(From May 2012)

This most romantic of steakhouses goes the distance, holding on to eighty years of tradition in its rock cottages, dramatic oaks, outdoor fire pit, and top-quality meats and fish. And these days, it’s also embracing a modern, lighter, and more nuanced version of its standbys; the squash casserole is still famously seasoned with cumin, and the sour cream double-stuffed potato is almost a throwback, but on this visit, they were both plated and served with welcome restraint. As for the meat, it remains on our top chop list; our peppered ribeye was both flavorful and tender. The wine list here is renowned, so take time to peruse. Bar.

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(From May 2011) On our most recent visit, we enthusiastically devoured both of the featured fish dishes, a roasted salmon filet and the signature Katz Snapper, adorned with grilled shrimp and lump crab. We did not ignore red meat, though. Steak is part of the name and a large part of Katz’s game—the finest-quality beef, properly seared and presented on sizzling hot plates. What more could you ask? Our only disappointment was the usually excellent Katz Meow appe-tizer of grilled shrimp, crab, and béarnaise with crisp toast points; the sauce was more paste-like than creamy. Bar.

Sunday, June 28th, 2009, 5:59 pm
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 March 2012)

Each visit to this fine-dining venue, with its courteous service, interesting dishes, and elegant surroundings, reinforces our high opinion. We are always wowed by the perfect preparation of both red meat (like the tenderloin medallions with a Jack Daniels glaze) and seafood (like the lump crab cake with lobster-cognac sauce). Add an icy wedge salad, freshly baked bread, and wine, and you’re set. All the above, and inspiring views to boot, make this a great choice for a special meal. Bar.

Sunday, April 29th, 2012, 1:25 pm
Patrick says:
We like this restaurant very much. The food is always well prepared and flavorful. Traditional food here, hearty, excellent steaks. The service in general is ok. We have had excellent service at times, but generally speaking it is only ok and a bit stuffy, which admittedly goes with the flavor of the place. We eat there several times a year.

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(From June 2011) All-you-can-eat catfish draws loyal locals to this unpretentious surf-and-turf spot, where combo platters pair the name-sake fish with everything from jumbo shrimp and stuffed crab to ten-der frogs’ legs and oysters (a succulent delight, and just as good tucked into a po’boy sandwich). There’s also a respectable selection of grilled seafood, hand-cut steaks, and CFS, as well as a 21-item salad bar and a bottomless pot of bacon-infused pinto beans. Be sure to save room for a slice of Tootie’s Buttermilk Pie. Beer & wine.

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(From December 2010) Kudos to chef Tiffany Derry, of Top Chef fame, for taking a stand and refusing to serve overfished Chilean sea bass and bluefin tuna. There are plenty of other fish in the sea for her to put her stamp on; we loved the Hawaiian ono, a meaty grilled filet glazed with salsa verde. For an appetizer, don’t miss her creative layered salad, which combines mild mixed greens with salty blue cheese, crunchy candied wal-nuts, and tart Granny Smith apples. Bar.

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(From May 2011) Forget your swimsuit—“Hottub” is merely the nickname of owner Danny McGuire. You can, however, warm yourself up with a gratis cup of well-seasoned beans and some hush puppies while you peruse the menu. We decided to test the waters with the chicken-fried steak and a combo platter of fried shimp and oysters; the steak was fork tender and not at all greasy, while the seafood was lightly battered and perfectly cooked. Sides range far and wide, from creamy mashed potatoes to bright-green sugar snap peas. Bar.

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(From February 2011) A quick perusal of the menu shows a restaurant that takes seafood seriously. Four varieties of oysters, hapuka (a relative of grouper from the waters of New Zealand), and a plethora of other fish and shellfish fill the menu. Malpeque oysters, briny and crisp, started us well, as did a thin but flavorful crab cake with a minimum of breading. The hapuka turned out to be a robustly flavored white fish served on a mélange of white beans, onions, and peppers. An equally unusual (and tasty) dish was the browned scallops with couscous and grapefruit. The dignified space, once Reggiano’s, had an amiable buzz of conversation. Bar.

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(From May 2012)

This is old-money Lubbock at its finest: dark booths, elegant linens, leather chairs, and classy fire-grilled steaks, plus all the football memorabilia you’d expect from a country club in West Texas. Dainty mugs of French onion soup, salads with homemade dressings, and a basket of signature cheese rolls and blueberry muffins still kick off every entrée. The tenderloins are center cut and lean, and even the chopped sirloin is mouthwatering. And when they say loaded baked potato, they mean it: ours was overflowing with chives, sour cream, cheese, and crisp bacon. Bar.

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(From January 2011) Everything’s made from scratch at this unpretentious local cafe. The chicken-fried steak earns its reputation with thick, tender, well-seasoned beef in a hearty crust, and the hand-cut steaks are deliciously cooked to order and bargain priced. Friday night’s seafood buffet is heavy on the fried stuff, but the Southwestern salmon is flavorful and fresh. Sides include outstanding yeasty dinner rolls and country-style veggies; the green beans simmered with bacon are wickedly good. Skip the peach pie and have a slice of the decadent Jefferson Davis coconut custard topped with pecans. Beer & wine.

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(From March 2012)

Executive chef Ross Burtwell exceeds the hype with his version of haute home cooking. Starters are deliciously diverse, like a velvety blue-cheese fondue with house-made russet potato chips for dipping, a savory chowder of curried pheasant and apples, and a piquant salad of spinach, Rio Grande grapefruit, and Gorgonzola. Entrées are fresh and local: oak-smoked pork tenderloin, grilled quail stuffed with jalapeños and wrapped in bacon, and even a reimagined (and how) CFS starring Angus ribeye smothered in chunks of lobster and napped with green-chile gravy. Bar.

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