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(From January 2009) Where to sit at this casual spot—in the vibrant dining room or the attractive people-watching courtyard? You can’t go wrong with either, or the food, for that matter. Of the many appealing Southwestern options, we tried the shrimp enchiladas, tender crustaceans wrapped in white-corn tortillas and covered with cheese and chunks of fresh mango. Our friend gave two thumbs up to the chipotle chicken pasta, said bird tossed with sun-dried tomatoes and caramelized onion in a creamy chipotle sauce. Bar.

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(From June 2008) Wall-to-wall TVs ensure you won’t miss a single sporting event, and patio seating is available for those who like to people-watch. Yes, they have wings (bone in or bone out), as well as “frings” (fried onion strings) and hand-cut fries. For the heartier appetite, there’s a vegetable panini with roasted onions, squash, peppers, and mushrooms and a massive half-pound burger complete with bacon and blue cheese crumbles. Bar.

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(From November 2009) If you happen to be taking a class at West Texas A&M University or visiting the Panhandle Plains Historical Museum, you’ll find a new dining spot in the area, complete with its very own stuffed buffalo. Hearty eaters will love the grilled, lightly seasoned top sirloin or the center-cut pork chops served with a sauce of brown sugar and roasted apples. Smaller appetites should try the burrito wrap with ancho-spiced chicken and a tangy fresh tomato salsa, plus black beans and rice. Bar.

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(From March 2009) It was offal! And we loved it! The seared veal sweetbreads were revelatory, with their sauce of cherry tomatoes, capers, and balsamic onions. And don’t even get us started on the pan-roasted chicken livers with bacon and spinach. In keeping with the wild-game theme (think moose rack chandeliers) was the peppery antelope with truffled mushroom demi-glace, which inspired ear-to-ear smiles all around. The play of flavors in this wonderful meal—what is that spice? Is that cinnamon?—was the dominant topic of conversation at the table. Bar.

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(From September 2009) After peppery chicken flautas and deep-fried shrimp with “avomole” (you do the translation), we were ready to call it quits. But then came the carne guisada: roasted cubes of beef slow-cooked in New Mexico red chile sauce (which initially seemed too salty but soon proved addictive). Come for the mountain scenery, come for the food, and do not pass on the flan, as perfect and satiny as it gets. Bar (opens at 5). Lajitas Resort, FM 170 (432-424-5030).

July 24th, 2009 at 11:50am
Trey says:
Great food. Very nice staff anxious to provide good service. We ate there once or twice a day for five days. We had almost everything on the menu and enjoyed it all. The chef was top notch. Food presentation was very good

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(From November 2008) Friendly smiles welcome you to this lively Western-themed sports grill. The fiery Down and Dirty Wings left us gasping, but that didn’t stop us from enjoying the char-grilled buffalo burger and crispy fries. Surprisingly good was the green-chile chicken-fried steak, its golden crust topped with melted cheddar and green chiles instead of the traditional cream gravy. The Ancho Rancho Chocolate Pie, with a hint of chile in its warm brownie-like filling, is spoon- licking good. Bar.

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(From October 2009) The kitchen staff seems new and improved at this lively Southside restaurant, where the beer is brewed on-site and the menu ranges far and wide. For lunch we shared a bowl of curried eggplant soup, pheasant quesadillas, and chicken-fried lobster tacos. Our special Covey Sliders were special indeed, with grilled ribeye and smoked Gouda on sweet King’s Hawaiian bread, served with tiny, well-seasoned onion “fries.” Our compliments to the chef and to the outstanding servers. Bar.

February 24th, 2009 at 9:33am
Bob says:
If the Covey was a Chateau that had just garnered Robert Parker’s highest praise, Texas Monthly reviewers would make it their 2nd office. Why, when a brewery receives Brewing’s highest award (The World Beer Cup Gold), don’t Texans recognize what a treasure they have in Jamie Fulton’s beers and even chef Sean Merchant’s fine culinary creations. The Covey is one establishment that would thrive on the Left or Right coasts of the US. It’s time Texans learned beer’s superior affinity with food, over wine, and the Covey is the best place in Texas to get your pallet educated. Get to the Covey and experience what your missing! PS - The Chocolate Souffle paired with the Smokestack Stout is a Destination Desert.

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(From November 2008) The sound of running water nurturing giant trees is a familiar one in this spring-blessed community. Even the Bear’s Den, as the locals translate it, has a fountain on the patio. We were happy with the enormous chicken-fried steak and delighted with the Pescado de Abuelo: a filet of whitefish baked in foil with butter, onions, and squash. Squeeze on some lemon, zap it with the house’s divine hot sauce, and dive in. Beer & wine.

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(From January 2009) In the burbs (think Addison), mealtime happiness equals good healthy food and a mini-playground draped in fragrant wisteria. We couldn’t begin to finish our “square meal”: enormous servings of organic black beans, brown rice, and nicely grilled squashes, peppers, and onions. Or a fine grilled salmon filet, for that matter. We astonished ourselves, though, by eating every morsel of a decadent chocolate torte on a macadamia crust prettily “iced” with strawberries. Beer & wine.

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(From December 2009) When our appetite for the exotic wanes, we head for this seawall standby for generous helpings of comfort food and good cheer. The burgers are plump and classic, the chicken-fried steak hangs over the plate, and the tender grilled chicken breast packs a punch with black pepper. Soulful sides remind us of Mom, from green beans with bacon to crunchy fried okra. Beer & wine.

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