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At Texas Roadhouse in Woodbridge, VA we like to brag about our Hand-Cut Steaks, Fall-Off-The-Bone Ribs, Made-From-Scratch Sides, and Fresh-Baked Bread. Everything we do goes into making our hearty meals stand out. We handcraft almost everything we serve. We provide larger portions so you get more food for your dollar. And if you want an Ice Cold Beer or Legendary Margarita to wash it all down‚ well, we have those, too. Our food’s not the only thing that’s Legendary at the Roadhouse‚ our fun is too! From our line dancers to our jukebox to our friendly servers, you’ll enjoy every second you spend in a Texas Roadhouse. The Texas Roadhouse story is simple. Legendary Food, Legendary Service‚ all with lots of Legendary Fun!
Lively chain steakhouse serving American fare with a Southwestern spin amid Texas-themed decor.
Address and Contact Information
Address: 14389 Potomac Mills Rd, Woodbridge, VA 22192
Phone: (571) 554-8050
Website: https://www.texasroadhouse.com/locations/virginia/potomac-mills?utm_source=listing&utm_medium=search
Menu Photos
Order and Reservations
Reservations: texasroadhouse.com
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Related Web Results
Texas Roadhouse | Woodbridge VA – Facebook
Hand-Cut with love, just for you! We’re opening our doors at 11am and we can’t wait to see you! Enjoy our Sirloin and Shrimp Combo for Valentine’s Day!
Menu | Texas Roadhouse
Hand-Cut Steaks … Fall-Off-The-Bone-Ribs … Texas Size Combos … Dockside Favorites … Chicken Specialties … Country Dinners … Salads … Burgers & Sandwiches.
Texas Roadhouse – Woodbridge – MapQuest
At Texas Roadhouse in Woodbridge, VA we like to brag about our Hand-Cut Steaks, Fall-Off-The-Bone Ribs, Made-From-Scratch Sides, and Fresh-Baked Bread.
Reviews
Rami Bannourah
We had an amazing experience at Texas Roadhouse! We tried a bunch of stuff – Ribeye, Filet Mignon, shrimp, and ribs… everything was cooked to perfection! The service was top-notch and the atmosphere was lively. Bonus points for the excellent kid meal options – our little ones were thrilled! Can’t wait to come back!
… moreBo
Had a fantastic dinner at the Woodbridge Texas Roadhouse.
The service was top-notch. Our server was attentive and kept the drinks flowing. As for the food, the steak was perfectly cooked, and the Cactus Blossom was crispy start to the meal. And of course, we couldn’t get enough of those legendary rolls and cinnamon butter. Definitely a 5-star experience!
… moreThe service was top-notch. Our server was attentive and kept the drinks flowing. As for the food, the steak was perfectly cooked, and the Cactus Blossom was crispy start to the meal. And of course, we couldn’t get enough of those legendary rolls and cinnamon butter. Definitely a 5-star experience!
Amanda B Kerns
They had a very long wait on a Friday night, so we opted to sit at the bar (we were starving). Quick service at the bar, the steak was delicious and so were the sides. The margaritas were just strong enough without a tarte taste.
… moreTC
Loved their hospitality! Store manager made sure my first visit was a great experience and i thank him and team for that. Had a nice ribeye perfect cooking of my choice. Portions are pretty big, you should try their home made Ranch and spicy sauce.
… moreRoad Runner
Came to this location three different times. 1st visit was great, 2nd visit not only did I but my brother and sister found hair in all of our food that we placed to go about a year ago. Today I decide to try this locations again I order food to go and as I’m eating I see a hair inside of my sweet potato. Won’t ever be coming back. Very disappointed.
… moreShanell M
Service has always been great coming here with our food coming out pretty quick even on a busy Sunday. The rolls and steaks are delish. The shrimp tasted so good. Definitely will be back!
… moreAngel Isaac
Here was the issue the main course, the part of the evening that transformed inconvenience into outright disbelief. I ordered a twenty ounce boneless ribeye. My girlfriend ordered the twenty one ounce bone in ribeye. Simple. Clear. Repeated. Somehow still incorrect. When the error was acknowledged, the acting manager at the time, Jenn, approached the table and confirmed that this was a server mistake. Fair enough. Mistakes happen. Restaurants are kinetic environments. Plates move. Tickets blur. We were understanding.
The replacement dish arrived and once again it was incorrect. At this point the issue was no longer a missed plate but a pattern of inattention. My girlfriend tasted the steak and immediately knew it was not acceptable. The cut was poor. The texture uncooperative. The flavor hollow. We asked instead for the original bone in ribeye, hoping at least to land on the dish that had been ordered in the first place.
Approximately thirty minutes later, Jen returned, only for us to discover that what had been served was of strikingly low quality. This was not a matter of preference or seasoning. This was meat that should not have cleared quality control. The marbling was an afterthought. The chew was labor. It raised a sincere question about standards. She informed us that if we did not like the meal, we would not have to pay for it. Then, mid shift change, she disappeared entirely, never to return, leaving her words hanging like a promise written in disappearing ink.
