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Rio Grill Restaurant Review: Chef Cy Yontz creates artfully bold Southwestern cuisine like empanadas with smoked tri-tip on an avocado and lime "crema" accented by spicy chile oil. The "RG Chop Chop" with corn, black-eyed peas and cotija cheese is fresh and flavorful; 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.