Git Along, Little Dollars

Since it's a restaurant inspired by rougher days, when ranch hands ate hearty, slow-cooked food served from chuck wagons (yep, mobile kitchens) by some guy inevitably called "Cookie," it makes sense that Cowboy Chow would know how to be resourceful, even in trying times.

For the time being, their menu is reaching out to the working person (or the looking-for-work person, which is often case in today's economy). But their kitchen is staying put. All that's traveling at Cowboy Chow are their prices, and they're going south.

Cowboy Chow is indefinitely reducing prices on a wide variety of plates in a new "Recession Menu."

That means popular entrees for $7 or so: Two Fat Enchiladas (with pulled chicken or braised brisket and smothered with suiza or queso); pulled chipotle chicken or braised red pepper brisket, served with a side of wild rice, cowboy caviar and avocado lime cream, or Cast Iron Chicken Pot Pie (braised chicken and vegetables in a buttermilk and chicken base, topped with a flaky puff pastry crust.)

Lunch or dinner, Mondays through Wednesdays, or for dinner only Thursdays, Fridays, and Saturdays.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
S. Anne Durham
Contact: S. Anne Durham