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Is it possible that it's been 40 years since this landmark restaurant and bar opened? It is. And what's even more impressive than Rustler's Roost's longevity is its long-time commitment to preparing and serving some of the best steaks, chops and ribs in town. Whether you're ordering a choice, center-cut Tenderfoot Filet (available in both eight-ounce Cowboy or ten-ounce Cattle Baron portions) or a Top Sirloin Rustler's Cut, you'll wind up with a plateful of the best-tasting beef this side of anywhere-and an earful of some purty darn good live country music, as well. (Fans of fish shouldn't miss the grilled salmon platter, topped with homemade honey-dill butter.) This is bar-none the most authentic cowboy grub around; for proof, look no further than the short list of Rustler's Sides: potatoes served baked, mashed, or fried. And while that's about it, you'll leave wanting more of these sides, because no one makes a potato (or a steak, or a pork chop) like Rustler's Roost.
Face it: Steak houses can be pretty bland. The menu of most typical wood-paneled, sawdust-on-the-floor family restaurants can easily be replicated on the grill at home if you know your way around a kitchen. But throw in a giant steel slide that propels you into the dining room at relatively scary velocities, and you've got Rustler's Rooste. The designer of the two-story building with a lounge on top and dining below decided a slide leading from the entrance through a mine shaft to the... More »
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