Chophouse perfects ranch cooking with a live oak grill..
A hotbed for the Fort Worth Elite, dusty cowboys and cultural types, this restaurant attempts to recreate the ranch dining experience. A crescent-shaped hardwood stage adorned with brocade curtains commands the dining room, along with a pebble-speckled floor and several rugged saddles poised as a chandelier. Leather booths and rich fabrics while fresh wildflowers brighten the beige brick backdrop. Influences of West Texas and the Culinary Institute of America are pronounced well in the quail relleno, the brown sugar crusted beef ribeye and the grilled beef T-Bone served with red chili cheese enchiladas, avocado salsa and grilled red onions.