Black Cur - Coleman

I am not one to leave a bad review anywhere I go as I always try to find the positive, however this was the absolute worse steakhouse I?ve ever been to. Nothing was worth any amount of money. The drinks started off pretty bad (not how you make an OldFashion or margarita) we should have known then. Our food comes out and nothing is right, but the fish. It was even mediocre. 4people none of us were impressed, and drove over an hour to eat. We ordered the NY Strip, Tenderloin, fish, and hatch Mac ncheese. The NY strip was done about 15-20 minutes after the other 2 meals came out. I asked for horse radish sauce or A1anything to give the steak flavor (which was severely lacking) they don?t have either. When the NY strip came out it wasseverely undercooked, so it had to be sent right back. I will say the main person tried to make things right by offering us adessert or appetizer, but considering not 1 thing was worth eating or drinking I was turned off. They gave us a discount on ourmeal as their main cook was out. You want to eat a good steak go down the road to the Cattle Drive. Steak, shrimp, salad, andeverything is phenomenal.

My wife and I just went here for our wedding anniversary. We love this place. It is well worth the drive to and from Abilene. Special shoutout to Victoria, Buster, and of course Allen for making this such a wonderful place :

This restaurant was AMAZING! I work in Louisville, Ky and this restaurant was better than any restaurant in the city. We were so welcomed, and the service was wonderful after a long day outdoors. Eat food I?ve had in a solid year and I travel monthly.

My mother and I had a dinner date and shared some great dishes. We had great service from Alycia and loved the atmosphere. We had Black Pepper Biscuits, RL Bandera Quail, Beeman NY Strip Steak and Wood-fired Broccolini Romesco. Delicious! My favoritedish was the Quail, a must try!

Ohmygoodness! What a gem! We?d been to Rancho Pizza for lunch and decided to give Black Cur a try since it?s right next door. We started with the quail appetizer and it was EXQUISITE! I?ve had quail before but this was the best I?ve ever had. The farroit was served on had the most amazing candied pecans and?we had to speak with the chef?pickled blackberries and currents. Thepickled blackberries he said he pickles with red wine vinegar and the cherry juice they get for the bar cherries. Our entiretable opted for the 8 Oz Chef cut steak with an aioli sauce. I had the seared pear salad prior to the entree and it was lightand flavorful. The extra care and attention shown by the chef, wait staff and manager/owner ? , not only to our table butseveral others as well, made this an exemplary experience. Well worth every dollar spent.