who also enjoys fine beer.
We enjoyed the Rogue Beer Dinner that was hosted in April 2007.
Our host Obrian did a great job pairing the food with the beer selections. The first course was a BBQ chicken thigh paired with the Kells Lager. The chicken was sumptuously tender, and went very well with the Crisp, clean lager beer. It reminded me of hot summer day cookouts.
The 2nd course was the Mussel Stew with Boudin Sausage and Red Ale. There was no shortage of mussels in this stew. It was perfectly balanced with just the right amount of zip. I typically add hot sauce to my stews and soups but, this required no additional seasoning. The spiciness came forward from the back of my mouth as I enjoyed each bite. The Rogue Dry hopped red ale was a great accompaniment. It was the first time I can recall drinking a beer dry hopped with Amarillo hops, and needless to say, I'm very excite about experimenting with this hop on my basement brewery. My wife Isabel was very found of this beer, and is also looking forward to me brewing a beer with this great hop. I digress.
Course Three was over the top as far as flavor goes. We enjoyed the Old Crusty Barleywine paired with New England cheese, a rich duck liver pate, crostini and a decadent honeycomb. Oh yes, and don't forget those mini pickles that go so well with organ meats! This was by far the richest course of the evening.
The main event for me was a Hops-smoked boneless salmon steak fire-grilled and finished with a Special Bitter rhubarb fresh dill sauce, asparagus with fennel and three cheese augratin potatoes. This was paired with Rogues tasty Younger's Special Bitter. Meredith told us the fish was farm raised. I would have preferred wild salmon instead. My wife enjoyed the Hops-smoked and roasted half chicken.
Dessert was a Molten Chocolate Cake with Stout Syrup, Frangelico Whipped Cream, and Madagascar
Vanilla Gelatto paired with Rogue Chocolate Stout. This was a decadent dessert so rich that I had to leave a bite on my plate.
It was a great re-introduction to beer dinners for me. I highly recommend the Sierra Grille for dinner and beer. Obrian is highly knowledgeable when it comes to libation, food and entertaining guests. The eternally rotating taps ensure super fresh beer and something exciting with each visit.
04-02-2007 15:30:07 | More by deanhead
More User Reviews:
The Sierra Grille in Northampton, MA
96 out of 100 based on 36 ratings.