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Casual bar & grill serving up American comfort fare, with many TVs for sports & pool tables.
Hours
| Monday | 11 AM–1 PM |
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–9 PM |
| Friday | 11 AM–10 PM |
| Saturday | 11 AM–10 PM |
| Sunday | 11 AM–9 PM |
Address and Contact Information
Address: 2640 W 18th Ave, Emporia, KS 66801
Phone: (620) 342-1223
Website: https://bruffssteakhouse.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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Reviews
Travis Hitt
It makes my blue collar heart (and belly) happy when you get exactly what is advertised.
Lots of folks have been trashing Bruff’s Bar & Grill. Most without any industry experience or any idea about what it takes to run a business let alone a restaurant.
I saw my industry colleagues were running a crazy special tonight. Only $12.00 for a Hearty Steak Bites dinner. Thought I’d eat something I didn’t cook for a change.
Long work day, then i got sidetracked and didn’t get in the shower soon enough. Walked in the door at 9:06. ♂️ I was politely greeted by energetic service staff who popped into the kitchen and returned with GREAT NEWS! The kitchen was excited to stay open to serve me.
Room was a comfortable temperature and the music was clear and at the appropriate volume to facilitate conversation. I looked over the menu as the bartender raced off to get my my salad. Lots of exciting new things on the menu. And most of my old favorites still offered. Salad arrived quickly and this wasn’t your standard factory bag iceberg mix it was fresh rommaine hand cut today. (iykyk)
Just as I was finishing up my salad they brought out a massive platter of tender juicy steak bites suateed with copious amounts of Carmalized onion and fresh mushrooms . accompanied by a generous side of homeade mashed potatoes and all smothered in that good brown gravy the likes of which Joe Diffie sang about. Rounded out with a warm fresh dinner roll, I couldn’t wait to dig in.
Holy smokes!! What a meal! I stuffed myself and I still had to box half of it up to take home.
I found the entire experience quite pleasant. I would have easily paid twice what I did for half the portions. I recommend giving them a visit. Don’t take my word for it. Come see for yourself. I’ll be back, maybe I’ll see you there!!!
… moreLots of folks have been trashing Bruff’s Bar & Grill. Most without any industry experience or any idea about what it takes to run a business let alone a restaurant.
I saw my industry colleagues were running a crazy special tonight. Only $12.00 for a Hearty Steak Bites dinner. Thought I’d eat something I didn’t cook for a change.
Long work day, then i got sidetracked and didn’t get in the shower soon enough. Walked in the door at 9:06. ♂️ I was politely greeted by energetic service staff who popped into the kitchen and returned with GREAT NEWS! The kitchen was excited to stay open to serve me.
Room was a comfortable temperature and the music was clear and at the appropriate volume to facilitate conversation. I looked over the menu as the bartender raced off to get my my salad. Lots of exciting new things on the menu. And most of my old favorites still offered. Salad arrived quickly and this wasn’t your standard factory bag iceberg mix it was fresh rommaine hand cut today. (iykyk)
Just as I was finishing up my salad they brought out a massive platter of tender juicy steak bites suateed with copious amounts of Carmalized onion and fresh mushrooms . accompanied by a generous side of homeade mashed potatoes and all smothered in that good brown gravy the likes of which Joe Diffie sang about. Rounded out with a warm fresh dinner roll, I couldn’t wait to dig in.
Holy smokes!! What a meal! I stuffed myself and I still had to box half of it up to take home.
I found the entire experience quite pleasant. I would have easily paid twice what I did for half the portions. I recommend giving them a visit. Don’t take my word for it. Come see for yourself. I’ll be back, maybe I’ll see you there!!!
Annette Landwehr
Excellent experience here today! Waitress was super nice, speedy, even helped sing happy birthday! Food very tasty. Pool tables, nice bar. They do have a plant based burger. I recommend.
… morebeverly roush
Friendly service, great food (chicken fried chicken) and salad was freshest I have ever had. Highly recommend! Not very busy shortly after 5 pm but don’t let that fool you. We went somewhere else our 2nd night in Emporia but was disappointed and came back to Bruff’s on our 3rd and last night!
… morePace
I’ve been coming here for a couple of weeks now. I absolutely love the environment and the vibes this place gives off. Their filet Mignon is amazing definitely a steak you need to try. The burgers and wings are also very good. I highly recommend this place. The Kona on tap is amazing. Ask for it in a chilled glass. Darcy is an amazing bartender.
… moreNate Lund
Chicken fried steak, white gravy and homemade mashed potatoes. Wow. The service was incredible! Definitely would go back. Thanks Bruffs!
