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Restaurant reservations will be hard to come by on New Year's Eve. In fact, New Year's is second only to Valentine's Day for the hardest night to get a reserved table, so skip the crowds, and stay at home instead. Here are 20 recipes to help you curate a romantic dinner menu for two in the comfort of your own home.
Vanilla-Fig Champagne Sparkler
The festive combo of cinnamon, vanilla, and figs make a tasty way to welcome the New Year, but this fantastic flavor trio will also keep you celebrating all fall and winter. Cheers!
Spiced Whiskey Sour
Five-spice powder turns the classic whiskey sour into something special. You can double, triple, or quadruple the spiced sugar syrup and refrigerate for up to two weeks. Use in cocktails, or drizzle over hot oatmeal.
Radicchio Caesar Salad
Craving a fresh salad in the midst of cold weather? Seasonal radicchio and baby spinach leaves replace romaine in this delicious twist on the classic Caesar salad. The radicchio, a winter chicory known for its signature bitter and slightly spicy taste, provides ample crunch in this filling salad. With creamy Caesar dressing and rich Parmesan cheese, it clocks in at a surprising 77 calories per serving.
Lobster Roll Bruschetta
Though we love the sweet flavor of lobster in this appetizer, you can easily substitute 1/2 pound of shrimp with delicious results.
Herbed Whole-Grain Yeast Rolls
Golden whole-grain yeast rolls get a fresh, fragrant hit from a whole host of seasonal herbs, including fresh sage, rosemary, and chives. Make ahead and freeze up to 1 month, saving the butter and herb coat for after reheating. The yeast should begin to foam after 5 minutes in the warm milk; if it doesn’t, it may be a sign that your yeast is no longer active and should be replaced. Use leftover rolls for tomorrow’s breakfast, or make turkey sliders with split toasted rolls, cranberry sauce, and sliced turkey.
Mussels in Spicy Coconut Broth
This recipe can be prepared and plated to impress in a flash. While broth mixture comes to a boil, scrub and debeard mussels. Slice basil while mussels cook.
Simple Flaky Crab Cakes
Photo: Christopher Testani
These crab cakes hold together best with dry, finely ground whole-wheat breadcrumbs; if you use whole-wheat panko, they may fall apart in the pan. Chives have a delicate onion flavor that won't overpower the crab.
Lemon-Herb Risotto With Shrimp and Haricots Verts
Risotto requires no special technique, just the patience to keep stirring. Use a ladle to add liquid in even amounts. Sautéed fennel adds a touch of sweetness, but you can leave it out if you prefer and sprinkle on a little dill at the end instead. We pair this staff favorite with Grilled Balsamic Radicchio with Pine Nuts. Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted or grilled. Red and white-veined radicchio, like its chicory relatives endive and frisée, is loved and sometimes feared for its bitter edge. Tossed into a salad, radicchio is bright and assertive. Sautéed, grilled, or baked, its sharp character mellows. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining.
Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté
Make sure the cast-iron skillet is hot before adding the steaks so that they get a nicely browned crust on both sides. We like both red and orange peppers, though just one color will work. In place of tenderloin steaks, you can also use top blade steaks or petite tenders.
Sheet Pan Chicken with Roasted Baby Potatoes
Time: 40 minutes
Flavor Hit: Tarragon and mustard are a perfect pair—the herb’s slightly sweet anise notes balance the mustard’s pungency.
Serve with Chile and Lime Roasted Carrots
Acorn Squash With Sage-Cranberry Rice Stuffing
Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those down in the cooker to slowly simmer to perfection while you’re at work. With this recipe, you’re basically treating the slow cooker like a small steam oven.
Sautéed Salmon with Citrus Salsa
Photo: Becky Luigart-Stayner
Consider this light dinner an antidote to a season of rich stews, braises, and roasts. Serve with Cilantro Quinoa with Pine Nuts for date night, or double for 4 people. The tart, bright citrus topper cuts through the natural fattiness of the salmon; it would overwhelm lighter fish like cod or flounder. After freeing the citrus sections, squeeze the membranes over a bowl and make a quick vinaigrette for enjoying during the week. Change up the salsa with chopped tart-crisp apples and a seeded minced jalapeño, or try diced ripe pear and pomegranate arils.
