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(From October 2008) An interior makeover has much improved this place. Now cool sage walls set off the black and white photos of past football glories. Hushpuppy-like crab bites and crispy onion rings started us off. We skipped the unremarkable chicken and seafood entrées and ordered our usual—a tender, juicy steak (it shamelessly sported a little rim of fat). Don’t miss the yeasty cheese rolls and signature blueberry muffins. Bar.

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(From December 2009) Open since 1948 (they must be doing something right), Arthur’s has a new location, which is by far the most elegant of them all, with its oil paintings and sparkling chandelier. Start with a bowl of cham-pagne Brie soup or a lump crab cake with mustard remoulade atop crisp jícama. A filet of sole bathed in lemon butter is a fine choice for those who eschew red meat, but if you like it all, the surf and turf will hit the mark. After such luxe courses, peach cobbler with vanilla ice cream seems almost homey—and it’s stellar. Bar.

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(From May 2009) This steakhouse has been around since 1963, and the prime rib and ribeye are still worth writing home about. The basket of bread with a block of cheddar cheese is a fine way to start, whether you are having a steak, a burger, enchiladas, fried shrimp, or something else from the varied menu (there must be a dozen sides). For dessert, sample the famous “prepared when you order” bread pudding or one of the many homemade pies; we like the buttermilk chess.

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(From December 2009) With less macho overkill than most chain steakhouses, Mark Bohanan has created a charming upstairs restaurant (with a newly opened bar downstairs) that caters to both the well-heeled and those who simply love a good steak. Bohanan’s is justly known for mesquite-grilled Midwestern beef and pricier cuts of Japanese Akaushi beef, but the seafood is just as stellar. Just one giant, luscious Mystic River oyster was plenty to start with, particularly when followed with garlicky white gazpacho and an oven-baked halibut that combined flavor, moistness, and flaky texture to a T. The front gallery room is our favorite; rose petals on reserved tables are a nice touch, and the waiters are attentive but not intrusive. Bar.

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(From July 2008) A location on Old Route 66, some forty miles west of Amarillo. Folks dressed as dance hall girls and cowboys. Tin and wood and red velvet. You’ll think you’ve walked onto a movie set. But Rory Schepisi, of Next Food Network Star fame, is in the back manning the cast iron, and there’s nothing make-believe about the food. Start right in with a Black Angus burger with provolone and sautéed mushrooms, and request a side of sweet potato fries. The twelve-ounce New York strip (we ordered ours rare) will satisfy the most critical steak eater, while the flaky pan-seared mahimahi will please the piscivore. 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 December 2009) This upscale destination, complete with limestone fireplace and outdoor patio, is a carnivore’s dream: Angus beef, pork tenderloin, Bandera quail, and more all emerge, grilled to order, from chef Ross Burtwell’s kitchen. Start your feast with pecan-crusted crab cakes with fiery mango salsa or house-made chips and blue cheese fondue. Then try the bacon-wrapped strip steak or the tasso chicken, napped in a peppery béarnaise. Gulf shrimp also get laudable treatment, sautéed with tarragon or crusted in coconut. The sizable wine list specializes in Texas offerings. Bar.

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(From June 2008) This is the place to take the cousins from NYC. The bunkhouse dining hall, lined with Western art and ranching implements, sets a fine stage for “cowboy cuisine.” Skip the greasy fried appetizers and concentrate on the main event: Peppery steaks are thick, nicely marbled, and grilled to perfection; smoked ribs are falling-off-the-bone tender; chicken strips have a satisfying crunchy coating. And if the cousins appear to be suffering culture shock, there’s a lovely grilled salmon and sweet fruit cobblers that no one could resist. Beer & wine.

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(From December 2009) Gilbert’s Brisket Special is a favorite at this friendly, spacious place, combining smoky beef and a side of grilled onions. We also like the Casa Lopez, a big sampler of traditional Mexican selections. The flan, topped with whipped cream and pecans, defines instant gratification. Bar.

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(From June 2009) Another Brazilian restaurant celebrating the joys of broiled meat has opened on the North Side. Visit the splendidly diverse salad bar (greens, tomatoes, chicken salad, tabouleh, mushroom caps, artichokes, and on and on), then wait for the “gauchos,” who roam the dining room with meats impaled on their swords, visiting and revisiting every table offering slices or hunks of tender beef, lamb, chicken, and sausage. There’s a long wine list, comfortable chairs, and plenty of space. In short, this is a place to let your inner carnivore have his big day. Bar.

March 22nd, 2009 at 12:42am
Gregg says:
Good stuff. Worth every bit the price. Great salad bar, great meat(except the garlic special), great service.

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