Food & Drink
Two Step provides a tale of architectural reuse
Published: May 23, 2012
I ordered the plato de caballero, with smoked brisket and pulled pork (sausage is available too; pick two of three), with sides of slaw and Creole mustard red potato salad, which was tasty but definitely shy on the mustard. The meats have that rich, low-heat, slow-cooked flavor. And when I asked for lean-cut brisket, that's what I got.
The usual selection of burgers is augmented by ribs and brisket, plus a few chicken plates. You can get wraps or sandwiches, most at $7.95 with a side. An 11-ounce burger will set you back $11.95. Dinners are pricier, with heavier meals of steak, tenderloin, and pork chops, although sandwiches are still available.
Don't pass on desserts, all of which are made on the premises. We split a delicious slab of bread pudding, with golden raisins and a fat scoop of Amy's French vanilla ice cream. Then we waddled out to the car.•
Two Step Restaurant & Cantina
9840 W Loop 1604 N
An architectural tour de force serving solid Texas meats with time-tested recipes by Executive Chef Steve Warner.
Margaritas, brisket plates/wraps/sandwiches, bread pudding
11am-10pm, Sun-Wed;11am-11pm, Thurs; 11am-midnight, Fri-Sat
$6.95-11.95 at lunch; $6.95-23.95 at dinner
> Email Richard Teitz