Amid vintage décor and a mosaic-tiled bar lit by modish blue lighting, the culinary team at Ranch 616 conjures classic steak and seafood dishes infused with southwestern flourishes. Chef-curated dinners commence with verdant Lupita's salads, which cradle Texas pecans and button mushrooms beneath a blanket of house dressing. Alternatively, a cloak of ranch dressing shrouds shredded carrots, cherry tomatoes, and blue-cheese crumbles atop peaks of iceberg lettuce waiting to scuttle ostensibly unsinkable hunger pangs. A citrus buerre blanc–clad mahi-mahi filet charges into ferocious food fights on the back of a bed of spanish rice flanked by a quartet of grilled tiger shrimp, whereas 8-ounce cuts beef tenderloin anointed with pink-peppercorn-garlic butter hold down the fort next to sautéed asparagus and boursion-cheese mashed potatoes. Cajeta flan scribbles epicurean epilogues across palates in custardy ink, whereas lemon-merengue tarts cling to fork tines before sneaking into mouths to tickle unsuspecting sweet teeth.