"Salsa Grille is The Shiznat! Seriously. I wish there was one closer to home. Similar to the Mexican fast-casual, you do down the assembly line, starting with what type of food item you want (tacos, burrito, a bowl, salad, etc) and add your proteins andveggies and sauces and assorted toppings as you go down the line. You've been to these places before. One of the things thatstand out for me is the variety of items available. Yes, they've got chicken and beef and barbacoa, but they also havechimichurri chicken, which is an absolute stand-out item. If you're unfamiliar with chimichurri, it's chicken that's typicallysautéed with finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. That leads to a very greencolour, but the taste is (insert chef's kiss here). I typically get mine in bowl but vary the toppings over time. As you godown the line and add your toppings you're basically creating your own meal. At the end of the line you're handed your meal ona tray and each order comes with a small bag of freshly made chips and you can chose from any one of about ten different typesof salsa. I've tried most of them, my favorite being the tomatillo because it tastes so fresh, but they're all made fresh instore and each has its own distinct flavor. We've been to this location a number of time and the service has always beenawesome and the facility has been very clean. They do a great job of keeping the dining room clean. Salsa Grille has yet torecover from Covid practices regarding the Salsa Bar, but I get that. It saddens me, but I get it. Currently your salsa iskept in 2oz soufflé cups behind the line and you have to request it at the counter. I'm sure as we move further towards Covidrecovery that the Salsa Bar will return. In a world of QDoba, Moe's, Chipotle, and Salsarita, I'd take Salsa Grille over all ofthem. If I had the means I'd bring a Salsa Grille franchise to Louisville."
