Redrock Canyon Grill - Centreville

The name of the restaurant truly says it all! Be sure to try the salmon; it’s cooked to perfection—grilled just right, tender, and juicy. It’s absolutely to die for. The staff is exceptionally welcoming, friendly, polite, and professional. The customer service is outstanding; I felt like royalty! :D This restaurant is ideal for dates, families with young adult children, or mature professionals. With its sophisticated Feng Shui style, it creates a classy atmosphere that appeals to a more mature audience.

My wife and I will occasionally play a game in her Tesla with the I 'm hungry navigation button that picks a nearby restaurant at random. On this Saturday night, the Bonefish Grill came up and we realized that we hadn 't been there for quite a while. We showed up at 530pm to surprisingly find a mostly empty main dining room. We had our choice of booths and ordered drinks while looking over the menu. They a Dogfish IPA on their daily menu so two big thumbs up. My wife got a glass of Zin. They have a good number of wines available by the glass. Their wine glasses have the bonefish skeleton on them for the pour line which we though was cool enough to buy one for $5 to take home with us. In the past, we would always get bang bang shrimp to start but I had my eye on a pineapple glazed shrimp entree on the daily menu so we split a house salad instead. My wife wanted crab cakes and scallops but didn 't see that as an option on the menu. She ended up getting a crab cake entree with a vegetable side. Between the salad and complimentary fresh bread with olive oil, we kept busy until our entrees arrived. My pineapple shrimp were great but the star was the coconut risotto that it was served on. Really delicious. The broccoli side could have been better though a little under cooked I think? My wife thought her crab cakes were extra spicy perhaps the sauce but otherwise fine. She also had a broccoli side and thought it lacked any flavor. Service was attentive all evening and friendly. Several more families showed up but sadly the dining room was still more empty than full when we left at 630pm. I hope they can stay in business as we enjoyed our meal and will return.

I 've never been to Bonefish Grill before; it was really nice! The atmosphere is kind of interesting. The restaurant itself is classy, but not overly classy. For example, all of the tables have white tablecloths (classy), but they 're paper (not overly classy). A lot of people were dressed first date nice and a lot of people were dressed really casually (me for example). I think you can easily do either and not feel like you 're sticking out. It is fairly loud in the restaurant, which I didn 't mind. We went for dinner on a Friday night so that 's probably why (as the restaurant was completely full). If you are looking for a nice quiet dinner, I wouldn 't recommend going here. However, if you 're looking for a low pressure, yet still fancy/romantic dinner date, I would recommend it! I personally didn 't mind the latter, because I wasn 't feeling like being toooo fancy (just a little fancy). I liked the way the menu was set up. You can get something from the grilled fish, from the land, or seafood specialties sections and they all come with two signature sides. I got the cold-water lobster tails from the seafood specialties with garlic mashed potatoes and steamed broccoli. They had two sizes for the lobster tail; I got the small for $19.99 which I thought was a good price for the single tail and two sides. My whole meal was excellent (nice lobster, good mashed potatoes, well-seasoned broccoli). The kitchen accidentally made extra Wagyu Beef Ginger Potstickers and our waiter had them bring them to our table which was so nice of him. They were delicious! Overall, I enjoyed the food, the atmosphere, and the service. Our waiter was very friendly.

There is a natural evolution with chain restaurants where quality starts very high and the food and experience is excellent, but over time the bean counters decrease quality swapping pennies for smaller pennies until eventually you're eating Sysco's volume priced garbage while paying above premium prices. Here we find ourselves examining the dumpster that Bonefish Grill has become. Remember when they swapped spears of hearts of palm for thin disks carefully distributed? Remember when they traded toasted pine nuts for sunflower seeds? Remember when they switched that delicious bread for a mass produced loaf of garbage frozen chibatta...CUT EXATLY THE SAME WAY EVERY TIME?!? Have you noticed how every special tops some garbage piece of frozen fish with a cream based sauce of frozen spinach and canned crab meat? Could it possibly be to hide the complete lack of flavor presented by the previously frozen supermarket quality hunk of salmon? Tonight we embarked on our last ride with bonefish after a decade of patronage. A $70 curbside order of day old rice, 2 ounces of questionable tuna and 1/4 of an avocado priced at almost $17. A Caesar salad that contained croutons even though specifically removed and four 21/25 shrimp priced at $2 per shrimp. Mussels an already garbage ingredient priced at 5 star rates even though several were clearly dead before cooking. Every great empire must fall some day, so I look forward to the new and creative upstart chain restaurant that will grow inside the corpse of this place, I only hope it dies a very fast death so we can all move on from this embarrassment of an establishment. I wish I had listened to my wife and brought home a quality meal from Burger King like she asked.

We started with the crab cake ranchero appetizer, which came in a small cast-iron skillet accompanied by tortilla chips for dipping. The dish was loaded with crab and baked in a tasty creole sauce, topped with fresh tomatoes, cilantro, avocado, and chipotle aioli. Please, Bonefish, consider adding this to the regular dinner appetizer menu—it's fantastic! For my main course, I ordered the sea bass with mango salsa, served alongside jasmine rice and asparagus. While I enjoyed the mango salsa, I think I might try the Asian pan sauce next time. My husband chose the bone-in ribeye with au gratin potatoes and Brussels sprouts. Even though I'm not usually a fan of steak at a seafood restaurant, this ribeye was perfectly cooked and well-seasoned. The Brussels sprouts were my absolute favorite—they were prepared with ham and drizzled with balsamic glaze, and a hint of sriracha made them even better! We were too stuffed for dessert, so we asked for the check. The service at the bar was fantastic; both bartenders were friendly and attentive. Overall, we had a very enjoyable experience, and I will definitely return when I'm in the mood for seafood.