Red River Steakhouse looks like it jumped straight off the reels of a Western film: its raw-wood façade opens to a rustic interior with paintings of rolling grasslands, red barns, and horse-drawn carriages. On the tables, cowboy boots serve as vases for bright sunflowers or footwear for men with no name. In the kitchen, chefs bread and cook chicken-fried steak on flat-top grills, season racks of ribs with signature rubs, and on weekends, slow smoke pork ribs and prime ribs. The catering side of the operation offers similar fare, including aged Black Angus rib eyes, sirloin kebabs, and prime rib. With confidence in their cuisine, the caterers offer a 120 percent satisfaction guarantee or money back plus a discount on the next order.
Because cravings don’t often wait for convenience, the cooks at Texas Steak Out take care of the leg work: They deliver their all-American breakfast, lunch, and dinner to diners’ front doors. Relieving patrons of the task of hunting a steer, they grill rib eyes, sirloins, and steak tips, complemented by philly cheesesteaks and a horde of hoagie sandwiches. Their hearty meals come with classic steak-house sides such as steamed broccoli and mashed potatoes. For breakfast, diners can feast on egg and cheese hoagies and breakfast rolls, or opt for a heavier Texan breakfast of sirloin steak or pork chops with eggs and hash browns.
Main Streets are often the most historic parts of town, their storefronts changing over the years as the generations visiting them evolve. And Main Street Grill is no different. Since first opening as a general store in 1877, it has also served as an opera house, a bank, an auto-supply shop, and a TV and radio store.
Traits of these past lives are still visible throughout the restaurant; for example, a private dining room is housed in an old bank vault, and on weekends, musicians here fill the space with soothing music, just as the bankers used to jam by shaking bags of coins.
Main Street's menu is equally nostalgic, though its classic, elegant dishes are updated with contemporary ingredients and Texas flair. Rainbow trout is encrusted with crab and sunflower seeds, the southwestern pork tenderloin is rubbed in chili, and duck breast is smoked over green-tea leaves and then plated in blackberry-wasabi sauce. The wine list integrates reds, whites, and sparkling varietals from around the world, and various digestifs pair perfectly with dessert.
Jeff Blank and his kitchen crew like to joke that other cooks must suffer from a "fear of cooking." That's because, for the award-winning chef, cooking is a kind of alchemy?an ambitious experiment that is sometimes fated to fail. But when it works, Jeff and his Executive Chef Kelly Casey transform fresh ingredients, often plucked from local farms and ranches, into piquant dishes adorned with housemade sauces, such as tomatillo white chocolate, mango jalape?o, and bourbon vanilla praline. Behind the kitchen, a stone smokehouse infuses ostrich, rattlesnake, and venison meats with dusky notes, creating entrees that have won them recognition for the Best Wild Game Dish from readers of the Austin Chronicle.
Diners take in the gustatory array on a patio and in a garden gazebo, surrounded by vegetable plants, flowers, and trees wrapped in petite nodes of light. Even the rustic, upscale decor?characterized by soft candlelight, red tablecloths, and vibrant paintings along exposed-stone walls?has earned acclaim, finding favorable mention in the New York Times' travel guide.
Taking traditional culinary techniques and squeezing them through a filter of modern influences, Nagoya Steak and Sushi refines its menu of familiar Japanese cuisine. Manning tabletop hibachi grills, chefs entertain their hungry audiences by juggling utensils and causing the grills' surfaces to spout flames while they sear orders of chicken, steak, and lobster. Back in the kitchen, another team of chefs sets about topping crispy fillets of red snapper with lime-chili sauce and glazing tuna steaks with teriyaki-balsamic blends.
Striving to create more delicate–yet equally enticing–dishes, sushi chefs fill plates with meticulously sliced sashimi and carefully folded rolls. While the maki selection features a number of traditional sushi-house staples, it also includes the restaurant's own custom-designed creations. Featuring such premium ingredients as lobster tempura, filet mignon, and individually steamed rice grains, these signature rolls offer a fancy dining experience akin to picnicking atop a blimp.
The Emerald Restaurant's quaint cottage, just minutes from Hill Country Galleria and Lake Travis, flings open its wooden doors to welcome diners into a fairy-tale-like milieu rich with Irish china, lace tablecloths, and fine crystal. Originally built as a private residence, The Emerald Restaurant has enjoyed 30 years as a community landmark under the ownership of the Kinsella family. Just like lunch in elementary school, most meals are presented on a silver platter, showcasing European-style and modern American cuisine including steaks, lobster, fish, and duck. The intimate space sets a romantic mood that frequently attracts wedding proposals and exchanges of everlasting-platonic-friendship rings.