By Valerie Franchi, Contributing Writer
Region – The Grill on the Hill is a hidden oasis in the heart of Worcester, perched on a hill overlooking Green Hill Golf Course and pond. The view alone is worth a visit, but with its new chef and newly inspired menu it’s a must-try.
The restaurant and function hall, adjacent to the golf course, hired Executive Chef Jim Fancy in February.
Fancy, who is only 29, has been cooking for 18 years. Although he had no formal culinary training, he started cooking as a Boy Scout when he was 11 and was put in charge of food and beverage at a Scout summer camp at 18.
As his career advanced, Fancy has worked at The Manor in West Boylston, Cyprian Keyes in Boylston and the Marlborough Country Club, where he said he “changed everything from top to bottom” and increased functions annually from 71 to 200 during his time there.
At the International in Bolton, Fancy rubbed elbows with local and international celebrity chefs.
“I learned more in a season there” than anywhere else he has worked, he said.
Fancy’s extensive experience in banquet catering will be essential at Grill on the Hill which hosts parties of almost any size, from small intimate cocktail parties with homemade hors d’oeuvres to their July 4th barbecue of up to 1,000 people.
The venue customizes menus “so the customers get exactly what they want,” Fancy said, adding that he recently catered a vegetarian graduation party.
In addition to functions, Fancy is in charge of the restaurant, where he aimed to bring in top quality ingredients to the venue’s contemporary American menu with Mediterranean influences.
Although he kept a few of the former dishes, he sought to upgrade some of the traditional country club restaurant favorites.
“My first goal was to make the best burgers in the city,” Fancy said.
He brought in the best meats and seafood, such as Brandt beef, all-natural chicken and fresh local seafood to create seasonal specialties.
“We wanted the food to match the view and ambience,” Fancy said. “We want to be really creative and take a progressive approach.”
The menu features appetizers such as calamari and a Greek sampler plate, flatbread pizzas, sandwiches, gourmet burgers and dinner entrees like baked haddock dijonnaise and shrimp scampi.
One of the bestselling items, he revealed, is the turkey club sandwich with slow-roasted turkey and homemade aioli.
By changing the menu with the seasons, Fancy said, he can create dishes with the freshest ingredients, while keeping the costs down.
“Our entrees are as good as you can find at a much lower price,” Fancy explained, citing the Grill on the Hill sirloin steak dinner as a great value at $22.
While enjoying Fancy’s latest creations, during the summer months, guests can partake in the spectacular sunset from the deck.
“Many people will come for dinner and just stay to watch the sunset,” Fancy said.
As further incentive, the restaurant also features live music on the deck and weekday $5 appetizers.
Grill on the Hill is located at 1929 Skyline Drive in Worcester. For hours and information, visit www.grill-on-the-hill.com or call 508-854-1704.