Good Eats
Santa Fe serves food fittin’ for families and cowpokes – plus a big fun factor “Cooking real slow is the reason they’re so tender,” he says. “We have a passion for food. The sign says Real, Fresh and Fun. That’s what we do.”
Story by David Myers Photos by David Moore Food photos provided
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he thing about chain restaurants is they’re convenient and you always know what to expect. No llen and Brittany surprises. So on a rushed Riddle, the general manager, Saturday when Rose and I each has 20-plus years in the wanted an early lunch, we restaurant business. They chose to dine as they do in have worked here at the the Southwest and pulled in Albertville Santa Fe for 12 to the Santa Fe Cattle Co. in years, a plus in this highAlbertville where we were turnover line of work. sure of a good meal, quick “That’s a long time to and affordable. keep a management staff,” What we didn’t expect she says. was the fun factor. It was with much sadness Being an armchair that I left without sinking my cowpoke who loves a John teeth into one of Santa Fe’s Wayne western, I broke five different steak burgers. into a grin when I saw To be honest, I just didn’t the longhorn outside. The have room. I will try one rustic charm continued next time, though. Patties are inside where walls are formed from ground steak loaded with Western movie and topped with temptations posters, lassos, rusty spurs Two young cowpokes from Boaz sit atop the big longhorn out front. such as queso blanco, and stuffed critters. I felt at chipotle BBQ sauce and home. hand-breaded onion rings. In fact, it was somewhat Other popular lunch fare Chicken Pasta is a dishpan full of penne like a trip to the American Southwest. features are grilled chicken salad, steak pasta tossed in a three-cheese Alfredo Our lunch date had the feel of a two-hour salad, soups, pork chops, chicken fried sauce loaded with tomatoes, green onions, vacation to Texas, Arizona and New Parmesan cheese and grilled chicken. Rose steak and a couple of fish dishes. For hands Mexico. who want to dip south of the border on this loved it. Being more of a beef and pork And that translates to fun. adventure, quesadillas, burritos, enchiladas kind of cowhand, I got the ribs and steak. The menu at Santa Fe is vast, full of I fell hard for the Good Ol’ Ribeye. The and a variety of tacos show up prominently hearty food to fill the bellies of those fresh on the menu. And the Cowboy Combo and choice is 12 or 16 ounces of well-marbled, off the trail, or more likely the highway. the Wagon Full Combo platters will fill up juicy and flavorful grilled steak. A sweet The claim to fame is the hand-cut and two of the hungriest of hombres. potato dressed up with cinnamon butter aged steaks, fresh baked yeast rolls and Another draw for thirsty ranchers is the was its perfect partner. homemade sides. selection of craft beers. Of the 18 on tap, I must say the star of the meal was the
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e zeroed in on an appetizer new to us – Texas Sausage – which was larger than life and fiery. A half-pound of grilled jalapeno infused sausage served with Texas toast, pickles and BBQ sauce for dipping, it was like a firebrand of deliciousness to the taste buds. We followed up the starter with several of the restaurant’s top sellers. Southwest 28
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slab of ribs slammed onto our table. They named ‘em Fall Off The Bone Ribs for a reason. Believe it or not, we ate ribs with a fork. They were too tender to pick up and gnaw off the bone. Divine is the only way to describe this meat slathered with chipotle BBQ sauce. According to Allen Entreken, the kitchen manager, that’s thanks to cooking them all night at a low temperature.
five are from local brews – Main Channel, Straight to Ale, Back Forty, Druid City and Goat Island. Flights of four are available. Margaritas also can be sampled in a flight. Santa Fe offers at least a dozen signature cocktails to quench parched throats, from the Hypnotized Donkey and Texas Mule to the Prairie Fire and Revolver. Like I said … Santa Fe has a fun factor. Good Life Magazine
