(From July 2008) A virtual museum of rustic Texana sets the stage for solid steakhouse fare that, happily, does minimal damage to the wallet. Our wonderful lunch started with a well-dressed Caesar, nicely spiked with anchovy and buttery herbed croutons. Mesquite-grilled Angus flatiron steak was tender and flavorful, and sides of garlic mashed potatoes and cowboy beans, together with the best cornbread in town, rounded out our ample meal. Bar.

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(From March 2009) On a recent return to this congenial downtown spot, we forewent the pleasure of the seafood and veal specials that invariably tempt us in favor of the featured steak offerings. And after sampling the rich tenderloin medallions, the juicy filet, and the full-flavored New York strip, we concluded that, as advertised, chef George Elizondo does indeed know his red meat. And that’s not all: Salads were crisp and cold; vegetables were thoughtfully prepared; and, as usual, the signature Katz Meow appetizer was an irresistible combination of sautéed shrimp and crabmeat served on toast points and dressed with béarnaise. Bar.

June 28th, 2009 at 5:59pm
Larry says:
You need to update your listing for Katz 21. They are not open for lunch at this time.

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(From May 2009) Chef Francisco Jiménez and his team of excellent servers deliver food worthy of this showplace setting, which is quite possibly the most elegant dining room in South Texas. Although the menu displays a serious commitment to red meat and game, we were delighted with the seafood, starting with the luxe Iberia Bolsa de Mar: puff pastry purses filled with lobster, scallops, crab, and Manchego cheese and served with a champagne aioli. What followed kept pace: peppercorn-crusted ahi tuna in a creamy green curry and pan-seared filets of local flounder with a mildly picante jalapeño butter sauce. Bar.

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(From November 2008) Who knew that this lonely town amid scrubby hills was a hotbed of Irish culture? Not that the menu is particularly Irish, what with its array of nachos, burgers, and even pizza. But the look inside and out is inviting, with stone walls and large black and white photos. The staff takes justifiable pride in the food. Confirm that by trying one of the steaks—flavorful, juicy, and tender. Beer & wine.

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(From December 2009) Ultramodern lights, black leather booths, and intricate tile work add style to this contemporary steakhouse. Kobe beef is king here, cooked to medium-rare perfection (as well it should be, at $65 for twelve ounces). Regular steaks are available and equally well-prepared, as are the seafood offerings; we like the grilled jumbo shrimp accented with fresh lime and cilantro, which goes beautifully with the gingery basmati rice. Bar.

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(From September 2009) Comparing favorably with Benihana and Shogun, this Japanese spot, inhabiting a seventies-era mansion on the outskirts of Longview, is a favorite for special occasions. We stopped by for sushi and stayed for the Samura Special: a large chicken breast seasoned in a spicy chile-tinged sauce and served with noodles and fresh vegetables. The gourmet fare is well matched by the entertaining table-side chefs. Expect a wait on weekends.

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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 May 2009) Four months ago, Fort Worth chef Grady Spears (formerly of the Chisholm Club and Lambert’s) hung out his shingle, offering equal parts steakhouse fare, Mexican food, and home cooking. An early visit led off with a crispy taco appetizer featuring chile-seasoned shredded quail with a side relish of roasted corn and red bell pepper. It was great, in a glorified-bar-food way. Surprisingly refined, though, was a cream of roasted carrot soup with just a bit of heat. Main courses varied from a semi-tough beef tenderloin with green-chile mac and cheese (in need of salt) to a huge, fantastically tender serving of pork shank on maple syrup–tinged mashed sweet potatoes. The setting is plain but pleasant, and the food definitely has promise. We’ll be back. Bar.

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(From July 2008) On a recent lunchtime outing, we enjoyed a hefty helping of zesty chicken-and-sausage jambalaya. Steamed green and red pepper, squash, and zucchini are served alongside, but we recommend you mix it all together. Reckon we’ll try the steaks next time; some patrons at a nearby table raved about their ribeye. Bar.

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(From February 2009) The patio doesn’t have quite the same charm as Go Fish’s old location, in Addison, but diners devoted to this seafood eatery will appreciate the edgy-Zen interior of the new two-story space. For a recent business lunch, a salad of candied walnuts, apples, blue cheese, and cherry tomatoes drizzled with honey-mustard vinaigrette would have been quite adequate by itself. But there was more: Lobster mashers scored big time; grilled mahimahi, alas, was bland. A classy side of “mac and cheese” made with orzo and studded with lobster and mushrooms took that American classic to new heights. Bar.

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