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THIS RESTAURANT IS CLOSED Cino Grille Restaurant Review: The Southwestern flair-both in terms of the décor and the menu items-is here, from crabcakes with red pepper coulis, to Marguerite shrimp tostada skewers. But the Cajun influence is also in the house. There are mounds of chicken, shrimp and andouille sausage with red and green peppers and onions over rice or pasta. The Cajun sausage comes straight from New Orleans, but the Cajun egg rolls are made on the premises and served with avocado and a tamarind sauce. The 14-ounce Cowboy Steak is popular with hearty eaters. The New York strip is char-grilled, topped with chili, onion rings and fire-roasted salsa. Drinks are also big at Cino Grille. The house specialty is a Brazilian daiquiri, made with four kinds of rum, pineapple, vanilla beans and a secret sauce. Its fermented for three days in special jars before being served. Desserts are also highlights and include an excellent banana bread thats grilled and served with chocolate and caramel sauces, a banana compote and a scoop of vanilla ice cream.