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At Texas Roadhouse in Decatur, AL 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.
Hours
| Tuesday | 3–10 PM |
| Wednesday | 3–10 PM |
| Thursday | 3–10 PM |
| Friday | 11 AM–11 PM |
| Saturday | 11 AM–11 PM |
| Sunday | 11 AM–10 PM |
| Monday | 3–10 PM |
Address and Contact Information
Address: 1006 Beltline Rd SE, Decatur, AL 35601
Phone: (256) 301-0007
Website: https://www.texasroadhouse.com/locations/alabama/decatur?utm_source=listing&utm_medium=search
Menu Photos
Order and Reservations
Reservations: texasroadhouse.com
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Related Web Results
DECATUR,AL – Texas Roadhouse
Decatur. 1006 Beltline Rd SE, Decatur, AL 35601. Get Directions 256-301-0007 Find Us on Facebook. JOIN WAITLIST ORDER TO-GO VIEW MENU CATERING. Store Hours.
Texas Roadhouse: Homepage
Texas Roadhouse is a legendary steak restaurant serving American cuisine from the best steaks and ribs to made-from-scratch sides & fresh-baked rolls.
Texas Roadhouse | Decatur AL – Facebook
Texas Roadhouse, Decatur. 6661 likes · 65 talking about this · 26710 were here. Texas Roadhouse is famous for our Hand-Cut Steaks, Fall-Off-The-Bone…
Reviews
Reshanna Coleman
The food was seasoned perfectly but was cold upon pickup. Made the 8oz sirloin and shrimp screwer order online and it wasn’t ready on time when I arrived in the To go section. I waited 20 mins after pick up time due to waiting on rolls .
… moreCori Drummond
Kenzie did an exceptional job at taking care of us for our 16 year anniversary dinner. We were impressed with the service and food. Everything came out just as ordered and we couldn’t be happier. Highly recommend
… moreHoward Montes
Chloe was awesome! The food also delicious and the atmosphere was fun as always. The only complaint I have is they forgot to bring one of my sides, (fresh vegetables). I honestly didn’t even want two sides so it doesn’t bother me that much.
… moreKendra Spiller
Our server Halli did an amazing job ! Our food was delicious and fresh, the atmosphere was nice and cozy.
… moretodd cagle
Don’t allow GINA to wait on you. Great server.
Better thief. We laid a cash tip of $15 on the table. She put her hand on it. I handed her 2 gift cards and a debit card.
She retrieves a device off the table and scans all three cards. Asks me to hit the ok button. Little did I know that this added 20% tip to the total. When confronted she gave the nearly $18 tip back in cash. That’s theft. I told the manager. I’m done.
… moreBetter thief. We laid a cash tip of $15 on the table. She put her hand on it. I handed her 2 gift cards and a debit card.
She retrieves a device off the table and scans all three cards. Asks me to hit the ok button. Little did I know that this added 20% tip to the total. When confronted she gave the nearly $18 tip back in cash. That’s theft. I told the manager. I’m done.
Susie Crocker
We love eating here! We had no wait time. Everett was our waiter. We were promptly greeted, served our rolls,drinks,appetizer , salad then the steak. Steak was cooked the way we asked. We were asked if everything was ok? If we need anything? Refills, to go plates and drinks. No rushing for us to finish. The only downside the 2 hostess at the podium didnt even acknowledge us. I just said 2, and stood there not knowing whether we needed to give a name or what. But the person seating us came promptly. We need a Texas Roadhouse in our area.
… moreDaniel Thompson
Second time asked for a medium rare steak and got one just passed blue rare cold to the touch I did volunteer to take it home but no effort was made to compensate other than to send it back to the kitchen which i personally will not do
… moreZach Lee
You walk in, and they hit you with it immediately. A smile at the door, a handshake of sorts. But before you can even get to the table, they’ve already delivered the first promise. A basket of rolls, hot and glistening with butter. They’re a masterstroke of psychological warfare—a sweet, comforting bite that tells your brain, “It’s all going to be okay.” They’re the reason for the place, the simple, glorious truth of it. Everything else that follows is just the gravy.
I ordered my usual, because when something works, you don’t mess with it: the double pork chop. I’ve seen these things butchered in kitchens across the world, rendered into dry, pathetic excuses for a meal. But here? No. These were thick, juicy, and perfectly cooked. My knife slid through them with no resistance, a beautiful thing to see. It’s a testament to a kitchen that understands the most important rule: don’t screw up the protein. The buttered corn was a good, honest side, and the veggies did their job without a fuss.
Across the table, my wife went for the 8-ounce sirloin and shrimp. I stole a couple of the shrimp, of course. They were good—plump and firm. Her steak, a simple sirloin, arrived cooked to perfection, a proper medium-rare that a lot of so-called “steakhouses” can’t manage. It was proof that the consistency wasn’t just limited to my plate. The fully loaded baked potato was exactly what it should be, and the simple house salad with ranch was a fresh, crisp start to her meal.
And let’s not forget the drink. She had this Island Cooler with a Patrón kicker. It’s pure, unapologetic vacation-in-a-glass. A sweet, tropical antidote to the straightforward, carnivorous truth of the main course.
Look, this isn’t a pilgrimage. This isn’t about some secret, culinary tradition or a chef doing things with foam. It’s about a place that makes a series of simple promises—a warm welcome, a hot roll, a perfectly cooked piece of meat—and actually keeps them. In a world full of pretense and disappointment, that’s more than enough.
… moreI ordered my usual, because when something works, you don’t mess with it: the double pork chop. I’ve seen these things butchered in kitchens across the world, rendered into dry, pathetic excuses for a meal. But here? No. These were thick, juicy, and perfectly cooked. My knife slid through them with no resistance, a beautiful thing to see. It’s a testament to a kitchen that understands the most important rule: don’t screw up the protein. The buttered corn was a good, honest side, and the veggies did their job without a fuss.
Across the table, my wife went for the 8-ounce sirloin and shrimp. I stole a couple of the shrimp, of course. They were good—plump and firm. Her steak, a simple sirloin, arrived cooked to perfection, a proper medium-rare that a lot of so-called “steakhouses” can’t manage. It was proof that the consistency wasn’t just limited to my plate. The fully loaded baked potato was exactly what it should be, and the simple house salad with ranch was a fresh, crisp start to her meal.
And let’s not forget the drink. She had this Island Cooler with a Patrón kicker. It’s pure, unapologetic vacation-in-a-glass. A sweet, tropical antidote to the straightforward, carnivorous truth of the main course.
Look, this isn’t a pilgrimage. This isn’t about some secret, culinary tradition or a chef doing things with foam. It’s about a place that makes a series of simple promises—a warm welcome, a hot roll, a perfectly cooked piece of meat—and actually keeps them. In a world full of pretense and disappointment, that’s more than enough.
Doug Lowery
Had lunch here a few weeks ago. Everything was very good.
… moreTommy Johnson
Sat. Dec. 20 around noon my son and I went for a meal as we do on a regular basis here, first time steaks went to the wrong table the waitress took them back from the table next to me waited 5 min. And came and put them on my table I ask is this the steaks you took back from the table next to me she said YES do you want fresh ones,I said yes, manager brings out the second round they are at best medium-rare. We ordered medium well. 3rd time out one is still red we kept it, no apologies from the manager no discounts. We tell friends all the time how good the food is, very disappointed.
… more