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The Grill on Hollywood: Liver Let Die

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When The Grill at Hollywood and Highland invited us to try their Liver Lover's Extravaganza (OK, I made that name up) which will be featured from April 19th to the 26th, I agreed under one condition -- that my mother accompany me. Let's just say we had a score to settle.

The Grill on the Alley opened in Beverly Hills in 1984 and has since expanded to four locations in California as well as in three other states. The Grill at Hollywood and Highland is the fourth "The Grill", opened in 2001. In spite of being located in a giant outdoor mall in the heart of touristy Hollywood, the warm tones and rich leathers make an elegant white tablecloth steakhouse. I can't help but imagine what a nice place this would be for a business dinner.

The evening started off innocuously enough with some lovely doots -- crab cakes chock full of crabmeat, adorable little caprese skewers with tomatoes that exploded on the tongue, fresh ahi and avocado chips and thinly sliced salmon (OK, gravlaax). There was a mix-your-own martini bar with a choice of straight up vodka ("The CEO"), grapefruit, or blood orange martinis. Some bartenders would argue that the fruit drinks were actually cocktails, not "martinis". Nonetheless, the blood orange martini-slash-cocktail was delicious, so cold, freshly swirled with ice.