Deep in the heart of Alton

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Advantage News | Fred Pollard

Amarillo Tex’s in Alton has been recognized as the RiverBend Growth Association Business of the Month for January. From left, kitchen manager Jason Embrey, general manager Beth Worthy and kitchen manager Steve Shelby.

As big, brash and bold as the Lone Star State itself, Amarillo Tex’s has risen above the competition to become the RiverBend Growth Association Business of the Month for January.

“We appreciate the award,” general manager Beth Worthy said. “This is a great community and it is wonderful to be recognized.”

The RiverBend Growth Association honors one local small business each month based on considerations including longevity, size and community service.

Amarillo Tex’s opened at 180 E. Center Drive (near Alton Square Mall) in 2006 and continues to provide families and area professionals with mouth-watering steak dinners. Current owners Shelly and Regina McCormick purchased the restaurant in April of 2009.

 “This is Regina’s baby,” Worthy said. “Everything hanging on the wall is something she has collected somewhere between Illinois and Texas, and she decorated the place.”

Worthy has been with the company for over five years and oversees every aspect of the business, including the servers, the bar, and customer relations.

“I started as a server and worked my way up,” Worthy said. “I have always loved working here.”

For the last eight years, the dine-in and carryout establishment has provided an assortment of steak choices including the rib eye, porterhouse, KC strip, and filet mignon. Seafood, burger, rib and chicken choices round out the menu.

In 2011, Amarillo Tex’s branched out into catering and deliveries.

“We also have private rooms for business meetings and parties, and we never charge for those,” Worthy said. “We are happy to provide a place for both casual parties as well as business dinners.”

Kitchen manager Steve Shelby has been with the restaurant since day one, and has seen the restaurant through many ups and downs. One thing he says has been consistent is the quality of the food they serve.

“We cut and marinate our steaks ourselves,” Shelby said. “We also are the only ones who offer the 72-ounce steak challenge…if you eat everything within one hour, it’s free.”

Fellow kitchen manager Jason Embrey praised the restaurant’s variety, character, and portion sizes.

“Everything is made fresh daily, and I mean everything,” Embrey said. “Our meals are big, Texas-style. Our ultimate cheeseburger is just about the biggest burger I have ever seen.”

Amarillo Tex’s offers a variety of specials, including all-you-can-eat pasta on Tuesdays and steak and chicken fajitas on Sundays. In addition, it boasts no less than 72 martini flavors (“I have a recipe box filled with nothing but martini recipes,” Worthy says.), and all martinis are $5 every day.