… moreMelissa Tucker
I always wondered why Bruffs never comes up when I search for best restaurants near me in Emporia. After last night now I know. Our waitress didnt tell us her name, didn’t seem to know the menu well (every item we got came out wrong) and she just didnt seem to care about how bad the experience was. Fried pickles we ordered came out waaay after our entrees. When entrees showed up (after about 35 min of waiting) I asked her if they were out of the fried pickles that we had ordered as an appetizer. Waitress says they’re not done yet. Ok…. Country fried steak came out without gravy, burger without the toppings we specifically ordered, we had to ask for refills instead of her offering, no sauces provided for pickles or wings (which were fried SO hard that most were just separate pickle slices and breading) no straws, no napkins other than what our silverware was in. The waitress could tell we were dissapointed and said “was everything good? And then quickly changed that to, is there anything else I can get you. The one good thing was the tajin and lime dry rub wings. Once was enough to lmk we won’t be returning.
… moreRhonda Allen
Our service was excellent, food was excellent! I will stop again when coming through. Thank you. Ribeye sandwich and fish & chips ( both had loaded baked potato
… moreBob Mitchell
We had a company lunch today and I was very impressed with the service. We brought 25 plus people in and they had a table set up for us when we arrived. The food was excellent no complaints from anyone at this giant table and how fast they served us blew my mind. Thank you bruff’s for that awesome service and excellent experience. we definitely will be back every time we have a meeting in Emporia. You all should be proud of what you did for us. Thank you so much
… moreTami Korum
Wow! Excellent service and awesome food! After reading reviews I was hesitant to go here but I’m so glad we did! We were greeted and seated immediately. Our server, Hayden, was right at our table for our drink order. Brought the drinks right away and took our orders. I had a beef pinned taco and a loaded baked potato. My husband had the grilled ham and cheese with fries.
The baked potato was Huge and sooo fluffy! I ate way more than I should’ve but it was just so good! My taco was a fried flour taco and it was absolutely amazing! My husband devoured his ham and cheese and fries and said they were wonderful.
Then Hayden brings us the check. I thought he must have left something off because it was so cheap. But he said it was right.
I’d read bad reviews about the steaks and I did notice that the steaks were pretty high priced. But I can’t attest to their flavor since we didn’t order them. But what we ordered was wonderful! We will be back when driving through Kansas again.
… moreThe baked potato was Huge and sooo fluffy! I ate way more than I should’ve but it was just so good! My taco was a fried flour taco and it was absolutely amazing! My husband devoured his ham and cheese and fries and said they were wonderful.
Then Hayden brings us the check. I thought he must have left something off because it was so cheap. But he said it was right.
I’d read bad reviews about the steaks and I did notice that the steaks were pretty high priced. But I can’t attest to their flavor since we didn’t order them. But what we ordered was wonderful! We will be back when driving through Kansas again.
Legendary Funko pop
OH KANSAS –
I tell you what.. My dad and I looked up “steaks” around Hartford. Bruff’s was one of the only places to pop up.
Unfortunately, this is in no way (a steakhouse) it can barely pass for an edible Resturant. The best part of my meal was the salad.
So I orders the ribeye steak. At any steakhouse in my state a 12oz boneless Ribeye is not a flat less than 1/4” 8oz overcooked mess. You”ll got an actual restaurant owner and chef to come to your establishment for review.
The ribeye I asked for, was rare to mid rare – not a breakfast steak cut at less than 1/4” thick with cross contaminated meat. Between shellfish and beef, which was clearly noticed when trying to eat the meal. The establishment is lucky that I did not have a severe shellfish allergy. The “steak” if you can call it that, was brought to me mid-well on the cap and well done on the center.
I asked for steak sauce – however did not use any due to a problem in the advertised weight and served weight of the steak.
A Resturant cannot serve a breakfast steak as a dinner steak and expect it to be ok. A dinner steak is @ min 3/4” thick – that’s what makes it a dinner steak, so the chef can cook it properly between blue and well done. A steakhouse will never serve a steak cut less than 1” thick.
A 12oz ribeye in the size provided without bone should have been twice as thick minus the fat leg cut off (the triangle of the bone) a ribeye is round steak off bone not flat steak. The steaks we serve as 12oz are 3/4” thick round ribeye steaks trimmed and weighed between 12oz low and 15oz high. That accounts for the price of the meat and menu price. Our actual ribeye steaks are all between 16-21oz trimmed and weighed. Round ribeye steaks. No less than 1 1/4” thick. If your establishment does not know this, then the person working your kitchen should not be cooking for you.
The oz weight is after cook not prior to cook. That is because a critic will literally weigh your steak in your steakhouse in our state. Those 2-3oz that can cook off because of fat or water weight is the reason for variation in meat oz.
Your prices reflect a solid steakhouse price. Not a local market price. Your common meat is not usda or reserve or rated. It’s chewy and has (bi~ chemical) from bleeding taste. The same as stores to keep meat fresh after being frozen, brought to room temperature, cut and sold, then refrozen in a restaurant to be resold according to how many are left out to thaw.
