We were greeted and welcomed into this lovely local favorite. If I lived here I would become a…read moreregular to the sweetest ladies! We really enjoyed the food! However, due to how hungry we were there were no pics. The Texas sheet cake is a must! It was so good and everything you need in a slice without having to make and be tempted by having too much at home. The Raspberry chipotle turkey sandwich on homemade bread so good! The boys had ham and cheese with provolone on homemade bread and there was nothing left. The chicken salad again was delicious.

A very unique interior with five tables and self ordering…read more I think they baked their bread and the chicken salad sandwich was very good. They also had King Ranch Chicken, which is rare to find in restaurants.

Silver Spur is FANTASTIC! I visited on a whim when driving through Menard (most places were closed…read morebecause it was Easter but they were open) and had the best experience... service was great, food was delicious, portions were huge, and price was reasonable. FAST FACTS: * Parking - some spots right out front * Closed on Monday, Tuesday, and Wednesday * Check their Facebook page for events, specials, and more PRICING - The total was $50.65 after tax ($4.52) but before tip for an unsweetened tea ($2.79), chips and queso ($9.19), grilled chicken sandwich ($12.19), chicken fried steak ($19.49), and mint chocolate chip ice cream cake ($6.99). I think the pricing is VERY reasonable for the food quality and portion size. CHIPS AND QUESO (8/10) - Fantastic appetizer for the table to share for cheap! You get a mound of thick tortilla chips (or pork rinds), a skillet of green hatch queso topped with some fresh pico, and a smaller side of a thick salsa. I'd order this again! GRILLED CHICKEN SANDWICH (9/10) - Massive sandwich with a huge pile of shoestring fries (or tots) on the side. The bun is fluffy and nicely toasted, the grilled chicken breast is seasoned well, and you get fresh spring mix, tomato, pickles, and onion piled on top with honey mustard. I'd order this again! CHICKEN FRIED STEAK (10/10) - One of the best chicken fried steaks we've had! It's a huge portion of steak (8 oz) topped with peppered gravy, two sides of your choice, and a roll... everything was seasoned well, fresh, and delicious! I'd order this again! MINT CHOCOLATE CHIP ICE CREAM CAKE (9/10) - The desserts vary but this ice cream cake was fantastic! The level of mint was perfect and it was a good size piece to share at the end of an already very filling meal. I'd order this again! Honestly, there was nothing I didn't enjoy at Silver Spur! Obviously I'm not a local (you can tell it's the type of place where everyone in town hangs out) and just happened to stumble across it while traveling through but I will 100% stop by again when I'm in the area! Absolutely fantastic and filling meal for a very affordable price with those hometown Texas vibes that are always appreciated! Special shoutout to our server, Dana, who took great care of us from start to finish!

If passing through the area, Silver Spur is definitely the place to plan a stop around!…read more Had an amazing burger and pint of cold beer at this awesome Texan themed restaurant, when I do find myself headed this way again, will be sure to return for one of their steaks.

Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

There are plenty of better BBQ's than this in California, Nevada and elsewhere, not to mention TX-…read morebut I heard it's the best in town here. I had the brisket, it seemed kind of dry, not the melt-in-your-mouth quality I was hoping for. They ask for a tip checkout but I'm not sure why- they didn't deliver or pick up anything. That all being said, the food was pretty good- not fantastic- but worth a try and better than fast food in any case. The staff was upbeat and friendly and the building was stylish in a western way.

This place is so good. Big portions. Food is fresh and delicious. Great people. First time…read moretraveling through here and stopped. And thank god we did. So good. Sure beats having to stop at Dairy Queen.

Fantastic BBQ food truck. They are in Menard to my knowledge on Tuesdays only and even then there…read moreare many Tuesdays they are not at their location. That being said when they are there the food is excellent from the brisket to the pulled pork. If you see them parked, stop in and try them!

I was so excited to eat some fresh cut meat from the 1/4 of a cow that my friend bought. I couldn't…read morebe more disappointed. $700 for 70lbs of crap cut cutlets! This place still needs to learn how to butcher a cow, CORRECTLY!! So, we decided to eat the over abundant amounts of "Beef Top Round Cutlets" that he ended up with. No idea where all the Tenderloin, Ny Strip or Ribeye went to but, this is what his freezer is full of. I think it would be ok for beef jerky but, dang! He already paid $10/lb for this meat gum that you'll have to spit out! Gosh, dang choking hazard!! I didn't cook it incorrectly. It was cut by Edward Scissors hands, actually that would be too great a compliment. I didn't preseason it because, if it's good meat, shouldn't need any seasoning at all. I cooked it on a gas grill very high heat heat. One was cooked well done, and the other one was cooked, medium rare. And I did look up how to cook this meat ahead of time and it should be super high heat, which I did. The issue I have is how thinly they were sliced. It said it was tenderized, but it looked more like somebody was pulverized the meat to make carne confetti. The meat was packed with it being folded under like a shirt to make it appear as if it was thicker than it really was. It was so thin when you held it up to the light, you could see the light shine through it, which made it near impossible to slice it against the grain. $10 a pound and my buddy has a freezer full of this crappy cut of meat. I wouldn't go anywhere near this place! Seems like the owners are "learning on the job"! Don't waste your time or being a veritable Guinea Pig as they try and figure out how to do what they advertise! They're gonna rip you off and probably be laughing at you while they're cooking your good steaks for themselves.

