Imagine you’re a cowboy out on the dusty trail when the savory scent of steaks lures you into a local watering hole. First, you’re greeted by three smiling amigos, one of whom seats you. The walls, ceiling and every inch of open space are covered in western garb from posters, to signs and memorabilia – so much so you can barely take it all in. Then, in a flash, your waitress blows in like a Texas tornado. She’s so full of energy and a bevy of food proposals you’re sure to gain the strength you lost fending off that bear last night!

Our dusty trail in Bowling Green is the long haul down Scottsville Road, especially on Labor Day weekend (if you were in town, I know you’ll understand), and the watering hole that lured us in was LongHorn Steakhouse.

The atmosphere was so transforming, I longed for the cowboy hat I’d bought in Boulder, Colo., but left at home. Our waitress was well trained, knew the menu backward and forward, and was so full of unbridled energy we endearingly referred to her as Bronco Billie.

Her first recommendation was the Wild West Shrimp appetizer, a unique, flavorful twist on batter-fried popcorn shrimp. From the prairie dust and garlic butter on the shrimp, to the cherry and banana peppers tossed in the mix, and the ranch dressing served on the side, the flavors came together with a burst in each bite. The menu didn’t say they were spicy, but after the third bite our mouths began to heat up (I confess, however, we are both lightweights when it comes to spicy foods).

LongHorn has a full bar and any parched hombre would enjoy the bevy of beers in bottles or on tap, as well as a kickin’ Long Island ice tea for those not yet ready for the prairie. The menu is brimming with sandwiches, salads, specialty items, and of course, steaks. I’ve had the steaks at LongHorn before, and the fact they refer to them as legendary is no lie. I’m partial to the bleu cheese crusted filet; my dining companion likes the Renegade, a hearty 8 or 12 ounce top sirloin seasoned with prairie dust.

Today, though, my dining companion ordered the Sierra chicken and I opted for a comfort food of mine: salmon.

Longhorn’s salmon is Canadian and flown in fresh. It’s basted in a secret marinade that makes it moist and appetizing. I never could place the secret flavor though. It didn’t hide or enhance the salmon flavor – welcoming if you like the true taste of salmon.

The Sierra chicken is grilled, seasoned and topped with tomato-basil salsa. When served to my dining companion it was borderline cold, which altered the flavor. We should have sent it back (we both know LongHorn to be steeped in customer service), because when leftovers were reheated later, both the seasoning and the tomatoes came alive with taste. The basil flavor was still non-existent, however, which was a disappointment to this basil lover. But don’t get me wrong, it was yummy as is. The chicken was thoroughly cooked yet moist, and the dish held its true flavor, even after microwave reheating. No small feat!

Both dishes included satisfying rice with red peppers, and seasonal vegetables (which was my choice of a side item). The generous bites of broccoli, carrots, zucchini and squash were gently steamed. Those served with the sierra chicken were unexplainably salty that day; mine weren’t.

I would recommend saving room for desert, which we obviously did not. From the Caramel Apple Goldrush to the Chocolate Stampede, this will tie your western experience all together and leave you satisfied for your trip down the trail, whether it’s the Northwest Passage or Scottsville Road.

And don’t forget your hat!