Friday, September 23, 2011
Argyle Grill at Eagle Vale
I'm not sure what or who first alerted me to this, but some time ago I discovered that the Argyle Grill at Eagle Vale golf course has pizza on its menu. So I made a point to go there, and I eventually did, on a lunch date with friends.
I opted for the "Margarita," and one of my friends got a pizza as well - the "Argyle Classic." The menu described the latter as having a thick crust, so I asked if that meant that the Margarita was not thick, but our server informed me that all the pizzas here are made with the same thick crust.
Our pizzas arrived, nicely presented, arranged in two rows of wedges on our plates. The crusts were indeed thick, and were reminiscent of French bread pizza. They had a crunchy exterior and a golden brown underside.
The Margarita (I'll defer to their spelling) was, even apart from the thick crust, nontraditional, topped with roasted tomatoes, pinenuts, balsamic vinegar and oil, greens, and dried basil, as well as a lot of melted mozzarella. It was not my idea of a Margherita, which is usually topped with nothing but fresh mozzarella, tomatoes and basil, but it was tasty and enjoyable, and the flavors worked well together.
My friend's Argyle Classic was topped with tomato sauce, cheese, pepperoni and sausage. There was quite a bit of sauce, though that was appropriate for the thick crust. It tasted fine, though compared with my Margarita it seemed a little uninteresting.
Argyle Grill's other pizza options include a "Chicago Classic" and a Buffalo chicken pizza. I apologize for my failure to jot down the components of a Chicago Classic. But as I mentioned, all the pizzas come on the same, French-bread type crust.
Interestingly, the Glengarry Inn, a more formal restaurant at Eagle Vale that is open for dinner only, also offers pizza, but it sounds like a different sort altogether - the website describes it as "brick oven pizza," and the toppings are different from the Argyle Grill's pizzas. So I'll have to make a trip here some evening if I want to try those.
While these weren't exactly what I'd expected, or necessarily hoped for, they weren't bad. Leaving aside memories of frozen French bread pizza, the crust had a nice crunch, and though it was a bit dry inside, it provided a reasonably good base for the tasty toppings. At the same time, I should mention that my second friend's "Tuscan" panini, which I got a taste of, was very good, and huge to boot. If I return, I'd probably opt for that over the pizza.
This is a hard pizza to rate, as it was rather unlike just about any other pizza I've had around here. That alone gets is some points from me. But this wouldn't be a default option for me, either. I'm going to peg it at just above average, and give it a C+.
Argyle Grill at Eagle Vale, 4344 Nine Mile Point Rd., Fairport. 377-5200
Mon. - Sat. 11 a.m. - 10 p.m., Sun.: noon - 8 p.m. Closed Mondays December through March. Opens at 4 p.m. on Sundays February & March.