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"I have just genuinely struggled to begin articulating the love I have for this place. It is a giant amongst eateries.
The baby back ribs, the smoked turkey, the brisket, the creamed corn are perfection in an oversized storage tray. Don't expect frills, fancy seating or décor just expect brilliant..." food, lots of it and the best sause™ that can be used with a Barbq platter.
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"Went here last Sunday, Mother's Day at 5:30PM - we were the first in, and other diners trickled in gradually through the evening.
We ordered a bottle of cabernet sauvignon, the filo dough stuffed with lobster, and the shrimp tacos to start. The appetizers were excellent!
Then we got the chat..."eaubriand for two. Now, chateaubriand is hard to find in this part of the country, and so I had called them beforehand to ask them how they cooked it, because I've had some lousy chateaubriand before (in Reno). The other place in south Texas that does chateaubriand, Lansky and Brats, had said that they pan sear their steak and then OVEN BROIL it the rest of the way. Ugh! That is so NOT the way to cook chateaubriand, which should be charcoal grilled. Glad I called and found out.
Madeira's chateaubriand was terrific! Chargrilled to perfection and pink in the middle, just as I requested. The bernaise sauce was a bit on the thick and heavy side, but that may be the more traditional...
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