Food & Drink

Eats Beat: TV cameras find Cattlemen’s shrimp. (But not the calf-fries pizza.)

Kix Brooks watches as Cattlemen’s Omar Valles stokes the Kingsford charcoal fire.
Kix Brooks watches as Cattlemen’s Omar Valles stokes the Kingsford charcoal fire. Cooking Channel

TV has found Cattlemen’s Steak House.

The Stockyards’ old-school home of charbroiled steaks turned up on Steak Out With Kix Brooks on Tuesday, with repeats Saturday and several days next week.

Often listed alongside Perini Ranch near Abilene and the Lowake Steak House near San Angelo as an iconic Texas country steakhouse, Cattlemen’s still looks the way it has for most of its 68 years.

But the menu now includes fish and shrimp, and the “cowboy shrimp” also drew the Cooking Channel’s attention.

Cattlemen’s stuffs six shrimp with jalapeños, wraps them in bacon and serves them in a 50-50 mixture of barbecue and Buffalo wing sauces.

“People say they’ve never had anything like them,” said Omar Valles, the 20-year cook and manager who helped with the show.

“We’ve always been known for steaks, but now we do a lot of shrimp and fish.”

The show, starring Kix Brooks, half of the country duo Brooks & Dunn, also features Cattlemen’s bone-in rib-eye along with steak au poivre from Knife in Dallas.

Valles started under co-founder Mozelle Roach and said that nothing has changed under owner Marti Taylor except a menu expansion that added more chicken, pork and seafood — think grilled or blackened salmon, tilapia or catfish ($18-$24 dinner) with lemon-caper or bearnaise sauces.

New on the bar menu: a calf-fries pizza.

Cattlemen’s has won more midweek diners by adding recent $10-$11 weekday lunch specials and Monday-Tuesday wine bargains. It’s open for lunch and dinner daily at 2458 N. Main St.; 817-624-3945, cattlemenssteakhouse.com.

To read more about Steak Out, see cookingchanneltv.com.

Rib roundup

Elsewhere in the Stockyards, Riscky’s Barbeque will stage its ninth annual beef-rib-eating contest Saturday at the Stockyards Station location.

Riscky’s, nearing its 90th year and one of the oldest barbecue restaurants in Texas that is still in the same family, is also one of the few specializing in beef ribs.

The contest begins at 2:30 p.m. Saturday as part of the National Day of the American Cowboy events.

Riscky’s Barbeque is open for lunch and dinner daily at 140 E. Exchange Ave., 817-626-7777, risckys.com. Other locations are in Sundance Square and on Camp Bowie Boulevard, along with three smaller delis in Fort Worth, Benbrook and North Richland Hills.

The ’Shoe is open

Chef Grady Spears’ new chicken-fried steak hangout in the Stockyards, Horseshoe Hill Cafe, is expected to open regular hours beginning Wednesday. The restaurant will be open for lunch and dinner Wednesdays through Saturdays; 204 W. Exchange Ave., horseshoehillcafe.com.

Luna landing

Luna Grill has become the newest restaurant on Colleyville Boulevard.

It’s a simple Mediterranean restaurant chain with a selection of salads, kebabs, wraps and gyros, plus dishes like Cornish game hen or mahi-mahi.

It’s open for lunch and dinner daily, with a second location coming soon in Southlake; 5505 Colleyville Blvd. (Texas 26), 682-325-4336, lunagrill.com.

Bud Kennedy’s column appears Wednesdays in Life & Arts and Fridays in DFW.com. 817-390-7538.

Twitter: @EatsBeat.

  Comments