our taste: RESTAURANT REVIEW
Steak at a Diner?
Kangaroo Football, Time with the Family, and
Steak Night at Wanda’s
By THE GOURMET MORTICIAN
W
tion, fluffy and delicious; not over-cooked, not under-
cooked, simply perfect. My companion’s sirloin was also
cooked well and was also delicious.
After I had eaten about a third of the enormous
portion (which I did finish, challenge accepted!) the
waitress came by and asked if everything was good.
My response to her was “Yes, its delicious… Who’d
have thunk it.” She said that most people don’t think
of Wanda’s as a place for a good steak, but went on
to explain why it was so incredible. The steak chef at
Wanda’s has been with them for roughly 30 years. He
hand-blends the steak seasoning, hand cuts every steak
in house, and grills them to produce a product that rivals
steakhouses that charge twice the price.
My companion and I had to try one of their freshly-
baked homemade desserts. The waitress listed a wide
array of scrumptious-sounding sweets, but we decided to
finish off with a slice of homemade apple pie. The cooks
at Wanda’s are definitely “American”; it was marvelous.
Wanda’s operating hours are from 5 a.m. to 8 p.m.
Monday through Saturday, and 6 a.m. to 2 p.m. on
Sunday. A meal at Wanda’s would be well worth your
trip, and do yourself a favor… Go on Friday or Saturday
night!
anda’s Restaurant is a Weatherford
staple that has been family owned
and operated here since 1982. The diner
has a reputation for serving up quality
food at reasonable prices, and is widely
known for its lunch specials. However, I
have been told by a little bird (with a big
hat) that their weekend steak special was
the “best steak you will ever eat.”
When you walk in you immediately
know that you are in a Texas Treasure.
The simple, but clean, restaurant boasts
an eclectic collection of memorabilia
ranging from movie posters to Elvis
collectibles, and, of course, no western
restaurant would be complete without
a tribute to “The Duke,” John Wayne.
The tables are decked with partnership
advertisements for local individuals and
businesses who often pass through their
doors.
After coming in we were promptly met
by a friendly waitress who took our drink
order. A look over the menu quickly shows why Wanda’s
reputation precedes them. Their offerings include south-
ern-style dishes, accompanied by a potato and a vegeta-
ble of your choice.
As I said, we came for steak, so I ordered the 1-inch
rib-eye with grilled shrimp. My companion ordered the
sirloin steak. Both came with a baked potato and a trip to
the salad bar. The salad offerings included are an array
of fresh vegetables to suit any taste. I ate a small amount
of salad, and sat back and waited briefly for my main
course.
The steak and shrimp arrived in a very timely manner,
and I w