The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
The original ranch-to-table restaurant shares its Texas spin on comfort food classics.
Co-Owner: Perini Ranch Steakhouse; Opened 1983Age: 71Smoker: Indirect Heat Wood-Fired PitWood: MesquiteTom Perini cooks with mesquite. It might be in the form of coals for direct heat cooking, or the active flames of burning logs for grilling steaks. That mesquite also fuels an offset smoker for the smoked prime rib served