El Grill Prime Steakhouse Tijuana MX — Restaurant in Baja California

I ate here with my wife on Valentine's Day 2021. We had a reservation for two. When we arrived, we were greeted and quickly taken to our table. The restaurant was nicely styled. It is definitely a steakhouse. Beautiful wood paneling. Large spacious booths. Pictures of the New York City skyline and of the Rat Pack and Frank Sinatra. They also had a replica of a newspaper from when the Titanic sank. The place felt clean and fresh. Our waiter was very attentive and service was excellent. Nice selection of drinks from the bar. The online menu was a little awkward and didn't work well on my phone. They had a piano player playing live classical and modern music. At times it could be hard to hear each other because sound travels far in the restaurant. The restaurant wasn't decorated special for Valentine's day which was a slight disappointment. The food was excellent. I had the bone in Chicago Ribeye Steak. It was cooked to perfection and tasted delicious. The portions of food were generous. The price was a little high, in my opinion, for Tijuana, Mexico. At around $250 for two people, without ordering dessert, I thought that was a bit much. Only because we could have eaten in at a similar restaurant in San Diego, such as Eddie V's for a similar experience and price point. It isn't so much about the money as it is the market it is serving. The restaurant is targeting the wealthy class in Tijuana and probably isn't very affordable to most. Overall, we had a wonderful time, a great experience, excellent service, delicious food. I would recommend and we...

My wife and I decided to celebrate our anniversary at this place a few days ago. She ordered the filet and I the ribeye. She likes her meat cooked and so requested medium well, but the waiter talked her out of it telling her how it should be cooked. Well, it came medium rare, which would have been fine for me, but that was just the outer edges, once my wife got through the stringy chewy outer portion the meat was mostly rare to raw. It was completely inedible and was left on the plate. The waiter asked if she wanted it cooked further, but she was so disgusted, she said no and let them take it away. My ribeye was done pretty much to my liking at medium rare and passed the the decently cooked steak test. The side dishes were average as was the dessert. Drinks were fine, however, this place boasts prices that are equivalent to American fine dining and this was anything but. You could easily get a wonderful steak dinner with all the trimmings in San Diego at an equivalent price or even less and walk away satisfied all around. The most positive part of our visit was the staff, all excellent and attentive to our needs. I would give the staff 5 stars, but the overall dining experience at those prices no more than 3 stars. We have been to El Grill a couple of times and I don't see a return visit in the future. There are so many great places to eat both north and south of the border that it seems a waste to keep this one on our list of go to...

Stopped in here on a whim mid-day. We were greeted at the entrance by Miguel, who also ended up being our waiter. From beginning to end the service was incredible! Weather permitting I would recommend patio dining, but inside there is a baby grand and pianist. Started off with a house salad and sopa de palmito. The salad was good as expected, but the soup was excellent...light and creamy, and dairy free. Miguel mentioned that the owner prefers that the menu be as dairy free as possible which makes complete sense in a Latin Country due to a population prone to lactose intolerance. Which includes my wife and I. We were presented with at least 8 different cortes de carne to choose from and one unlucky live lobster. Everything from New York to Tomahawk...including lamb. I had the ribeye with a blue cheese rub medium rare, and the wife a filet mignon medium. Both were to say the least excellent, but the ribeye was melt in your mouth tender. Perfectly seared on both sides. Sides included grilled vegetables and baby potatoes. Topped off by a bottle of red wine from Valle de Guadalupe (Baron Balche- Mezcla). Tijuana, Rosarito and Valle de Guadalupe are a foodies dream come true and we've had a lot of great steaks, but I must admit that this cut of meat was the...