Foodie Favorites from A to Z : Ranch House Restaurant
Down-home cooking at a reasonable price is what you will find at Ranch House Restaurant. It’s obvious that Owner Robert Musselman is doing something right with an average of 500 customers gracing the door of his diner daily. Ranch House Restaurant opened in 1972, and Musselman became the third owner in 1993. Even with changes in ownership, one thing has remained relatively the same over the past 40 years, the Ranch House menu.
When Musselman bought the restaurant, he knew there was no reason to mess with a good thing and his regulars couldn’t agree more. Ranch House is open for breakfast and lunch Monday – Saturday with a different lunch special daily. If you want to know the day’s specials in advance, visit the restaurant’s website.
It just so happened that chicken fried steak was one of the featured specials the day I visited Ranch House Restaurant. To say I am a fan of chicken fried steak would be an understatement, so I considered this my lucky day. In my book, the key to an amazing chicken fried steak is to not overdo the breading. The cooks at Ranch House did not let me down. It was light and crisp and the meat was tender and juicy. Pile on the gravy and this meal truly sent me to comfort food heaven. The chicken fried steak also came with green beans cooked in bacon grease (remember, we are talking comfort food people. You have to indulge every once in a while) and mashed potatoes and gravy.
If you are not a fan of chicken fried steak, Musselman tries to have a ham, pork and chicken option every day as well as every Texan’s favorite food group – barbecue. You can’t walk out the door without satisfying your sweet tooth. The restaurant serves a different dessert daily from purple plum cobbler (still have to try this one) to carrot cake, which happened to be the day’s selection during my visit. The cake was light, airy and just the right amount of sweet to get me through the rest of the work day.
The great thing about Ranch House Restaurant is if you like the way something is cooked, you can pretty much guarantee it will be just the way you like it every time. David, the current kitchen manager and head cook, has been serving up Ranch House dishes for 35 years. He got the job from his brother Louis who retired after 42 years of preparing the Ranch House signature dishes. Then, there’s Ella who has been in charge of preparing the vegetables and dessert items for 30 years.
Of course, Musselman says their customers are also like family. The restaurant feeds a lot of retirees who often come in daily for breakfast and lunch. Some of their suggestions have even made it on the menu including a request for turnip greens, which has become a popular side amongst the patrons.
They say home is where the heart is, and as you can tell, this House is truly all heart and soul.
Ranch House Restaurant Fast Facts: