Wow I am the first to review
I know simmer in Canton quite well. Walking into Simmer Grille the second Simmer restaurant I expected a "wow" like when I walked into to the simmer in Canton. I was a little sad that nothing was changed from the former Azul. The tableware and colors seemed to be have changed but I felt like I was dining in Azul with a different menu. The first time I walked into Simmer in Canton the only word I could say was wow. I would have thought they would have invested a little more into their second restaurant. To add to the confusion the restrooms still had the aqua colored tiles from Azul when the rest of the area has been changed to dark browns and burgundy.
Anyway we were seated in an okay table and not greeted by our server for about 10 minutes. Certainly enough time to talk but enough time to worry if we were forgot about. We ordered a bottle of champagne and didnt receive the proper stemware. The server was really going to pour champagne into a red wine glass. After asking her to get champagne flutes and helping her open the bottle we at least had a drink in us. Besides the champagne issue she was great. We had ordered the pan fried mozz app which was delicious. Sweet pea puree went very well with the dish. It was presented in a nice dish with the classic simmer garnishing. For dinner my guest had ordered the BBQ Salmon which was incredible. Perfectly cooked and beautifully presented. Simmer is the only restaurant who cuts salmon lengthwise and then into steaks giving you a meaty portion. Hats off to Bobby for his fish cutting skills. I had the ribeye which was okay. It was rubbed in coffee and served with belted potatoes and beans. Not too much going on with the dish. The ribeye was nicely seasoned but a little over cooked. Having been in the industry I can understand how a seared ribeye can get overcooked so I let it slide. All in all I am sure its a great dish when made correctly. For dessert we had the banana panini. It was okay, it kinda tasted like french toast which I like and was presented with fresh berries and a rum something. I thought it was great but my guest cared to differ. The owner was clearly seen through out my dining experience and the chef did stop by the table and ask how everything was. There are a few other things that bothered me but I think as though my opinion might be biased so I will leave it at that.
In the end Chef Bobby is pure genious and very talented. Simmer is very well managed and provides a quality dining experience. I will return again    [06 Jul 2006 00:37:08]

Food:    Service:    Ambiance:    Overall: 
Recommended Dishes: Mozz App with sweep pea sauce

     ­Anonymous   

Great Restaurant!!
I've been to the Simmer Grille, 4 times now, and each visit was better than the last. The atmosphere and service was excellent, each server we had was helpful, courteous and very friendly. The menu is very creative and each dish we had was prepared perfectly. The scallops were sweet and tender and the salmon was grilled perfectly. The fillet was so tender you could cut it with a knife, and that also was cooked to my liking. The appetizers are all wonderful, I think we've tried everyone of them, my favorite are the mussels,which are done in a broth that was great, the best part is soaking it up with the bread. Also, the fried mozz. is done in a pea puree that complimented it perfectly, very good!! Last but not least, the desserts are to die for, everyone of them are excellent. Hats off to the GM & the chef!! I can't wait to go back!! Excellent restaurant!!    [12 Jul 2006 12:10:43]

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Recommended Dishes: Scallops,Fillet, Prime Rib, Lobster macaroni, all desserts!

     ­Anonymous   

Food OK, Service Horrible!
To be honest I liked the former restaurant Azul a lot, it had a very different ambience than the other restaurants in West Hartford center. So walking in to Simmer Grille I was not expecting to see Azul in burgundy colors! What a lazy start for a new restaurant! They could have done something totally different with the space but they chose not to. We had a nice table, but the first thing most of us realized is that they put napkin rings that were old (maybe they were also from Azul) and they did not even match each other. We were greeted by our cheery waitress 10 minutes later, we ordered 2 bottles of wine and some appetizers. The appetizers arrived 20 minutes later with our wine following after 30 minute wait. At least some of the food was good. Calamari and mozzarella sticks were tasty, grilled artichoke was ok. The presentation of the food was really nice. 4 of us ordered steaks, the people who had rib eye steak complained to the waitress that it tasted like rubber, and my filet mignon came totally cold, I had to send it back to get it warmed up. Filet mignon was Ok, not too tasty for the price they charge you. Our complaints about the food was taken seriously so they decided not the charge us the $3 per plate charge for the birthday cake we brought with us (which was served luke warm, didn't even have the decency to put in the fridge) however they decided to wash out the nice gesture by over charging us on the wine ;) it would have been a good move for them if we did not realise it and send the bill back. Overall, my suggestion is wait a couple of months to go there (if they are still open). Maybe they will get their act together and change couple of things. This restaurant needs to treat people like valued customers or they really will have a short life span in west hartford center    [21 Jul 2006 10:36:22]

Food:    Service:    Ambiance:    Overall: 
Recommended Dishes: Calamari and mozzerella sticks

     ­Naz, West Hartford   

Noisey and not much space between tables. Wait staff were pleasant but often hard to find. My Tonic was flat. The Lobster and macaroni was undistinguished. The sauce was soupy, not cheesey and boring. Sat. night is a bitch for a restaurant but prime time demands an extra effort. Others at my table enjoyed their steak, cod and salmon. Keep trying.    [15 Oct 2006 16:39:05]

Food:    Service:    Ambiance:    Overall: 
Recommended Dishes: steak and fish

     ­Anonymous