Before you enter the restaurant through the double glass doors, you are welcomed by the tranquil sound of water flowing down the country rocks in our treasure filled creek. As you enter the restaurant, your eyes are instantly drawn to the 30-foot tall limestone fireplace, which adds country warmth and romance to your dinning experience. Our guests are mesmerized by the dancing flames in the fireplace, as well as the unique chandelier made of scythes, rakes, plows, antlers and briars. The design for Rio Ranch was inspired by the Ranch houses of early Texas. The interior and exterior incorporate gnarled Cedar posts and limestone, quarried outside of Junction, Texas, both native to the Texas Hill Country.
Kick Up Your Boots at the Rio Saloon
Our full service bar takes you back in time as you enjoy a variety of Single Malt Scotches, quality Cognacs or an assortment of domestic, imported and specialty beer. The wood used in the ceiling of the bar was salvaged from a pre-civil war barn, and the sprawling mural depicts one of the last trail rides across Texas in the 1890’s. The authentic ambiance is underscored with hickory chairs, hickory and rawhide barstools, a 22 foot long solid mesquite wood bar, mesquite table tops, and punched tin lighting fixtures created by a variety of Texas artisans.
Meet Chef San…
Our juicy mesquite wood grilled steaks are prepared by Executive Chef San Hemwattikit, who displays his talent in the open kitchen, where he precisely executes the Rio Ranch concept founded by both himself and Chef Robert DelGrande of Café Annie. Chef Hemwattakit, a native of Thailand, attended college in Sacramento, California and learned his culinary skills through hard work and dedication. A professional self-taught chef, Chef Hemwattikit has experienced incredible honors and recognition including winning first place in the Gene Wild Man cook off for his specialty, Roasted Wild Boar. He has also won the People’s Choice Award in the Caesar Salad competition at the Omni Hotel. One of his most memorable experiences was the Economic Summit in 1990 when Chef Hemwattakit and colleague Chef Del Grande had the prestigious honor to cook for President George Bush and other top leaders from around the world.
Place Categories: Bar Dining, Counter Seating, Cuisine, Features, Gluten Free, Happy Hour, Outside Dining, Personal Wines Welcome, Private Dining, Steakhouses and Weekend Brunch