And, even from the beginning, it was anew breed of steakhouse.
I can certainly attest to this mission, based on my many visits to the chain as an adolescent.
On the surface, this is what Texas Roadhouse is all about: fun and hand-cut steaks.
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So, I was eager to discover awhole new side of the steakhousenever before explored.
With some help, I ordered each one and got to work.
So, listen up, y’all.
Megan Hageman for Eat This, Not That!
It also holds just 4 grams of fat and 12 carbs while still packing in 47 grams of protein.
Judging by its singed surface, the grill undoubtedly did its job.
As for the herbs and spices, however, they didn’t work quite as hard.
Megan Hageman for Eat This, Not That!
But, all I could really detect was the parsley and a few last-minute grains of salt.
The Taste:Dry, with an insufficient amount of seasoning to make up for it.
This is the most healthful option and it certainly shows.
Megan Hageman
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Country Fried Chicken
No southern-style eatery worth its salt is complete without acountry fried chickenon its menu.
The Look:A prototypical and sizable piece of country fried chicken.
Megan Hageman
Although, it came out somewhat thinner than I would have expectedless than an inch thick in most spots.
The coating is the proper shade and not overly oily for something that is deep fried.
This, paired with the gooey texture and peppery nature of the gravy simply didn’t sit well.
Megan Hageman for Eat This, Not That!
And, the hefty slab did have a nice crunch.
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That’s tied with the Critters for the cheapest chicken on the lineup.
Megan Hageman for Eat This, Not That!
Criss-cross grill marks clearly peak through from underneath.
The Taste:Not overly impressive, but not unsavory by any means.
The chicken is tender and can be easily carved.
One small critique is that the barbecue sauce is undeniably sweet with no heat to speak of.
For our party, the choice of the day happened to be rancha midwestern must-have.
The Look:These strips are plump and come straight from the fryer, sporting a golden tan hue.
The breading walks the line between crispy and soft, as I suspected upon first glance.
I cheated and ordered both, with the cream gravy on the side.
Unfortunately, the gravy adds on extra calories yet again, but only 90 this time.
The cheese appears nice and melty, though.
The Taste:The standard grilled chicken is moist and flavorful.
But, if I’m being honest, it was a bit of an afterthought for me.
What really won me over was the garnishes.
The nearly liquified Monterey jack was mild but it tied everything together in cheesy harmony.
And, the mushrooms were a work of artsauteed to buttery perfection with garlicky notes.
Admittedly, the side of cream gravy didn’t get much use after the country fried chicken experience.
I would forgo that addition in the future.
Parsley and grated parmesan cheese also adorn the top, while onions and gravy are absent.
This plate was the most expensive chicken dish, ringing up at $15.49.
Chicken with its white cheese coat could clearly be seen underneath at a satisfactory degree of thickness.
The Taste:The chicken is succulent, and it just gets better from there.
The two cheeses teamed up well together, giving the dish a more diverse flavor profile.
But, for me, it hit all the necessary marks.
And for that, I tip my hat to you, Texas Roadhouse!
