Cuisine:

• East and West
• Southwest
• Western
• Barbeque, Grill
• Banquet
• American
• Californian

Rio Grill Description:
Now 25 years old, the Rio Grill hides its age well, especially with chef Cy Yontz's Southwestern creations lighting up the low lit dining room. Come for the notable wine list and the artful presentations that utilize fresh and creative ingredients. A smoked corn soup with prawn and chili plays with textures; it's at once creamy, thick and bold. A scallop garnished with pea shoots remains delicate, even with a brash slice of bacon wrapped around it. Liberty duck breast sports a side of squash "chilaquiles" (a casserole of sorts) with a miniature duck confit tamale. Rio is just as much a family-and-friends affair: there's a juicy, oak-grilled Angus hamburger, and children can be seen contentedly dipping short ribs and corn quesadilla pieces into cinnamon sauce. The professional and friendly service (one server has worked there for more than 20 years) adds to the warm and hospitable Southwestern spirit. Groups or anyone celebrating a special occasion can order a photo, listed on the menu under "side dishes"---the waitstaff will take a digital shot of your group for a memorable end to the meal.


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