Okay, I didn’t ask that to a Texas Roadhouse exec when I met one during the media preview of the US restaurant last April. Why? Well, it would sound like an innuendo and that would be awkward as hell. I mean, imagine yourself asking that question to someone. Right?
Anyway, I know this post should have been published months ago but I’ve been busy. Deal with it. LOL.
When I was assigned to cover this event, I didn’t know about the brand, TBH. There are so many brands coming in the Philippines that even restaurants I haven’t heard of will suddenly open its doors at one of the new malls or commercial places in the metro. Some open with big fanfare while others keep it low key.
There’s actually a local restaurant named after this brand from the US. I think it changed its name now? Well, it better because the real deal is here. Texas Roadhouse is one of the big restaurant chains from South (US). Founded in 1993 by Kent Taylor in Clarksville, Indiana, it has now 425 branches in the US.
The restaurant serves good ‘ol Southern food. No, it’s not Tex-Mex, as Texas Roadhouse VP for International Operations Hugh Carroll clarified—it’s authentic Southern comfort food. In fact, there’s only one dish on their menu that uses jalapeño and that’s the Rattle Snake Bites.
“It’s Southern American cuisine, no nachos, no tortillas. Sometimes, people who don’t know us think that we are Tex-Mex. Texas Roadhouse food is Southern style and comfort food,” he said.
No nachos? Bummer. But the potato skins make up for the lack of the famous Mexican chips. This appetizer is a favorite—baked potato skins topped with melted gooey American cheddar and crispy bacon bits, served with sour cream. I mean.
Since this is an American eatery, there is steak, lots of it. Texas Roadhouse has a 6 oz., 8 oz, and 11 oz. Sirloin; 6 oz. Dallas Fillet; 10 oz. and 16 oz. Ft. Worth Ribeye; and the massive 22 oz. Bone-in Rib Eye. They use aged (21 days minimum) USDA Choice steaks. The uncooked steaks are on display when you enter the restaurant premises, giving you a peak of the amazing marbling of these premium streaks. Of course, they also have “award-winning” barbecue ribs. These are all must-tries.
Going into the Philippine market, the resto execs and Bistro Group—the local company that brought in the brand—knew that serving sizes had to be cut down to fit Filipino preferences. The restaurant, however, is not scrimping on the food because its serving size is still big, especially the Texas-sized platters. It offers a combination of different proteins, from ribs to roast chicken to beef tips to shrimp, served together over rice or mashed potato. The platters are good for four persons.
Since this is an American restaurant, its menu won’t be complete without buffalo wings, country-style chicken, and burgers. A must-try is the 18 oz. frozen margarita, which is refreshingly fun. Expect a menu and flavors we are already familiar with.
My Manila Bulletin Lifestyle article is here.
Texas Roadhouse is located at the 4th Floor of Uptown Mall, Bonifacio Global City, Taguig City