Enter Walter, the evening manager, who walked into the aftermath like someone inheriting a fire already burning. To his credit, he was polite, composed, and genuinely trying to understand a situation he did not create. Yet what added a surreal layer to the evening was the presence of the executive chef, Sambou, seated two booths away, not in the kitchen, not overseeing execution, but socializing with staff in the dining room. It became clear that this establishment prioritizes camaraderie over craftsmanship, conversation over command.
When the check arrived, logic finally left the building. We were charged for a 31.99 for a bone in ribeye that had been removed from the table and never boxed to go. We were dissatisfied with the meal. We had been told we would not have to pay for it. Yet payment was still demanded. We were offered discounts on cheaper cuts instead, as if consolation prizes could replace accountability. We declined. We did not want more food. We wanted resolution.
At this point the tone shifted. The executive chef addressed us with the phrase, “I’m not gon hold you, bruh”, a level of informality that felt wildly unprofessional given the circumstances. His agitation escalated the situation rather than calming it. Then, astonishingly, the police were called. Officers arrived, surveyed the room, walked to the back of house, and we were left waiting another twenty minutes while dignity and time continued to drain.
When the chef returned, the verdict was final. Nothing would be removed from the check. No reconciliation. No accountability. No acknowledgment of the chaos that had unfolded. What remained was the unmistakable feeling of being profiled, dismissed, and cornered into compliance. It was not just poor service. It was a failure of leadership layered with bias.
I do not recommend this establishment unless your expectations are modest, your patience abundant, and your standards negotiable. The food is average at best, the operations disjointed, and the culture more invested in appearances than excellence. Affordable prices mean little when the cost is your time, your respect, and your peace of mind. This experience was detestable, and we are owed a refund not just of money, but of trust that should never have been taken in the first place.
… moreThe replacement dish arrived and once again it was incorrect. At this point the issue was no longer a missed plate but a pattern of inattention. My girlfriend tasted the steak and immediately knew it was not acceptable. The cut was poor. The texture uncooperative. The flavor hollow. We asked instead for the original bone in ribeye, hoping at least to land on the dish that had been ordered in the first place.
Approximately thirty minutes later, Jen returned, only for us to discover that what had been served was of strikingly low quality. This was not a matter of preference or seasoning. This was meat that should not have cleared quality control. The marbling was an afterthought. The chew was labor. It raised a sincere question about standards. She informed us that if we did not like the meal, we would not have to pay for it. Then, mid shift change, she disappeared entirely, never to return, leaving her words hanging like a promise written in disappearing ink.
Enter Walter, the evening manager, who walked into the aftermath like someone inheriting a fire already burning. To his credit, he was polite, composed, and genuinely trying to understand a situation he did not create. Yet what added a surreal layer to the evening was the presence of the executive chef, Sambou, seated two booths away, not in the kitchen, not overseeing execution, but socializing with staff in the dining room. It became clear that this establishment prioritizes camaraderie over craftsmanship, conversation over command.
When the check arrived, logic finally left the building. We were charged for a 31.99 for a bone in ribeye that had been removed from the table and never boxed to go. We were dissatisfied with the meal. We had been told we would not have to pay for it. Yet payment was still demanded. We were offered discounts on cheaper cuts instead, as if consolation prizes could replace accountability. We declined. We did not want more food. We wanted resolution.
At this point the tone shifted. The executive chef addressed us with the phrase, “I’m not gon hold you, bruh”, a level of informality that felt wildly unprofessional given the circumstances. His agitation escalated the situation rather than calming it. Then, astonishingly, the police were called. Officers arrived, surveyed the room, walked to the back of house, and we were left waiting another twenty minutes while dignity and time continued to drain.
When the chef returned, the verdict was final. Nothing would be removed from the check. No reconciliation. No accountability. No acknowledgment of the chaos that had unfolded. What remained was the unmistakable feeling of being profiled, dismissed, and cornered into compliance. It was not just poor service. It was a failure of leadership layered with bias.
I do not recommend this establishment unless your expectations are modest, your patience abundant, and your standards negotiable. The food is average at best, the operations disjointed, and the culture more invested in appearances than excellence. Affordable prices mean little when the cost is your time, your respect, and your peace of mind. This experience was detestable, and we are owed a refund not just of money, but of trust that should never have been taken in the first place.
Cindy H
We were so impressed by the staff and service. We’ve been to so many Texas Roadhouse restaurants all over the country, but this one stood out the most. From the moment we walked in, everyone was so kind. We’ve visited locations in Idaho, Texas, Louisiana, North Carolina and Florida. The food was always perfect, but the service was often hit or miss. By far, this was the best one overall. Along with great food, kindness goes a long way with your patrons, and they absolutely nailed it!
… moreWendell Arciaga
First time at TR, we had a great server! Theo took care of our party of 10 and was supper attentive, we got our drinks and food fast. Those rolls with the cinnamon butter was amazing. Who could pass up a $12.99 meal deal. I would definitely go again.
… moreTonyNConnor Campbell
This was a great meal. Our server, Tyrone, did a wonderful job. The food was delicious and got to us quick despite being busy. Highly recommend this restaraunt and ask for Tyrone!!!
The picture with baked potato has ketchup on it. That was done by me before remembering to take the picture. Lol. If you have not tried baked potato with ketchup, may I recommend it?
… moreThe picture with baked potato has ketchup on it. That was done by me before remembering to take the picture. Lol. If you have not tried baked potato with ketchup, may I recommend it?