OPEN TABLE (OpenTable.com user on 06/22/2010) view more

I've been to The Ranch several times and always been so impressed with the level of service, the great atmosphere (great local bands on the porch) and the fantastic food. The rib eye is to die for, truly the best steak I've ever had! The lump crab cakes could stand up against any in Boston!

Most recently I took my dad there for the Father's day brunch, what a feast! Food delights around every corner! From the ribs to the chicken fried steak to the dessert station, there was nothing to disappoint.

Special Features: fit for foodies, good for groups, great for brunch, great for outdoor dining, neighborhood gem, notable wine list, special occasion, great for lunch

Food (Outstanding)
Ambiance (Outstanding)
Service (Outstanding)
Restaurant Experience: Noise Level (Energetic)

By an OpenTable.com user who dined on 06/20/2010 (review submitted 06/22/2010)

YELP (David D. on 06/14/2010) view more

Another great time at The Ranch was had on Saturday night. Walked in with no reservations and was immediately seated. Waiter was attentive, informed and knowledgeable about the food. Couldn't ask for anything better.

We had the appetizer sampler and was very pleased with everything. I had the ribeye and my wife had the shrimp pasta. Both were perfect. I prefer my steak rare, it was tender and flavorful. The shrimp pasta was also very good.

We decided to stay and listen to the band and we were treated to a very talented trio. The lead singer had the talent to both play some great blues and pull off the vocals that many cannot. I thoroghly enjoyed the evening.

What I am impressed with is that the food has a local flavor and is done fresh. Each time I visit the ranch it has been a great experience.

YELP (Rachel N. on 06/08/2010) view more

Everything about this place was outstanding. Super friendly staff, awesome atmosphere, outstanding food.

I went here tonight with some coworkers. I ordered the Chicken Fried Steak. A-mazing. Some of the best CFS I've ever had. One of my coworkers got the fried catfish. She is from FL and so she is spoiled by amazing catfish. She said it was the best she'd had in Texas.

We sat at the bar first and the bartender was phenomenal. Very attentive and made me the best Cherry Vodka Sour I've ever had. We went to our table and our waiter was just as good. Very outgoing and friendly, and made great recommendations.

The have live music on certain nights and I will certainly check that out.

I will definitely be going back soon!

URBAN SPOON (Jessica Johnson on 03/26/2010) view more

"Amazing drinks, LOVE the Porch"

I came here because my best friend said that it was the best restaurant she has been to in texas...I was sketchy at first but as soon as I had my car valet parked I knew I was going to have a good time, I was greeted by really nice hostesses and then made my way to the main bar inside....there I had a sangria margarita, the BEST margarita I have ever had. After a few drinks we decided to check out the atmosphere out in the porch and sat out at the bar there. The tv screen is HUGE out there it was great, the bartenders out on the porch are really nice and fast with making the drinks I wanted.

Overall great experience! Loved the crab cakes too :)

RADAR RANGE: Judd Fruia, one of Dallas’ best GMs, is Back
(Mike Hiller on 06/07/2010) view more

By Mike Hiller

"Honestly, I don’t know of another fast-casual restaurant in Dallas as committed to using as many homegrown ingredients as the Ranch. With most entrees priced between $11 and $20, this isn’t fussy, sophisticated food; it’s high quality, well-made, tasty, creative cooking. No question: the road from farm to market runs through this Ranch."

TRIP ADVISOR (VaBelle on 05/20/2010) view more

This is a beautiful restaurant. The decor, the layout, the outdoor bar area and indoor bar area, it's just beautiful and is great for guys who want a steak place or a bar with a tv or ladies who want smaller but filling meals and singles who just want a nice bar scene and live music. There's something for everyone here.

Our server was very attentive and great about explaining items on the menu, giving suggestions and explaining the concept of the restaurant and where the food comes from. Much of the food is local and everything is made fresh on the premises.

I had the wild boar chops and the crab and shrimp campechana. For dessert we ordered 2, banana bread pudding with a rum caramel topping and a chipotle chocolate layer cake with a side of vanilla milk. Don't let the chipotle scare you, you don't taste it at all it just makes it a very very rich moist chocolate cake. It's not to be missed.

If you're here for business, this is the place for dinner.

DALLAS MORNING NEWS (06/03/2009) view more

As a native Texan, I've about had it with stereotypes. The giant belt buckles and cowboy hats. The twangy accent that turns every word into a three- or four-syllable ordeal. The predilection for rhinestone bling and big hair. OK, so that last one might be mostly true, but it still raises my hackles when a big, brash joint like Cadillac Ranch moseys onto the scene and lays it on thicker than the haunches of a Dallas Cowboys lineman.

The Texas Kobe flat-iron steak comes from an even closer neighbor. Briggs Ranch, just about 50 miles down Interstate 45 in Rice, is the source of this prized beef. Tender and well-marbled, the slab of meat was robust with a pronounced minerality and buttery texture that made this now-trendy cut worth its $34.95 price tag. A side of potatoes and fat stalks of asparagus added value to the plate.

There were no split opinions on a starter of onion rings. The giant bangles came piled high atop an iron stake, the wide, sweet vegetable slices sheathed with a perfectly seasoned crust that matched well with dipping sides of smoky chipotle ketchup and creamy black pepper-buttermilk ranch.

AVID GOLFER view more

The crabcake offered fresh lumps of crab with the non-traditional but welcomed flavor of the chili aioli, contrasted with the texture and taste of slaw. Cooked to perfection, it was an excellent start. The oysters were cornmeal crusted and topped with smoked chili butter and tomatillo pico de gallo. Sheer genius. Although a professed non-oyster eater, I highly recommend this appetizer for both the oyster averse and oyster fan.

Next up were the soup and salad. Both the spicy, tomato-based tortilla soup with roasted chicken, avocado, Monterey Jack cheese and crispy tortilla strips, and the CR House Salad with local greens, carrots, hothouse cucumbers, tomatoes, egg, spiced pecans and queso fresco, with a light tarragon vinaigrette were hearty with enough bite to hold my interest. The CR House Salad was true to its commitment of fresh ingredients, and provided both the right combination of flavor and texture and the right amount of vinaigrette dressing.

For main entrees, we went with the Tri peppercorn Texas Wild Boar Chops and the Pan Seared Mahi Mahi topped with sautéed shrimp, avocado and pico de gallo in cilantro butter. The presentation of both was very appealing and unexpected given the prices.

DALLAS OBSERVER view more

Chefs sometimes try too hard with these little critters. The trick, however, is to let the flavor of the oysters course through everything else—the crust, the dipping sauce, even through the beer you wash it down with. Hence the genius of the fried oysters at this massive Las Colinas shed. The shell releases a crispy-sweet background and the sauce...oh, the sauce: just a dollop on each, exploding for a moment in bright tomato, yanked to earth by root vegetables, scored by pepper—and then it all subsides, leaving you with the taste of shellfish. Nice.

DALLAS MORNING NEWS view more

"What I like about it, I support him, a local farmer, and the microgreens change as the months go on ..."

What else?: Dublin Dr Pepper, made with cane sugar per the original recipe, is Frankie's No. 2 favorite. He also likes the fact the Rocco Tassione brings it to him. The Dublin plant can distribute only within a 44-mile radius, so Tassione picks up bottles and bag-in-box fountain soda for Frankieat the Patillo Grocery and Feed on his way to Dallas.