Tim Love just redid his Denton Love Shack, turning it into named-after-his-mom Queenie's Steakhouse, which now features less smokin'-hot college-age waitresses (booooo!), but way more perfectly cooked prime steak (still boo, but also a little yay!)
Inside, it's outfitted with the same bar-backed reclaimed wood, but the redone dining room now also features curtains over the garage doors (which still open up for lunch), and tables draped in the type of P. Diddy parties you totally get invited to and attend (white)
The menu's a combo of normalcy and the avant-garde, with first courses like these chicken-fried quail legs (w/ chili-buttermilk gravy), grilled oysters, housemade sausage of the day, and a lobster salad that adds heat via a Scotch Bonnet, which's either a Caribbean pepper or what Denzel Washington wears while flying planes
Plus they're doing pasta action like this bucatini (pork sausage, greens, Pecorino) and a crazy-sounding rattlesnake/rabbit/fennel sausage gnocchi. Don't gnocc it 'til you try it
But the stars here are the both wet- and dry-aged table-cut prime Texas steaks, including this vacio, which has the texture of a flank and the thickness of a strip. Also: they've got "Texas Vegetarian" offerings, which're basically non-steaks like pheasant confit, pork porterhouses, and chicken-fried whole lobsters
The bar'll ply you with classic cocktails (dirty 'tinis, Old Fashioneds, Tom Collins...es...), along with taps pouring Alaskan White, Trumer Pils, and Goose Island Honker's Ale
Oh, and then there are the cigars: grab a stogie from this custom-built-by-an-airline-pilot-in-Kentucky humidor that incorporates seven different woods (it's nice, ok?). Our rec: an Olivia V Double Toro.