Open late Fri.-Sat.
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Salt Creek Grille Restaurant Review: Central to cooking here is the mesquite grill where steaks, chops and assorted seafood go before the fire. Servings are gargantuan. The nine-ounce filet mignon costs a hefty $35, but it's hand-cut and served with your favorite sauce---the béarnaise is lush. An almost irresistible add-on is Maytag blue cheese, and another option is caramelized onions. The seafood choices are also appealing, with pan-seared sea scallops, pepper-dusted, served with sautéed spinach and vegetable quinoa. The dish is finished with ginger carrot emulsion and topped with a white onion purée. Waiting for a table at the bar or the lounge areas, surrounded by roaring fireplaces, is so convivial that you’ll be tempted to stay put even when your name is called. Service is young, energetic and a bit spotty. Still, the lovely Mission-style architecture along with the smell of mesquite and the accessible and carefully chosen wine list make for fun dining. The sweetest of endings comes with pecan praline cheesecake made with ricotta and cream cheese.