110 Grill — Restaurant in Rochester

On vacation in new hampshire with a big group (8 total). We confirmed they could accommodate and seat such a party and were excited to eat and get back on the road home to end the weekend.

We were being seated on the patio and to our surprise a group of strangers had since walked to our table and sat at it. A man in the other party rudely engaged the waitress and our party and informed us that “ this is a unique situation” and since they have an autistic adult with them that’s already sitting down they will need the table as asking her to move is out of the question, even though they have not checked in with the hostess.

Much to our surprise the manager agreed and gave them the table and moved us to a table entirely in the sun surrounded by wasps (we had 5 confirmed kills by the time we left). Easier to inconvenience a more reasonable group that might not complain I suppose. Whatever, so we order appetizers which were several cups of chowder and plate of dip, we wait over an hour for all of them and the chowder was cool when it arrived.

Beyond that the entrees arrive an additional hour later and are also lukewarm at best or burned in the case of the swordfish. My girlfriend and I each got a small cup of chowder, I had a grilled cheese, and she a plate of pasta for an entree. With tip the total was $80 which for what we got blew me away.

During the wait we asked the waitress if there was some sort of hold up or what was taking us long and we were helpfully informed they were short staffed in the kitchen and there was nothing they could do (the other rude party had eaten paid and left before we got our entrees). Nobody is entitled to anything which I understand but after all this nothing was comped, no offer of a dessert or a coupon or any token gesture of goodwill besides the manger giving us a 30 mph drive by of “thank you for your patience” before quickly retreating back inside.

Truthfully I don’t know that I’ve ever had an experience quite like this while dining and I felt compelled to write about it. Shame is on me as I had been to a different 110 grill and experienced similar things in the past down to the short handed kitchen so maybe it’s a...

I haven't been to a 110 Grill that I didn't like (no, you do not need to have your eyes [or ears, if this is being read to you] examined...I really did just infere that this restaurant was a chain!). The food is just different enough for me to feel that slight twinge of pretentiousness (you know what I mean, that place where arrogance wants to reside but the right amount of actual humility prevents it) yet still recognizable enough for me not to be concerned about "what" it actually is. Our server, Alexis, served us about a year prior and recognized us! Now, I'm not yet fully convinced whether it was because she is just that amazing, or if we are just that memorable - since it wasn't discussed until the end of the meal, I am going to assume the scales tipped just slightly towards the former. My guests were 3 young ladies, one is my actual daughter, one is a local who has adopted me as her pseudo-dad, and one was a good friend of my daughters. We always start with dessert (why run out of room before the good stuff, right?), but kept it lighter this time. At the table was a Caesar salad, grilled cheese with tomato soup, and an apricot risotto. I had the Artichoke-Spinich dip, a classic appetizer, yet it did not come in its typical bread bowel....disappointing.

Overall....always an amazing experience. It's worth every penny, and I am very much excited to save up those pennies to go back again. But I will leave you with 2...let's call them suggestions...as to how to improve your dining experience: Desert first. It's not just to shove more sugar down your throat...you will create an experience that will be remembered for longer than any typical nite-out dinner (make it a tradition and watch the excitement grow). Tip your server. Yeah, I know, we all do. But the way I look at it (which does account a bit for why my family can not go out as much), this person is the only one working harder than you to help creat the best experience....but they will (almost) never see you again. Talk to them. The more you interact, the more they will do for you. They are (again, almost) all amazing...

I stopped coming here the first time that I visited this location two years ago. I only came back because I received a gift card for the 110 grill. Let me tell you this, my old rating was a 2-star but now as you can see it is a 1-star. My girlfriend and I were absolutely disappointed in regards to the food quality this time. I’ll start off with my girlfriend’s food first… she ordered the sesame salmon with a half side salad. The salmon was requested to be medium but what she received was a chewy, flaky, and flavorless piece of salmon covered with some sort of chili glaze. The side salad greens were soggy and literally had leaked through the cardboard container it was served in.

As for mine, I ordered a medium rare ribeye with the brussel sprouts and garlic mashed potatoes. I thought that getting a potential good steak would be a great choice after a long day, I was sadly wrong. The ribeye priced at $38 was at the very least medium well with very few specks of pink on the inside. The only tender and not dry spot was around the cap of the steak. Over all very disappointed at the $38 steak especially with the cost of beef right now and that I could’ve gone to long horn for half the price for a much better steak. The potatoes weren’t half bad but the brussels were tasteless and very watery for some reason. They were apparently roasted according to the menu but appeared to be blanched for way too long without an ice bath. I do not believe they were “roasted”.

Overall, we truly were disappointed. I wish I could say otherwise. Even though it was a pick up order I could’ve gotten better at a cheap pizza place or even Chinese.

I hope that the management will see this review and hopefully improve. I wish very much for this place to improve on their quality control. I am in the culinary business myself and I understand skip ups, this however is two trips...