1025 N. Federal Highway, Fort Lauderdale, 954-652-1524, RedCowFtl.com
Four years after opening, this western-themed spot with fire-engine red chairs and an American flag mural has simplified its service style and lowered the prices.
“When we opened, it was impossible to predict the need for counter service,” co-owner Elliot Wolf says. “The change to a fast-casual dining concept more closely aligns with my experiences that inspired the concept. This is how they do it in Texas. BBQ isn’t stuffy; it’s meant to be a fun and casual dining experience. We want to let our food speak for itself.”
Part of the circular bar was transformed for customers to order at the counter. However, patrons sitting at the bar can still get full service.
Additions are the St. Louis ribs ($13.50, half; $24, full), pitmaster combo with four meats and two sides ($24.50), smoked salmon ($10 per half pound) and bacon-brined pork loin ($9 per half pound).
“The pork loin is literally prepared like our bacon, cured in brown sugar, maple syrup and salt for five days and then smoked,” says new head chef Kyle Dowgiewicz.
Wine and beer are still available, while cocktails have been curtailed to margaritas ($8-$10), such as One in a Melon and El Diablito.
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