Hand-cut steaks, weekend prime rib and tacos off the Rio Grande, served under the wings of the original 1970 tavern.
Saturday and Sunday, 3pm to close — slow-roasted and carved to order.
Saturday and Sunday, 11am to 3pm — mimosas and a menu made for lingering.
House drinks like the Purple Rain and the Mile High Martini, on tap at the bar.
With toast and a side, cooked to order.
Tilapia, mango salsa, slaw, avocado, chipotle lime sour cream.
With choice of fries, chips or tater tots.
Under its twin turrets and vintage biplane sign, the Tavern has stayed a fixture through five decades of regulars, road-trippers, and Sunday dinners. New ownership has brought the kitchen back to life without touching what made it a local landmark.
