What better way to dull the chill of a relentless Maine winter than to celebrate the first annual Restaurant Week in style?  My friend and I headed out for our first trip to the Back Bay Grill to do just that. 



The Back Bay Grill www.backbaygrill.com is an elegant place – inviting bar, romantic lighting, black tin ceiling and contemporary art. The crowd seems older and smartly dressed.  I envisioned the clientele to be discussing their love of beef tartare and truffles.  The staff is well-trained, which seems to be the exception rather than the rule these days.  In addition to our waitress accommodating my meal preferences, I overheard someone requesting a gluten-free meal last minute and the waitress did not bat an eyelash.  Furthermore, they know the menu and can tell you about nuances in the wine list, how a seckel pear tastes and what confit is.  I’m not a regular patron of the fine dining scene these days, so sometimes I forget how important the small details are to me - a hostess took my coat, my water glass was always topped off and the crumbs were discreetly swept off the white tablecloth before dessert.

• 1st Place/Gold Medal went to DennyMike’s “Pixie Dust ” rub (category: “Barbecue Dry Rub/Seasonings: Southwest”).
• 1st Place/Gold Medal went to DennyMike’s “Chick Magnet ” rub (category: “Barbecue Dry Rub/Seasonings: All-Purpose”).
• In the “Best Overall Label of 2009” category, DennyMike’s earned the 2nd Place/Silver Medal for the unique design of its colorful “Cow Bell Hell ” rub packaging, designed by T.Doc Creative in Westbrook, ME .
• In the “Barbecue Sauce: Tomato Mild” category, DennyMike’s “Sweet ’N Spicy ” barbecue sauce earned the 4th Place award.
• In the “Barbecue Sauce: Vinegar Spicy” category, DennyMike’s received another 4th Place award.

It’s hard to overlook first impressions.  Stepping into the Grill Room at 8 pm on a Friday night and my first impression was – wow, this place is doing well.  Barely room to stand to wait for the hostess to seat us and watching party after party get ushered to their seats, my friend and I noted that it didn’t appear that slower financial times has hindered business here.  They must be doing something right. 

The restaurant, located at 84 Exchange Street in the space that was formerly “Natasha’s” has a masculine feel  — dark wood, a long bar, low lighting, and framed pictures of cows and sheep on the wall that have butcher’s lines drawn on them.  It’s bustling and full of energy.  The fare, described as “American Comfort Food” is hearty and filling.  This is a steak house, after all.  People come here for the meat.  While scanning the bar, I noticed a few guys eating steak and potatoes and drinking beer by themselves and wondering if they weren’t sneaking away from their vegetarian girlfriends to get a dose of something more satisfying. 

The wine list is extensive but …

For lunch I prefer a bright and lively place so Peppers Garden and Grill in Winthrop was just the spot.  They offer both a bar area with tables and booths and a large dining room.  My husband and I had decided to eat in the bar area.  It has an open and airy feeling due to the tall windows and skylights.  And the tongue and groove walls and earth-toned paint colors make for a cozy space.