As of last week, the Nob Hill Bar & Grill is open for business and one more piece of the upper crust dining jigsaw is back in place where it ought to be.

Occupying the former Graze space, the muted yellows and greens have been gutted and darkened for the more testosterone-heavy feel of the menu.  Dark wood floors, high-backed booths, and an open ceiling should convey to anyone eating here that they’re in for a thoroughly modern take on pub fare.

The menu is full of great flavor combinations that I hope taste as good as they sound – savory baklava with shrimp and mascarpone sounds divine, and Wild Turkey beef stew simmered in its namesake could be a great pick-up on a cool stormy summer evening.

On the other hand, Sam commits one of the big atrocities in my book – grinding up Kobe beef for burgers.  This is one trend I’ll not be condoning anytime soon – let the unctuous marbling stay where it belongs!

Still, I’ve missed this kitchen crew’s food so I’m extremely excited to visit and start sampling.  If you’ve been, let me know and give us all the scoop on how everything tastes.