Big Bend Region

(From March 2012)

Named for the ubiquitous local plant, which resembles a cluster of slender green candles, this resort cafe is not only open most of the time but has a new chef, David Krupin, who has revamped the menu to include seasonal offerings showcasing the flavors of Big Bend and beyond. Gooey Monterey jack melted delectably in our chile relleno, while a grilled sea bass filet with a sweet and spicy prickly pear glaze hit the right stride with regional flavor. Tortilla soup needed more spice, but the grilled quail with dried cherry glaze more than pleased. Bar.

Friday, July 24th, 2009, 11:50 am
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 May 2012)

Reata strives to please groups, whether business lunches or family dinners. And there’s something for everyone, whether they be lovers
of steak or game, Mexican or American, large plates or small. Usually the kitchen performs well, though a recent grilled chicken breast with mango chutney somehow managed to be both very moist and a bit tough, prompting covetous looks toward nearby plates of burgers and tacos. The view from the dark-wood
interior into the vine-draped patio assures that summer has almost arrived. Bar.

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(From April 2012)

They have always rocked chipotle sauces here. Since said sauces combine well with items of a porcine nature, give in to glistening medallions or pork chops. On our last visit we augmented our repast with a couple of margaritas, live music, and spirited local chatter. Unfortunately our friend’s entrée, grilled salmon, came out dry, but it was redeemed by dill mashed potatoes and sautéed veggies, which were a cut above the usual. Bar (opens at 5).

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