What Julia Child and Jacques Pepin have done for modern French cooking, what Diana Kennedy did for Mexican cooking, Grady Spears has done and continues to do for Cowboy Cooking. What Mark Miller is to Southwestern cuisine, what Emeril Lagasse is to modern American cuisine, Grady Spears is to cowboy cuisine. Putting his indelible brand on the genre, he is both creator and charismatic personality, enthralling cooks of all levels of expertise with his endearing, joyous approach to hearty fare. Named one of the Top Five Chefs of 1998 By Restaurant and Institutions, and Rising Star Of 1999 by Restaurant Hospitality Magazine, Grady’s work has been widely praised in such prestigious publications as The New York Times, Texas Monthly, P.O.V., Martha Stewart Living, Country Homes, Southern Living, and countless others.
A native of Fort Worth, Grady Spears would rather be called a cowboy cook than a chef. The long, tall Texan earned a meager living punching and selling cattle before turning to restaurant work to pay the bills, and his expertise in the kitchen came about unexpectedly–the moment a chef simply quit in the midst o a busy weekend dinner shift at the restaurant Grady was managing in the West Texas town of Marathon. Grady stepped up to the stove, grabbed a pan and produced meals for the dining room full of 100 hungry people. Like they say, the rest is history.
Since then, Grady has created menus and concepts in his signature cowboy style for The Reata Restaurants he co-owned in Alpine and Fort Worth, Texas, and in Beverly Hills, California, The Roadrunner in Las Vegas, Nevada, The Chisholm Club in Fort Worth, The Burning Pear in Sugarland, Texas and The Nutt House in Granbury, Texas.
Since then, he’s created menus and concepts in his signature cowboy style for The Reata Restaurants he co-owned in Alpine and Fort Worth, Texas, and in Beverly Hills, California, The Roadrunner in Las Vegas, Nevada, The Chisholm Club in Fort Worth, The Burning Pear in Sugarland, Texas and The Nutt House in Granbury, Texas. His
Cookbooks to Date Are A Cowboy In The Kitchen, which he wrote with award-winning author Robb Walsh, as well as Cowboy Cocktails and The Great Steak Book, all from Ten Speed Press. He also was the primary contributor to the
very popular Dallas Cowboys Family Cookbook And In 2004 he released with award-winning food and travel writer/author June Naylor, The Texas Cowboy Kitchen. His latest work, Cooking The Cowboy Way was released for publication by Andrews McNeel in the Fall of 2009.
Over the years, Grady has cooked on television for shows that include: Good Morning America, The Today Show, The Rosie O’Donnell Show, Donnie And Marie, as well as various shows For The Food Network including The Cowboy’s Kitchen, Food Fights and others. Grady has also cooked at the Texas Governor’s Mansion for George and Laura Bush before they made the move to Washington, D.C. and has rubbed elbows With the culinary elite, cooking with the likes of Martha Stewart, Mark Miller, Stephan Pyles as well as the late Jean-Louis Palladin and numerous others. He has endorsed or done work for various national brands to date that include: Pepcid Complete, bud-light, The Texas Peanut Producers, Miller Lite, Legend Airlines, The American Beef Producers, Woodford Reserve, Nolan Ryan’s Tender Aged Beef, The Big Green Egg and Others.
His most recent restaurant project, Grady’s Line Camp Steakhouse opened in November of 2011. It is located at 4610 Shaw Road, in Tolar, Texas right outside of Granbury. Grady also hosts a weekly show on RFD TV titled “The Cowboy’s Kitchen” and in July of 2010 Grady began working with Reliant Stadium in partnership with Aramark creating menus for the Houston Texans, The Houston Livestock Show and Rodeo and The Final Four.
or email/call Danielle Johnson at email@example.com, 615-438-7617
Friends of Grady Spears’ Line Camp, during the last several months we had many of you request permission to bring your favorite fine wine or spirit into the restaurant to enjoy. We had stocked notable Texas spirits from local breweries and wineries. Nevertheless, in the event of licensing Line Camp as BYOB friendly we were previously not able to allow this as TABC rules prevented it. After much deliberation, we have made the unanimous decision to not renew our permit to sell this year. In effect, this will grant our customers the liberty to bring their favorite wines to enjoy with Grady’s Cowboy cuisine. Beginning on Thursday, the 12th of December, please understand that we will no longer offer any liquor, wine or beer for sale. We invite you to bring your favorite libation to enjoy with dinner. Please note, there will be a nominal cork fee applied for wine service. However, we will provide any set up you would like for mixers. We have made this decision in the hope that it causes no inconvenience for our customers. On the contrary, we are hopeful that this change will enhance the dining experience in keeping with our relaxed environment. So please come and enjoy an extraordinary dinner along with your favorite spirits. Let us cater to you as you enjoy one of the best steaks you have ever had. In addition, sit back and enjoy the live music that we offer on weekends. Please refer to our online calendar of events to check for the musical line-up.
Grady’s Line Camp Steak House… keeping a Texas tradition in Tolar, Texas.