This is one of those restaurants that I drive past often and always think “I should go there soon.” Saying you should do things soon or do things when you have time is the same as saying that you will save whatever money is leftover at the end of the month. It never happens. Unless you block out time to do it, the opportunity will pass you by.
Not wanting this to be one of the biggest regrets on my deathbed, I scheduled to meet a client at Stella Grill. Over the course of a few weeks, we actually met here twice. He had been raving about the place.
The first time we went, I got the Pub Club sandwich. I use to get these often at Hopper’s until that place declined. There were some good ingredients in Stella’s Pub Club but you had to search for them. The bread really overpowered everything else.
For our next business lunch (I can think of no better way to conduct business than over food), I was torn over the Tacos, Fajitas or Enchiladas. That was until the waiter mentioned that the Enchiladas had chocolate as one of the ingredients. Sold! The next concern: Beef, Chicken, Veggie or Cheese; and 1, 2 or 3 Enchiladas. Ordering 3 was only $1.00 more than 2, so why not; my daughter’s college fund can wait. I got 2 chicken and 1 beef.
The presentation was so beautiful that you almost hated to ruin it. But with hunger pains setting in, it was time to indulge. The Enchiladas were served with Southwest corn succotash, black beans, guacamole and pico de gallo. The succotash was phenomenal. It was corn, onions, green and red bell peppers along with garlic and butter. I could have eaten a tub of this stuff.
The enchiladas were extremely delicious. When they mentioned the chocolate, I had visions of a crepe with soft, warm chocolate sauce oozing onto the plate. It was not quite like that; it is added into the Mole sauce and is very sublte but adds a nice sweet component.
Both the chicken and beef were very tender, moist and flavorful. Wrapped in a delicious corn tortilla and smothered with cheese and mole sauce, this was a work of art.
My friend got the Open Face Hanger Sandwich: crimini mushrooms, bleu cheese, basil mayo, demi glace on ciabatta bread. With a lack of ettiquete, I stared at his plate with that beautiful, medium-rare steak sprinkled with mushrooms and bleu cheese. It must be what people do when they first see the Grand Canyon: “It’s Beautiful.”
I am sure that whatever business we transacted will work out just fine; assuming we did any at all. Now how soon can I get back and try the Hanger Steak Sandwich?