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Silver Grille
Categories: Restaurants American (New) Restaurants Italian American (New), Italian [Edit]
206 E Main StSilverton, OR 97381
(503) 873-8000
- Hours:
Wed-Sat 5 pm - 9 pm
Sun 9:30 am - 1 am
- Attire:
- Casual
- Accepts Credit Cards:
- Yes
- Price Range:
-
$$$
- Good for Groups:
- Yes
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Noise Level:
- Average
9 reviews for Silver Grille
9 reviews in English
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Review from Bradley N.
Missoula, MT
2/7/2012
In almost any other location, the Silver Grille would have far more than eight reviews on Yelp. Places of this quality routinely have 100x that in San Francisco, Chicago, New York, Vancouver, LA, or Seattle.
But then it wouldn't be in SIlverton, now would it? And then Chef Jeff and his staff wouldn't be able to call this beautiful spot in the mid-Willamette Valley home, and that would be a real tragedy, because it's about as sexy and sophisticated a small town as you are ever likely to find (pop. 9,781).
For a road-weary traveler like myself, halfway between Northern California and Western Montana, the Silver Grille - and Silverton more generally - was an oasis of goodness. Goodness of spirit; goodness of food; and goodness of drink. Rarely do you find all of them in the same location.
Chef Jeff personally brought two of my four courses to table and shared with me some of his cooking techniques (more on this later). And the bartender and wait staff kept me company while I enjoyed my meal.
A first course of house-smoked wild salmon chowder hit all the right marks: imagine a deconstructed poached salmon fillet in a light and smoky cream broth with celery, potato, spice, and onion. And that's pretty much what it was. Nothing extraneous, nothing too heavy; simply put, it was mouth-filling, soul-soothing, honest, and wholesome.
Like a good French kiss, if a little fishy.
A second course was forest-fresh Oregon golden chanterelle bruschetta: sauteed in butter and herb (thyme I think), served on a naked white plate, resting tantalizingly on a bed of raw vegetable chiffonade. There was radicchio and green kale, I think. I loved every bit of it. The mushrooms were the stars, of course: earthy, tender, tangy, slightly salty, moist, and pleasantly soft, they tickled the tip of my tongue.
Like something else I am thinking of, but will leave to your imagination.
The third course was a chef specialty based on his training in Europe: Cassoulet using housemade pork sausage, beans, duck, and other delectable morsels, served in a heavy brown earthenware dish that made you want to get down and dirty. A glass of "Night and Day" red wine by A to Z Wineworks upped the sensuality quotient here. When it comes to cassoulet, you can't afford to be hesitant or shy. It's about being bad, letting loose, casting inhibitions to the wind. This is why it feels so good and why the wine is so essential.
Like sex. That's right: I am comparing eating cassoulet to having drunken sex. It's risky but hardly wrong.
Do you sense a progression here?
Because you just know that there has to be a desert course, right?
That was the pièce de résistance: the pineapple Napoleon. A specialty of the house (and Chef Jeff was kind enough to reveal his secrets, but I don't kiss and tell). Razor thin caramelized fresh pineapple slices layered with coconut cream, stacked four high, and garnished with mango citrus coulis. A glass of Knob Creek bourbon, neat with a single cube of ice, was the obvious choice to accompany such a superb last act. Exotic, sensuous, sweet, warm, and supremely satisfying.
Like lying next to your lover and lingering over the curves.
Because when it is this good, it would be a shame to leave so soon. Why not rest awhile to let it sink in?
I did here, so long that it eventually became awkward and I realized that it was time to pay and say my goodbyes, to exit gracefully. I left as a visibly satisfied customer, smitten with the Silver Grille. It had hit all the right G-spots.
Gastronomy spots, I mean.
Why?
What were you thinking?Listed in: Why do we Yelp?
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Review from Michael C.
Livermore, CA
7/11/2011 5 photos
Being a California native who heads to Napa, Sonoma, and Livermore wine country establishments at least a few times a year, the Silver Grille was a truly unexpected find. A friend's parents had recently tried it and suggested that we have dinner here. After a perfect day of hiking at Silver Falls State Park, three of us dropped in at about 6:30 without a reservation and although there wasn't seating readily available in the main dining room, we were able to find a table next to the bar, which suited us perfectly.
The entire dining experience was superb and closely monitored by who we discovered later is the chef/owner Jeff Nizlek. Wine selection was very nice and Chef Nizlek located a bottle of Zerba Wild Z, which really helped to round out our meal given that this is one of our favorite wines from the Pacific Northwest.
Everything from presentation of the appetizer to the individually plated entrees was perfect. The goat cheese cavatelli with lamb ragout was the star this evening (though we all enjoyed our dishes) and we're very glad we didn't pass on the desserts. We never felt rushed and the ambience was intimate, warm, and friendly. The last time I had an experience like this where we were treated with such warm hospitality by the chef/owner was when I was visiting a friend and we dined in a very nice place in Toulouse, France.
