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As a subscriber you can listen to articles at work, in the car, or while you work out. Subscribe NowLast week, IBJ visited New York — courtesy of the new northside eatery Manhattan. Before that, it was a westward
journey to Ted’s Montana Grill. This time, I look south, with a stop at Texas Roadhouse (9111 N. Michigan
Road, 876-5480-plus other locations).
It may not be the best little roadhouse in Texas, but this chain — which was actually launched in Clarksville, Ind.—
has
its
pleasures. The subdued lighting, country soundtrack and toss-your-peanut-shells-wherever atmosphere is conducive to a sort
of salt-content-be-damned dining.
The borderline tempura Chicken Critters — chicken strips to those of us who aren’t 7 years old — on the Combo
Appetizer
platter
($8.29) far transcended their fast-food brethren. And the Tater Skins weren’t shabby either. Only the Rattlesnake Bites —
jalapenos
and jack cheese nuggets — were disappointing. Texas Red Chili ($2.99/cup, $3.99/bowl) came buried in a Medusa-like web
of
shredded
cheese — remove half and there’s still plenty. The menu boasted that the chili was made-from-scratch, and it tasted
as good
if not better than I’ve found in other chains.
For those dining with children, Texas Roadhouse offers the expected Kid Meals, plus intermediary Ranger Meals for those up
to 12. Andy’s Steak — six ounces of USDA choice sirloin ($5.99, including drink and a side) — was tasty enough
to promote
parental
larceny from junior’s plate.
The BBQ Chicken Sandwich ($7.49) was sizable and good enough for the "We’re staying in the hotel across the street and
we’re
really hungry" crowd. A side sweet potato (a $.79 upgrade) — salt encrusted, of course — more than bumped
the meal
simultaneously
into the "extremely filling" and the "guilty pleasure" category, leaving no room for dessert.
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