Although The BarnDoor Steakhouse opens for lunch on most days, things get even more interesting after 2:30 p.m. That's when entr?es start arriving at tables with the house's award-winning bread and a block of Wisconsin cheddar. A look over in the center of the dining room yields a view of cooks searing hand-carved, USDA prime steaks?from bacon-wrapped filet mignons to 14-ounce Kansas City strips?before topping each cut with garlic butter.
Open since 1963, the restaurant provides a dining experience that's elegant, down-home, and may give you the sudden urge to lasso something. Specialty beef entrees aside, the menu sports everything from boiled crab legs by the pound to the Stack of Hay, BarnDoor-speak for fried onions. Wine and spirits from the historic Pecos Depot bar pair perfectly with meals, which unfold in the spacious barn-themed dining area complete with country music in the background.
Harrigan's appeases antsy appetites with a variety of hearty fare, including hunger-busting burgers, satiating steaks, and face-friendly seafood. Bacon-wrapped shrimp injected with cream cheese and spicy jalapeños ($10.99), kicks off the varied menu, while a bowl of brandy-flavored french onion soup covered in melty cheese smothers the edge of any appetite ($5.99). The burger list includes 8-ounce patties topped with delectable garnishes such as guacamole ($9.49), bacon and cheese ($9.99), and green chilies ($9.49), while steak specialties do away with the buns for a carb-dodging delight. The tenderloin brochette consists of tender medallions served alongside grilled bacon-wrapped shrimp and seasonal vegetables ($19.99), while the meaty Alaskan halibut ($18.99) accommodates seafaring stomachs with ease.
It's difficult to even mention Sandwichery Sandwich Shop without saying the word "sandwich" at least three times, which makes everyone hungry for the eatery's savory grilled chicken breast, pastrami, or club sandwiches served on french bread or whole wheat. In addition to their bread-enclosed offerings, the shop also serves chili, and desserts such as chocolate pie. The Sandwichery was established in 1986.
Chicken is the main draw at El Buen Pollo. The kitchen staff serves their birds whole, half, or, like incriminating documents, shredded up and rolled in enchiladas. To prevent diners from getting all chickened out, they also prepare meals that comprise other proteins, such as beef ribs and carne asada.