Grille 16 Shoots and Scores

Reviewing the latest edition to the Hyannis fine dining scene.

We always follow the golden rule of dining and wait until a restaurant is at least a month old before trying it. The success of a restaurant and dining experience depends on three things; the food, the service and the atmosphere. It is very difficult to get all three right at the same time, and sometimes takes years.

Food
We ordered 2 seafood dishes, yes, at a steakhouse. But a good way to judge a restaurant's strengths is by tasting its weaknesses.

The haddock was to die for. A great piece of fresh fish. The seared scallops, not so much. Pretty typical for this region. The fish came with roasted potatoes and beans, about what you'd expect. The scallops were complemented with finely grilled asparagus and lobster mashed potato. The latter accounted for the higher price of the dish and was unintentionally cold.

Both however, were lacking any distinctive flavors, almost to the point of being bland. Everything on the plate could have used a little bit of salt.

Wine
We ordered a bottle of local sparkling wine, which is always a treat, but more so this time because it was cheaper here. The wine list, although it includes some very pricey selections, is generally underpriced. Especially compared to the overpriced food menu.

Service
On this rainy evening the restaurant seemed over staffed. The hostesses were courteous, young and attractive. The waiters were very attentive and solicitous. They were well versed in the new menu and maintained an even pace of service throughout the evening, checking in with us frequently.

Atmosphere
Grille 16 is the latest version of the Asa Bearse House on Main Street in Hyannis. Each time the interior is redone, it gets a little bit nicer. Although lacking in color or distinctive design, the unusual configuration of the rooms and variations in lighting provide enough distraction for the eye to be pleasing. And of course, there's always people-watching. The clientele was mostly Hyannisport types.

The dinner was accented by a visit to our table by the owner, Derek Sanderson, who was wandering the dining rooms all evening, knowing just when to stop by a table to check on his patrons.

In all, the experience was a good one. Enough to go back and try the steak. We give the Grille 16 *** to go with its $$$ . www.grille16.com