WITH PRECISION AND GUSTO,
Chef Gabe Garcia flips the sizzling ribeye onto a ceramic plate as flames flare from the grand, broad-iron grill and woody smoke soars up to the hood above. On the plate, the ample steak meets its lunch companions of wavy mashed potatoes, seasoned squash, and a buttered roll, which edge together ever so slightly. Scooped up by a waiter and whisked from the kitchen to the dining area, the meal soon enters a whole new world. Traveling by hand, it passes by swinging saloon doors, a large stuffed turkey with its wings sprawled out, a hand-carved, fourteen foot tall wooden bear, a projection screen showing Bonanza, and a painting of four bulls playing poker before it lands on the table of its restaurant’s owner, Randall Swaney.

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