Review: Sorry, no pictures with this review. I had good intentions, but when I pulled out the camera to snap the first photo, it didn't turn on. Battery was dead as a doornail. Oh well.
The Tin Roof Grill has a warm, modern, earth-toned decor, as well as an inordinate number of televisions for a restaurant its size. Honestly, I was a bit confused by it all. My confusion only increased when I read the menu. It was part tapas bar, part Italian/pizzeria, with some standard American and Asian fare thrown in for good measure. Chimeric is perhaps the most apt description.
We started with the baked goat cheese. It's goat and asiago cheese baked with herbed tomato sauce, served with ciabatta bread. The name of the dish implied it was primarily about the goat cheese, but, quite honestly, this dish was about a heavily herbed chunky tomato sauce with some quite mild goat cheese mixed in. The bread was the most enjoyable part, if that tells you anything.
For the entree, I ordered the daily special, which was a steak sandwich with horseradish: classic American food. The bread was substantial enough to handle the meatiness of the steak and the toppings. The horseradish was, as it always is, a perfect accompaniment for steak. And the steak. Well, it was juicy, tender, and sliced to just the right thickness. It was also absolutely without one granule of salt, which meant it was completely tasteless.
My friend ordered a sausage pizza. The crust was doughy, the cheese was indistinct, and the sausage was okay. He wasn't impressed.
Look, I'm no restauranteur. I just write about what food tastes like to me and whether I like it or not. That said, the Tin Roof Grill tries to be too many different things at the same time; and, in so doing, doesn't seem to be any of them particularly well.