Smoky Brussels Sprouts
Since there’s a touch of sugar in this recipe, stir the Brussels sprouts often to prevent burning. If you’re feeling extra decadent, top this side with a little grated Manchego cheese.
Glazed Baby Carrots
To save time, look for prepeeled real baby carrots in microwavable bags. With just a little brown sugar, these carrots become tender and juicy without turning to complete mush. This veggie side dish comes together in just 10 minutes, and it is a great, last-minute option that packs a punch of sweetness to silence any picky eaters. Double the recipe, and use leftover chopped carrots in grains, salads, and breakfast scrambles.
Lemon-Feta Green Beans
Searing lemons is one of our favorite tricks for upping the ante on any dish. The tart juice mellows out, providing the perfect balance for the briny capers and feta in this skillet side. If you have any leftovers, try adding halved cherry tomatoes and enjoying as a cold salad; some cooked chicken or shrimp would turn it into a lovely main dish.
Chocolate Quinoa Covered Strawberries
For two people, this recipe is a bit high on saturated fat (almost all of it coming from the dark chocolate) for our everyday nutritional guidelines. But it’s Valentine’s Day, so splurge a little if you feel like it. If this is for an everyday treat, cut it to 4 servings, and you get the nutritional thumbs up.
A dusting of powdered sugar or cocoa powder is a traditional garnish for this classic dessert. Here, we sprinkle the tops with sliced almonds before baking to add contrasting flavor and texture.
Fresh Gingerbread Squares
Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Stout beers adds a pleasantly earthy bitterness that complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don't have any stout on hand, simply use 1/4 cup additional buttermilk instead.
Salted Caramel Brownies
Photo Courtesy of Oxmoor House
Every celebration calls for a decadent brownie, and whether you’re gluten-free or not, this show-stopping recipe should be in your arsenal. Two layers of bittersweet chocolate and a luscious caramel sauce and make this the ultimate salty-sweet indulgence.
Peppermint Mocha Latte
This month, put your workday fuel to more relaxing use. A tiny drop of essential oil gives these chocolaty sippers a peppermint punch, while a cool microwave trick foams the milk, no frother needed. Like to spike? A splash of Kahlua or bourbon makes them all the merrier. Look for peppermint oil at Whole Foods or natural foods stores in the essential oils section. While we love very dark chocolates (80% percent or more), bittersweet works best here, making for rounder, smoother flavor.
An Elegant New Year’s Eve Dinner for Two: Filet Mignon, Mushrooms and Spinach, Brown Butter Potatoes and Red-Wine Poached Pears
New Year’s Eve dinner is always my favorite meal of the year to cook because it allows me to fancy things up a bit and to indulge! This New Year’s Eve dinner for two is simply cooked filet mignon served on top of spinach and mushrooms along with brown-butter mashed potatoes. Dessert is a simple red wine poached pears. The pears can cook the as you prepare everything else, which makes it a perfect dessert option. They’re served with a dollop of orange-scented cream (not pictured), but the recipe for that is below as well! They’re delicious enough to eat on their own, but the cream takes it to another level!
Of course, you can serve this dinner for any special occasion, such as Valentine’s Day or an anniversary! This New Year’s Eve dinner for two will come together faster if you can have someone helping you control the couple of skillets you will need to cook the file mignon, but it is doable as a one-person operation so long as you prepare all your ingredients before starting.
Time to Make: 1 hour 30 minutes
INGREDIENTS FOR A NEW YEAR’S EVE DINNER FOR TWO
FILET MIGNON AND PAN SAUCE
Salt and fresh cracked pepper
3 tablespoons brandy or cognac
1 tablespoon dijon mustard
1 tablespoon whole grain mustard
BROWN-BUTTER MASHED POTATOES
1 pound Yukon gold potatoes, skins on or off, depending on your preferences
A few shakes of hot sauce, optional
MUSHROOMS AND SPINACH
8 ounces cremini mushrooms
RED WINE POACHED PEARS
1 cup red wine, such as Zinfandel or Shiraz
1 teaspoon ground cinnamon
2 1-inch peels of lemon rind
1/2 cup granulated sugar, more or less, depending on your taste
ORANGE-SCENTED WHIPPED CREAM
2-3 teaspoons powdered sugar, depending on how sweet you want the cream to be
Prepare Ingredients: Pat the filets dry and season liberally with salt and pepper. Chill, uncovered, in the fridge. Thinly slice the cremini mushrooms. Peel the pears, cut in half, and remove the seeds. Mince the shallot and garlic and keep together.
