Saltgrass Steak House serves up quality steaks, unique desserts

Saltgrass Steak House is now open in the Liberty Commons at 133 S. Stewart Road.

LIBERTY — Saltgrass Steak House, which opened Tuesday, Nov. 5, for lunch, is the second restaurant in Missouri for the Texas-based Landry Co. The first is in Branson.

The new 7,500-square-foot freestanding restaurant at 133 S. Stewart Road will have about 100 employees.

Saltgrass Chief Operating Officer Terry Turney said there are multiple keys for success.

“At Saltgrass Steak House, our success is derived from our high quality steaks, made from scratch recipes and true Southern hospitality,” Turney said. “Each and every guest that enters the restaurant can expect a welcoming atmosphere and exceptional customer service. Our flavorful food and friendly staff are what make us an establishment that families frequent time and time again.”

Hospitality is a big word for restaurant management and Saltgrass plans to integrate it into the restaurant community.

“Customer service is our top priority. We strive to make all of our guests feel welcome when they walk through our doors, as if they’re enjoying a meal among family and friends,” Turney said. “Saltgrass aims to be an active community member. Most recently, we launched a new children’s menu that was created by a 10-year-old student from Dallas. After receiving a letter from her with ideas for the children’s menu games and challenges, Saltgrass implemented her designs to all the children’s menus in all Dallas-Fort Worth locations.”

While Turney was not specific, he said the company does try to source ingredients from local farms if possible.

“Saltgrass is known for our certified Angus beef brand steaks. The menu features a wide array of fresh seafood, chicken, burgers, sandwiches, salads and more,” the steakhouse executive said. “Customer favorites include chicken fried steak, ribs and double-bone pork chop with savory bacon jam. In addition, all soups, salad dressings and desserts are made in-house daily with the freshest ingredients.”

As far as unique items, Turney said the steaks are topped with fresh garlic butter and seasoned with a spice called Saltgrass-7 Steak Spice.

“Liberty will soon become fans of these popular toppings,” the COO said. “Another fan favorite is called the Range Rattlers. It’s jumbo jalapeños stuffed with shrimp, Jack cheese, cilantro and ranch dressing. Also, the restaurant bakes complimentary beer bread each morning that Liberty diners have to try. It goes best with our delicious honey butter.”

While steaks are staples at Saltgrass, there are also seasonal specials from time to time.

Southeast Editor Kellie Houx can be reached at kellie.houx@mycouriertribune.com or 389-6630.

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