Cuisine:

• American
• Steak House
• Barbeque, Grill

Salt Creek Grille Description:
Salt Creek Grille has a casual upscale setting, and does a creative spin on traditional American favorites. Simple, flavorful dishes emphasize the freshness and quality of the ingredients, with all food made from scratch, on-site. Executive Chef Jason Hensle oversees the restaurant's open, exhibition-style kitchen, featuring a natural mesquite wood grill that adds a subtle, savory flavor to chops, aged steaks, chicken, market-fresh seafood, grilled vegetables, and more.
Central to cooking here is the mesquite grill where steaks, chops and assorted seafood go before the fire. Servings are gargantuan, but then so are the prices. The nine-ounce filet mignon costing $35 is hand-cut and served with delectable grainy mustard sauce and shallot mashed potatoes and creamed spinach. An almost irresistible add-on is Maytag blue cheese. King salmon stuffed with crab, shrimp and artichoke is a house specialty. At lunch, the menu star is a blackened ahi steak sandwich, seared rare and served with daikon sprouts, tomato and avocado, on a soft Portuguese roll smeared with wasabi mayonnaise. On the side are house potato chips, fresh from the fryer and sprinkled with thyme and Gorgonzola. Waiting for a table at the bar or 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.


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