This time of year, as temperatures get colder, meteorologists locally and nationally always share how dramatic the winter scenes are in the Texas Panhandle – as a snow or ice storm makes its way across the state.
The dramatic and beautiful 26-county area features stunning mesas, canyons and desert landscape that are the setting for classic images and legends of the brave settlers and ranchers of Texas, and the Southwest.
In the Eastern Panhandle, bordering Oklahoma is Wheeler, Texas, home to Maxey’s Steakhouse, a warm, inviting and comfortable destination year round for top steaks that has enjoyed success for nearly three decades.
Maxey’s provides a comfortable and welcoming atmosphere to enjoy the nearly three decades of culinary tradition the brand has provided to Wheeler and the Texas Panhandle.
Named for the founder Maxey Herd, the impressive restaurant was purchased by Ron and Donna Rives in 2010. The Rives family, with the leadership of Chayse Rives, is taking the enjoyment of great steaks at Maxey’s to new levels.
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uper fan favorites on the Maxey’s menu include thick and hearty steaks of top beef, featuring classic cuts that are cooked on a flame grill, with the special house mix of seasonings. The Maxey’s Ribeye brings in strong appetites from miles around. The Bone-in Chop with Apricot Chipotle Glaze is a star recipe, too.
The Chicken Fried Steak at Maxey’s is a Texas classic comfort food that has made the restaurant famous, and continues to get rave reviews.
Culinary and center-of-the-plate expert Chef Bud Andersen, Elvie Williams and Rick Lawery, and the combined Winn Meat Company/Ben E. Keith Foods team are in charge of procuring the top beef for the Maxey’s culinary team, along with the fine proteins for all of the recipes on the menu.
We salute Ron and Donna Rives for their enterprising spirit and serious approach to the menu at Maxey’s. Their family business is creating a place where family and friends can enjoy wonderful meals together in classic Texas style and comfort with the best.








