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Just because it’s attached to a hotel — in this case, the Westchase Hilton — is no reason to think less of Rio Ranch. This restaurant can hold its own with the Goode Companys of Houston, and has done so for nearly two decades. A Robert del Grande concept from its beginnings, Rio Ranch has been expertly shepherded since 1993 by its longtime chef, San Hemwattikit, who puts together a gorgeous (and well-attended) brunch buffet on the weekends and serves classics like buttermilk-fried chicken and cowboy-cut rib eyes at dinner.
Westchase -- for its relatively small boundaries -- is a poster child for the breadth of ethnic cuisines available in Houston. Far from simply an area saturated with mid-rise office buildings and chai... More »
Houston Restaurant Weeks is coming this August. But before you budget all your dining dollars to that worthy cause, remember that an equally worthy one is going on this week: The GO TEXAN Restaurant R... More »
Heads up, pancake purists: It's worth the pilgrimage to Rio Ranch [9999 Westheimer, Westchase Hilton, (713)952-5000] for a short stack of tender buttermilk pancakes, gems of the Ranch Hand breakfast ($11.95 buffet or $4.95 $egrave; la carte). So... More »
When is a burger not a burger? This is a riddle to which there is no longer an easy answer. Not since cholesterol consciousness and animal-fat paranoia came between Americans and their national dish, loosing a virtuous tide of ground turkey and... More »
Smaller than a hubcap but bigger than your face, the chicken-fried steak at Rio Ranch is actually a thin-cut sirloin steak that has been dipped in buttermilk, hand-dredged in seasoned flour and fried until it's crispier than Grandma's chicken wings. It's served atop a large pile of steaming mashed potatoes with black pepper-specked cream gravy on the side. Rio Ranch, which was opened by Robert Del Grande in 1993, is one of the earliest outposts of the "cowboy cuisine" cooking style that has... More »
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