by Ian Froeb
On my first visit, I ordered salmon. This is rarely my first choice among entrées. Few local restaurants bother to get the really good stuff. (Given the cost of king salmon lately, I can't blame them.) What they do get, they usually overcook. West End's menu makes no claim as to its salmon's provenance, but the preparation caught my eye: The fish is encrusted with Szechuan peppercorns and coriander seeds and served over Brussels sprouts lightly accented with lemon and a turnip mash.
This week I review West End Grill & Pub and offer a few additional thoughts on the local dining scene. Check back here tomorrow to see what I think.