14 Changes I Wish Texas Roadhouse Would Make

Texas Roadhouse has amassed quite the fanbase since its start in the 1990s. Founded in Clarksville, Indiana, in 1993, what started as a dream noted down on a cocktail napkin is now an international restaurant chain icon. According to the company, while its headquarters are now in Louisville, Kentucky, there are more than 700 Texas Roadhouse locations all over the United States — abroad, there are just under 40 that are spread out across 10 countries. And between the famously delicious rolls, beloved steak selection, and the fun cowboy theming, it's clearly got a good thing going on.

But after more than 30 years in business, Texas Roadhouse could do some things to improve the experience, menu, and vibe for customers like myself. From adding some more inclusive dishes for plant-based and sustainable diners to tweaking existing recipes, these changes wouldn't transform the chain into something different. Instead, they'd celebrate what Texas Roadhouse is doing well and find methods of doing it even better. Collectively, these ideas are about getting at the heart of the American chain and bringing it all to the front.

The following suggestions aren't based on a budget or protocols that those in-house might be required to abide by. Instead, they all come purely from a diner's perspective; the perspective of someone who knows what it's like to eat here and has some opinions about it. So, here are 14 changes I wish Texas Roadhouse would make for the sake of its customers, starting with an obvious one.

One of the things to know about Texas Roadhouse is that it has delicious food even for those who don't eat red meat. But speaking as someone who fits in that category of diners, it would be very much appreciated if the restaurant rolled out a plant-based steak. That would make it stand out from the steakhouse competition, bring in customers who might not have known there were options for them to begin with, and demonstrate a beautifully American ideal: innovation.

Texas Roadhouse could partner with a company that already makes animal-free steaks. This might be the easiest road forward, as the product already exists and customers would be familiar with the offering (or, at least more so than a brand new plant-based steak). Or, the chain could invent its own steak. I'm hoping for this second option, because I think it would be really iconic of Texas Roadhouse and show that its dedication to good steak isn't limited to beef. It would also be nice to get to order a steak when I dine out with my family.

I love the desserts at Texas Roadhouse, but right now, the menu is super limited — the only sweets are a cheesecake, a pie, and a brownie. They're super tasty, but for a restaurant that famously has a varied and sizable menu, the dessert section should be bigger. Texas Roadhouse is making changes, and I'd like to see one of those be to expand the sweets selection.

Fresh desserts could still suit the theme, and even include some of the same ingredients that are used in the other sweets currently offered. Baked apples and cobbler, for example, would be alternatives to the apple pie. Skillet cookies and chocolate cake could scratch that itch for chocoholics who usually go for the brownie. But I'd also like to see more cheesecake flavors.

There are so many sweets that feel true to Texas, like peach cobbler, Texas sheet cake, pecan pie, Dr. Pepper cake, sopapillas, ice cream from Texan brands, lemon ice box pie, blackberry cobbler, hummingbird cake, and buttermilk pie. I wish Texas Roadhouse would add at least a few of them. This would make the dessert menu really shine, and those with sweet teeth like myself would come to the restaurant more often (and perhaps even just for a sweet treat).

One of the most underrated sections on the Texas Roadhouse menu is the salad lineup. They're huge, have lots of toppings, and put other steakhouse salad selections to shame. In fact, they're one of the many reasons that Texas Roadhouse outshines Outback and Longhorn. But I'd like to see some seasonal salads in the mix.

Not only would it be great to showcase what's freshest, but rotating seasonal offerings keeps things interesting, unique, and worth paying attention to. And these salads could still play into the theme with the produce choices, seasonings, and dressings. Plus, it would be fun for customers to see what's new and guess what's next. Doing something seasonal also makes for a festive order — for example, a spicy roasted squash and kale salad would be perfect for autumn. Meanwhile, a pea and berry situation on springtime greens would suit the time of year so well.

Texas Roadhouse has made changes throughout the years, but it's always done a great job of embracing its theming when it comes to the decor, ambiance, and other touches. That all said, there is a lot of room to play with it on the menu, and I don't see the restaurant fully doing so.

There are loads of dishes that would align so well with the brand and the Texan theme, but that aren't currently on the menu. Hot and spicy queso platters, cowboy caviar, Texas Trash dip, pimento cheese platters, chips and salsa, loaded nachos, jalapeño poppers, Gulf Coast crab cakes, fried green tomatoes, hushpuppies, and deviled eggs are just a few foods that would make spectacular appetizers and side dishes. And for entrees, I'd like to see fry bread tacos, spicy fajitas, build-your-own grits bowls (seriously, why aren't grits on the menu?), chile relleno, skillet dinners, Puffy Tacos, stew, tamales, and BLTs (with a plant-based bacon option, of course).