Prepare the Brown-Butter Mashed Potatoes:
Cover the potatoes in a pot with cold, salted water. Bring the pot to a boil, cover, and cook for 20-25 minutes or until the potatoes are fork tender. Drain and transfer to a bowl and lightly mash with a fork to break them open.
While the potatoes are cooking, prepare the brown butter. Add the butter to a small saucepan and cook over moderate heat, stirring regularly until the butter turns a deep, golden color, about 7 minutes. Remove from heat and keep warm.
To the bowl of the potatoes add the milk, heavy cream, hot sauce (if using), and brown butter. Mix until smooth and creamy. Taste and season with salt and pepper. Cover and keep warm.
Prepare the Red Wine Poached Pears
Add the heavy cream to a metal mixing bowl and beat with mixers until soft and creamy. Folk in the sugar, orange juice, orange zest, and vanilla, and beat for another 30 seconds or so until the mixture is thickened and soft peaks form. Cover and transfer to the fridge for up to 3 hours. Note: You may need to whisk the cream again prior to serving.
In a medium pot, combine the red wine, granulated sugar, ground cloves, ground cinnamon, vanilla, and lemon rind. Bring to a boil. Once boiling, add the pears and reduce heat to a low simmer. Cover and cook for 20 minutes. After 20 minutes, gently flip the pears and cook an additional 20 minutes. Note: Depending on how firm your pears are, you may need to increase the cooking time. The pears should be cooked until a fork can pass through easily. If you need to continue cooking, flip the pears occasionally.
Once the pears have finished cooking, gently transfer them to a serving platter. Discard the lemon rind in the pot. Bring the pot to a boil and cook for 3-4 minutes until the mixture is reduced and the sauce is thick and almost syrupy. Remove from heat and spoon the sauce over the pears. Keep warm.
Cook the Steak, Mushrooms, and Spinach
While the pears are cooking, prepare the steak. Note: You will need two skillets and a sheet pan for this part.
Preheat oven to 400ºF. Heat a tablespoon of vegetable oil in a skillet large enough for both filets over high heat until very hot. Add the filets and cook for 2 minutes per side until well seared all over. Transfer the filets to the sheet pan and transfer to the oven. Cook for 8 or 9 minutes or until desired temperature is reached. I cooked my filets for 9 minutes until they reached 120ºF. Remove the filets mignons from the oven and loosely cover with foil. Rest for 10 minutes before slicing.
In the second skillet, heat the one tablespoon of butter over medium high until melted and frothy. Add the mushrooms and cook until all the liquid has been released and evaporated and the mushrooms have turned golden brown, about 10 minutes. Season with salt and pepper. Add the 2 tablespoons of sherry and cook, stirring often, for 2 minutes until the alcohol has evaporated. Add the spinach and cover. Cook for 5 more minutes until wilted. Taste and season with salt and pepper.
In the skillet you cooked the filets in, turn the heat to medium. Add the minced shallot and garlic and cook until fragrant, about 30 seconds. Add the brandy or cognac and bring to a boil. Cook for 2-3 more minutes until the shallots have softened. Reduce heat and add the heavy cream. Cook for 5 more minutes or until thickened. Stir in the dijon mustard and whole grain mustard and stir to combine. Cook over low heat another minute or two before tasting and seasoning with salt and pepper.
To serve: Divide the warm potatoes between plates and spoon the creamy pan sauce on top. Arrange a few spoonfuls of the mushrooms and spinach on top of the potatoes and serve with the sliced filet mignon on top. For dessert, serve two pear halves in dessert bowls with a dollop of the orange-scented cream on top. Enjoy!
The Perfect New Year's Eve Menu For Two
The end of the year may be all about the parties, but when that sparkly ball drops, staying in and enjoying a New Year's Eve menu and a bottle of bubbly with your boo, is often a lot more tempting that squeezing into a sparkly dress and hitting the town.
Because, let's be real, the holidays are exhausting. Sure, the season has its perks, but all in all it's a lot of work. For example, you've got loads of cooking, cleaning, and celebration hosting to worry about. But that's not all! There's also the matter of working around potential family arguments, figuring out travel plans, and buying the perfect gift for everyone you know. Frankly, by the time the new year rolls around, it's kind of a miracle you're still in one piece. Even if you can somehow muster the strength to stay awake to see the year begin, the last thing you want to do is go to another celebration.
