Trek an hour south of Austin to the quaint historic district of Gruene, where you’ll find not only the state’s oldest dance hall but also a chicken-fried steak worth the requisite post-meal nap. Formerly the boiler room for the town’s cotton gin, the rickety three-story Gristmill, on the banks of the Guadalupe River, was transformed into a restaurant in 1977. Ever since, it’s been a beacon for chicken-fried steak fans, thanks to a fluffy-but-still-crispy buttermilk batter that barely clings to the cubed steak, which is packed loosely to maximize the juicy flavors.
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.