About 68% of the world population is believed to have lactose malabsorption, and that includes a lot of Americans. Adding more dairy-free items to the menu or allowing for such customizations on existing menu items would appeal to anyone trying to avoid lactose.

As for tweaks to what's already offered, I'd love to see a dairy-free ranch dressing, sour cream, and cheese. This would allow dairy-free diners to enjoy dressed-up salads and baked potatoes, order loaded potato skins or cheese fries, and dunk fried goodies into something creamy (all big parts of the Texas Roadhouse experience, in my opinion).

As for something new, a vegan broccoli cheese soup or casserole would fit right in. But I also wish the restaurant would roll out some dairy-free desserts like cheesecake and ice cream sundaes. There's just nothing like a sugary follow-up to a super savory, salty meal. Dairy-free folks should get to enjoy that, too, especially given how many people have a hard time with lactose.

The chili is one of my least favorite dishes at Texas Roadhouse. And I say that as someone who loves chili — I grew up devouring my mom's homemade and slow-cooked version of the stuff on rainy autumn nights. And I know so many people who likewise have a hit of nostalgia for the dish. It's Americana dining, and it could be a star at a restaurant that centers on just that. But Texas Roadhouse has yet to hit the mark.

The chili at Texas Roadhouse is way too thick and gloopy. It also lacks spice, and I just can't detect much flavor at all. I wish the recipe was updated to be hotter, more fragrant, and varied in texture. Adding in some spicy peppers, infusing the broth with more flavor, and incorporating some aromatics and herbs could seriously help.

I'd also like to suggest that it's made with beans instead of meat — meat can be added in, but it can't be taken out. Perhaps diners who want animal protein could pick a scoop of meat to be added to their bowl, like chopped steak or chicken (proteins that are already on the menu). But the standard, non-customized version wouldn't need the meat for protein and flavor if the base consisted of beans and an umami-packed vegetable broth. It just feels like a no-brainer.

I've always been so confused about why there isn't cornbread on the Texas Roadhouse menu. It suits the Texan theming, would go so well with the existing dishes on the menu, and is super versatile. The restaurant could make a simple cornbread (served hot, of course) and serve it with the sweet butter that's already used for the rolls. Or, it could get creative and use it as a chance to put a more dressed-up and hearty bread on the menu — jalapeño cheddar, zucchini, or peach cornbread would all be phenomenal and interesting. And although Texas Roadhouse is based in Kentucky, as noted above, these variations would be yet another way to affirm the Texan identity expressed by the rest of the food and restaurant decor.

The cornbread, whether it's basic or has add-ins, would be fantastic crumbled into the chili. But even just as a lone side dish, it would be such a delicious bite.

Texas Roadhouse mac and cheese reviews aren't very good. And while I don't mind it, I do think the dish needs to be fixed.

This side order is creamy, a little salty, and rich. But it's also mushy, lacks flavor, and doesn't have much going on. And it's a shame, because there's so much that you can do with mac and cheese. It feels like a huge missed opportunity that Texas Roadhouse hasn't gotten creative with it. At the very least, it should be baked with some breadcrumbs on top. I also think other choices of noodles on top of the standard macaroni would benefit the dish; something like rotini, fusilli, rigatoni, or paccheri would hold the sauce better and offer more of a satisfying chew. And using Texan cheese would be a nice touch.

Additionally, jalapeños, bell peppers, proteins, mushrooms, or herbs would be lovely add-ins. Perhaps Texas Roadhouse could have a standard mac and cheese, and then an entree option that can be customized with certain ingredients like these.

The country vegetable plate at Texas Roadhouse is a great entree — you can pick four side items, and they'll be served together as a meal. But it's still a collection of side plates, and I wish there were some more vegetable entrees to choose from.

I have a lot of ideas about which main dishes would be the most fitting for the restaurant. Among them is a portobello burger, served with toppings that suit the Texan theming, like crispy jalapeños, avocado, peach salsa, and hot sauce. A fried cauliflower plate would also be a fun addition to the menu. It could also be a vegetal ode to American fried chicken suppers, with big pieces of fried cauliflower in spicy or standard batter, mashed potatoes, green beans, watermelon, and baked beans (one of those former Texas Roadhouse items that vanished). Meanwhile, a pulled barbecue jackfruit plate or sandwich would fit right in with the other barbecue dishes.

There are some other options that feel less like existing menu items, but would fit right in with the theming. A potato casserole, made to be an entree with plenty of heft, would be a crowd-pleaser — I grew up eating a lot of funeral potatoes (one of those classic Utah foods), and it was usually served as a main dish. So making something similar and more Texan-friendly could be a great way to transform potatoes into entrees. Otherwise, mushroom skewers, pepper and onion fajitas, or bean enchiladas would be filling, flavorful, and on-theme offerings.

