The menu retains some original menu favorites, such as cheese soup, but branches more toward a Texana grill. Large, tender shrimp had just the right interplay of sweet and hot from the pepper and the sauce. The medallions, even cooked medium rare, are fancied-up beef tips in brown gravy. It's a crispy, meaty plate-hanger. The star of the plate was top quality slices of grilled venison sausage.
Desserts are so big they're Alaska-size.
Still, 'twas wonderful. The waitstaff is still learning the ropes, but service is achieving efficiency. Although there's a beer, wine and margarita menu, the bar awaits licensing. Good Eats Texas is a good sign of things to come. Tell us what you think.