The Menu

18 oz bone-in, 28-day dry-aged, mesquite-charred with compound bourbon butter, hand-harvested rosemary salt, and heirloom tomato salsa verde.

36 oz long-bone tomahawk, presented tableside on a cedar plank with chimichurri rojo, smoked bone marrow butter, range-style potatoes, and a skillet of charred jalapeño cornbread.

14 oz prime-grade, 21-day aged, seared on a dry cast-iron skillet with rendered tallow, finished with roasted garlic, thyme, and a Shiner Bock reduction.

8 oz center-cut beef tenderloin wrapped in applewood-smoked bacon, served with truffle-laced mashed potatoes and a roasted red pepper bordelaise.

24 oz bone-in T-bone with both strip and tenderloin sections, seasoned with our 40-year house rub and served with fried onion rings and a wedge salad.

10 oz top blade, marinated in mesquite-smoked tallow and citrus, thinly sliced against the grain over roasted corn succotash with cotija cheese.

72-hour brined, 14-hour mesquite-smoked beef short ribs with molasses-chipotle glaze, jalapeño cornbread, house-pickled onion strings, and ranch coleslaw.

Slow-smoked whole packer brisket, sliced to order — bark intact. Served with white bread, house pickles, and Guido's original mustard sauce on the side.

Pork spare ribs rubbed with brown sugar, ancho chile, and smoked paprika, smoked over pecan wood for 6 hours, glazed and finished over mesquite coals.

Free-range Texas chicken, dry-brined for 24 hours, slow-smoked and finished over open flame with lemon-herb compound butter and smoked skin crackling.

Roasted split-bone marrow with caramelized onion jam, watercress, and maldon sea salt on house-made sourdough toast points.

Melted Oaxacan and white cheddar blend with house chorizo, roasted poblanos, and warm flour tortillas. The one to start every table right.

Gulf shrimp sautéed in cast iron with garlic, Lone Star beer, smoked butter, and crushed red chile — served with skillet toast for soaking.

Iceberg quarter, house-made blue cheese dressing, candied bacon bits, cherry tomatoes, pickled shallots, and a drizzle of smoked paprika oil.

Russet potato, baked slow in a cast-iron skillet, with cultured butter, crème fraîche, crispy lardons, chives, and a dusting of smoked cheddar.

Baby yukon golds, smashed and crisped in beef tallow with garlic confit, parmesan, and fresh thyme. Served with house aioli.

Cast-iron skillet cornbread with fresh jalapeños, smoked cheddar, and honey-butter glaze. Served warm, whole skillet for the table.

Texas-style pinto beans slow-cooked with brisket trimmings, smoked tomato, and a secret blend of ranch spices passed down from Rosa Morales.

Fresh sweet corn cut off the cob, reduced in a cream and Shiner Bock reduction with cotija, smoked paprika, and lime zest.

The original handwritten recipe, untouched since 1987 — Texas pecans, dark corn syrup, brown butter, and bourbon in a flaky lard crust. Served warm with vanilla bean ice cream.

Airy milk cake soaked in three milks, topped with burnt honey cream, candied pecans, and a dusting of smoked cinnamon.

Dark chocolate ganache tart with house graham cracker crust, torched house-made marshmallow, and Maldon sea salt. Brought to the table alight.

Bulleit Rye, house-smoked cane sugar cube, orange peel, Angostura bitters. Stirred over hand-cut ice, served in a branded rocks glass.

Tito's Handmade Vodka, fresh lime, sparkling Topo Chico, and a salted mesquite-honey rim. The Panhandle summer in a copper mug.

Texas-brewed lager, poured cold in a frosted pint glass. Simple. Perfect.

Three hand-selected bourbons presented on a branded oak flight board — curated weekly by our bar manager. Ask for tonight's selection.