Coach’s Steakhouse: A Restaurant Review

By  | February 20, 2019 | Filed under: News

Recently, Coach’s Steakhouse opened in downtown Tuscumbia, Alabama.  We saw several advertisements for the restaurants on Facebook.  Tracey and I waited a couple of weeks before going to Coach’s so maybe we could be the crowd.  One Saturday afternoon, we decided to visit this new restaurant.  Many will remember that there was a previous restaurant where Coach’s Steakhouse is located.  It’s easy to find and has plenty of parking.

Arriving at Coach’s Steakhouse, we were met at the door by the hostess and were quickly seated.  Our drink orders were taken and we received our drinks in a timely fashion.  We began looking over the menu.  I must say that the menu is very extensive.  I believe that even the pickiest eater can find something on the menu for them.

Let me interject something here.  While looking over the menu, we observed that a gentlemen that was going from table to table, talking to the customers.  When he approached our table, he introduced himself as Ricky Johnson, The owner of the restaurant.  He thanked us for coming, he hoped our food was good and invited us to return.  That was different.  I have to say that I was impressed with this.  I did overhear him say that he had to get back to washing dishes in the kitchen.

Coach Ricky Johnson, Owner

Tracey ordered Potato Skins for her meal. Upon arrival, we were pleasantly surprised in the size of the appetizer.  They were larger than normal Potato Skins usually found at area restaurants.  After biting into them, Tracey stated that they had a real good taste and were cooked just right.   She said that she would definitely order them again upon her return.

Now, let’s see, what do I want?  Ahh, Cheese Sticks.  You always have to start with Cheese Sticks.  For my entrée’, I decided on the Ribeye Steak cooked Very Well Done with a baked potato with butter only and Texas Toast.  The Cheese Sticks soon came.  Biting into them, the taste of deep fried cheese washed throughout my mouth.  The batter was light and crunchy, just the way I like it.

My steak and potato came just as I was finishing my Cheese Sticks.  Cutting into the steak, I observed that there was not red in the steak.  That is a good sign.  Let me stop for a minute here and explain something.  I like my red meat cooked well done, even very well done. Tracey calls it shoe leather but I don’t.  Now there is a fine line between cooking a steak very well done to where it still has flavor and cooking it too much, where it loses its flavor.    It is not an easy chore and there are not many restaurants that can get it right.

I will state for the masses that the cook at Coach’s Steakhouse understands the above.  The steak was well done but was still juicy.  Biting in to the steak, I savored the juicy but still tender, well done preparation of the meat.  I am very impressed.  Some say that ordering my steak that way and judging a restaurant by that is unfair because it is easily burnt.  I say that it takes a skilled cook to prepare a steak by the way I ordered it.

We finished our meals.  Tracey said she would definitely come back as I would also.  Usually when I do a restaurant review, I don’t tell anyone who I am or what I am doing.  However, I was intrigued by Coach Johnson’s mannerisms as well as the way he greeted the customers.  I asked our waitress to ask Coach Johnson to join us if he could.  Shortly thereafter, Coach Johnson joined us at our table.

I gave Coach Johnson a business card from the Quad Cities Daily and introduced Tracey and myself.  I explained to him that I was doing a restaurant review and that he had just been “reviewed.”  I asked him about the history of Coach’s Steakhouse.  Coach Johnson stated the following:

“I coached at a couple of schools including Hatton.    When I retired, I was looking for something to do.  I had wanted to open a BarBe Que restaurant.  While driving one day in Hatton, I stopped at a STOP sign and saw a building.  I just knew that the building I was looking at was the place for my restaurant.  I have to tell you that I was nervous when it became time to open.  I had all kinds of worries running through my mind.  However, I just prayed about it and it worked out for us.  We opened Coach’s Steakhouse in Hatton.  Our customers have been unbelievable there.   We are really blessed by having them. 

    A Friend of mine contacted me about this building coming up for sale.  Shortly I received a call from Mayor Kerry Underwood about the building.  I felt like God was showing me the way to this new adventure.  So here we are. 

   I have three things that I always great customers with. 

  1. Thank you for coming in.
  2. I hope this is the best food you have ever had and the best value for your money
  3. I hope that you will come back.

    I believe this is a team effort.  I jump in where needed.  I have been in the back washing dishes today to help them keep up.  We are really blessed to have the Staff that we have.  I believe in taking care of our employees and they will take care of you. 

  We would like to invite everyone to come visit us at either the Hatton restaurant or the Tuscumbia restaurant.”

So there you have it.  I review of Coach’s Steakhouse in Tuscumbia, Alabama as well as the views of the man himself, Coach Ricky Johnson.  Go on by Coach’s and have a Steak or Chicken or a Burger.  I think that you will be glad you did.


Coach’s Steakhouse

200 S Main Street
Tuscumbia, Alabama 35674
(256) 314-0606

    Bobby Inman is retired from Law Enforcement after 21 years of Service.  He has articles published in Law & Order Magazine, Police Marksman Magazine, Guns& Weapons for Law Enforcement Magazine as well as several published ebooks on Amazon, Kobo Writing, as well as Nook (Barnes & Noble).  He is owner of Poopiedog, an Animal Rescue Dachshund, who is his constant companion, as well as Snort-Snort, a Chihuahua. .  He is married to Tracey Inman.  Bobby and Tracey are photographers for Subtle & Slams Photography that specializes in Professional Wrestling Events.   He is a Senior Investigative Reporter for the Quad Cities Daily

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