Wednesday, April 15, 2015
IF YOU GO
Location: Whitefire Grille
Address: 6580 Ironwood Blvd., Canfield
Phone: 330-702-9866
Online: Whitefiregrille.com
CANFIELD
Although many people associate Whitefire Grille with upscale, special-occasion dining, owner Doug Zappi says patrons shouldn’t shy away because they assume the restaurant is too formal or expensive.
“I think there’s a misconception that we are too pricey, but the average cost of a dinner here is $20,” he said. “We are a nice, casual restaurant similar to Springfield Grille.”
Housed in a building designed to look like a 1930s Southern home, Whitefire Grille is tucked away on Ironwood Boulevard, just off of Route 224.
The restaurant is spacious and classy yet comfortable, with a main dining area, semi-private and private dining rooms, a tavern area and a patio. Beyond the atmosphere itself, I was thoroughly impressed by the quality of Whitefire’s gourmet yet affordable fare.
During my visit, Chef Michael Lohr, who trained at the American Culinary Federation, prepared a bevy of sumptuous, original dishes.
My meal began with a sesame-seared Ahi tuna appetizer served upon a bed of seaweed and paired with pickled ginger and Asian sauces ($13).
Zappi said that seaweed is new to the Whitefire menu and that it’s challenging to find a local restaurant that serves this culinary delight.
It was indeed a special treat — light and refreshing with an almost candied texture. The tuna also was very fresh, and it paired nicely with the spicy-sweet pickled ginger and Asian sauces, including a fiery wasabi.
Next I sampled the bacon-wrapped jalapenos ($9). If you enjoy spicy peppers, this is the appetizer for you! Stuffed with a creamy cheese sauce and wrapped in bacon, the jalapenos are accompanied by a zesty ranch dipping sauce that tames the heat and complements the layers of flavor.
A lovely lobster bisque was the next item to arrive at my table ($5 per cup). The creamy, rich bisque was laden with generous chunks of lobster, and each bite was a salty, buttery seafood delight.
Whitefire Grille is known best for its seafood and steaks, and I was fortunate to experience two of the restaurant’s most celebrated steak and seafood dishes as my main entrees.
First came a tender center-cut Delmonico served with garlic-roasted mashed potatoes and asparagus ($26.50). Wow, everything about this meal was perfection! Whitefire’s steaks are chargrilled over hickory and cherry woods, and all of the restaurant’s beef is grass-fed. The results are superb.
The menu also features a filet mignon ($30), a New York strip steak ($24), a marinated hanger steak ($18) or a baseball steak ($18). Patrons can add a topping of blue cheese, burgundy mushrooms, horseradish sauce, Oscar or wild mushrooms and onion for $3 to $7.
If Whitefire’s steak doesn’t hook you, then its seafood surely will (no pun intended). I savored a serving of jumbo New England pan-seared scallops paired with roasted tomatoes and drizzled with balsamic glaze ($23). These silver dollar-sized scallops were melt-in-your-mouth delicious and were cleverly matched with the tomatoes, which were bursting with flavor.
Other popular Whitefire seafood favorites include the Faroe Island chargrilled salmon ($21), the jumbo shrimp and grits ($17) and the jumbo lump crabcakes ($16 to $23).
Zappi said pasta also is popular at the restaurant, and the menu offers eight pasta selections including a lobster pasta ($22) and a pasta primavera ($13.50).
No dinner is complete without dessert, and Whitefire Grille offers a decadent variety of originals prepared by a newly hired pastry chef.
I tried the peanut butter chocolate mousse pie and a strawberry basil creme brulee. Both were divine. The peanut butter chocolate mousse pie satisfied my innate chocolate craving, and the strawberry basil creme brulee boasted a gently sweet and creamy filling with a delicately crisp coating of burnt sugar.
Italian lemon mascarpone cake, Chocolate mousse cake and red velvet cheesecake complete the dessert tray.
Dru Jennings serves as general manager of Whitefire Grille, which opened in 2013. The restaurant offers a Sunday brunch from 11 a.m. to 3 p.m. as well as gluten-free options and a children’s menu.
“That’s another misconception — that this isn’t a restaurant to bring children,” Zappi said, “but that isn’t the case. We are indeed a place for special occasions, but we’re also a place for everyday dining.”
Happy hour is from 4 to 7 p.m. Monday through Friday. The restaurant offers occasional live music — mostly jazz and blues.
Whitefire’s semi-private and private dining rooms are perfect locations for business meetings, birthday parties, baby showers or rehearsal dinners.
About Food:30
We are offering a glimpse into local restaurants and eateries by reviewing their food offerings. To recommend a location, send an email to society@vindy.com.