'Street food' the fare at The Grill

Kathy Strong • Special to La Quinta Sun • December 23, 2010

Mark Sontz is living his dream with the mid-December opening of The Grill on Main, Old Town's newest eatery.

"I've always wanted to open a 'dive' - a spot where you can pick up a burger, take a bite and have it all run down your chin," said Sontz, who spent more than 15 years as the sommelier at Omri & Boni in La Quinta.

"I describe a dive as 'street food.' I'm a street food person. I look for hot dog stands and follow the food trucks in L.A."

The Grill on Main may not resemble what some people think of as a "dive" with its classic grill décor, posh but comfortable seating and outdoor fireplace, but Sontz made sure his food was economical and what he calls "comfort food in my own way."

The menu, highlighted by 8-ounce burgers made of freshly ground 100 percent Angus beef plus "stunning short ribs," hot dogs, meat loaf, chicken pot pie and more, fulfills Sontz's vision of inexpensive but great food. Nothing on his menu is over $15.

To ensure his offerings were all of this, he went about a search for a chef with the same street-food sense.

"I interviewed 22 potential chefs," Sontz said. "I asked them all how they would make me a burger. This chef (Erik Salas) and my ideas totally meshed."

The restaurant offers a happy hour from 2 to 6 p.m. daily with seven food items for $4, house wine and well drinks for $5 and discounts on beer. Sontz has called on his wine expertise to put together a reasonable but impressive wine list.

"I've got a great little wine list with some wines not well known and some yes," Sontz said. "There are some real finds, but I've kept most prices for a bottle under $45, and the most expensive glass of wine is $9.50."

The best burger on the menu? "It has to be the Heart Stopper," Sontz said, "with 1 pound of beef, house-made chili, apple- wood smoked bacon and fried onion rings. All of our burgers are served on artisan bread."

QUESTION: Why did you choose this business?

ANSWER: A friend of mine bought a share in a steakhouse and needed a partner. At the time, I was a computer programmer. I agreed and never looked back. Nothing else gives you the same thrill.

What makes your business special in the desert?

The quality of the food, the ambience - which is very casual yet classic, the friendliness and the prices are right.

What would you be doing if you had another career?

I would have been a pilot or highway patrolman.

How do you enjoy your time away from work?

I spend time with our animals. My girlfriend and I have rescued five dogs, three cats, seven parrots and seven parakeets. Every one of them is a rescue animal.

What is something most people don't know about you?

I'm a big softie. I am very much a caretaker. That's my nature.

If you have a suggestion for "It's My Business," contact Kathy Strong at kathystrong@live.com.