There's a good buzz about Burton's Grill

VIRGINIA BEACH

The buzz on the street is about Burtons Grill. Since November, the Hilltop restaurant, which took over the Zinc Brasserie site, has been earning loyal customers.

Local resident Kevin Rowell, who previously owned and operated Outback restaurants, teamed up with restaurateurs Pat Gordon and Kevin Harron and culinary director Denise Baron five years ago to start Burtons Grill in New England. The Virginia Beach restaurant is their fifth, following the others in Massachusetts and Connecticut.

Burtons Grill offers an extensive array of fare, including seafood, steaks, chicken, pasta, salads and sandwiches. It has a wine list of equal depth and appeal, many by the glass.

Appetizers were a rousing start. Calamari ($10.95) from Point Judith, R.I., on Narragansett Bay was a must-have. The tender, golden-fried rings and extra crispy tentacles were delicious with or without homemade tartar sauce. Thin, grilled zucchini planks rolled up with herbed cheese, baked with red sauce and Parmesan cheese ($6.95), was a tasty vegetarian option.

From a handful of salad offerings, one can add chicken for $5 more or shrimp, crab cake or scallops for $8. I ordered scallops atop the beet salad ($8.95) with micro greens, goat cheese, borettane onions (mini and sweet) and candied walnuts caressed with mustard vinaigrette. The scallops, perfectly prepared, were lovely with the multiple textures and flavors of the salad.

From “fresh seafood,” we tried halibut with shrimp and crab risotto ($24.95). A handsome “bronzed” filet, mildly spiced and seared, was moist and terrific with a lemon butter sauce. A well-executed risotto flavored with crab and shrimp, adorned with crisp, fresh corn and snap peas, was delicious.

A 14-ounce aged Angus rib-eye steak ($26.95), with a bit more fat than you might expect, was still savored with its caramelized onion, sage and butter topping. Steamed broccoli and baked potato rounded out the steak dinner.

Creme brulee and a hot fudge sundae with crushed Heath bar bits (both $6.95) were selected by my young guests. They were both good. I should also note two desserts I enjoyed on a previous visit: The warm chocolate torte ($5.95), a flourless rendition, was creamy and decadent, and the Key lime pie ($7.95) was tangy and smooth, with a granola graham cracker crust.

The staff was friendly, knowledgeable, attentive and accommodating. Great service and quality preparations – under the direction of Executive Chef Kevin Dubel – in a comfortable, upscale venue with an affordable price point will win over patrons every time.

Tammy Jaxtheimer,

flavor@pilotonline.com