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Dining review: Chapel Grill

The fragrant Chapel Grill salad is prepared with assorted greens, carrots, onions, Roma tomato and Bosc pear and perfumed with an herb Dijon white balsamic vinaigrette and sunflower seed praline.

Photo by KELLY MERRITT/Special to the Daily News

The fragrant Chapel Grill salad is prepared with assorted greens, carrots, onions, Roma tomato and Bosc pear and perfumed with an herb Dijon white balsamic vinaigrette and sunflower seed praline.

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  • Chapel Grill's tuna tartare appetizer with a touch of seaweed salad and crispy wonton chips was a little mountain of Asian flavors.
  • One dish at Chapel Grill is the porcini-dusted Florida snapper over a sweet corn saffron risotto.
  • Chapel Grill's perfect pretzel rolls are just a bit crunchy on the outside, but pillowy soft on the inside, a welcome contrast to so many pretzel rolls that are hard and chewy.
  • On the French 3 Onion soup, the garlic crostini and Gruyère cheese gratin is the star.
  • The fragrant Chapel Grill salad is prepared with assorted greens, carrots, onions, Roma tomato and Bosc pear and perfumed with an herb Dijon white balsamic vinaigrette and sunflower seed praline.
  • The lobster bisque at Chapel Grill in Naples is a complex layering of flavors and rich presence of lobster.
  • The Chapel Grill's beef Bourguignon risotto appetizer is just right for sharing, with tender beef and mushrooms on top.
  • KELLY MERRITT/Special to the Daily News
Chapel Grillís Tuscan herb seared chicken breast is served with a Tuscan bean and prosciutto cassolette.
  • Chapel Grill's perfectly seared scallops are a great beginning to the meal, with the bed of fruit salsa just slightly sweet.

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