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Rio Grill Restaurant Review: At 30-plus-years-old, the Rio Grill hides its age well, especially with chef Cy Yontz’s Southwestern dishes lighting up the dining room. Come for the artful presentations that utilize fresh and creative ingredients, like buffalo carpaccio with crispy capers and shallots. Grilled prawns arrive atop penne with leek, pea and bacon Creole cream. Rio is just as much a family-and-friends affair: there’s a juicy oak-grilled Angus burger and children are welcome. Vegetarians have limited but inventive options, including a poblano pepper stuffed with quinoa, corn, other vegetables and cotija cheese. Professional and friendly service (one server has worked there for more than 20 years) adds to the warm and hospitable spirit. Check the website for current promotions --- you might be rewarded with half-off your bottle of wine.