BBQ Factory Steakhouse Chef Jose Cervantes puts the finishing touches on a Chili Verde BBQ Boat, which includes chips with beans, cheese, tomato, lettuce, sour cream and salsa.
       The new BBQ Factory steakhouse is located at 4215 Rosedale Hwy, on the site of the former Cactus Valley Mexican Restaurant.
       BBQ boats from BBQ Factory Steakhouse in Chile Verde come with chips, beans, cheese, tomatoes, lettuce, sour cream and salsa.
       Protect, Serve, and Eat: Law enforcement officers enjoy lunch at the BBQ Factory Steakhouse.
       BBQ Factory Steakhouse Chef Jose Cervantes puts the finishing touches on a Chili Verde BBQ Boat, which includes chips with beans, cheese, tomato, lettuce, sour cream and salsa.
       The new BBQ Factory steakhouse is located at 4215 Rosedale Hwy, on the site of the former Cactus Valley Mexican Restaurant.
       BBQ boats from BBQ Factory Steakhouse in Chile Verde come with chips, beans, cheese, tomatoes, lettuce, sour cream and salsa.
       Protect, Serve, and Eat: Law enforcement officers enjoy lunch at the BBQ Factory Steakhouse.
        I must say that when we arrived at the BBQ Factory Steakhouse we were impressed by the exquisite decor inside and out. The Old Grill Factory is a little place across the street in a mall near Hooters, and it can get quite crowded when we go out on Fridays for one of those great burgers I always love. Now they’ve taken over the oldest Mexican restaurant in Cactus Valley (which has changed hands in recent years and looks rundown) and turned it into a very special setting. My companion was fascinated by the door closest to the busy Rosedale Freeway (obviously now an emergency exit), the one with gray slats and black metal surrounding it. Further south, in the car park, the main entrance has a brick façade and two heavy dark wood doors with stucco that looks fresh and inviting.
        It got better inside. The walls are adorned with the work of renowned local photographer Greg Iger, and color photographs of oil fields and agricultural scenes are displayed throughout. I like to see the familiar through the eyes of talented artists. There are gray faux wood slats on the floor, and a cubicle with black chairs and gray cushions against the wall. The whole atmosphere has a subconscious relaxing effect. You can chat. The lighting is soft but not too dim. Someone has made a solid and thoughtful choice here.
        Much of the food should be familiar to patrons: the combination of ribs and fries my companion had was chicken with beans and a little salad ($16.50). I had to try one of the steaks for dinner: an eight-ounce filet mignon with twice-baked potatoes and vegetables ($26.95). This steak was impressive, especially for the price, although the ordered steak was rare when it was finally presented. In time, I will explain why this crime is excusable.
        My companion’s meal was such a success, the chili beans tasted so good, and with leftover meat and a cloudy brown broth that made these simple beans even tastier, she immediately started thinking about how and where she could find a recipe that could be would find. Such delicious beans are cooked at home. Then you will realize that you have reached your goal. The chicken and tri-type were smoky and tender, and the beef was cut into medium sized discs with a nice slick on the outside.
        Twice-baked potatoes are only served with steak dinner, sure, bacon and cheddar are mixed in with the nepure, but it’s nice to have a slice or two here and there to better contrast with the texture of the potatoes. Bacon and cheese. The crust itself on the bottom seemed to be browned and the cheese on top was hard enough to be pierced with a fork. The kitchen here understands this. And vegetables – carrots, broccoli, cauliflower, pumpkin – need to be cooked twice: first, steamed, and then baked with seasonings so that they acquire a light smoky taste. I really can’t keep my comrade’s fork from them. I always love the respect the kitchen has for vegetables.
        Now the steak is first-class beef, like all other meats, with a pleasant smoky taste, not as pronounced as in Tahoe Jo, but I would say that the beef here is superior in quality to this popular place. The problem is that I thought I ordered medium, but it was rare. It’s one of those things where you start to doubt yourself: Am I sure I told her about the psychic? It does show up on the bill, of course it’s computerized and we all know computers never fail. In fact, one day I told our waitress that she left it on the fire for a while and the kitchen replaced the half-eaten potatoes and vegetables with a fresher, hotter version to allow for a slight delay in time. some kind of heartfelt feeling.
        The restaurant seems to be stepping up its game, both in terms of atmosphere and food. The wine is served in a glass, on the side of which the name and logo of the restaurant is engraved. Before dinner, I tried a very simple chicken noodle soup that looked like real homemade penne. There is homemade sausage on the menu, although I no longer see burgers on the regular menu. My companion’s salad was simple but top notch, the freshness of the vegetables was especially noticeable, and the red wine vinaigrette was perfect. When you arrive, this delicious Buttered Toasted Garlic Bread will be brought to you, and if you have a healthy appetite, you will have to finish it before ordering a drink.
        The wine list is small, only 21 varieties, but the prices are reasonable and the quality is average. I must say that my Zinfandel came to the table slightly chilled, but wine connoisseurs say that the ideal temperature for this rich wine is 60 degrees, not room temperature. I don’t have a thermometer to check how close to ideal this is.
        Pete Tittle’s dining out column appears in The Californian every Sunday. Send him an email: pftittl@yahoo.com.
        Prices: Appetizers $7.95-10.95, Soups $3.95-5.95, Grilled Entrees $12.95-26.50, Combo Grill Plates $14.95-19.75, Salads $13, $95–$14.95 Entrees (most steaks) $11.95–$46.50 Baby plates $7.95.
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