Salud Mexican Bistro and Tequileria

The restaurant came up on my radar after reading a review by John Curtas, author of 52 Essential Restaurants. A trio of what I believe were house made salsas accompanied by a bowl of taco chips were brought to the table while we reviewed the menu.  My wife chose the Pacific halibut with pineapple mango tequila sauce that included both black beans and cilantro rice.  The sauce nearly overwhelmed the plate perhaps in recognition of the halibut being very dry due to overcooking.  I gravitated to the bone-in short rib with quajillo chipolte mole that was topped with crispy onions and accompanied by charro beans and roasted corn.  The biggest problem was the short-rib was unusually stringy and dry, once again requiring massive amounts of sauce to compensate.  Given the upscale pricing, we were not overly impressed.  On a more positive note, the service throughout was very good.