Cowboy Cuisine By Steve Stevens

Roasted chicken with green chile cheese grits. (Photo courtesy of Steve Stevens)

By Steve Stevens

Years ago, in my youth, when I chased the rodeo trail, I found myself often pondering my life in the shadows of the Stockyards in Northside, Fort Worth. Dance halls, taverns, restaurants and rodeo grounds all called my name like a McMurtry novel. I learned how to two step, chase girls and nod my head on my four footed counterpart with granite hooves- the bucking horse.

I also learned a little bit about Texas Cuisine and all that the fine state of Texas had to offer on these red bricked streets that cover its Western Heritage.

So any time I get an opportunity to walk in the footsteps of all my cowboy heroes, musicians and ghosts of outlaws and cow punchers, I jump at the chance to visit the Stockyards.

If you have never been, it is one of the few very authentic ways to explore our western culture. Recently I had been hearing about a new restaurant called Horseshoe Hill Cafe, opened by the famed cowboy cook and author, Grady Spears. Spears, a Fort Worth local, has created menus and concepts for The Reata Restaurants he co-owned in Alpine, Fort Worth, Texas and Beverly Hills, Calif., and many others.

Spears has the ability to take popular cowboy dishes and elevate them to gourmet and fine dining standards, but keeps them truthful to their country roots. Spears newest venture lead us right down to the Stockyards’ most historic street on West Exchange, on what is known as the “Outlaw End” part of the main street. To read more of, “Cowboy Cuisine” pick up a copy of the July 2016 issue.

Horseshoe Hill- Texana Deviled Eggs Appetizer. (Photos courtesy of Steve Stevens)
Horseshoe Hill- Texana Deviled Eggs Appetizer. (Photos courtesy of Steve Stevens)
Horseshoe Hill- menu chalkboard.
Horseshoe Hill- menu chalkboard.
Horseshoe Hill- kitchen shot.
Horseshoe Hill- kitchen shot.
Horseshoe Hill- dessert.
Horseshoe Hill- dessert.