Reno Red's Frontier Cooking - Roanoke

I arrived with some hesitation, as the place used to be an old garage, but it has been transformed into a lovely restaurant—more like a museum, really. I not only enjoyed a fantastic dinner, but I also found myself exploring the unique furniture and decor adorning the walls. The steak was excellent, and the chimichurri cheesecake was unbelievably delicious. If there were more than five stars available, I would certainly give them. Thank you!

The photos depict a chicken-fried chicken plate accompanied by okra and a baked potato, as well as a towering chicken-fried ribeye that was so massive it dominated the entire plate, hanging over the edge. I snapped the photo after it had already been partially eaten. While there were many dishes to choose from, the main highlight was the food at Reno Reds—it was all delicious, served hot and fresh, and arrived promptly. Our waiter, Dakota, was fantastic! The dessert was delightful and generously portioned. I can't wait to return, and I'm excited to check out Red's Yard, their bar and barbecue spot in Denton.

For more than 20 years, I've visited this restaurant from time to time, and my experiences have consistently been excellent. The atmosphere and view are fantastic, and the waitstaff are usually friendly and knowledgeable. I've never had a bad or disappointing meal here. This time, I ordered the Pacific salmon with juniper and it came with all the fixings. It was perfectly cooked and absolutely delicious. Pairing it with fried mushrooms and an ice-cold beer is always a winning choice!

For the first time I ate there, from the city. The food was fabulous. I gad a chicken breast sandwich that is huge and tasteful fantastic

Great place. We ordered on line and it was ready when we arrived. Pretty large portions so you have left overs. The chicken fried steak was thick and cooked great. The Reno nachos were really good. I sued for extra jalapenos and I had more than I could handle. Lol. Most places give you a small amount, but not Reno Reds. Thanks, I love my jalapenos.