Can't wait to return here again (and I'm sure we'll be back whenever we're visiting the Salem/Silver Falls area). Cheers! -
Review from Emily C.
Silverton, OR
10/1/2010 1 Check-in Here
It is almost difficult to put into words the warm feelings my husband and I have for this restaurant! In the small town of Silverton, this restaurant is outstanding. The food is high quality, local, and prepared by a high end chef in a small town. We are crazy about the 'Naughty Librarian' salad, entrees always please and (as an Italian) I am thrilled when I find handmade pastas as part of an offered entree.
The menu changes regularly, capitalizing on seasonal veggies and flavors. The ambiance is intimate and warm, service is friendly and accommodating. More than once have I asked about having them prepare something not traditionally on the menu and they have exceeded expectations!
Additionally, the owner/chef Jeff is terrific. He is thoughtful with the menu, supplies high quality meals, and routinely serves his masterpieces and checks in with tables. He is open to friendly banter and has had me doubled over in laughter, almost on the floor, more than once with friendly harassment.
The Silver Grille stands out in Silverton, and is as regular an indulgence as we can make it. Desserts are worth considering regardless of how much you've already managed to eat. You are likely to leave smiling and content. Most definitely worth a try! -
Review from Jenny B.
Salem, OR
9/12/2008
I've described this place as "great food, kinda quirky." And every time I go, it proves me right. The first time I went, the server couldn't pronounce "kalamata," the type of olives in the dinner special. It came out sounding like "clamato"--isn't that clam juice or something? gave us the giggles all night. When I last ate there, we were seated at 6, yet after ordering the special (penne alfredo with pancetta and chicken), the server asked to substitute angel hair for the penne. It's only 6 and you're out of the main ingredient for your dinner special? yeah. Kinda quirky.
But the food, overall, is delightful. Good mingling of flavors, like the tri-tip with Shiraz and shitake reduction, or the cajun etouffe with andouille sausage and alligator. The wine list is nice, lots of local wines, and the desserts are quite nice and taste homemade. We had the key lime pie which was creamy and tart.
I like coming here since I live in Salem. On a nice early fall evening, the drive out through the farmland is beautiful. Silverton is a cute little town to explore, and having a tasty restaurant in town makes it all the better. The only real negative about the Silver Grille is how noisy it gets in the dining room. It's small with very high ceilings, so when there are large groups (both times I've been) the noise level drowns out the ability for most other conversations. -
Review from Dave S.
Happy Valley, OR
Updated - 4/28/2010
Stopped here again after a SilverFalls hike. Started with two glasses ... a great Pinot & a French table blend, and field flowers in olive oil with bread. Shrimp and local asparagus over the best cheese and butter risotto. Pork tenderloin in a special stone ground mustard BBQ sauce and polenta. Deserts were amazing!!! Coffee seemed another treat. The chef is amazing and his lovely wife waits the table with personal care. It's made this Friday a special day.
1 Previous Review:
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9/9/2009
Very nice atmosphere. Great chef. Food is fabulous. Friendly staff from kitchen to table.
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Review from andrew s.
Silverton, OR
1/16/2010
Executive Chef and owner Jeff Nizlek is great. With an ever changing menu featuring local, seasonal and organic food, you are always surprised and delighted. I worked here on an unpaid externship from Western Culinary Institute. I remember local mushroom pickers showing up to the back door with pounds of fresh chantrelles. The Gorgonzola Bruschetta is phenomenal. If available, the wild mushroom pottage with a white truffle foam and shaved black truffles is like sex in a bowl. The Foi Gras terrine with sauterne jelly was to die for. For dessert, his creme brulee is the best one I have tasted stateside. Served with house made shortbread cookies, it's my favorite. Jeff left the Grille to work at various other restaurants and the food went downhill. He's now back and in my opinion, it's worth the drive from Portland. Call and inquire about his winemakers dinners. They are delightful
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Review from Cheryl H.
Portland, OR
10/21/2008
This very nice restaurant in Silverton is a great place for a romantic date. The restaurant is small but elegant, with "mood lighting" and candles on each table. We were served two little pork skewers right off the bat as a sort of pre-appetizer. Our real appetizer, the risotto suppli, was like a ball of cheesy risotto, breaded and fried and served with a yummy sauce. My entrée, the cappellini pomodoro, was fantastic, and my boyfriend's ravioli with mushrooms was also fantastic. We ordered a delicious bottle of Pinot Gris along with our dinner. Don't pass up dessert here. We had merlot-soaked pears with ice cream and a slice of chocolate cake (not your ordinary chocolate cake!) which was absolutely divine. The place wasn't busy and the service was great. A romantic setting and delicious food!
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Review from Jacob d.
Silverton, OR
7/10/2010
The food was top notch - best in Silverton by far, among the best in the valley. Weird hours though - they are often closed. I have probably been there ten times and only found them open once.
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Review from Charles L.
Portland, OR
11/13/2008
Hands down the best restaurant in Silverton, and certainly one of the best in the central Willamette Valley. Save room for dessert!
