Blue Plate Special: Huge portions of All-American favorites: barbecued ribs, steak and rotisserie chicken. Wood-fired pizzas, pot pies. More than 400 beverages in the saloon.

The Dish: With its "bigger is better" mentality, Western motif and meaty menu, this chain seems like something straight out of the Lone Star State, but it actually started in California in the late '70s. The extensive menu offers everything from wood-fired pizza to barbecued ribs to pot pies to steak, all in huge portions and usually accompanied by a hefty serving of 'taters. Old-fashioned desserts such as Jumper's mud pie and the six-layer Chocolate Motherlode Cake finish the meal off in spectacular gut-busting style. Over in the saloon, more than 400 potables are in stock.

The Atmosphere: Although these restaurants are roomy, they tend to get crowded beyond belief during peak times -- evidence that even on the health-conscious Left Coast, steak still reigns supreme. The ambience is fun, often bordering on frantic, and family-friendly. Adults can hide out in the bar area, but because of the overflow of people waiting for tables, it can be hard to find a seat. -- Lena Katz

Categories: Restaurants, Restaurants-Steak Houses

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