The worst issue is cross contamination that makes people ill. If your chef says it was not, they should be immediately fired. I’ve cooked and sold steaks for over 28 years. I know what shellfish and beef taste like together. The meat meet a brine somewhere from shellfish and was then cooked while the brine was still on the meat. Or rested where the brine water of cooked shellfish lay. Either way. It’s not good.
The dinner rolls tasted fluffy and light. The French fries were great. Which makes me think you have a fry chef working your grill.
After a week or so of deliberation on how to bring this up to your restaurant I decided to review. Since I won’t be buying your chain anytime soon.
Your waitress was very nice, helpful and lovely. She would be the best part of the entire visit.
But you have to stop serving steak or advertise it as a breakfast steak. It’s not a ribeye if you cut it as a flat steak, you have to trim your steaks and account for water and solution, how many times it froze and defrosted and general rule of thumb is 15oz gives you a 12oz cooked steak unless the meat has never been frozen before. Then 13oz gives you a 12oz steak again a dinner steak is no less than 3/4” thick.
Worst experience of cross contamination. And the kitchen has no idea what anything is or should be.
And the atmosphere- you made a man cave bar. Good job. Did it work ? If your business was in our state you would be more successful as a chicken shack, chicken wing hut or burger house. That’s the decor you have.
… moreI tell you what.. My dad and I looked up “steaks” around Hartford. Bruff’s was one of the only places to pop up.
Unfortunately, this is in no way (a steakhouse) it can barely pass for an edible Resturant. The best part of my meal was the salad.
So I orders the ribeye steak. At any steakhouse in my state a 12oz boneless Ribeye is not a flat less than 1/4” 8oz overcooked mess. You”ll got an actual restaurant owner and chef to come to your establishment for review.
The ribeye I asked for, was rare to mid rare – not a breakfast steak cut at less than 1/4” thick with cross contaminated meat. Between shellfish and beef, which was clearly noticed when trying to eat the meal. The establishment is lucky that I did not have a severe shellfish allergy. The “steak” if you can call it that, was brought to me mid-well on the cap and well done on the center.
I asked for steak sauce – however did not use any due to a problem in the advertised weight and served weight of the steak.
A Resturant cannot serve a breakfast steak as a dinner steak and expect it to be ok. A dinner steak is @ min 3/4” thick – that’s what makes it a dinner steak, so the chef can cook it properly between blue and well done. A steakhouse will never serve a steak cut less than 1” thick.
A 12oz ribeye in the size provided without bone should have been twice as thick minus the fat leg cut off (the triangle of the bone) a ribeye is round steak off bone not flat steak. The steaks we serve as 12oz are 3/4” thick round ribeye steaks trimmed and weighed between 12oz low and 15oz high. That accounts for the price of the meat and menu price. Our actual ribeye steaks are all between 16-21oz trimmed and weighed. Round ribeye steaks. No less than 1 1/4” thick. If your establishment does not know this, then the person working your kitchen should not be cooking for you.
The oz weight is after cook not prior to cook. That is because a critic will literally weigh your steak in your steakhouse in our state. Those 2-3oz that can cook off because of fat or water weight is the reason for variation in meat oz.
Your prices reflect a solid steakhouse price. Not a local market price. Your common meat is not usda or reserve or rated. It’s chewy and has (bi~ chemical) from bleeding taste. The same as stores to keep meat fresh after being frozen, brought to room temperature, cut and sold, then refrozen in a restaurant to be resold according to how many are left out to thaw.
The worst issue is cross contamination that makes people ill. If your chef says it was not, they should be immediately fired. I’ve cooked and sold steaks for over 28 years. I know what shellfish and beef taste like together. The meat meet a brine somewhere from shellfish and was then cooked while the brine was still on the meat. Or rested where the brine water of cooked shellfish lay. Either way. It’s not good.
The dinner rolls tasted fluffy and light. The French fries were great. Which makes me think you have a fry chef working your grill.
After a week or so of deliberation on how to bring this up to your restaurant I decided to review. Since I won’t be buying your chain anytime soon.
Your waitress was very nice, helpful and lovely. She would be the best part of the entire visit.
But you have to stop serving steak or advertise it as a breakfast steak. It’s not a ribeye if you cut it as a flat steak, you have to trim your steaks and account for water and solution, how many times it froze and defrosted and general rule of thumb is 15oz gives you a 12oz cooked steak unless the meat has never been frozen before. Then 13oz gives you a 12oz steak again a dinner steak is no less than 3/4” thick.
Worst experience of cross contamination. And the kitchen has no idea what anything is or should be.
And the atmosphere- you made a man cave bar. Good job. Did it work ? If your business was in our state you would be more successful as a chicken shack, chicken wing hut or burger house. That’s the decor you have.