When John Saleebey first joined the new venture of Rio Brazos Ranch Grill on the outskirts of Weatherford, even beloved colleagues questioned the choice of location. They called it “the middle of nowhere,” and Saleebey admits he shared a bit of their uncertainty.
What convinced him was owner Dean Williams and acclaimed chef Clint Connaway, whom John had worked with before. The three shared a vision crafted around exceptional food and uncompromising Texas hospitality. Connaway had dreamed of opening a premier restaurant in his hometown, creating what Saleebey calls a “local boy makes good” story.
“There aren’t many chefs that would have had my curiosity piqued in this way,” Saleebey admits. “Chef Clint is one of only two chefs in my decades-long career that give me food cravings.”
Despite its unlikely setting, Rio Brazos has quickly become a favored gathering place in Parker County. Saleebey says the community’s affection and support surpassed anything he had experienced during his storied career in the hospitality industry.
At the heart of the restaurant is a culinary style that feels distinctly Texan with an elevated flair. Chef Connaway describes it as up-front and honest ingredients with big, bold flavors like the great state of Texas. These flavors are paired with down-home friendliness and meticulous attention to detail steeped in traditional French service techniques.
Guests may arrive as they are, but the food is anything but ordinary. The menu balances Texas ranching traditions with global influences and contemporary creativity. Couscous, ratatouille, roulade, poutine and pozole have all appeared alongside familiar Texas spices, chiles and smoking techniques.
Signature dishes include Spicy Calabrian Chile Shrimp, Red Snapper à la Plancha and the Campfire Ribeye. The latter places a grilled ribeye over ranchero salsa, then tops it with a refried bean-stuffed poblano, grilled shrimp, pico de gallo, and queso fresco. Saleebey believes the dish perfectly captures Connaway’s Texas origins and inventive spirit.
Daily chef features have also developed a devoted following, often selling out before the shift is halfway over. Some, including the Campfire Ribeye and Lobster Ravioli, became so popular they earned permanent menu placement. Other unexpected favorites include steamed Prince Edward Island mussels, Pork Tenderloin Roulade and an ever-changing selection of flatbreads.
“In fact, I have a guest who calls daily to check on what flatbread we are having on the menu that day,” Saleebey says. “I look forward to that call like I do my morning coffee.”
That sense of community reflects the restaurant’s larger outlook. Rio Brazos sources locally whenever possible, working with Dryad Grove Farms, Timber Ridge Quail Farm, American Butchery and Dolce Panda Creamery. For Saleebey, relationships with guests, employees, and suppliers have cemented the foundation of the business.
“True hospitality is what drives our success,” he says. “Everything we do is built around getting the guest to feel something remarkable.”
Now, Rio Brazos is preparing to grow. Plans include expanding into an adjoining nursery space to create a high-end cocktail lounge, along with a possible parking lot enlargement to accommodate increasing demand.
Saleebey and Connaway welcome Weatherford’s widening restaurant scene. They believe more dining options will encourage residents to stay closer to home instead of traveling to Fort Worth.
“We hope that our success prompts other restaurateurs to come and join us in the growth of the next dynamic restaurant community,” explains Saleebey.
What began as a leap of faith in the backroads of Weatherford has become something much greater. Rio Brazos Ranch Grill is a destination where flavorful Texas cuisine, French-inspired presentation, and hometown relationships commune around the board.