Good Eats 28 | Good Eats

Good Eats Santa Fe serves food fittin’ for families and cowpokes – plus a big fun factor

Story by David Myers “Cooking real slow is the Photos by David Moore reason they’re so tender,” Food photos provided he says. “We have a passion

Tfor food. The sign says Real, he thing about Fresh and Fun. That’s what chain restaurants is they’re we do.” convenient and you always know what to expect. No Allen 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 Chicken Pasta is a dishpan full of penne Other popular lunch fare like a trip to the American Southwest. pasta tossed in a three-cheese Alfredo features are grilled chicken salad, steak Our lunch date had the feel of a two-hour sauce loaded with tomatoes, green onions, salad, soups, pork chops, chicken fried vacation to Texas, Arizona and New Parmesan cheese and grilled chicken. Rose steak and a couple of fish dishes. For hands Mexico. loved it. Being more of a beef and pork who want to dip south of the border on this

And that translates to fun. kind of cowhand, I got the ribs and steak. adventure, quesadillas, burritos, enchiladas

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 choice is 12 or 16 ounces of well-marbled, on the menu. And the Cowboy Combo and off the trail, or more likely the highway. juicy and flavorful grilled steak. A sweet the Wagon Full Combo platters will fill up The claim to fame is the hand-cut and potato dressed up with cinnamon butter two of the hungriest of hombres. aged steaks, fresh baked yeast rolls and was its perfect partner. Another draw for thirsty ranchers is the homemade sides. I must say the star of the meal was the selection of craft beers. Of the 18 on tap,

Wslab of ribs slammed onto our table. They five are from local brews – Main Channel, e zeroed in on an appetizer new named ‘em Fall Off The Bone Ribs for a Straight to Ale, Back Forty, Druid City and to us – Texas Sausage – which was larger reason. Believe it or not, we ate ribs with Goat Island. Flights of four are available. than life and fiery. A half-pound of grilled a fork. They were too tender to pick up Margaritas also can be sampled in a flight. jalapeno infused sausage served with Texas and gnaw off the bone. Divine is the only Santa Fe offers at least a dozen signature toast, pickles and BBQ sauce for dipping, it way to describe this meat slathered with cocktails to quench parched throats, from was like a firebrand of deliciousness to the chipotle BBQ sauce. According to Allen the Hypnotized Donkey and Texas Mule to taste buds. Entreken, the kitchen manager, that’s the Prairie Fire and Revolver.

We followed up the starter with several thanks to cooking them all night at a low Like I said … Santa Fe has a fun factor. of the restaurant’s top sellers. Southwest temperature. Good Life Magazine

Ribeye-Fried Shrimp Combo, South West Chicken Pasta and chocolate cake are among the dishes that Brittany Riddle, left at the hostess station, offer at Santa Fe on U.S. 431 in Albertville. The chain has 13 locations across the Southeast and Midwest. Here’s a tip: A one-hour call ahead helps diners avoid long waits on busy weekend nights. The restaurant is open seven days a week. Lunch service starts at 11 a.m.