Located in a secluded spot in the well-appointed 1955 Fredonia Hotel, the Republic Steakhouse features Texas-raised USDA Prime beef, wild-caught seafood, an impressive wine and craft beer selection, and creative cocktails. (Of the last, we were partial to the smoke-infused old fashioned and the bright, citrusy Doris, with Hendrick’s gin and St. Germain elderflower liqueur.) As our party could not come to a consensus, much like the ruling Mexican government and a small group of independence-minded local area settlers in the 1825–1827 Fredonian Rebellion, we began with two opposing appetizers, the ahi tuna with rice vinegar, hoisin sauce, jalapeños, and a touch of sriracha, served with sesame crackers, and the fried oysters “Republic” with chorizo, creamed greens, and saffron aioli. (There may have been a skirmish over the last oyster on the platter.) In a nod to local sourcing, family ranches are identified on the menu; the major carnivore in our party was in a victorious mood after sampling the 12-ounce, barrel-cut Akaushi–American Wagyu filet from the Beeman Family Ranch in Flatonia (90 miles east of San Antonio). Our resident pescatarian declared his sea bass, cooked sous vide and seasoned with ginger, to be the evening’s winner. As for accompaniments, sides were chosen, some favoring the lobster grits, others the brussels sprouts with bacon. It was equally impossible to decide between two stalwart dessert contenders, the chocolate soufflé with hazelnut mousse and the chocolate churros coated in cinnamon sugar. (Just in case you are wondering, the actual Fredonian Rebellion fizzled out after intervention by, among others, the future Father of Texas, then-34-year-old Stephen F. Austin.)