The Black Cur Steakhouse in Coleman, TX, is DEFINITELY worth a road trip

Looking toward the front

Some friends and I recently went on a road trip from Abilene to Coleman (Texas) to have dinner at a new steakhouse that is run by the same folks that own Rancho Loma in that same area. It is called The Black Cur and is located in downtown Coleman. It takes about 45 minutes to travel from Abilene to Coleman. Rancho Loma is one of my favorite places in the world for a truly special dinner but they have grown in renown to the point that reservations need to be made far in advance. I am also fond of Rancho Pizzeria in Coleman next door to this new steakhouse. Knowing the standard they set at their other two restaurants, it was a safe bet that a steakhouse without the fixed menu that Rancho Loma offers would have dishes for all types of taste-buds and be worth the drive. We were not disappointed!

 

Menu

First some caveats--they are only open for dinner on Thursday, Friday and Saturday nights. If you party is over 6 people you will either be seated with a 5:30pm or and 8:30pm reservation times due to the size of the kitchen which is shared with Rancho Pizza next door. I would say there were approximately 40 seats in the restaurant and 12 at the bar. It is not a big place.We had six people in our party and got a 6:00pm reservation that I booked three weeks in advance.

The place is decorated in contemporary/comfortable western style. We were seated in the back...maybe we looked like troublemakers :-). I liked the old home movie reel that was playing on the back wall. It added local color. The atmosphere was not quiet as the place was full but it was not overly noisy either considering all the hard surfaces around the room.

The service throughout the meal was excellent. Our server answered all the questions we had about the menu and checked on us regularly without being intrusive. The manager came by as well a couple of times to be sure we were pleased.

Crispy Brussels sprouts

Everyone ordered beverages and started to peruse the menu. Small bottles of water were brought to the table. Only one person in the group had ever been there before and he raved about the Brussels sprouts appetizer and the tenderloin steak. As appetizers for the table, we ordered the crispy Brussels sprouts in a soy chile glaze with breadcrumbs ($9), deviled eggs topped with roe/caviar ($12), and a side of cast iron cornbread ($10). The sprouts were very tasty as was the cornbread. The serving sizes were on the modest side but the quality impeccable. I do think for $10 there could have been a bit more cornbread. It was a hit.

Tenderloin steak

Because it was recommended, four of us ordered the 44 Farms 8oz tenderloin steak ($48) in parsnip puree with parsnip crisps. I also ordered a side of the truffle fries ($8) to go with my steak. It was a generous portion and the fries were perfectly crisp and hot and topped with truffle oil shredded Parmesan, I believe, or it could have been Romano cheese. The only blip that occurred all evening, was that my steak--which I ordered medium-rare--and a friend's steak that she ordered medium were switched but once we saw the mistake after cutting into them, we traded and all was well. It was without a doubt one of the best tenderloins I've had in recent memory. Tender and juicy. Seasoned perfectly. The parsnip sauce did not overpower but it did not add much either--other than a pretty presentation.

Bistro steak & fries

The other two in our party went with the chief's cut 8oz bistro steak ($22) and the blackened Okeechobee catfish filet respectively. The bistro steak came topped with a black garlic sauce, a strong Gogonzola aioli, and steak fries. It was a very good deal and was as tender as the filet, my friend let me have a bite, at less that half the price. The catfish ($30) came with Hoppin' John black-eyed peas and rice. I think the person ordered it because he had been fishing that day. He was pleased with it.

On my next trip, I will go for the bistro steak because I found it to be comparable to the tenderloin but at a more affordable price and it came with a side. There was also a large New York strip, duck, pasta--with or without sausage, and a half-pound beef and boar burger (veggie burger substitute available) on the menu as entrees. A variety of other appetizers and soups/salads were also available. The menu is not large but there should be something on it to please most diners.

Blackened catfish filet

Chocolate chip cookies

There are also a variety of libations and dessert options as well. We decided to share the large warm Belgian dark chocolate chip cookies and the bread pudding for dessert. The cookies came with milk and the bread pudding came with vanilla ice cream. Both desserts were tasty with the cookies being more popular than the bread pudding with my friends. Those cookies were super rich. We were all stuffed and at that point the drive home was daunting but we made it back just fine.

Libations

Yes, the meal will be costly by some people's standards, particularly in this part of the state but you are getting delicious, well-prepared and presented food made from high quality ingredients. It will be more expensive that is just a given. We saw several people on dates, lots of folks that looked like out-of-towners, as well as some locals enjoying the food and the atmosphere. I will return without question.

One more tip, go across the street and visit the RLV winery as well.