I adore the Texas Roadhouse rolls. I think we all know by now that they're baked from scratch in-house, but even if I didn't know that, I'd be able to tell. They're sweet, a little salty, and the right combination of chewy and soft to make for a craveable bite. And I love that they're unlimited (one of many secrets Texas Roadhouse employees know). But I have a few notes.

For one thing, the rolls are very small, which takes away from the feeling that they could have been baked in your childhood home — dinner rolls are supposed to be big and fluffy (because who wants to shape more individual rolls than they have to?). I just wish they were much larger.

For another thing, I love the sweet butter and its warmth thanks to the cinnamon. But if the butter were customizable, it would add to the experience of eating Texas Roadhouse's kitchen-to-table rolls. Customers could pick from a selection of flavors, achieved by the kitchen mixing certain add-ins into the standard whipped butter. For example, orange zest and nutmeg would make for a festive spread, while thyme and rosemary would transform the butter into something herbaceous.

There's something really special about a meal accompanied by live music. It makes the dining experience even more sensorial, and the space more immersive. It's why I always get so excited when I find restaurants that stage performances on-site. So, it feels unfortunate that Texas Roadhouse used to have live country music, but nixed it.

I'm not even much of a country music fan (though I do appreciate Dolly Parton, John Denver, and anything more bluegrass- and folk-leaning), but I can see how live country music would have been great. Bringing it back would help set Texas Roadhouse apart from other steakhouse chains, give customers another reason to come to the restaurant outside of the food, and perhaps get diners to spend more money since many would want to stay for longer. Plus, anything that feeds people's thirst for escapism right now would be welcome, and live music would make the world you enter at Texas Roadhouse feel more all-encompassing.

I know some people who like the seasoned rice at Texas Roadhouse, but I'm not one of them. It's just mediocre, in my opinion — I always expect it to be better than it is, because it has that vibrant color that seems to promise serious flavor. But it's usually very thick and clumpy, and under-seasoned.

I wish Texas Roadhouse would make fluffier rice, cook it in vegetable broth (for flavor without making it inaccessible for non-meat-eaters), and turn up the heat on the seasoning. Texas Roadhouse used to serve Mexican fare, so it could lean into that history and transform the side dish into an arroz rojo. Or, it could just embrace other flavors and seasoning that suit the theming — think jalapeño cilantro, chili, or lime rice.

Once it improves the standard recipe for the side dish, Texas Roadhouse could also offer customized rice bowls as entrees. Diners could pick a protein, produce, and condiments to complement the newly perfected starch, and enjoy a meal with endless possibilities. It would be a great way to keep customers engaged and coming back to try new combinations.

This is a very specific tweak, but it's something that I've always thought about when I've gone to Texas Roadhouse. The restaurant should really have a green bean casserole on the menu. The dish, in all its grandma's kitchen vibes, goes so well with the rest of the dishes that Texas Roadhouse already makes. And it's a crowd-pleaser.

Right now, Texas Roadhouse has a green bean side dish on the menu, but it's very plain and has meat in it. Therefore, it's either not an option for meat-free diners or it's forgettable. This would be a much more memorable alternative that, if done right, could be more than a small side dish. With crunchy toppings, tender green beans, and the right amount of spice, it could be a showstopper that could potentially serve as an entree as well (similar to mac and cheese, which can be a side dish or a meal's main thing).

I'm the type of person who always requests a table outside when I'm eating at a restaurant. I firmly believe that dining al fresco adds to the experience, and food is just better when enjoyed outside. But, unfortunately, I've never seen outdoor dining available at a single Texas Roadhouse restaurant. This is a big thing that needs to change.

Rolling out al fresco spaces at its restaurants would be an immersive and fitting way to further celebrate its identity and legacy as a barbecue joint — Texas Roadhouse is all about the grill and the barbecue. I can't think of a more outdoor cuisine. It's a cuisine that's meant to be enjoyed around a fire and under the sky. So, if there was an American restaurant chain that best suited an outdoor dining layout, it would easily be Texas Roadhouse. Plus, it would just add to the dining experience.

I wish all locations had a patio or courtyard as part of their footprints. Umbrellas, heat lamps, and outdoor fireplaces would allow the dining space to be in use, regardless of weather (and they'd make for great ambiance). Texas Roadhouse could get creative with the space, adding decor items that suit its identity, like antlers or mosaics of Texan landscapes. There could even be grilling demonstrations or a window into the kitchen where barbecue is being prepared. Paired with tables and chairs suited for the elements, these al fresco parts of the restaurant would immerse diners in what Texas Roadhouse is supposed to be anyway: a place to gather and eat from the grill.