What a gem! We stopped here for lunch on a long trip. The owner welcomed us personally and took our…read moreorder. The panini was delicious, and served with home grown tomatoes from the owner's garden. Wow! The atmosphere is eclectic and fun. It is busy at lunchtime. Texas hospitality at its finest.

Wow! Don't miss stopping off at this quaint restaurant. The vibe feels like you are walking into…read moreyour own home for a meal. The service is outstanding and the food is excellent. We plan to make this a regular stop as we travel to and from Dallas.

not open on a Sunday morning. Not sure if they are on vacation, or just not open Sundays?read more

Always bought my kids doughnuts when I worked the overnight shift in the area. Good fresh donuts…read more Kolachis are very good as well.

Good food good service Food is great and tasty…read more Service not the best but tolerable Overall 8 out of ten

this is the best lunch in Childress! Tacis and burritos are fantastic and great customer service…read morethat appreciates your business! Taco truck right behind Golden Chick on 287 and 83 intersection

Went with a group of friends and absolutely loved it. I even ended up making friends with the nice…read morewoman who runs it. Amazing service and prices on tickets and snacks.

Fairly clean. Bright, seems safe. Lots of choices for snacks and drinks. Even pizza where you can…read moreget ALL toppings for no additional charge! (I did not have this pizza, but saw a guy purchase one.) Decently friendly folks working there were patient when I prematurely tapped my card before they were done scanning my items. This place is dure for a refresh or facelift, at minimum in the ladies restroom. I can tell that when it was new it was THE place to stop. The lighting and number of pumps outside are good, we just need the bathroom to be as clean and bright!

Great pit stop for road trips and dogs. My pups always remember the pig ears!!…read more There is also a nice picnic area outside with turf

Dude, a liquor store with a drive-through window. YES PLEASE. Not only that, we pulled up and…read moreordered some beer, a cooler, and some ice. The lady got the cooler, iced that beer down, and brought it right out to the car. Service my friends, service! I only wish that Nashville could have drive through booze stores so I could indulge my inner lazy drunk girl. Well, indulge her any more than I already do.

This place is awesome!! They always have what i'm looking for and because they have a drive through…read moreit makes things so easy. the owners are friendly and always greet you with a "howdy" and leave you with a "come back and see us"

I have been a weekly customer for the past 10yrs! The Gregory family works tirelessly to provide…read moremyself, my clients, and my family with properly managed animals that provides us with the required nutrients to become the best version of ourselves! Due to the quality of their meats and management practices I lost 100lbs, deleted my sleep apnea, deleted IBS, deleted autoimmune issues, removed my brain fog, and efficiently regulated my hormones in just 6 months- 8yrs ago! I even got rid my dogs tumors and she lost 20lbs of fat! Thank you Gregory family for providing the simple healthy solution to our many complex unhealthy problems!

I couldn't disagree with Lily S more strongly. I've bought beef and chicken from Buck Creek for…read moremore than 8 years and never been disappointed. Their products are superior to that in any of the up-scale groceries in my upscale location in the Dallas-Fort Worth area. Actually, in the market niche of "pasture-raised", "grass-feed" beef, a price of $10 per pound you complain of ($149 for 10 lbs) simply could not be found. And if it were, you could be fairly certain that it was not produced as labelled. Most "grass-fed" beef is sold into the "feed-lot" system for finishing on grain; so not, in fact, grass-fed after all. Whereas Buck Creek beef is not only pastured and grass fed, it is grass finished as well. The owners of Buck Creek have done extensive research and careful husbanding over the years to develop in their herd a strain of beef cattle from a combination of ancient breeds that thrive on grass only. And they've experimented with a variety of grasses and legumes to produce a combination of grazing that produces the weight gain and marbling expected of the finest beef products. When a batch of cattle reach the right age they turn them onto a specially cultivated pasture they call the "salad patch" to produce what I assure you is the best tasting beef you'll ever eat. All of their products are of that superior quality. Years ago they apprenticed under Joe Salatin on his Polyface Farms (America's premier non-industrial food production oasis) which is the pioneering paragon of organic, sustainable farming now replicated on the best organic, sustainable farms and ranches across the entire US. ("Google" it and judge for yourself.) And Buck Creek has continued to improve and refine those practices to produce superior beef, chicken, eggs, pork, and lamb. For instance, they've developed a way to produce grass under grow lights in large barns to sustain their herd on high quality grass when everything outside is brown. As to the issue of "requesting your cuts", you'll not find anywhere a business more customer-focused and accommodating than Buck Creek. When COVID decimated their Farmer's Market distribution approach, searching diligently for a ways to continue serving their loyal customers. They came up with a whole range of ways to order their product and are ready to accommodate any customer whose needs are not well served by their offerings. They sought out and found technical solutions for shipping frozen product safely without thawing. And they developed a variety of flexible ordering options: regular boxes, boxes as scheduled by the customer, a variety choices for ordering half and quarter beef sides, plus a la cart by the cut whenever you choose to order. (We order every 2 to 3 months as needed to maintain a stock of our favorite beef and chicken cuts on hand in a freezer so that we never run out.) If none of those work for you, call them. They'll work with you to figure out a solution. Yes, sometimes they run out of a particular cut, but that is because producing beef humanely and sustainably is not a factory-line operation. It is a natural, organic process dependent on the weather, on the cattle, and on beef cattle anatomy. For example, there are only so many flank steaks that can be cut from a single animal. And some batches of beeves take longer to ready for market than others. So yeah, at a given time, they my not have any flank steaks available. If that bugs you, go back to the factory produced product. So please, do your research and don't falsely trash what you have no knowledge of.

2/8/25- A nice little museum. It was free to get in, but they do accept donations. They have a good…read moremix of different things. Had fossils to medical equipment to military items. They also had some nice dioramas. Stopped in to kill some time and learned a little about the local Texas history. My favorite part was the wall with pictures of the Sheriffs on it with little stories about each.

Unexpectedly interesting and impressive collections of artifacts and photos. Leanne was a lovely…read moreand informative hostess. Can spend 30-60 minutes at this free* museum. (Donations accepted).