Cool Hand Luke's restaurants in Riverbank, Turlock deal Western hospitality

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Bring a big appetite and an Old West attitude when you mosey into Cool Hand Luke's.

The new eatery is part of a West Coast chain of Western-themed steakhouses. The Riverbank location opened in June, with a Turlock location opening earlier this year.

Walk inside and you are transported to an 1800s hotel, complete with lobby and chandeliers. The dining area is split into four rooms -- two for elegant hotel dining, one decorated like a mercantile store and another like the livery barn.

Modesto Bee - Cool Hand Luke's, 2505 Patterson Road, Riverbank. For Dining Out. (Debbie Noda/The Modesto Bee)

ESSENTIALS

Restaurant: Cool Hand Luke's

Location: 2505 Patterson Road, Riverbank; 869-4686

Hours: Monday-Thursday, 4-9:30 p.m.; Friday-Saturday, 4-10:30 p.m.; Sunday, noon-9:30 p.m.

Price ranges and house specialities: Steak entrees include prime rib, rib eye, tri-tip, sirloin and more ($14-$28). Seafood choices include salmon, calamari, coconut shrimp and seared ahi ($13-$16). An assortment of salads ($11-$13) and sandwiches ($12-$14) also are available.

Bar: Separate bar area and full bar menu served in the dining area

Reservations: No reservations accepted

Accepted Payments: All major credit cards and cash

For Children: Children's menu with choices including steak, spaghetti, chicken fingers ($4.99-$7.99). Booster seats, high chairs and baby hammocks are available.

Diners get a basket of rolls and a cast-iron pot of campfire beans right away. Most beverages are served in 32-ounce Mason jars. And, then there is the food itself.

"Our portions are overly big. Everyone leaves with a box. You get two meals for the price of one," said Steve Burns, who's a partner with his brother Jeff in the Riverbank Cool Hand Luke's and its parent company, Dynaco Inc. Food Services.

The Modesto natives also own 11 Perko's Cafes from Tracy to Turlock.

Cool Hand Luke's specializes in prime rib and steaks. It has eight locations from California to Idaho. The restaurant's saloon feel extends beyond its décor into its menu. Entrees range from 25-ounce T-bone steaks to campfire salmon, baby back ribs and coconut shrimp -- and all come with a choice for downhome sides like corn on the cob, baked potatoes or steak fries.

"We make dining a fun experience at our restaurant," Steve Burns said. "Our goal is when you step into the restaurant, you forget you're in the valley. You are in a different place."

-- Marijke Rowland