Before even walking inside, I noticed a row of about six or seven parking spots dedicated to customers picking up to-go orders, which have been a major area of growth since 2020.
Mary Meisenzahl/Insider
Source: Insider
The parking lot was packed, but I was able to walk in and be seated right away.
Mary Meisenzahl/Insider
The entryway was built to accommodate a large number of waiting customers in wood-paneled seats and benches.
Mary Meisenzahl/Insider
The front of the restaurant has a sports bar feel to it, with TVs playing sports and high-top tables.
Mary Meisenzahl/Insider
A Texas Longhorn head, horns and all, was mounted right above the bar in an extremely on-brand decor choice.
Mary Meisenzahl/Insider
It didn’t take me long to realize that this chain takes the theme extremely seriously, from these framed belt buckles…
Mary Meisenzahl/Insider
…to some kind of harnesses mounted on the wall above our table…
Mary Meisenzahl/Insider
…to even more uses of horns, in this case adorning a mirror.
Mary Meisenzahl/Insider
Even the chandeliers look like they’re made of some kind of antlers.
Mary Meisenzahl/Insider
The hostess sat us at a corner table, right beneath a painting of yet another longhorn.
Mary Meisenzahl/Insider
With my fiance Joe for scale, this is how the harnesses, wood paneling, and cow paintings all came together to create the vibe.
Mary Meisenzahl/Insider
We were seated in the dining room area, which looked much more formal than the tables around the bar, almost to the point of looking like a different restaurant.
Mary Meisenzahl/Insider
The dining room interior felt cozy, with dark woods and warm lighting.
Mary Meisenzahl/Insider
Every piece of decor hammered home the theme, with cowboy accessories and images alongside pretty pastoral paintings.
Mary Meisenzahl/Insider
The ceilings have dark wood beams, almost reminiscent of a farm.
Mary Meisenzahl/Insider
Cooking steaks that make customers happy is key to a place like Longhorn, so the menu has specific descriptions of ways to order to make sure there are no misunderstandings.
Mary Meisenzahl/Insider
We started with the Texas Tonion appetizer, which our server described as “like a Bloomin’ Onion.”
Mary Meisenzahl/Insider
They were fried onion slices with a slightly zesty dipping sauce.
Mary Meisenzahl/Insider
They were hot and crunchy and salty. In other words, they were perfect.
Mary Meisenzahl/Insider
We finished the whole dish, which was clearly meant for a larger group than the two of us.
Mary Meisenzahl/Insider
Next, the waitress brought us a loaf of bread and a little dish of butter.
Mary Meisenzahl/Insider
It was good, but nothing special. After all the onion, I didn’t want to fill up on bread.
Mary Meisenzahl/Insider
We also ordered an Old Fashioned to sip on alongside the steak.
Mary Meisenzahl/Insider
Each entree came with two sides, and I chose a Caesar salad. I enjoyed it, but it was possibly the most heavily dressed salad I’ve ever had, and could’ve used a slightly lighter hand.
Mary Meisenzahl/Insider
Next came our entrees. I got a sirloin and grilled shrimp over rice, with loaded mashed potatoes as my other side.
Mary Meisenzahl/Insider
The mashed potatoes were excellent, with a smooth whipped texture topped with bacon, green onions, cheese, and a garlic butter.
Mary Meisenzahl/Insider
I’d worried that steaks would be the main focus, to the detriment of other dishes, but the opposite was actually true.
Mary Meisenzahl/Insider