Welcome to Lisa West’s Double Nickel Steak House. A young restaurant with an “old soul” in the panhandle of West Texas the heart of cotton, cattle and oil country where people know their steaks.
In the 20th century times were simpler, dining out was reasonable, the service was excellent and cooking was an art.
My staff and I have captured that ambiance of simple elegance. Our traditional values extend even further. There are no heat lamps or microwaves in our kitchen. Everything comes to your table straight from our 1800 degree broilers and ovens – good and hot – the way it used to be.
Our beef is raised on the great plains of the Midwest. Our steaks are hand cut to order and prepared by our master broilers in a manner that brings a flavor found only in beef from America’s heartland, raised in America by American cattlemen.
Begin your dinner with tantalizing appetizers such as pure blue lump crab cakes and stuffed portobello mushrooms. Then prepare to enjoy America’s finest beef aged a minimum of 30 days, Australian rack of lamb, or some of the world’s most succulent seafood. Finish your meal with one of our made from scratch daily desserts such as a decadent bananas foster “Double Nickel style” prepared in the back and flambeed at the table.
Accompany your meal with a fine wine or scotch from our extensive selection.
I’m proud to be one of the few independent operators left in this world. I thank each and everyone of our customers for supporting and believing in us year after year. We added a private dining room to seat just over 100 people. This is a beautiful addition to our two existing private dining rooms. Your demand has been answered, and I thank you for that demand.
Let us make your next evening out with business associates, friends or family an exceptional night to remember.