![]() I would like to give a thank you to my server Nicki. Along with the bread and peanuts I was rolling out of there happily stuffed. The half rack of ribs was huge and fall off the bone tender. On this visit I had a large house salad and loaded baked potato with my rib meal. Texas Roadhouse offers a lot of specials like an early bird but even if you are paying the regular prices, it is still a good value. It was well worth the 15 minute wait to go inside. There was a little bit of wait but they take your phone number and text you when your table is ready so you can stay in your car. I have a location close to me in Coconut Creek but I came here after an errand in the area resulted in being hot, tired, and absolutely starving. I love their peanuts and hot buttery rolls dripping in sweet cinnamon butter. As far as chain restaurants go, this is one of my favorites. Each restaurant employs a baker and a meat cutter. Almost everything on the menu is made to order. Texas Roadhouse serves American cuisine with a focus on steak, ribs, chicken, and seafood. CEO Kent Taylor pledged to give up his salary this year in order to pay front line workers affected by the corona virus. Texas Roadhouse's mission statement is "Legendary Food, Legendary Service" and their mascot is an armadillo named Andy. The change allowed the chain to expand rapidly in the 1990's and in 2011 they launched their international expansion. After a failed early franchise launch, Taylor hired executive chef Jim Boyles to transform the. ![]() Kent Taylor sold his shares in Buckhead Mountain Grill to focus solely on his new creation Texas Roadhouse. The first Texas Roadhouse opened in Clarksville, Indiana in 1993. Oh, and their warm rolls are irresistible. We simply asked and two bags of peanuts were promptly brought to us. I was relieved that TR has not eliminated their delicious peanuts post-covid. Surprisingly, the manager, while courteous, did not offer even an apology, let along a gratis dessert or some other gesture. The replacements, which were brought by the manager, were perfectly cooked, tender, and very tasty. Both of theirs were ordered rare but came out close to medium and were tough. Two people in our party of four also ordered steak. I wouldn't be surprised if the meat at the first two restaurants was a higher grade, was aged longer, came from an elite source, more marbled, etc., but all that matters to me is how good it tastes. It was at least as tender and tasted much better than those high priced competitors. The $20 ribeye I had a few days ago at the Texas Roadhouse on. Within the past six months or so I've had steak at Abe and Louie's in Boca and at Okeechobee Steak House, where I've paid close to $70 for each steak dinner.
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