So good! I've been hearing about this for a while! My husband is never excited about a sandwich…read morebut he loves it here!

Great stop for a solid burger and friendly service with a small town feel. Tried the burger of the…read moremonth which reminded me of a "fat Elvis" with the peanut butter, pickles and habenero jam. You can get a choice of different buns which is cool. I was looking forward to the onion rings and they did not disappoint. I enjoy that type of breading and I think they used red onions instead of white. Got the recommended queso and it was tasty as well. Not sure how long this place has been around but barely saw the sign outside. Hope they are able to to stick around awhile and cater to travelers passing through. Will definitely stop by if I'm in the area and want a bite to eat.

Outstanding service with a meal to match. This small diner…read morehas a the look and feel of a small town with the quality you cannot find in a big town. The care resonates with the staff a d carries over into the food. Even even dealing with a jokester dad who then turned into a Karen when the food came out. (not me but the family that came in after) the staff was still smiling and even had another waitress help. All smiles! And that's how we are leaving smiling and satisfied.

Update: We used to absolutely love the place when the food and service plus accessibility were…read moreexcellent. However... The ambiance is wonderful, but the service and coffee/food just got worse and worse. The barista is rude as can be, I'm not happy with sanitation (mentioned in several reviews) and the coffee (how does she manage to screw up Starbucks?) and foods are below par. I'm sad but honestly won't ever go again. My guests and I loved it, but it was worse each time, and there are two much better alternatives in town. Frankly, Stripes is a much better alternative. Much better friendly service, and Hatch green chili burritos. I rest my case. If you hate your job so much, please do everyone and yourself a favor and quit and do something else where you're happy.

Great little coffee shop/pastry shop next to Trucountry inn in Brady. Come get your coffee and a…read morebite to start the day. Very convenient, right off the square in Brady. Staff shared with the hotel next door.

This little spot is actually so nice for a drop in if you want brunch food. We stopped here to eat…read morewhile on a road trip since it was one of the only sit down places I could find in the area that had things like eggs, bacon and pancakes etc - and we were not disappointed! I had a plate of French toast, my dad had a breakfast burrito, and my mom had pancakes and a side of eggs and bacon. The prices were all very reasonable, and our waitress was very attentive and sweet. There are absolutely immaculate bathrooms inside as well, which are between the shop and restaurant part of the building. Tons of parking outside too, it's a dirt lot.

Road Tripping to NM and this was our first stop out of town and what find it was...Ever come across…read morea place when you pull up and are like really?....Its these spots you need to stop...these are the great finds that many miss. Nestled in what Im assuming is a feed yard it has a small store with the kitchen/dining area located in the back. Super friendly service from the Cook/waitress/hostess....Few locals hanging out...always a good sign....Food took a bit to come out, but we were in No hurry...Food was Hot and fresh...Wife had the 2 Egg Plate with Bacon and Taters and I had the loaded Scramble....Everything was fantastic......and was exactly what we need for the hundreds of miles ahead of us.

Kept trying to call before 8 but got the busy signal. So I went in person a little after 8 and he…read moresaid pizzas closed. So def not open til 9 like the other reviews said. Or he just felt like closing early on a Friday.

Its truck stop pizza. Not a real pizza place. Major let down…read more I was really looking forward to some good pizza, not gas station food.

"Stopped at the Subway inside the Pilot in Junction, TX today and had one of the best customer…read moreservice experiences on our entire trip. BOBBY was incredibly friendly, patient, and welcoming from the moment we walked up to the counter. She listened carefully to our order, made our sandwiches exactly the way we wanted, and checked in with us to be sure everything looked right before wrapping them up. ​ Even though it was a busy travel day, Bobby stayed cheerful, efficient, and kind, and it honestly made our stop here a bright spot. The line moved quickly, the prep area looked clean, and our sandwiches were fresh and well put together. In a world where good service is getting rare, Bobby truly stood out. Thank you, Bobby, for taking such great care of us at the Subway in the Pilot Travel Center in Junction, Texas!"

I don't normally leave reviews, but the folks behind the counter were attentive and polite. Rare…read moreservice these days! Thanks!