Redhawk Grille — Restaurant in Ohio

Terrific Outdoor Dining Experience! Traditional American with a Global Menu of Comfort Food.

On a night that Redhawk Grille was slammed busy, all staff members were pleasant, honest and helpful. Sometimes you go to a place where the staff appear and act burdened to be working and busy - not here: they welcomed it!

Our party of 4 had about a 45 minute wait. After placing our name on the wait list, we made our way to one of the two outside bar areas. On our way to our bar area, we passed people young and old, families, first dates, business people and community folk at Redhawk Grille. When you see a mixed crowd like this, you know they are serving something special.

What is special, again, is the attitude. However, we all came to eat and have a few drinks.

We met Mike, our outside bartender who was great to us the whole evening - from getting us a table, making recommendations, telling us a little about the history of the restaurant - truly a fun interaction with him.

We started with some blanco tequila drinks - tequila with lemonade, and tequila in an Arnold Palmer. All were delicious and refreshing on a humid evening after a long day at work.

Cleansed our palates with ice cold water and made our way through appetizers and on to our main courses.

Appetizers that we sampled included the Artichoke and Roasted Red Pepper Dip and the Stuffed Pretzels. WOW on the Dip - creamy with plenty oof artichokes and the right amount of roasted red peppers. We scooped up the dip with toasted pita points. The stuffed pretzels had a hot filling of jalapeño cheese. Dipped these in honey mustard - was good.

One in our party made an appetizer their main course: Stuffed Hungarian Peppers! Last time these were consumed was in someone's house. To find these on the menu (any menu) was a very pleasant surprise. Stuffed with mild Italian sausage and finished with garlic, olive oil, Romano cheese and served with Garlic Bread - a flood of simple but elegant flavors and lots of memories with each bite.

About a dozen other appetizers from traditional American wings and onion rings to pot stickers, calamari and seared Ahi tuna.

Next was a delicious Mediterranean Rice Bowl. So nice make it twice! Tow in our party order this dish. Shaved raw brussels sprouts, roasted tomato, red pepper and caramelized onions over riced. Topped with artichoke, pickled cabbage, feta, olives and cilantro aioli. We were worried that these were too many flavors - and we were wrong. This was a flavor journey to say the least. A scrumptious dish that was different with each bite, but still a common base. Worth a try for the flavor foodies out there.

The Black and Bleu Salmon begins with wild caught Alaskan salmon that is blackened with Cajun spice and basted in blueberry cider BBQ and finished with Maytag slaw and rice.

No room for dessert and 4 to go boxes were needed.

I can see this being a frequent stop and a special occasion location. The entire...

We were having a nice dinner out with my Fiancee', her stepson (and his Fiancee'). I had the Pot Stickers (very tasty and good portion size). For the main course, I had the New Orleans Jambalaya. It was very tasty, good heat, but not too spicy. I would highly recommend it! My Fiancee' had the Filet with Langostino. Up until this point, everything was great...the service, the food... everything. However, I noticed that she was poking around with her Filet and wasn't eating a lot of it. She had ordered her's done medium. Most of it was solid GRAY and very tough. Our waitress came over and we let her know (showed her the meat), she apologized and asked if she would like to have another made for her and she would have the manager come over. She declined to have another made, but did ask to speak with the manager. This is where the real issue came about. A young man came over, introduced himself and when we pointed out that the Filet was well done (showed him the meat) and it was very tough etc. His response was "We check the temperature of the meat before it leaves the kitchen. I can knock off a little of the price, but since she ate most of it (the filet is only a 7 oz cut and about 2/3rds of it was untouched)..I can't do more than a little." Then he left. All of us were taken aback. Not only did he NOT apologize for the overcooked filet, he basically came to our table with an attitude (not just my opinion, the other couple at the table thought that as well) and comped the bill $4. Our server was great, all of the other food was great...however, that manager that was on duty tonight 5/8/21 (around 8:30pm) was horrible. I left a small note on the receipt "FYI, Mr. Manager, If your kitchen checks the temperature of the meat before it leaves the kitchen, why was most of the filet GRAY when she cut into it? Also, she did not eat most of the filet, she had 2/3rds of it left on her plate. We will not be coming here again for a good while. You need to work on your people skills." Please take this as a learning moment (in the spirit it is intended). We never wanted a free meal (nor suggested anything like that). What we wanted was for you to say "I'm sorry that the filet is overcooked. We are supposed to check the temperature before it leaves the kitchen, but obviously we missed this (since the meat is gray and obviously way over cooked) and I apologize. Is there anything else I can get for you or would you like another cooked?" Instead we got an attitude, with excuses and ignoring the evidence that the steak was way over done. Outside of that one experience...I found the atmosphere charming, the service (and timing of the food coming...

We are regulars here. We come for lunch and dinner often and sometimes just to watch a sporting event. We come here to relax and spend a good deal of money here. Majority of the bartenders are great! Jeff and Lex are wonderful!! The food however is inconsistent depending on who is cooking. Lunch time is typically better than dinner because the head cook leaves before dinner. Makes no sense when the food that is served is pricey and a bit overpriced to begin with and your head cook leaves before dinner? Please pay these cooks more if you expect consistency and continue to offer prices that go up to $50 a plate. I can't imagine the cost on food comps you have due to the inconsistency. You have a couple people however, who bring the place down altogether and seem to have a vendetta against customers! When valid concerns and complaints are brought up (by regulars, mind you) they rectify the situation BUT after arguing with the customer and then days/weeks later continue to hold grudges and are passive aggressive afterwards. People are human, mistakes are made but it's all about how you handle the situation. This is extremely unprofessional and it is clear they don't value their loyal customers and/or handle constructive criticism well. It is quite a shame as the outside patio is beautiful and there are live bands along with bocci ball and two outside bars. This is negatively going to affect Red Hawk and drive customers away since they don't seem to have time nor care for constructive criticism and or mistakes regarding the bill. There is always room for improvement. Something needs to be done about this as this is not an acceptable way to run a business. Sincerely, a very disappointed...