In its 20th year, the Oregon Grille’s food and setting deliver a winning combination
After many visits to the Oregon Grille over the years, I was finally seated in the main dining room — the one with the mahogany booths, equestrian prints and piano player; the one I always looked at wistfully as I was steered by it.
…The Oregon Grille calls itself a steakhouse for a reason. The dry-aged prime cuts are thick and luxurious, from an 8-ounce filet mignon to a 24-ounce rib-eye. They come with few additions, so consider a side dish, like broccolini or a baked potato, to flesh out your meal.