A no-frills Texarkana steakhouse that has been grilling ribeyes for decades. The dining room is dim, the booths are vinyl, and the steaks come with a baked potato and a trip to the salad bar. The combo plates with shrimp or catfish are popular with locals on payday.
Service is unhurried but friendly. Reservations are not taken; arrive before 6:30 on Friday or expect to wait. Cash and card both fine; do not be misled by the bare exterior — the food is reliable Texas roadhouse fare.