The only thing better than a juicy, hot-off-the-grill, hand-cut Leona Steakhouse ribeye is carrying it out to eat al fresco. In the meadow next to the restaurant, we set up a card table and chairs tailgate-style and visited with friends under the shade of a giant oak tree. As we reveled in the gentle breeze and the melodic croaking of frogs, we agreed to do it again even after social distancing is over. Order this to go: The to-go options mirror the dine-in options: fried catfish on Thursdays, with coleslaw, beans, fries, and a hush puppy, and either steak or chicken on Fridays, with mashed potatoes, house-made dinner rolls, and green beans (a welcome departure from the former salad bar). Pro tip: If you’re not heading straight home, bring your own steak knife; cutting a steak with a plastic knife can be a formidable task!
Note: Review reflects COVID-19 protocols in place at the time of visit.