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Rio Grill Restaurant Review: Chef Cy Yontz’s Southwestern dishes light up the dining room. Come for artfully bold plates like empanadas with smoked tri-tip on an avocado and lime "crema" accented by spicy chile oil. The bison "Sloppy Jose" is a throwback to childhood, made grown-up by pickled chilies and a generous wedge salad with savory blue cheese; the smoked beef tenderloin sandwich with mushrooms comes with addictive chili lime fries. Vegetarians have limited but inventive options, including a poblano pepper stuffed with quinoa, corn, vegetables and cotija cheese. Save room for olallieberry pie.