Tonight I was invited down to “75 West Coast Grill”, the restaurant attached to the “Marriott” in Richmond. It was once “American Grille”, but has since reestablished themselves as a modern restaurant featuring Pacific Northwest cuisine. They are dedicated to using fresh and local ingredients, and tonight I was here to taste this change first hand.

Parking is within the hotel, you check in at the restaurant to validate. Located right at the lobby, it is a stone’s throw from the concierge’s desk. Past the bar, you follow the curve of the hall, all the way to the dining area. We grabbed a table by the window to enjoy the hub of the busy street as our scenery.

Given that my visit coincided with their “Halibut Festival”, it was only proper that I ordered a plate of the white fish in season. That and both the hostess and our server raved about it. They spoke to how people have been flocking in to the restaurant for it, and how all the staff have been enjoying it daily. The price isn’t listed, you get to choose how the fish is prepared, which starchy side it comes with, and what sauce covers it all. The combination you choose dictates the price you pay. You can either have your fish pan seared, flame grilled, or blackened. For sides, each plate includes a healthy serving of seasonal vegetables, so to it you can pick between roasted fingerling potatoes, roasted garlic mashed potatoes, or jasmine rice. And for sauce a citrus beurre blanc; a mango salsa with pineapple, red pepper and cilantro; or a Thai curry sauce. Seeing as our server was so keen on this special, I took her advice on how to have it: pan seared with roasted fingerling potatoes, in the citrus beurre blanc. She did not steer me wrong. I am typically not a fan of cooked fish, but with halibut like this I could see myself enjoying it more regularly. This was a well balanced and fulsome serving. The vegetables were perfectly cooked to a firm crisp, similar to the texture and taste of the potatoes. But what made this plate was the sauce. I could drink a cup of it.

By comparison, I wasn’t so hot on their “10 oz AAA Rib Eye”. I acknowledge that rib eye steak is typically a fattier cut, but this thin piece had more gristle than meat. It at least had a good char to it. But sadly we were left with more roasted wild mushrooms , baby tomatoes, and roasted garlic mash side; all sitting in a red wine jus. I also found the sauce a little basic, I wanted more depth from it; like what I got from the beurre blanc.

On the other had, I got all the flavour I was looking for in the “Lobster Mac ‘n Cheese”. The shared serving is pictured above, and I would recommend getting it as a side. It is best enjoyed in between bites, given its one tone flavour profile. Served in a skillet these chewy and gooey spirals were heavily coated in an aged cheddar, mozzarella, and gruyere cheese mix. All topped with a roasted jalapeño fondue and a herb panko crust. This would be great anytime, but especially as a hangover cure, a late night snack, and as leftovers; like how I enjoyed mine. It was creamy, buttery, and fishy with the lobster. Although I didn’t find that the lobster added anything to the pasta. There was plenty of it, but several chunks I happened on were on the drier side.

The “Seafood Crab Cakes” were also nice, crispy on the outside and flaky on the inside, with a good amount of shredded seafood in each round. It was best with the romesco aioli, but the radish and pea shoot salad that topped it, absorbed most of it.

It is also worth noting that if you get seated in one of their booths, it is outfitted with an outlet and the ability to charge any device, with USB ports.


Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – No.
Would I suggest this to someone visiting from out of town? – Yes.
A nice reimagining of the “Marriott” Richmond’s restaurant/bar. Classic food in a friendly setting. A solid option for the travel and the cautious diner; wanting a taste of BC, outside of Asian food in Richmond. Don’t deny your cravings.

7571 Westminster Hwy, Richmond BC, V6X 1A3