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. Consider the house specialty: a Prime blue cheese-crusted “baseball‐cut” top sirloin, with caramelized onions and demi-glace, served with jalapeño au gratin potatoes. Seafood is equally appealing. Pan‐seared sea scallops are pepper dusted, served with sautéed spinach and vegetable quinoa and finished with ginger carrot jus, then the whole is topped with a white onion purée. 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 and the accessible and carefully chosen wine list make for fun dining. The sweetest of endings comes with the signature chocolate ganache soufflé.