Local branches of this Oklahoma-based chain are filled with Southwestern accents. Some dishes nod in that direction; others are more standard chain fare—spinach-and-artichoke dip, crab cakes.
What to get: The rotisserie chicken is flavorful and juicy, and meat on the barbecue ribs falls off the bone, so try the Cluck-n-Oink platter. Don’t miss the jalapeño-studded cornbread, baked and served in a skillet. The short-smoked salmon and desserts are less rewarding.
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
