Fort Shiloh?

Fort Shiloh. On TX Ave just south of SW Parkway by the cemetary.

Anyone remember The Texan in Bryan? I worked there one summer. Don't think it made it past the early 2000's with the owner passing and his idiot son running it into the ground.

But it was fantastic when I worked there. Ostrich, huge lobster dishes, and a table side scratch traditional Caesar salad complete with the story of the Caesar salad.

I was a waiter at The Texan in 1980-81. Some of the best food I've ever had. It was owned by the Tapley's. He was semi-retired and his wife ran the place. Yes, I recall the son, who just didn't seem to have the business acumen of his parents. And you're right about the table-side presentation of the Caesar. I'd forgotten that. Seems trivial, but to this day I've not had a better French Onion Soup.

Probably my best moment was waiting on Tex Schramm, his wife, and his daughter (who was enrolled at A&M at the time). I'm not a Cowboy fan, so I didn't recognize him. When I presented him the check, he handed me a Gold American Express card with his name: Texas E. Schramm. I was a bit dumb founded. That said, I went back to the table and said, "Mr. Schramm....are you the man that runs the Cowboys?" He hesitated, and finally said, "Uh, yeah." Mrs. 'T' was a HUGE Cowboy fan, and when I told her he was in the dining room she immediately went out there to meet him and thank him for coming to their restaurant.

I also worked at Ft. Shiloh from 1978 to 1980. Owned by Ken Martin. It's crazy what one remembers from those days. Steak for Two was their most popular item. 2-8 ounce sirloins with a baked potato and the salad bar for $12.95. It was hard work but fun at the same time. I felt like a million bucks when the shift was over and I had $40 in tips...which was big money back then.

Sure I remember it, but couldn't afford to eat there!

Probably the most modest on the outside fine dining ever.

I really hate to do this, but the French onion soup was Campbell's. I never visually confirmed this but it was widely discussed among staff when we heard the restaurant was closing down. The cheese and baking method they used made it utterly fantastic but the tightly guarded secret was outed as some sort of last resentful gasp from the kitchen. Again, I never visually confirmed Campbell's soup was used but also had no reason to not believe it.

And for those that couldn't afford it, neither could I. But with all the hot little girl friends that dudes sacrificed $200+ to impress, those little girls weren't big eaters and the other waiters and I would routinely chow down on the ladies' leftover Easy Lobster and Ostrich steaks.

Hey it was last century so don't judge us.