Enjoying a quiet Tuesday evening strolling the boulevard, a friend and I discovered Las Olas' best kept secret, the Riverside Hotel's Grill Room on Las Olas, where we came for the cuisine but stayed for the ambiance and impeccable attention to detail.

With deep, forest green and royal blue paneled walls, a live pianist and a stretch of settee under dim lighting, the Grill Room has the look, feel and comforts of a private, members-only club. Such was not the case though with the menu, as it provided a delicate balance between traditional and contemporary.

Carousing the appetizer menu, which featured Olestra Caviar, vol-au-vent escargot, grilled asparagus with drunken goat cheese, toasted almonds and blackberry vinaigrette, Officers Club Oysters and more, we found it hard to choose just one. My friend opted for the tuna tartare, while I enjoyed escalope of seared beef, with arugula, shaved teggiano and saffron aioli. Our surf-and-turf aperitif was a tender beginning to a truly divine meal that followed.

The Grill Room features an abundant selection of seafood specialties, including sautéed Gulf Red Snapper, grilled Chilean Sea Bass, duet of scallops and seared Yellowfin Tuna. Fine cuts of USDA Prime-aged beef, tender veal porterhouse, confit of duck, rack of lamb for two complements from the grill. Challenged to slim our selections, our seasoned server Thomas offered up a plethora of insight. Benefiting from his extensive knowledge of the menu and his pairing recommendations, we each started with the lobster bisque, reminiscent of cream-rich tomato basil, accentuated with lump lobster and miniature croissants.

For the main course, she opted for the prime-aged filet mignon, complimented with bouguetiere of fresh vegetables. I stayed with our land and sea motif, selecting a moist filet of Hawaiian Swordfish accompanied by Porccini mushroom-infused rice, glazed hearts of palm and a fine assortment of wild mushrooms. Both were delectable.

Each entrée was superbly plated and garnished to accentuate the essence of the selection. The presentation was beautiful. Set atop china, adored with the Riverside crest, my braised red cabbage and her seasoned vegetables added a dash of color, to our entrée selections.

As we dined, the Grill Room's servers demonstrated their passion for fine-dining with flair. They expertly prepared a Lord Caesar salad tableside. After witnessing them whip up a fresh, what-you-see-is-what-you-get dressing of anchovies, egg white, olive oil and garlic, I thought to myself, "I should've ordered the Caesar salad." Meanwhile, a couple seated to our left was on their last course, dessert. Flames of Bananas Foster mesmerized our fellow diners.

Rounding off our exquisite experience was the Grill Room's decadent dessert offerings and extensive cordial drink menu. Delighted to see my own personal piece de resistance (Crème Brule), my friend opted to have the Warm Apple Tart served Tahnetian vanilla bean ice cream.

Above the delicious food and elegant ambiance, the Grill Room extended personalized hospitality second-to-none. From the Maitre'D to the Riverside Hotel's executive concierge, the experience was most impressive.

While many like to save nights like this for a special occasion, the Grill Room is to be enjoyed time and again. Life is simply too short to wait for a milestone. Enjoy the finer - no, finest - things in life. Reward yourself for all that you do at Fort Lauderdale's award-winning Grill Room on Las Olas.

Price: $$$$

Fare: **** (four diamond)

Attire: Business casual

Awards: Recipient of the Four-Diamond award (8 years); Zagat Survey award; DiRona award of Excellence for the restaurant and wine list; Wine Spectator award winner

Hours:
Dinner: 6:00 PM - 10:00 PM (Tuesday - Thursday)
Dinner: 6:00 PM - 11:00 PM (Friday - Saturday)
Closed Sunday and Monday (July - September only)

Address:
620 East Las Olas Blvd., Fort Lauderdale, FL 33301

Website: http://www.grillroomonlasolas.com

Reservations: 954-467-2555