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ALEXANDER’S
106 E. Holland Ave, Alpine (432-837-5668)
Open Mon–Thur 11–9, Fri & Sat 11–10, Sun 11–3.
map | latest review | photo | access ++ |  add to library | |
$$ |
Alpine
| American |
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(From December 2009) If you get a hankering for something breaded and fried, you could do a lot worse than the chicken-fried chicken here—but come hungry. Our simple, less-than-$10 lunch included a delightful chicken breast (pounded slightly) accompanied by subtle but perfect gravy, enough light, ungreasy fries to have staved off the Irish famine, a side of green beans, chips and salsa, and a trip to the salad bar. |
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LA TRATTORIA
901 E. Holland (432-837-2200)
Open Mon–Fri 7:30–2 & 5–9, Sat 8–2 & 5–9:30. Closed Sun. Reservations recommended for dinner.
web site | map | latest review | access ++ | add to library | |
$$ |
Alpine
| Italian |
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(From September 2009) These may be the only waiters wearing long white aprons in Alpine, and it’s a treat to see them approach bearing baskets of herb bread and bountiful bowls of pasta. The ambience at dinner differs markedly from that of the morning, when laid-back customers enjoy coffee and burritos while checking their e-mail. As the sun sets over the mountains, you can enjoy the likes of spaghetti bolognese or creamy fettuccine Alfredo. Wine. 901 E. Holland (432-837-2200). |
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LONGHORN STEAKHOUSE
801 N. 5th (432-837-3217)
Lunch 7 days 11–2. Dinner Mon–Sat 5–9.
map | latest review | access ++ | add to library | |
$$ |
Alpine
| Steaks |
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(From January 2009) Beef is what’s for dinner out here. Chicken-fried steaks are perfectly seasoned (not too peppery), their crust the precise combination of flaky and crispy. We’re fond of the greasy-but-not-too-greasy hamburgers too. And, oh yes, the kitchen knows how to fry spuds. |
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PRIMO’S ITALIAN
501 W. Holland (432-837-9400)
Open Mon–Thur 4–9, Fri & Sat 4–10, Sun noon–8.
map | latest review | photo | access + | add to library | |
$$ |
Alpine
| Italian |
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(From December 2009) Will wonders never cease? After who knows how many years with not much more than franchise pizza in Alpine, along comes a place rolling out thin-crusted, New York–style pies with aplomb. There are also a number of robustly seasoned pasta dishes to choose from. Here’s hoping Primo’s serves long and prospers! |
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REATA
203 N. 5th (432-837-9232)
Lunch 7 days 11:30–2. Dinner Mon–Sat 5–10. Reservations recommended.
web site | map | latest review | access ++ | add to library | |
$$-$$$ |
Alpine
| Southwestern /
Mexican |
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(From August 2009) As everyone passed around samples from their plates, we were all thinking, “What a wonderful meal this would make!” Imagine just a bite (or several) of the richly marbled ribeye, a few nibbles of grilled asparagus, a forkful of the divine grilled salmon with horseradish dill sauce, and best of the best, a heaping spoonful of the decadent jalapeño-cheddar grits. We have a humble suggestion: Introduce a tasting menu! Bar (with membership). |
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TALGAR’S
102 W. Murphy (432-837-5101)
Lunch Tue–Sat 11:30–2. Dinner Thur–Sat 5:30–9. Closed Sun & Mon.
map | latest review | access ++ | add to library | |
$$ |
Alpine
| Mexican |
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(From December 2009) Refreshingly liberated from Tex-Mex and New Mex–Mex, Talgar’s credibly replicates cafe fare from northern Mexico in the unlikely locale of Alpine’s modest but hopeful Murphy Street historical district. The distinct flavor notes of the sopa azteca—a clear broth with tortilla strips, chicken, avocado, and chipotle—please individually and as an ensemble. Nopalitos and queso fresco complement a romaine salad, and the tender, meaty ranchero steak seems inspired by the fare of Chihuahua’s ubiquitous steakhouses. Though touted as the house specialty, the fish tacos tasted stale and oily, an unfortunate letdown. |
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TEXAS FUSION
200 W. Murphy (432-837-1215)
Open Mon–Fri 11–8, Sat 11–3. Closed Sun.
map | latest review | access + | add to library | |
$ |
Alpine
| Mexican /
Barbecue |
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(From October 2009) If there were a quintessential quirky Texas cafe, it might look and taste like this, with shout-outs to the native cooking traditions—Tex-Mex, barbecue, chicken-fried steak, burger—all done extremely well. We especially like the guacamole and the chiles rellenos. Really, how can you resist a place where cutouts of green John Deere tractors and Kokopelli dancers hang side by side on the wall? |
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CHISOS MOUNTAINS LODGE
Chisos Basin Rural Station (432-477-2291)
Open 7 days: breakfast 7–10, lunch 11–4, dinner 5–8.
web site | latest review | access ++ | add to library | |
$ |
Big Bend National Park
| American |
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(From September 2009) The menu takes care of hungry hikers and windshield tourists alike. An impressive salad-and-soup bar will delight smaller appetites, and burgers and tacos can handle the rest. We like the Poco Picante burger, with its triple threat of pepperjack cheese, salsa, and roasted green chiles. Beer & wine. |
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MOUNTAIN VIEW RESTAURANT AT THE CHISOS MOUNTAIN LODGE
From Marathon, take U.S. Hwy 385 south to Big Bend; drive 29 miles into the park and take a right at the stop sign; then turn left at the sign for the Basin; the lodge is another 7 miles (432-477-2291)
Open 7 days: breakfast 7–10, lunch 11–4, dinner 5–8
map | latest review | access ++ | add to library | |
$ |
Big Bend National Park
| Tex-Mex |
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(From July 2009) The menu takes care of hungry hikers and windshield tourists alike. An impressive salad-and-soup bar will delight smaller appetites, and burgers and tacos can handle the rest. We like the Poco Picante burger, with its triple threat of pepperjack cheese, salsa, and roasted green chiles. Beer & wine. |
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FORT DAVIS DRUG STORE
Texas Hwy 17, downtown (432-426-3118)
Open 7 days 8 a.m.–3 p.m.
map | latest review | access ++ | add to library | |
$ |
Fort Davis
| American /
Home Cooking |
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(From December 2008) It’s a cafe, it’s a soda fountain, it’s a gift shop, it’s a hotel! Situated in the central metropolis, this tourist magnet serves a daily buffet amid old paneling and lots of colorful bunting. If you pass on the buffet, give the barbecue a try: It’s mighty tasty, if cut a bit thick for our taste. If you want chicken-fried steak, go early in the week—they tend to run out. |
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