Cross Creek Steakhouse

At Cross Creek Steakhouse, they take a lot of pride in their food, and they never rush to achieve perfection. It always takes time, and it is always worth it! Most of their dishes are prepared from scratch. Their pork butts and beef brisket are slowly smoked for 12 to 14 hours every night, and their succulent baby back and spare ribs are smoked as well. The meat just falls off the bone. Each steak they serve is hand-cut by our in-house butcher and charbroiled to order. Full bar is also available!