In many ways, Texas Roadhouse is a throwback—the tunes still play from a jukebox, and the steaks, chicken, and seafood are still prepared by hand in-house. Since founder Kent Taylor opened the first location two decades ago, the steak house has spread across the nation, bringing hand-cut steaks and made-from-scratch sides with it.
The restaurant's signature steaks assume many shapes and sizes, from 12-ounce Kansas City strips and 10-ounce Fort Worth rib eyes to 20-ounce bone-in rib eyes and 23-ounce porterhouse T-bones. Diners can top steaks with sautéed onions or brown gravy, or pair them with shrimp, ribs, or 10-gallon hats. Cooks prepare skewers of grilled, seasoned shrimp as well as hand-battered country-fried sirloins slathered with housemade cream gravy. Behind the bar, the staff preps signature margaritas, blending different tequilas with triple sec and a sweet-and-sour mix.