Saltgrass Steak House Claim this business

Uriel Rodriguezon Google

4 months ago

Our server Lindsey was the best. She always had a smile on her face. Very accommodating. Good personality extremely helpful. She congratulated us on our 30th anniversary visit. Drinks were good. Offered us drinks to go. Overall great experience. As you can see by the pictures, we really loved the food. We had the lunch special Top Sirloin with shrimp. We also had a Long Island tea and a Rosa Paloma which I recommend.

Piero Cecchion Google

5 months ago

I can't say enough about this place and the quality of food. Probly my favorite stop in this recent trip to Houston. Even though there was a small issue with our order, they fixed it all in a timely manner and we loved how everything was prepared. The seasoning on the meat was really what shined the most. Really enjoyed my time there. Loved the bread with the honey butter so much that I made little sandwiches of everything I ordered lol.

William McGrathon Google

a month ago

I’ve been dining at Saltgrass for quite a while now, and there’s one big reason I keep coming back: Bree. In fact, I always ask to be seated in her section because I know I’m going to have an exceptional experience every single time. Bree is one of those rare people who genuinely loves taking care of her guests. She remembers people, pays attention to the little details, and always makes you feel like you’re her most important table. She’s incredibly attentive without hovering, checks in at just the right times, and always seems to know exactly what you need before you even have to ask. Beyond being an outstanding server, Bree is simply an amazing person. She’s warm, kind, genuine, and has a way of making every visit feel special. Her positive attitude is contagious, and it’s obvious that she truly cares about her customers and takes pride in making sure everyone leaves happy. Great food will bring you to a restaurant once. Amazing people like Bree are what keep you coming back. Saltgrass is incredibly lucky to have her, and she’s the standard by which I compare service everywhere else. If you have the chance, ask for Bree. You’ll understand why so many of us keep coming back to sit in her section.

Kokoon Google

7 months ago

We planned an in-town staycation and chose Saltgrass Steak House for dinner. This was my first time dining here. We started at the bar, and while it did take the bartender a few minutes to acknowledge us, once she did, the service was fine for the rest of the evening—nothing standout, but nothing terrible either. The ambiance was relaxed and comfortable. It had a casual steakhouse vibe that made it easy to unwind and enjoy conversation without feeling rushed or overwhelmed. Definitely a laid-back setting. For dinner, she ordered the filet with mashed potatoes, and I had the bone-in ribeye with a baked potato. I went with the Caesar salad, while she chose the garden salad. I had a White Cosmopolitan, which was good, and she ordered a drink I can’t quite remember—so it must’ve done its job 😄. The star of the night was the steak. My ribeye was cooked exactly how I requested—medium well—and it was flavorful and satisfying. Overall, it was a solid first visit. The food delivered, the atmosphere was easygoing, and while the service started a little slow, it improved. Not an unforgettable experience, but a dependable option when you’re in the mood for steak without the fuss.

Angelaon Google

5 months ago

So I had an interesting experience here. I’ve been here plenty of times before, but last night was different. I ordered a filet mignon 6 ounce. They brought me wha looked like a larger (not filet) cut of the tenderloin that was about an inch thick and very oddly shaped… It was overcooked to boot. I wouldn’t have minded it so much except for the fact that shortly after telling my waitress that I was a bit concerned that they sent me the wrong steak (I actually thought that they brought me someone else’s dish ) this very tall gentleman came out of the kitchen and approached my table and without telling me who he was or asking me, turned on his phone flashlight (which was MAX LEVEL bright) and pointed it at my steak and started talking very loudly to me in front of the entire restaurant and trying to explain to me how I was confused because a filet mignon isn’t necessarily always round and tender. Look I’m not an expert, but I did grow up with a butcher and I have eaten a ton of these steaks from all around the world, so I’m gonna upload a picture and let you be the judge. The waitress was great and very attentive. The host was very good. The service from the kitchen on the other hand was, in my opinion, subpar at best. I’m sorry, but don’t charge someone $31 for a 6 ounce filet mignon and bring them what looks like a thin cut of the upper regions of the tenderloin… I know it’s from the same part of the cow but anybody reading this knows that there is a difference in price and taste.