 

The Black Cur Steakhouse

Address: 414 South Commercial Ave. Coleman, Texas 76834

Email: bark@blackcursteak.com

Phone: 325-625-1870

Website: https://www.blackcursteak.com/

Facebook: https://www.facebook.com/BlackCurTexas

Hours--

Thursday 5pm-9pm

Friday 5pm-10pm

Saturday 5pm-10pm

Rancho Pizzeria in Coleman--So worth a road trip!!!

The owners of the celebrated Rancho Loma in Valera have opened a contemporary pizzeria in downtown Coleman called Rancho Pizzeria. As Rancho Loma is one of my all time favorite dining experiences, you know I had to make the 100 mile round trip to try some of their pizza.

Exterior--no outside signage at the moment

The decor is industrial chic with some West Texas nostalgia mixed in. Inside there are about 8 high backed booths, 3-4 tables for two, a large group seating area at the front and a private dining room in the back. All this to say, it isn't all that large of a restaurant. Peak times may mean a wait, especially as word spreads about them. A bar with some additional seating runs along one sided adjacent to the chef station and brick oven. Service was friendly, prompt and professional.

Art above the bar

We ordered the olive tapenade with goat cheese ($7) as an appetizer. It was served with toasted bread. Loved it!!! My favorite item of the night. I believe that Chef Trueblood, that owned the now shuttered Bonterra Blu in Clyde, where I adored the olive tapenade on his salads is part of the Rancho Pizzeria team...pretty sure it was him making the pizza when we were there. Yes, you can see them preparing the food which is fun. One of the owners was also around chatting with customers.

Olive tapenade with goat cheese

I also got a small Cesare salad and my husband ordered a small house salad. Both were very good made with super fresh, high quality ingredients.  The Gorgonzola cheese on the house salad was gorgeous and plentiful. The dressing on my salad was super flavorful, if a bit heavy on the capers. The romaine was crisp. Both a bargain at $5 and $4 each. Larger entree sized salads are also available.

Caesar salad

The 12" pizzas are wood fired in a brick oven and are big enough for two to share, particularly if you have an entree and a salad as we did but we tried two of them anyway.  My husband got the carne pizza with  crushed tomatoes, prosciutto, Italian sausage, pepperoni, fontina cheese, and Calabrian chiles ($18).  It was the highest priced on the menu. It also had fresh shaved Parmesan on top.  I had the fungi ($14) pizza that was topped with roasted shiitake mushrooms, bechamel sauce, fontina cheese, roasted garlic, and white truffle oil.

Carne pizza

The crust on my husband's pizza was crisp yet tender and the taste of the meats really popped with the addition of the peppers. It was simply delicious. The mushroom pizza had an expected earthy flavor, with the shiitake and tuffle oil, and the unexpected arugula. The garlic was subtle. However, the crust was just a little underdone. You need to really, really like mushrooms if you order this pizza. I like mushrooms but shiitakes are not my favorite. The surprise arugula topping was too bitter for me and, admittedly, I missed the tomato sauce. Maybe if the roasted garlic had been more pronounced I wouldn't have missed it as much. The menu also includes a classic Margherita (tomato sauce, mozzarella, fresh basil) on the menu as well as the pepperoni, sausage, and arugula with prosciutto. Next time, I'm getting the Greek salad, a pepperoni pizza and my husband is hankering for the meatball appetizer.  There will DEFINITELY be a return trip!

Fungi pizza

The meal was certainly worth the drive from Abilene and if you are passing through Coleman on a Wednesday-Sunday during their open hours, you should eat there. You won't regret it. We had leftovers for the next day.

Please note that substitutions are not allowed on the pizzas and there is no "create your own" option. However, at times there are specials for the lunch or dinner service such as lasagna or steak if pizza is not your favorite. Check their Facebook page for current offerings. Reservations are not accepted, unless booking the private dining room.

There is a small but thoughtful beer and wine selection available and occasional live music. The do takeout if not slammed with dine-in patrons.

 Hours--

• Monday: Closed
• Tuesday: Closed
• Wednesday: 11am–2pm, 5pm–9pm
• Thursday: 11am–2pm, 5pm–9pm
• Friday: 11am–2pm, 5pm–10pm
• Saturday: 11am–10pm
• Sunday: 11am–3pm

If you are traveling on 84 between Abilene and Brownwood, you will need to make a detour to get to Commercial which is right off 153 and 206.

414 S. Commercial
Coleman, TX 76834
(325) 726-9307
ranchopizzeria.com
Facebook: www.facebook.com/rancho.pizzeria/timeline