Rio Grill Restaurant Review:
Chef Cy Yontz creates artfully bold Southwestern cuisine like empanadas with smoked tri-tip on an avocado and lime "crema" accented by spicy chile oil. The "RG Chop Chop" with corn, black-eyed peas and cotija cheese is fresh and flavorful; we also like the Chinese chicken salad. Vegetarians have limited but inventive options, including a poblano pepper stuffed with quinoa, corn, vegetables and...
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…
Serious food and a festive atmosphere (with vibrant art, including a cartoon mural of famous locals Clint Eastwood and the late Bing Crosby) have kept this place hugely popular with the locals for years. The whimsical nature of the modern Santa Fe-style dining room belies the kitchen's ambitious preparations, which include homemade soups; a rich quesadilla with almonds, cheeses, and...
A favorite among locals and tourists alike, this restaurant offers Southwestern-influenced regional cuisine made with fresh local ingredients. One starter we enjoy is the signature fire-roasted Castroville artichoke. The crispy Monterey Bay calamari and the house-smoked chipotle chicken, oak-grilled tri tip and the crowd-pleasing ice cream sandwich are justifiably popular choices. The...