Which is why, on that big night, that New Year's Eve menu for two is the way to go. Instead of developing your own menu, use the delicious recipes we've found for you. Here, with the help of some delectable blogger-sourced dishes, we've created a menu to die for. It's filled with festive options that are easy to make and perfectly portioned for you and bae. Sweet, savory, and even a little spicy, these recipes will leave you satisfied, but not stuffed. You know, so you can have fun all night long. Because there's no better way to celebrate the start of the new year than in a relaxing, easygoing, romantic way.
Created by Minimalist Baker, this salad does a great job of whetting your appetite without weighing you down. And making it is simple: All you'll need is a can of white beans, a bunch of kale, and a handful of spices and sauces that you probably already have in your pantry. So you don't even need to leave your house to go to the grocery store to make it. Get the recipe here.
New Year’s Eve recipes
Start the new year in style with a selection of glamorous puds, stunning centrepieces, cocktails and canapés. Your household will thank you for it!
Bloody mary recipe
Learn how to make the ultimate bloody mary with our easy recipe. Turn up the Tabasco spice or dial it down to mix this classic vodka cocktail to your taste
Pineapple & rum cake
Bake this cake as a centrepiece dessert when entertaining. It's sure to go down a storm with its stunning pineapple design and sunny Caribbean flavours
Christmas dinner Wellington
Mix up your festive main with this fabulous Christmas dinner Wellington. A make-ahead meal in one, it incorporates stuffing and cranberry sauce, so all you need to think about on the big day is the&hellip
Sausage & mash on a stick
Get inspired for your next party with these mini sauage, mash and pickled onion canapés served with gravy. How to get mash on a stick? Use gnocchi of course
Ina Garten’s Go-To New Year’s Eve Dinner Recipe Is Quick and Easy to Make, Yet Decadent
The holidays might almost be over, but Ina Garten is the gift that keeps on giving, especially for those of us who are trying to plan a fabulous New Year’s Eve while still staying safe at home. We can’t go out to restaurants or bars, but we can still splurge on a fancy meal at home, and Garten is the perfect person to turn to when you need something totally elegant but fuss-free. In a recent interview on Instagram live with Katie Couric, our queen Ina shared the most luxe New Year’s Eve meal that she makes every year, but the most surprising thing is how quickly it all comes together.
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Now, in a normal year, Garten and her husband Jeffrey would be living large in Paris. As Garten tells Couric, “Jeffrey and I usually have friends and go to some great bar in Paris with a piano, and we have cocktails &ndash you know, it’s New Year’s Eve!”
All of that hustle and bustle calls for a dinner that can be whipped up in minutes, while also being worthy of celebration.
After all of their revelry out on the town, “I have to make dinner in like 5 minutes… it’s 11:30, and everybody expects dinner at that point.” A belly full of cocktails and champagne definitely calls for dinner, but Garten doesn’t want to miss the actual ringing in of the new year, so she turns to cappellini pasta to get the job done.
Her go-to New Year’s Eve recipe is actually from her first cookbook, The Barefoot Contessa Cookbook: Lemon Cappellini with Caviar.
According to Garten, the thin noodles only take about 3 minutes to cook. In the meantime, she makes the sauce, “which is like 60 pounds of butter” along with lemon juice. When the pasta is finished cooking, she tosses it with the buttery lemon sauce, then adds the crown jewel to each plate &ndash a dollop of caviar. It’s simple, fast, and truly decadent, and it’s a meal that you can make anywhere, from your apartment in Paris to your step-grandmother’s kitchen in Des Moines.
This year, we’re staying in and staying safe, but that doesn’t mean we have to skip a celebratory New Year’s Eve meal. Add some capellini and caviar to your next grocery order (and some champagne to toast with, obvi), and you’ll have a fancy dinner that’s up to Garten’s standards and ready in minutes.
Paula’s Best New Year’s Recipes
New Year’s Eve is one of the best nights of the year—a night to celebrate the year that has passed and full of excitement about what’s to come. It’s also a night where huge crowds of people pack into restaurants to celebrate with friends and family. Save yourself the hassle of battling the crowds and securing that hard-to-get dinner reservation this New Years, invite your friends and family over for a southern dinner, Paula Deen style. Whether you live in the South or the North, these recipes will be sure to impress your guests. An intimate night with the people you love the most—what better way is there to ring in the New Year?
