Rio Grande Grill
As I continued traveling east on Business 83, I realized how famished I was. Lucky for me, my next stop was ... Read More »
Bici Bistro
With the sun dipping low on the horizon, I headed into downtown, where a wheel-shaped sign for the Bici Bistro ... Read More »
Junction Cafe
At my first stop in Pharr, near the intersection of US 281 and Business 83, the vertical “Junction Cafe” sign ... Read More »
Brewster’s Pizza
This local pizza joint and brewpub gives new meaning to the phrase “family owned and operated,” as Bruce and ... Read More »
Wimberley Pie Company
Wimberley Pie Company has been baking pies and other sweet treats in its rustic stone building since 1989. The ... Read More »
The Devil’s Backbone Tavern
Not far from one shaded overlook is the Devil’s Backbone Tavern, which opened in 1932. Beer is cheap and cold, ... Read More »
Black’s Barbecue
Open since 1932, this smokehouse claims to be the state’s oldest barbecue joint owned by the same family. The ... Read More »
Stanley’s Famous Pit BBQ
Though it’s been around for decades, Stanley’s Famous Pit BBQ (525 S. Beckham Ave.) keeps pulling in new customers with its progressive barbecue scene approach. There’s old-fashioned, pecan-smoked beef brisket, ribs, chicken, turkey, and sausage, as well as stuffed potatoes and Frito pie. Read More »
The Stockyard Cafe in Amarillo
Most stockyard cafés open only on sale days, typically once a week, but a handful around the state open daily ... Read More »
Where to Eat in Amarillo
Worldwide, Amarillo is probably most famous for The Big Texan Steak Ranch and its free 72-ounce steak (“if eaten ... Read More »
How Oprah Helped This Smoked Turkey Company Become Famous
Sam Greenberg, the third-generation owner of Greenberg Smoked Turkeys, can pinpoint the day his bird became the word: Nov. 11, 2003. Oprah Winfrey’s people had called. The famed talk show host wanted to feature Greenberg turkeys on her annual—and very influential—gift-giving episode, “Oprah’s Favorite Things.” Read More »
Executive Chef Gerard Thompson Embraces Biscuits and Frito Pie at the Lauded Rough Creek Lodge
Gerard Thompson wields a large, sharp knife with one hand and carries a wooden stand holding a cured hog’s leg in the other. He moves quickly to greet tables of newcomers and regular guests at Rough Creek Lodge. Thompson, the lodge’s executive chef, shaves off paper-thin slices of prosciutto from the ample pig trotter and hands them out as appetizers. Read More »
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