The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.
Hearty recipes perfected at CheeZies Pizza's Tulsa headquarters bake into golden crusts across more than 15 locations in Texas, Kansas, Missouri, and throughout its home state. A simple menu of signature dishes fills plates with hot and barbecued wings, jumbo calzones glistening with garlic butter, and breadsticks dappled with savory cheese or sweet sprinkles of cinnamon. Spangles of meat and vegetables emulate the flavors of savory tacos and tropical treats atop specialty pizzas, and customizable pies arrange patron-chosen ingredients to satisfy every palate and pepperoni feng shui principle.
The vision behind Speedy Gonzalez is simple: fresh Mexican fare served fast and free of pretension. Chefs plate dishes ranging from taco salad with a crispy shell to deep-fried, gooey burritos, plus specialty items including the signature deep-fried boneless chicken paired with honey bread. The dining room's simple taqueria style invites diners to enjoy their meals perched atop red, blue, green, and yellow chairs scooted under a long row of tables.
FreshBerry serves up low-fat and non-fat frozen treats with a menu of mouth-cooling, low-calorie flavors available toward inner-igloo-building. Choose from a Craig Biggio's uniform number's worth of yogurt options: FreshBerry tart, decadent dark chocolate, vanilla (with no sugar added), acai berry, classic strawberry, mango, and pomegranate. Each flavor contains live and active yogurt cultures—probiotics that act as personal assistants to your digestive system. FreshBerry fare is available in small 5 oz. ($3.99), medium 7 oz. ($4.99), and large 11.5 oz. ($5.99) serving sizes.
Big Daddy’s pins down hunger with a menu of hearty sandwiches, smoky meat platters, and lip-smacking sides. When combined with a brisket sandwich ($4.56), a baked potato loaded with cheese, bacon bits, butter, and ranch ($4.01) floods mouths with an unstoppable deluge of flavor. Appetites that lean toward the aquatic side can hook a scrumptious catfish dinner ($9.24), while feasters seeking other meats can order the Big Daddy’s Plate, which spreads out a trio of samplings from a roster that includes hot links, ribs, pulled pork, chicken, and turkey ($9.49). Both meals are flanked by your choice of two sides, such as baked beans and fried okra or coleslaw and hushpuppies. Mild, sweet, and hot homemade sauces help meaty morsels slide tastefully into tummies, and are also available by the bottle ($3.50 each). To close out the meal, diners can chew into a slice of sweet potato pie ($3.50) garnished with a pound of shrimp ($11.20) or cajun boudain ($9.29).