Satisfy your guests’ hunger while you put the finishing touches on the meal with Collard Green Wontons. A perfect one-bite appetizer full of Southern flavor, the crispy wonton works perfectly with the creamy, cheesy center. And, it’s great way to get your vegetables! It doesn’t hurt that they’re also alleged to bring you prosperity.
Hoppin’ John Salad is a wonderful side dish for your meal. Full of beans and black-eyed peas (a staple in the South believed to bring luck), this dish is hearty and delicious. Get a second serving for good luck!
For the centerpiece of the meal Thyme Mustard Catfish With Black Eyed Pea Cakes. It’s a lightly fried and perfectly flaky fish. Make the black-eyed pea cake patties ahead of time, and cook them off when ready to serve. If you can’t get catfish in your area or it isn’t your favorite fish, you can substitute another thin white fish filet.
Jalapeno Cracklin Corn Bread packs a punch thanks to the kick from the jalapeno and wonderful flavor from the cracklins. It’s the perfect way to sop up the extra sauce on your plate!
Cornbread Leek and Bacon Bread Pudding. A great southern twist on bread pudding, the crumbly cornbread adds extra flavor to this savory bread pudding, and the smoky bacon and ham add a real depth of flavor. This rich and creamy dish is impossible to resist.
A truly southern recipe, The Lady and Sons Okra and Tomatoes is a perfect vegetable side dish. This stewed okra is a really warm and comforting dish. It’s simple and flavorful and can be made ahead and re-heated when it’s time to serve.
New Year’s Eve is a night of decadence—one last splurge before you commit to those New Years resolutions. Paula’s Chocolate Pecan Layer Cake is rich and delicious, a real show stopper!
And…to ring in the New Year, Paula’s Startini is a beautiful cocktail for such a festive occasion.
Nothing says comfort like a real southern meal, so cozy up with the people you love, pop the bubbly (if you so choose), and enjoy these classic southern dishes.
Traditional New Year's Eve Menu
If your New Year&aposs Eve food falls on the traditional side, enjoy a vegetable soup, an old fashioned cocktail, and classic honey-glazed ham with individual creamy mashed potato pots, then finish off with a traditional apple pie. Despite the change to a new year, these familiar dishes will make the best New Year&aposs Eve menu yet.
Appetizer: Butternut squash, thinly sliced carrots, and chopped onion combine for a rich and flavorful vegetable soup. This creamy appetizer tops the menu for a traditional New Year&aposs Eve dinner.
Drink: This drink&aposs long-lived popularity is a testament to its delicious flavor and traditional roots.ਊ dash of sugar muddled with bitters and an orange slice makes a citrusy-sweet base for this classic cocktail.
Main Course: Tender honey-glazed ham brings a light sweetness to your New Year&aposs Eve dinner. This holiday classic is a guaranteed hit with family and friends.
Side: This classic recipe for mashed potatoes will do you proud every time. The individual mashed potato potsਊre coated with oodles of cheese for rich flavor and color.
Dessert: The most traditional American dessert is old-fashioned apple pie. This quintessential dessert is bursting with pleasantly tart apples and is perfectly spiced.
Cheers to a Gorgeous New Year's Eve
Take your cue for hosting a small dinner party from Cybil and Broderick Talley of Atlanta. Cybil worked on our Foods staff for about three years before marrying and moving to Georgia.
Their plan for a New Year&aposs Eve gathering is casual with a touch of fancy--featuring beef tenderloin on the menu and low-fuss decorating. To pull off any party, Cybil and Broderick make these suggestions. Know each recipe well--read it several times, or prepare it once beforehand. Set the table, and clean the house the day before. Make a to-do list and schedule for party day. Ask the first guests to pour wine and take food to the table. Finally, adds Broderick, "Put on some music that fits the party. Do that before guests arrive to get you in the mood. Jazz is perfect for bringing in the New Year."
Simply Fabulous Menu:
Serves 6 to 8
- Appetizer--host&aposs choice
- Cybil drizzles olive oil over hummus (purchased from her grocer&aposs deli), sprinkles it with chopped olives, and serves it with pita chips or toasted baguette slices.
