Texas ranch decor plus plenty of red meat and wild game have become the standard here, but the pleasant surprise here is the expertise of the servers, who are well versed in everything from the wine list to the daily specials. With that help, we enjoyed an array of dishes, like oysters on the half shell (from Massachusetts) with a citrus salsa, followed by a cream of corn soup with a bite of jalapeño and finally a filet of butterfish plated with seafood risotto. (5/13)