When we walked into the restaurant the first thing I noticed was the friendly, cozy atmosphere. The grill is very small, quaint, and dimly lit with very artistic light fixtures. It combines regular walls and brick walls, and has a very old fashioned bar with antique liquor bottles for decorations. The tables are small, and seat two or four, so to accommodate our large group we had to push several tables together. The un-uniformed waiters and local artwork on the walls gave the restaurant a cool, artistic feel. Our very kind waiter, Derrick, was very conversational and polite. When we walked in at 11 in the morning the restaurant was not very crowded, but by 12 it got to be bustling.There was a small wait for our food, but it was definitely worth it. I ordered the salmon bruschetta for $6.75, and it was delicious. It consisted of grilled Atlantic salmon on toasted sourdough with chopped tomatoes and basil atop a black bean puree and cilantro crème fraiche. A mixed green salad with balsamic vinaigrette was on the side. I ate every last bit. The salmon might have been the best I’ve ever tasted, but I wish there would have been more of it. It was only a small portion. I was a bit wary of the black bean puree and cilantro crème fraiche at first, but it was surprisingly good. The portions of food were not very large, but I was still sufficiently filled up.
And now onto the dessert. The Last Resort Grill has a very large array of layer cakes and cheesecakes. Different kinds include a raspberry cake, German chocolate cake, vanilla bean cheesecake, and many more. They even have a special “Last Resort” cheesecake, and that is just what I ordered.
The Last Resort cheesecake has a mix if Bailey’s, Kahlua, and Frangelica with a chocolate graham crust and whipped cream. The cheesecake was extremely rich and perfectly whipped. It has a very deep coffee flavor accented perfectly by the chocolate in the crust and drizzled on top. I think it tasted perfect with a little bit of whipped cream in every bite to tone down the coffee flavor.
I got the chance to taste different cakes as well. Classmate Alaina Boyden chose the German chocolate cake, which was huge. It was a deep chocolately cake with coconut-pecan frosting. I found that I did not like that German chocolate cake as much as others that I’ve tasted, but it was still very good.
Next I got to taste classmate Kathy Garner's red velvet cake. I consider myself a red velvet cake expert because it’s my favorite kind, and I have tasted many. This one was not the best I’ve ever tasted, but was still very good. I just wish there could have been more cream cheese frosting. The presentation of the cake itself was beautiful, and Kathy even said, “This cake is gorgeous.” The last cake I got to try was instructor Geoffrey Graybeal's lemon spice pound cake with marshmallow frosting, which was delicious. It was very light and fruity and the marshmallow frosting was the perfect touch.
So in conclusion, The Last Resort Grill is neither lacking in food nor in atmosphere, and I highly recommend visiting it if you have the chance. I, myself, will be returning as soon possible to try some more of their wide array of dishes.
Olivia Baker, 15, is a sophomore at the University School of Jackson in Jackson, TN.
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