Eats Beat

In the Stockyards, deep-fried eggs, green-chile grits and itty-bitty biscuits

Deep-fried eggs with enchiladas, green chile grits and mini-biscuits at Horseshoe Hill Cafe. Bud Kennedy bud@star-telegram.com
Deep-fried eggs with enchiladas, green chile grits and mini-biscuits at Horseshoe Hill Cafe. Bud Kennedy bud@star-telegram.com bud@star-telegram.com

The Saturday breakfast crowd has discovered Horseshoe Hill Cafe.

The hilltop cafe in the Fort Worth Stockyards has always been known for chicken-fried steaks, cowboy cooking and ranch house style.

The breakfast menu got off to a slow start, But any restaurant with Horseshoe Hill’s biscuits will draw a crowd

Now, the Saturday morning selections include a ribeye and eggs, tenderloin tacos, migas, chicken-fried steak-and-eggs or red-chile enchiladas.

The side dishes include peppered bacon or green-chile cheese grits. And the biscuits are tasty mini-biscuits now, served by the half-dozen with butter, marmalade and first-rate cream gravy.

The classic menu also offers chicken-fried steak a choice of five ways, or either ribeye or tenderloin steaks. There’s also a steak salad.



On weekdays, Horseshoe Hill serves $12 lunch specials: a tenderloin sandwich Wednesdays, meatloaf Thursdays or beef stew Fridays.

It’s open for lunch and dinner Wednesday through Friday, breakfast through dinner Saturday and lunch Sunday; 204 W. Exchange Ave., 817-882-6405, 204 W. Exchange Ave., horseshoehillcafe.com.

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Columnist Bud Kennedy is a Fort Worth guy who covered high school football at 16 and has moved on to two Super Bowls, seven political conventions and 15 Texas Legislature sessions. Since 1985, he has also written more than 2,000 “Eats Beat” columns about Texas dining, restaurants and food.

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