Open late Fri.-Sat.
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Salt Creek Grille Restaurant Review: The essence of cooking here is the mesquite grill where steaks, chops and assorted seafood go before the fire. Servings are gargantuan. Consider the double-cut grille chop with flavorful apple chutney and roasted shallot-thyme butter. This entrée comes with imaginative side dishes of Yukon Gold mashed potatoes, butternut squash and kale hash. Seafood is equally appealing. Chilean sea bass is pan-seared, encrusted with shallots and bathed in a Champagne lemon butter broth. Waiting for a table at the bar or in the lounge areas surrounding 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, the beautiful view of the Navesink, and the accessible and carefully chosen wine list and craft beers make for enjoyable dining. The sweetest of endings comes with the signature chocolate ganache soufflé.