Open late Fri.-Sat.
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Salt Creek Grille Restaurant Review: Central to the cooking at Salt Creek is the mesquite grill where steaks, chops and assorted seafood go before the fire. Although the menu is small, servings are gargantuan. The nine-ounce filet mignon costs a hefty $35, but it's hand-cut and served with your favorite sauce, including béarnaise. An almost irresistible add-on is Maytag blue cheese, and another option is caramelized onions. Seafood choices are also appealing, with citrus-glazed mahi mahi arriving at the table accompanied by baby tomatoes, kale and avocado mousse. There are craft beers and intriguing martinis, along with an accessible and carefully chosen wine list. The sweetest of endings comes with the chocolate ganache soufflé. Amid the Mission-style architecture, 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.