- white wine: Red Bicyclette Chardonnay
- red wine: Yellow Tail Shiraz
- sparkling wine: Domaine Ste. Michelle Cuvພ Brut
Tips for Tenderloins
Our Test Kitchens professionals realize that at a regular price of $20 or more per pound, beef tenderloin is a pricey investment for dinner. So buy it on sale up to one month before the party, and freeze it. (A great price is $10 to $15 per pound.) To freeze, triple-wrap tenderloin in plastic wrap, and then overwrap it in heavy-duty aluminum foil. To thaw, remove foil and two layers of plastic wrap, and refrigerate for about 24 hours.
As with any large cut of meat, let stand at room temperature 30 minutes for even cooking. Cooking beef tenderloin is a three-step process. First, the meat is broiled to sear the outside for appearance, flavor, and to help seal in the juices. Second, the oven temperature is reduced to 375° to slowly cook this lean cut of meat and avoid overcooking. Finally, the meat needs to stand 10 minutes. As meat cooks, the juices tend to move toward the center. Standing time allows the juices to redistribute throughout, making each piece juicy.
Simple, Pretty Decorations
Go with the less-is-more philosophy this year when setting the table. Here&aposs how.
- Mix shades of white, cream, and taupe for an elegant place setting. Add one accent color that complements your home&aposs scheme. Soft shades of green, coral, red, and purple are good choices to liven up neutrals.
- The hot flower arrangement for this year&aposs festivities is a glass vase filled with one or two basic flowers, such as euphorbia and star-of-Bethlehem. Strip leaves off flower stems below the water line for a professional look.
- Dress up practical table setting items, rather than adding more decorative objects. Bundle flatware in napkins, and tie with organza ribbon. Arrange in a wide-mouth vase or chunky pillar candle holder when serving buffet style.
"Cheers to a Gorgeous New Year&aposs Eve" is from the November 2005 issue of Southern Living.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
New Year’s Eve dinner party on roadhouse menu
The roadhouse dessert is a family tradition at the Texan restaurant.
There’s a ton of options to choose from, including an all-you-can-eat buffet, but here’s the best: A two-course dinner for two with your choice of dessert.
From the food truck to the restaurant itself, Texan Roadhouse is one of the few places in the country where you can eat your way to a new year’s dessert.
The breakfast buffet starts at $99 and comes with a choice of breakfast, breakfast tacos, omelets, and eggs.
For a two-for-one deal, you can also get breakfast tacos and a half-dozen eggs, for a grand total of $199.
A two for one dinner for four is $159, while a three-course $249 meal will leave you with a full meal for two.
Texan will also throw in a half dozen eggs, two full entrées, and four sides.
You can get eggs in the form of scrambled eggs, scrambled bacon, and a choice between two sides.
The brunch buffet starts with two eggs and is $49, while the lunch buffet starts out at $79 and includes two eggs, three side dishes, and two sides for a total of just $149.
Texacos, on the other hand, are $19 and include a full entree, a side dish, and half a dozen eggs for a full dinner for six.
You get to choose the sides, so you can choose between a salad, cheese, or a fried egg.
Texas Roadhouse has a full menu, but you’ll have to find a way to get to the drive-through.
You’ll need to make your way through the drive through window before you can even get to Texan’s front door, which is located on Interstate 10 at I-10 and the highway interchange.
Once inside, you’ll see the restaurant’s main entrance with a sign on it reading, “The only place to eat your meal.”
Inside, you will find the drive thru window and can take your order directly to the front desk.
The drive thru windows are wide enough to let you sit at the table and eat without having to take a seat in front of the counter.
It’s the perfect place to go for a quick bite to eat, but be warned that the waiters will take your orders.
There are plenty of options for desserts, including breakfast tacos with omelet, breakfast cheesecakes, and chocolate mousse.
Texa Roadhouse will also have a drive thru of its own, and you can make your own drive through by going to the back of the restaurant, but we recommend visiting this location as well, as there are a few tables for people who want to grab a table right off the drive in.
You will have to pay $7 for an entree of two eggs with cheese, and $14 for a half an entre in the drive to get your fill.
Texs Roadhouse was founded in 1982 in Texas by James and Patricia Hill and they have been providing Texan customers with a memorable menu ever since.
It is always a pleasure to serve our customers and we’re excited to serve you at Texan for the New Year!