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A dose of Southern comfort best describes Rodney Worth’s famously scrumptious cooking style and honey-sweet hospitality. So it’s fitting that Worth Ranch, based on BBQ, is the first of the chef’s seven restaurants to bear his name. The roomy Ranch has the down-home polish of new cowboy boots, yet it feels snug once you settle in. Rich wood adorned with Texas stars, gallon-sized bottles of Jack Daniel’s, and even a gilded cow skull reflect a menu that serves ordinary dishes with gusto. Platters of paprika-spiked deviled eggs, bacon-laden potato skins, and a mountain of cornmeal-fried okra are merely opening acts to smoke-on-smoke tri-tip, crusty fried chicken with mashed potatoes, and buttery shrimp on rich grits. Don’t let all this keep you from another whiskey and dessert: The pecan pie and banana puddin’ are mercifully pint-sized. Lunch and dinner daily.
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