Texas Roadhouse, Tracy CA
Corporate restaurants tend to forgo quality for profits. Shipments go out to each establishment with boxes and crates of frozen, canned, and hyper-processed ingredients. Oftentimes, that feeling you get after eating somewhere like the Cakecheese Factory or Backout Steakhouse is an indicator of your body reacting poorly to what you’ve just fed it, and you’re getting charged a hefty bill for the damage. But dear reader, we have found that Texas Roadhouse, a corporate restaurant, makes nearly everything from scratch at each of its 300+ restaurants across the country. The only items not made in-house are the applesauce, light ranch dressing, and steak fries. And to sweeten the deal further, this casual eatery doesn’t put nearly the same dent in your wallet as some of the other corporate places do.
The award-winning ribs are very popular and there is an entree option, but we wanted to show you variety so we got the appetizer version. Served on a bed of steak fries, the rib meat was smoky, sweet, and fell off the bone like it was waiting to let go. There was a great bark enhancing the smokiness, which also helped to highlight the sweet side.
The fried onion’s crispy batter was not at all greasy, nor was the onion overcooked. With the crispness of the batter plus the slight crunch of the onions, the texture of the “cactus blossom” appetizer was ideal. The onion was slightly sweet, and the creamy, tangy dipping sauce, called “Cajun horseradish,” offered a tiny bite of heat.
“Each plate is served with your choice of two sides.” We each got a house salad with blue cheese because we both wanted some greenery. Remember that (almost) everything is scratch made, so that includes the dressing and the croutons. The house salad is also piled with cheddar cheese, fresh tomatoes, and hard boiled egg, making for a simple yet satisfying salad.
August went for red meat, since this is a steakhouse after all. “Hand-cut to perfection,” this is Texas Roadhouse’s “most flavorful steak.” With just the right seasoning, an excellent char, and cooked to the desired temperature, this was a great hunk of meat with a nice bone to take home for Bea the Dog. August’s second side was a baked sweet potato, and she upgraded to the option of loading it. In fact, any of the potato sides can be loaded in its own way (sweet potato as you see here, regular baked potato that you’ll see below, and even mashed potatoes and fries have their own treatments). For the sweet potato, “loaded” means it is topped off with caramel sauce and marshmallows. Baked to model doneness, the creamy sweet potato with such toppings was a side and a dessert in one.
Zach’s second side was also a potato, but savory and, as Zach says, “loaded to the gills” with sour cream, cheddar cheese, and bacon. The skin was rubbed with salt, a nice touch to add greater depth of flavor. The potato insides were fluffy, and when mixed around with the toppings, this was a hearty and delightful side.
Zach’s main dish was this massive country fried chicken, pounded from an all white meat chicken breast, then hand-battered, fried, and topped with cream gravy. The chicken was crispy from the light breading, yet tender and moist – tender enough for a fork and no knife. The cream gravy was rich and pepper-based, which was “perfect with the chicken,” according to Zach. It could have been very easy and convenient for the kitchen to throw together a frozen chicken breast and powder-based gravy, but Texas Roadhouse takes the time to make real food with real cooking techniques.
There are significantly more locations in the eastern half of the country, but there is at least one restaurant in every single continental state. If you’re out of your area, maybe doing a road trip for the summer or a business jaunt, look for a Texas Roadhouse nearby and you can trust in the quality.
Posted on June 3, 2013, in Restaurants and tagged blue cheese, caramel, chicken, fried, marshmallow, restaurant, ribs, scratch, steak, steak house, sweet potato, tracy. Bookmark the permalink. Leave a comment.