Dodge City Steakhouse is a Harrisburg landmark that has been around for nearly four decades. Recalling his decision to open the restaurant, Owner Doug Krick said he want to run the show and has been at Dodge City ever since.
"After spending 10 years managing a variety of restaurants successfully I decided I wanted to own my own establishment so that I would have total control and be my own boss," Krick said. "I opened Dodge City in September 1980 and we are in our 37th year."
Krick would describe the atmosphere as upscale casual. In 2011, the restaurant was featured on the TV show Restaurant Impossible with celebrity chef Robert Irvine, and underwent a makeover. While the show brought a fair amount of attention to Dodge City, it's the quality of the food that keeps customers coming back.
"We serve food that rivals the best of the best in Harrisburg with a casual and friendly experience," Krick said.
It's the basics that matter and only the freshest meats and seafood are used. Krick uses fresh, never frozen, USDA Angus Reserve beef loin and each steak is hand cut. Likewise, the fresh seafood is the highest quality available and all bones or shells are removed by hand. These and fresh natural ingredients provide the foundation for classic foods like the signature steaks and fried oysters, among other dishes.
"My favorite menu item would be our 18 oz. bone-in ribeye steak served with bacon cheddar mashed potatoes, caramelized onions and red wine demi glace," Krick said. "It's a delicious, tender and flavorful steak."
For seafood enthusiasts, there is the jumbo lump crab topped haddock with rice pilaf and mango Chile butter. If there's room for dessert, the strawberry shortcake is a must. The lunch menu includes prime rib sandwiches served with horseradish sauce. This is one of the menu items that keeps customers coming back for more.
It helps to have a talented and award winning chef. Chef Doug Krick Jr was encouraged by Robert Irvine of Restaurant Impossible to ditch his job in the trucking industry for a chef's hat and apron, and customers can only be glad he heeded the advice. He uses his natural-born palate to combine fresh and new ingredients. His use of classic and modern cooking techniques keeps him ahead of culinary trends.
Dodge City is also known for its incinerators, made with whisky or bourbon infused with flavored wood smoke, with a choice of hickory, apple, pecan or cherry, and served with your choice of bitters. The best advice that regular customers have to offer is to come hungry. The standard steakhouse fare is done just right.