The Bell Ranch Steakhouse Dinner Sunday through Thursday, 5:00 to 10:00 p.m.,
 Friday and Saturday,
5:00 to 11:00 p.m.
The restaurant is also available for parties, business functions and special events. Information is available by telephone at 979-694-4929 or at www.bellranchsteakhouse .com
bellranch@hiltoncs.com

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3/29/2004 10:31:00 AM
New 'Bell Ranch Steakhouse' Sizzles Up College Station

COLLEGE STATION, Texas, Mar 29, 2004 /PRNewswire via COMTEX/ -- You won't find a better steakhouse anywhere.

The Brazos Valley's newest and most upscale steakhouse -- The Bell Ranch Steakhouse -- has opened in College Station at 801 University Drive East at the intersection of Tarrow Boulevard at the Hilton College Station, Texas. The fine steakhouse has been modeled in the tradition of the great cattle ranches of the Southwest, where friends and family come together to enjoy great food, warm hospitality and lively storytelling in a comfortable setting.

Under the skillful direction of Executive Chef Al Mills, an alumnus of the Philadelphia Restaurant School of Culinary Arts, The Bell Ranch Steakhouse boasts masterfully-created menus with unforgettable flavors at peak quality and freshness. In addition to the finest aged USDA prime beef, Knob Creek(R) Bourbon -- the renowned small-batch bourbon personalized expressly for The Bell Ranch Steakhouse -- is served and used in trademark dessert specialties.

"The Bell Ranch Steakhouse is a great addition to the College Station area," says Chef Mills. "What truly sets us apart is two-fold...first, our grade of beef is the best -- aged at least 30 days -- and our seafood and ingredients are the freshest. In addition, our meats are over-head flame broiled to allow the juices to be confined for extra flavor and tenderness."

Mills adds, "Our concept of sharing oversized portions means that everyone can enjoy the delicious offerings."

In addition to first-rate beef, diners enjoy seafood fresh from the Gulf; generous home-style sides, and sumptuous, over-the-top desserts including the intricate signature "Bell," with Blue Bell Peppermint Ice Cream Atop a Brownie, and Drizzled with White Chocolate. Additional specialties include Grilled Salmon w/ Bourbon Maple Glaze, Seared Veal Chop with Merlot Demi- Glaze, and Bread Pudding with Knob Creek(R) Bourbon Sauce. There is an extensive wine list.

The comfortable, energetic 159-seat restaurant is a backdrop for the attentive staff, led by General Manager John McKay, who enthusiastically greets guests at the door, assuring outstanding service, and a completely unique and fine dining experience from beginning to end.

The stylish ranch-style dining room, designed by renowned architect Keith Carlson of Houston, features a warm, inviting atmosphere with tiled entry with skylights, leather and lush dark woods throughout, and vintage photos. In addition, there are two more intimate rooms for private parties of up to 75.

The Bell Ranch Steakhouse is owned and managed by Lane Hospitality, Inc. and The William Lane Family, owners of The Bell Ranch of New Mexico, the restaurant's namesake. The Bell Ranch is a working ranch on 292,000 acres, and named after Bell Mountain, a butte on the ranch in the shape of a bell, as depicted in the logo.

The Bell Ranch Steakhouse serves dinner Sunday through Thursday, from 5:00 to 10:00 p.m., and Friday and Saturday, from 5:00 to 11:00 p.m. The restaurant is also available for parties, business functions and special events. Information is available by telephone at 979-694-4929 or at www.bellranchsteakhouse.com or bellranch@hiltoncs.com

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