In the tiny community of Concan, Neal's Dining Room is a timeless tradition. This impressive stone building is tucked away in a copse of trees, on a bluff overlooking the scenic Frio River.
Both longtime residents and tourists know that this is the place to go for great, home-cooked food. And they've known it for nearly 90 years now.
Local rancher Tom Neal and wife, Vida Thrift Neal, founded historic Neal's Lodges in 1926. During the early days, Tom, with the help of his father-in-law, Dad Thrift, built the cabins, the dining room across the street, and the unique cedar post dining tables still in use.
The cool and consistent flow of the Frio River has made Concan a popular summertime destination for several generations of Texans. Having cabins and a restaurant located along the Frio was natural.
Tom managed the cabins, traded in furs, had racehorses and served as the Concan postmaster. Vida was "chief cook and bottle washer," as well as storekeeper. In addition to these activities, she fried up the chicken and prepared homemade ice cream for the guests each Sunday.
Today that fried chicken and several other delicacies are cooked up by Chase Roosa her great-grandson.
He started working here while he was in high school. He ran away for a little bit to get a degree in Hotel and Restaurant Management from Texas A&M University, then came right back.
Chase smiles. "I knew what I wanted to do with my life well before college."
He has help in the kitchen, but even when he's slaving over a hot grill he takes time to step into the dining room and say hello to diners, whether they be first-time tourists, returning tourists, or one of the many locals who flock here.
"We see many of the same faces coming here over the years," he says. "We've become friends with them all. Neal's is a feel-good kind of place."
Of course it is. Just look at the menu.
Choose from appetizers like jalapeño poppers—jalapeños stuffed with cream cheese, hand battered and fried, served with ranch dressing—or fried pickles or Freddy's nachos of melted cheese, jalapeños, tomatoes, onions and bacon on a pile of crispy tortilla chips.
Want a salad? Take your pick from among dinner salads, crispy or grilled chicken salads, Neal's Lite Salad with veggie slices, or a chef salad.
Then ponder several hamburgers and various sandwiches. Or perhaps the hamburger steak or ham steak or rib eye or pepper steak or grilled chicken or chicken-fried steak or chicken-fried chicken or pork chops. Or perhaps you'd fancy Mimi's Fried Chicken—a half chicken done up right when you order it so the menu cautions you might have a bit of a wait.
"We don't cut any corners," Chase says with pride.
For dessert, choose from the cobbler of the day or cheesecake or perhaps a brownie or key lime pie.
Want some breakfast? You'll find it all here, including bacon and eggs, hotcakes, French toast, a Western omelet, breakfast tacos, and biscuits and gravy.
You're not leaving this place hungry.
And while you're waiting for your meal, take a look around at all the Neal family history decorating the walls. If you have to use one of the restrooms on the side of building, you'll take in a scenic view of the Frio River and walk by many finch and hummingbird feeders.
Family is important to Chase whose goal is to make certain Neal's always has a family atmosphere. Many of the families in the Concan area have children in high school or college who work or have worked at Neal's.
Nikki Richards has worked here for seven years and son Zack has worked here for six years. Mary Santleben has been with Neal's for eight years. And Betty Rosano started working at the restaurant in 1987, took a couple years off and returned in 2002 where's she is the premier roll baker. Retaining employees for these lengths of time in a restaurant is almost unheard of in the business.
"It's important to have a good staff and when I find someone I value, I do my best to keep them," Chase says, adding that he often keeps them employed even during the winter when Neal's is closed. They help him with things like maintenance, repairs, and painting.
Chase's mother, Mary Anna Roosa, Tom and Vida's granddaughter, may still be found in the dining room or the restaurant's office. She's cut back on her duties, but she has one of those die-hard Hill Country work ethics that keep her going.
"Oh, I can't imagine giving it up completely," she says with a smile and a wave of her hand when caught in the office. "It's very special to me to have the family continue this."
Her son reflects that attitude.
"I take a lot of pride in Neal's. It's very special for our family and has historical significance," Chase says. "I love to run this restaurant and do what I do."
Neal's Dining Room hours vary, so either check their web site or call ahead. Generally, the restaurant is open daily between Memorial Day and Labor Day and on weekends in the Fall and Spring.
Neal's Dining Room is located on Texas Highway 127 between US Highway 83 and the Frio River, about 75 miles west of San Antonio. For more information on Neal's Dining Room: 830-232-5813, www.nealsdiningroom.com, or on Facebook. For more information on Neal's Lodges: 830-232-6118, nealslodges.com, or on Facebook.
