{"id":17961,"date":"2015-06-18T16:38:24","date_gmt":"2015-06-18T22:38:24","guid":{"rendered":"http:\/\/krtnradio.com\/?p=17961"},"modified":"2015-06-18T17:03:35","modified_gmt":"2015-06-18T23:03:35","slug":"royses-black-jacks-saloon-and-steakhouse","status":"publish","type":"post","link":"https:\/\/krtnradio.com\/wp\/2015\/06\/18\/royses-black-jacks-saloon-and-steakhouse\/","title":{"rendered":"Royse\u2019s Black Jack\u2019s Saloon and Steakhouse"},"content":{"rendered":"

Pioneer Natural Resources presents KRTN\u2019s Super Star of Business for June: \u00a0Royse\u2019s Black Jack\u2019s Saloon and Steakhouse.<\/b><\/span><\/p>\n

\"photo<\/a>Owners Jim and Marsha Royse, Chef Jessie Baca and Floor Manager\/ Bartender Jeremy Oaks were our guests at KRTN on June 18, 2015. The KRTN Staff especially appreciated the savory samples from Black Jack\u2019s new menu that the Royse crew brought to the station!<\/span><\/p>\n

Located at 225 West Main in downtown Historic Trinidad, Royse\u2019s Black Jack\u2019s Saloon and Steakhouse offers some of the best seasoned and well-prepared 100% Black Angus steaks and brisket in the West.<\/span><\/p>\n

Jim Royse, a longtime rancher from the Texas Panhandle, and his wife Marsha purchased the former Black Jack\u2019s property in October 2014. They made some renovations and opened Royse\u2019s Black Jack\u2019s Saloon and Steakhouse in March 2015. The Western motif is a given expectation that will delight guests. For added local flair, Jim and Marsha invited area ranchers to put their brands into the walls of the restaurant.<\/span><\/p>\n

The flavors that jump from the main dishes onto your taste buds are impressive, welcomed surprises! It is no surprise, however, that these savory dishes are prepared skillfully by Chef Jessie Baca. Chef Jessie studied and trained at Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada. So, now you know:\u00a0 It\u2019s ALL going to be good! Chef Jessie recommends the 24-ounce, hand-cut, mesquite-grilled Black Angus Porterhouse Steak.<\/span>\u00a0<\/p>\n

<\/span>If a taste of smooth suds is what you seek, visit bartender Jeremy Oaks in the downstairs saloon. In addition to a new bar menu, he will be running specials for Happy Hour from 4:30 pm \u2013 6:30 pm. As a very willing transplant from Chicago, via Texas, Jeremy proclaims, \u201cIt\u2019s so beautiful out here, you can\u2019t help but smile.\u201d<\/span>
<\/span><\/p>\n

 <\/p>\n

\"(l<\/a>
(l to r): Jeremy Oaks (Flloor Manager\/Bartender, Billy D, Chef Jessie Baca, Marsha Royse (Owner), Alan Kenny, Jim Royse (Owner)<\/span><\/strong><\/figcaption><\/figure>\n

Members of KRTN staff are still smiling after sampling our new-found favorite Black Jack\u2019s dishes and sides: Jim\u2019s Choice Ribeye Steak, Beef Brisket, Grilled (thick) Pork Chop, Paula\u2019s Hominy and Cowboy Cut Potatoes. We are very motivated to try Marsha\u2019s specialty desserts:\u00a0 Jack Bread Pudding, cobbler with ice cream, Towering Chocolate Cake and Luscious Lemon Cake.<\/span><\/p>\n

The philosophy of Royse\u2019s Black Jack\u2019s Saloon and Steakhouse is \u201cEat! Drink! Have a good time!\u201d And, Marsha guarantees that they \u201cwill make sure you\u2019re happy before you leave.\u201d<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n

\"Marsha<\/a>
Marsha Royse (owner), Jeremy Oaks (manager\/Bartender), Chef Jessie Baca and Billy D discuss specialty dishes at Royse’s Black Jack’s Saloon and Steakhouse<\/span><\/strong><\/figcaption><\/figure>\n

Royse\u2019s Black Jack\u2019s Saloon and Steakhouse
<\/b><\/span>225 W. Main
<\/span>Trinidad, CO\u00a0 81082
<\/span>Reservations are welcome at (719) 846-3437.
<\/span>Summer Hours<\/b>: 11:30 am \u2013 9 pm Monday-Sunday. Closed Wednesdays.
<\/span>www.facebook.com\/roysesblackjacksteakshouse<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Pioneer Natural Resources presents KRTN\u2019s Super Star of Business for June: \u00a0Royse\u2019s Black Jack\u2019s Saloon and Steakhouse. Owners Jim and Marsha Royse, Chef Jessie Baca and Floor Manager\/ Bartender Jeremy Oaks were our guests at KRTN on June 18, 2015. The KRTN Staff especially appreciated the savory samples from Black…<\/p>\n","protected":false},"author":22,"featured_media":17981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-17961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-superstars-of-business","entry","rows-excerpt"],"_links":{"self":[{"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/posts\/17961","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/comments?post=17961"}],"version-history":[{"count":0,"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/posts\/17961\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/media\/17981"}],"wp:attachment":[{"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/media?parent=17961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/categories?post=17961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krtnradio.com\/wp\/wp-json\/wp\/v2\/tags?post=17961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}