A destination restaurant and local favourite, "Reata" serves up a menu that would make any food lover-cosmopolitan or cowboy-hungry for dinner. Signature dishes like Chicken-Fried Steak and Rodeo Rib-Eye share the spotlight with fancier fare, such as the Tenderloin Tamales with Pecan Mash and Sun-Dried Tomato Cream and the Shoot-Your-Own Maple Duck Breast in Sage Brown Butter Sauce. Evocative photography captures the lively and convivial atmosphere of this Fort Worth legend.

Reviews

"A grand collection of cooking and imagery that embodies the hardscrabble cowboy culture of West Texas."
--Tosh Brown, author of" Grazing Across Texas: Rod, Gun & Ranch Cooking "

"Mike and Reata use traditional Texas ingredients with a sophisticated flair. The great presentations and photography give everyone a chance to see Reata's roots."
--Tom Perini, owner of the Perini Ranch Steakhouse and author of "Texas Cowboy Cooking"

"This group of recipes is an excellent collection of Reata's best. The book takes basic ranch cooking to another level. Mike Micallef has hit another home run. Keep on spurrin'!"
--Cliff Teinert, owner of the Collins Creek Ranch and coauthor of" Barbecue, Biscuits, and Beans: Chuckwagon" Cooking