<hr> <p>Rio Grill's signature wood-fired grill has been the centerpiece of the kitchen since 1983, and it's the reason dishes like the almond-wood grilled filet mignon and ribeye carry a depth of flavor that a standard flat-top or gas grill simply can't replicate.</p> <h3>Why Almond Wood</h3> <p>Not all wood-fired cooking is the same—the type of wood matters as much as the technique. Rio Grill grills over almond wood, chosen for the clean, slightly sweet smoke it produces and the steady, high heat it holds. That combination sears the exterior of a steak or chop quickly while keeping the interior tender, infusing every dish that passes over the flame with a flavor that's distinct to Rio Grill's kitchen.</p> <h3>What Comes Off the Grill</h3> <p>The wood-fired grill is where several of the menu's signature entrées take shape:</p> <ul> <li><strong>Filet Mignon</strong> — An 8oz cut grilled over almond wood and finished with wild mushrooms, arugula, and roasted potatoes.</li> <li><strong>Certified Prime Ribeye</strong> — A 14oz cut paired with Asiago whipped potatoes and broccolini.</li> <li><strong>Wood-Grilled Double-Cut Pork Chop</strong> — Finished with grilled peach chutney and asparagus.</li> <li><strong>Soy-Marinated Skirt Steak</strong> — Served with roasted sweet potato and a balsamic drizzle.</li> <li><strong>Almond Wood-Smoked BBQ Pork Back Ribs</strong> — Paired with sweet potato fries and horseradish coleslaw.</li> </ul> <p>Each of these dishes leans on the same principle: let a quality cut and clean wood smoke do the work rather than masking the ingredient with heavy sauces. See the <a href="https://www.riogrill.com/menu">full menu</a> for the complete lineup.</p> <h3>Pairing Wood-Fired Entrées with the Right Wine</h3> <p>A dish built around smoke and char calls for a wine that can stand up to it. Rio Grill's <a href="https://www.riogrill.com/wine-list">California-focused wine list</a> is curated with exactly that pairing in mind—bolder reds alongside the ribeye and filet, and structured whites that hold their own next to the grill's smokier seafood preparations. It's one more example of how the kitchen and wine program at Rio Grill are designed to work together rather than as two separate menus.</p> <h3>A Technique Rooted in California Coastal Cuisine</h3> <p>Wood-fired grilling is a natural fit for California coastal cuisine—an approach that favors letting quality, locally sourced ingredients speak for themselves rather than burying them under heavy preparation. It's a philosophy shared across the Coastal Roots Hospitality family, including sister restaurants <a href="https://www.tarpys.com/">Tarpy's</a> and <a href="https://www.montrio.com/">Montrio</a>, even as each kitchen expresses it in its own unique way.</p> <h3>Frequently Asked Questions</h3> <h4>Why does Rio Grill use almond wood specifically?</h4> <p>Almond wood burns clean and hot with a mild, slightly sweet smoke, allowing meat to sear quickly while adding a distinctive flavor without overpowering the ingredients.</p> <h4>What dishes are cooked on the wood-fired grill?</h4> <p>Steaks (filet mignon and ribeye), the double-cut pork chop, soy-marinated skirt steak, and the almond wood-smoked BBQ pork back ribs are all prepared on the signature wood-fired grill.</p> <h4>Is wood-fired cooking used for seafood too?</h4> <p>Yes. Rio Grill applies its California coastal cooking philosophy across the menu, including fresh, seasonal seafood dishes that benefit from carefully balanced wood-fired preparation.</p> <h4>What wine pairs best with a wood-fired steak at Rio Grill?</h4> <p>The staff can recommend a pairing from the <a href="https://www.riogrill.com/wine-list">California wine list</a> based on your entrée. In general, fuller-bodied red wines complement the rich char and smoky flavors of the grill.</p> <h3>Plan Your Next Escape to Rio Grill</h3> <p><a href="https://www.riogrill.com/reservations">Reserve Your Table</a> today and experience what more than four decades of wood-fired grilling tastes like.</p>