Redrock Canyon Grill

Story and photos by Patricia Grossman

Redrock Canyon Manager Anthony Ray

On Monday, August 1, 2005 Redrock Canyon Grill opened its doors along Ellsworth Avenue, giving Silver Spring another exciting new eating adventure (and a social one as well, with its well-designed bar area).   Marking the front entrance is a large fire pit, ablaze, foreshadowing Redrock's fire-roasted culinary specialties.

The restaurant is spacious, with gorgeous wood and mirror decor.   Terra cotta vases hold cactus and vegetation reminiscent of Redrock Canyon in Nevada.   Situated between the two dining areas lies a huge wooden bar which on opening day was packed -- on a Monday no less.   Specialty drinks include the Grey Goose Cosmopolitan, the Redrock "Ultimate" Bloody Mary and the Perfect Margarita.

As we were being seated, one of the hostesses let us know that the serving of our meal was a team effort; we wouldn't have just one waitress.   Coordination flowed fairly smoothly except that my entree went somewhere else as my companion's was served.   I chalked it up to opening night; meanwhile, it gave me a chance to explore my companion's dish before mine arrived.

Gracious and congenial is an understatement to describe the wait staff.   I asked for water with lemon and immediately a large glass of ice water and a side dish of lemon slices came to the table.   Of particular interest were the chic salt and peppershakers, and colorful individual sugar and sugar substitute packets, all decoratively arranged   within folded napkins.   

Smiling waitstaff at Redrock Canyon Grill

The menu is comforting, with a Southwestern flair, but then little twists pep it up, like Mary Ellen's Eastern Shore Crabcakes and Key Lime Pie.   The 'Starters' include tortilla soup,   pollo quesadilla, millionaire shrimp (colossal boiled shrimp peeled and served with the special millionaire shrimp sauce),   queso fundido and crabby app (jumbo lump premium Maryland crabcake seared to a golden brown served with black bean salsa and the zip of millionaire's sauce).   Starters range in price from $5 to $10 for the crabby app.

My dining companion and I decided on the Queso Fundido for $8   because we thought we were getting a cheese fondue.   "A generous portion of Mexican cheese fondue.   A combination of melted cheese, green chilies, peppers and spicy sausage.   Served with freshly prepared tortilla chips."   While fresh, hot and tasty, it wasn't quite what we had expected.   The melted cheese was served in a little dish, no fondue pot, and the tortillas were thin and crispy but a tad oily.   Okay, we'll head to Switzerland for fondue.

"Sensational Salads" ($5-$13) were appealing: Simple Caesar, Not So Simple House Salad (fresh mixed greens, ripe cherry tomatoes, goat cheese and julienne carrots tossed in Redrock's adobe dressing and topped with spiced pecans and homemade cornbread croutons -- I don't know how I missed ordering this salad; perhaps it was the excitement of opening day),   Rock Salad or Caesar Salad with Rotisserie Chicken, Salmon Caesar Salad and Sesame Seared Ahi Salad.

The "Canyon Classics" include burgers, pulled pork, chicken and crabcake sandwiches and Melodie's Chicken Pot Pie (homemade crust filled with rotisserie chicken, carrots, peas and redskin potatoes--How much more comforting can you get?)

Chic and colorful table arrangements brighten the dining room.

While Redrock's Chef's Selections and the Best of the Rest asting sauce, which is what good ribs should be about.   But Redrock does it better!   Believe me.   If you're into ribs, you've got to try them.

The signature green beans, which come with many of the entrees, had a savory grilled essence but were a wee bit peppery for me.   The iron skillet cornbread at $1 a slice was worth it -- freshly baked, containing jalapenos and serrano peppers, buttermilk and cream-style corn.

Specialty cuts of beef, "excitingly fresh fish" and seafood, as well as their Persimmon Hill meatloaf, all beckon the hearty eater. Prices range from $11 (Vegetarian platter) to $27 for the Cluck-n-Moo (a combination of Rotisserie chicken and a petite Wood-Grilled Beef Tenderloin).   A solid selection of California wines by the glass can definitely accommodate your tenderloin.

After an incredible Key Lime Pie experience in Florida the month before, I put Redrock's top dessert listing to the test: Key Lime Pie -- an awesome graham cracker, walnut, and pecan crust (unique and delicious) filled with natural key lime custard, topped with homemade whipped cream and finished with ground nuts.   While the Key Lime filling was a 'custard' I was impressed with every tingling mouthful from the huge mound of bliss covered with the freshest whipped cream.   Roger, one of our waitstaff, remarked, "Abundance and Love!"   It was, definitely, as was the whole Redrock experience.  

Redrock Canyon Grill is located at 928 Ellsworth Drive, Silver Spring, Maryland 20910   (301) 589-1330.   Hours are Monday-Thursday and Sunday 11 a.m. -10   p.m. and Friday and Saturday 11 a.m. - 11 p.m. www.rrcanyongrill.com.