How can you bypass an old Texas roadhouse with an electric blue neon sign in the window crying out “Steak and Whisky?” On the bartender’s recommendation I opted for the filet “anticuchos,” or shish kabob. These were no overdone burnt beef ends. Lightly marinated, grilled to order rare, tender as butter, complimented by each bite of carmelized pepper and onion. The dipping sauce was light and tangy and paired well with a house salad. A couple of whiskies didn’t hurt either.