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Taylor Made Grill By Leslie Poythress Who would have thought that Frito Lay could produce a restauranteur? Well, maybe not exactly. Brian Taylor worked in management with Frito Lay for several years prior to owning Taylor Made Grill. But then again, combined with several years experience of working in his brother Michael’s restaurant, Between the Bread; he was not exactly an ingenue. After receiving his degree from , Brian and his talented wife, Dotti, decided to brave the risky world of restaurant proprietorship by opening Taylor Made Grill on Tom Hill Senior Boulevard. The two work well together and take part in all facets of the business. They have, consequently, sucessfully established a fusion of fine dining and fabulous customer service.When you walk in, you are immediately impressed with the open air ambience created by windows which surround diners. Low lighting, classical music, white linens, and fresh flowers on each table reflect the attention given to their customers. Our recent Saturday night meal with a party of eleven, which included four children, was delightful. The friendly host quickly seated us at our reserved tables. The restaurant was filled with diners ranging from high school students dressed to the nines for a holiday formal to couples in blue jeans out on the town. It was obvious that children were welcome from the five children’s menu items: chicken tenders, fettuchini alfredo with chicken or shrimp, and grilled chicken. For our next visit, however, my husband, Michael, and I decided that the meal and romantic atmosphere would be better appreciated without having to monitor a child . Our knowledgeable server was personable and attentive throughout our meal. All the appetizers were mouth-watering, but we finally settled on two. The pan-seared crab cakes were delectable with a sumptuous Dijon mustard sauce. My only disappointment of the evening came as I consumed the last morsel of my crabmeat. The shrimp nachos were an unusual combination of tortilla chips, cream-based sauce, and shrimp and were refreshingly delicious. Doubtlessly, these are specialties of the chef who is from Mexico. Hot, fresh bread, served with whipped butter, arrived with my mixture of field greens topped with a raspberry vinaigrette house dressing. Delicious! The menu offers a diverse selection of almost a dozen entrees: chicken, steak, pork, pasta, and seafood selections. All entrees, except the corn and tomato linguine, are served with two side items. I selected the pork tenderloin medallions along with baby lima beans and whipped sweet potatoes. Who would have ever thought that lima beans and mushrooms marry so well? The whipped sweet potatoes provided just the right sweet touch to my meal. Marinated in red wine, olive oil, and fresh herbs, the pork was moist and incredibly tender. The homemade raspberry sauce added a savory touch to the meat. I sampled my sister Lori’s bourbon-marinated salmon, which considering I do not like salmon, was surprisingly good. The brown sugar and bourbon glaze won me over. Michael’s filet mignon was served to him exactly as requested—medium rare. The bernaise sauce on the side is a tasty accompaniment for those who prefer a sauce with their steaks. A self-declared steak aficionado, he ranked the steak as the best in Macon. All meals around the table got rave reviews, including the children’s dishes. Tori, my thirteen-year-old sister was most pleased with her Caesar salad and linguine. All of the desserts are Dotti Taylor’s own creations. There is a dessert to please every palate. We decided to end the meal on a sweet note and sampled the homemade chocolate brownie topped with ice cream and a caramel sauce with nuts. It was obvious that Dotti’s love for sweets and talent for baking has paid off, as it was a delightful blend of sweet flavors that offered a perfect end to a delectable meal. Our entire dining experience at Taylor Made Grill was wonderful. The food was delightful, with preparations and touches that set it apart from most other restaurants around town. v VITAL
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