Even before sampling the menu, diners will realize their coup as the barbecue shack exterior reveals a charming, white-tablecloth dining room. A subtle Western theme dominates with carefully chosen art, dark woods and ironwork accents. The atmosphere is crisp but casual as tables of regulars enjoy a visit from owner and Executive Chef Ronnie Killen. Servers are young but well-versed on the menu.
Killen's Le Cordon Bleu training is evident throughout the menu but is revealed in the sauces like the wedge salad's creamy Roquefort and the shrimp-topped, jumbo lump crab cake with its subtle lemon sauce. Simple seasoning and expert grilling define the steakhouse entrees and a la carte sides, including the center cut filet, 24-ounce bone-in ribeye and sky-high Niman Ranch pork chop. Fried Gulf shrimp with hand-cut steak fries, snapper sautéed with jumbo lump crab and chicken fried steak are all updated classics.
The multi-page wine list holds a number of surprises including a variety of bottles priced in the $20 range. Fun Fact: In 2005, Killen earned the esteemed position of assistant executive chef at the White House in Washington, DC.