Saltgrass Steak House

Saltgrass has really gone downhill over the past year or so. I fear they are another victim to the CoVid fiasco. My rib-eye, although flavorful and cooked perfectly, was 1/4 inch thick. That’s not at all what a legitimate Texas steakhouse would be proud to serve. The server recognized on his own that the steak seemed thin to him as well. He was very kind and offered me another steak, which I declined. He had heard the comment before as he told me that the owner had instructed the staff to remind the customer that steaks are described by weight, not thickness. Fair, but I think most customers would prefer a smaller, but thicker, steak than one that looks like it’s a side item to two eggs, over easy, at Denny’s. You can’t go wrong with the Range Rattlers. Just remember the jalapeños get hotter in late summer. No gluten-free options for dessert. How hard would it be to add a banana sundae? Ice cream with sliced banana and some chocolate chips! More and more restaurants are stepping up to make certain that the customers with a true gluten allergy aren’t seen as not worthy of dessert. I hope Saltgrass becomes one of those restaurants soon. So simple. I have such fond memories of Saltgrass and special occasions over the past several years. I truly hope they can get back to what they have been in the past.

I ordered the salmon, I've eaten better at Chili's and Outback. I only ate about 1/4!of it. Good size though just right if you're hungry. The cup of potato soup - it seemed like it was.blended but 2 potatoes were added not the quality of Zuppa Tuscana at OG! GLUTEN FREE BREAD was very tasty - it's the bum they use for the hamburgers. Garlic mash mediocre. GREAT SERVICE!