Fresh. No additives. No preservatives. These are buzzwords in the restaurant industry lately, but pale in comparison to the inherent organic philosophy of Grill Room's Executive Chef Andres. He's taking the "health food" trend to another level, blessing palettes with environmentally wise and tasty ingredients, including sustainably harvested seafood, wild-grazing beef and truly 'green' vegetables.

In a time and place where almost everything seems to be going green, the Grill Room is plowing through the field with a light fare that supports organic farmers, the environment and your health through a renewed commitment to sustainable agriculture and wise environmental practices.

The Grill Room is helping expand the market for organic products this season with a wild mushroom melody, which includes organically grown trumpet, blue foot, abalone and miyataki mushrooms; anzio artichokes straight from the Santa Monica Farmer's Market in California; and organically grown radishes, loom tomatoes and subterranean truffles.

But earthy vegetables aren't the only items on Grill Room's menu that are additive- and preservative-free. Known for its succulent meats, the restaurant only serves the finest, wild-grazing beef.

Signature dishes including Colorado domestic free range lamb and wild-grazing American Buffalo graze on only natural grasses and grains - not feed - that are pesticide, herbicide and synthetic fertilizer-free.

The Grill Room's robust, fresh and never frozen seafood, from open-ocean farmed Tasmanian Salmon, to the wild-caught Hawaiian Waloo and Alaskan Halibut, add to the organic and environmentally friendly menu.
While most people agree that fresh, hand-grown produce and all-natural meats do not compare to the common grocery alternative, Grill Room goes one-step further with all natural preparation and cooking methods.

"By braising and poaching many of our dishes, we bring out the most natural flavors of the product," says Chef Andres. "Rather than thickening our sauces with rue, which contains processed, bleached flour or baking powder, we employ a reduction technique that thickens and accentuates the aroma and flavor, especially in our peppercorn and rosemary-cabernet accompaniments."

Abstaining from manufactured seasonings and processed cooking oils common in many kitchens, Grill Room employs skill and technique, to enhance flavors naturally. Here, fresh herbs such as organic garlic, chives, basil and thyme, not only compliment the dishes, but bring out the taste formed on the palette.

So, what are Chef Andres' recommendations? Go green with the restaurant's nightly special card, which is home to select signature dishes including the oven roasted buffalo served with organic baby carrots and haricots verts (French green beans) or the braised Buffalo short ribs.

To reserve your four-diamond table, served a la green, call 954-467-2555.

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