Boss Hogg's Restaurant & Saloon — Restaurant in Four Corners States

I held off on writing this because I genuinely want small-town businesses to succeed. I wrestled with how to word this, but honesty matters, especially if there’s any hope for improvement. So here it is.

Let’s start with the good, my wife’s filet was okay. Not great, not memorable, but cooked to the right temp and edible. That’s about where the positives end.

Now, my ribeye? Absolute trainwreck. I’ve eaten in dozens of steakhouses, dive bars to upscale, and I have never been served a thinner, sadder excuse for a steak. This thing was maybe a 1/4-inch thick, a Bic lighter could’ve overcooked it. No way it was 16oz, and certainly no way was this sad piece of meat going to be cooked medium rare. It came out beyond well-done, beef jerky style, oversalted, over seasoned, and unchewable. I flagged someone down, and it happened to be the owner. Nice guy, new to the business (since January, I believe), very apologetic, which I appreciated.

He offered to replace it, so I took another swing and went for the large filet, thinking at least the thickness would give them a fighting chance. Nope. Strike two. After a long wait, what landed in front of me was not even remotely filet quality, mangled, gristly, tough, way overcooked again, and honestly hard to even cut through. Like trying to saw through a boot. It was disgusting, and I didn’t eat it.

Side dishes? Just as bad. French fries were cold and tasted like they’d been dumped out of a Sysco bag and forgotten under a heat lamp. The green beans? Canned. Mushy. Sad. No one wants that.

And then there’s the menu… yikes. It’s a mess. Mexican food, BBQ, spaghetti, burgers, steaks, page after page of trying to be everything to everyone. That’s not versatility, that’s a red flag. Pick a lane. Learn to cook a few things well. Right now, it feels like a culinary identity crisis served with a side of mediocrity.

Bottom line, this place might rope in tourists once, but no self-respecting local is coming back if this is the standard. The owner seemed open to feedback, so here it is - shrink the menu, train the kitchen, and stop overpromising and under-delivering.

Small towns deserve better than a tourist trap disguised as...

We were in town exploring and landed at Boss Hogg's for dinner. The wait wasn't too terribly long, but the reason I give this establishment a 4/5 is because the hostess (older woman wearing a cowboy hat I believe) was so incredibly rude!!! We almost walked out!!! I'm not sure if she's the/one of the owner(s) but that was completely UNACCEPTABLE!

The reasons for the 5 stars on food: *made perfectly *Wait was very minimal Please refer to the receipt in the photo for meal info

Service & Atmosphere 4 stars each:

Eliza R. Was our waitress and She was absolutely AMAZING! super upbeat, energetic, attentive and her customer service skills were ON POINT! if the owner of the establishment can please tell her thank you soooo much again!, I would REALLY appreciate it!!! She made the end of our trip the best it could've been!!!

If our rating was based on her and the food it would be 5 stars across the board!

But, unfortunately the hostess that seated us took a few off. I more than understand being a hostess/waitress in a busy establishment like that, having been employed as such in my earlier years, and yes, sometimes it's hard to reel that in. Especially if you don't have a few minutes to take a quick breather to keep going. Unfortunately, it does cause incoming customers, who have nothing to do with the issue, feel a certain way about your actions towards them. It also makes the environment feel hostile and unwelcoming. A host/hostess is the very first person most come into contact with when entering a restaurant.

I am glad that we decided to stay, for the reasons mentioned above. We have also decided that we will return whenever we're in Pagosa Springs, again.

It's not an option below but there was also a mushroom swiss burger...

When in Pagosa we always eat here and all is almost always excellent except yesterday. Went in a young long haired gentlemen pointed at a booth said this one is clean fine no place mat no silver ware no menu. Waved down a young Lady she brought all three took drink order young man came back gave him my order then disappeared girl brought order which was wrong brought what we needed. Then He should up asking questions while my mouth was full stated I hated to be asked a question while chewing for I did need something he said that's alright and that he was far to busy to wait for me to sallow. He brought ticket book hoovered around me keep saying is it ready no it's not ready when he returned I gave it to him . He came back literally yelling at me in front of entire restaurant if I wasn't going to tip to leave his Manager tells guests that all the time unprofessional unethical total meltdown with how hard he works really he didn't work for me if it where up to him I would have ate with my hands smh. Ieen in the restaurant businesses for over 40 guests tip for service I tipped the young Lady in front of him for she is the one whom served me. Tipping is not mandatory othe than parties of six and above. No service no tip. No Manger in sight during this screaming of his Server I would have fired him on the spot. Though is Sad story noone came to work I wouldn't go to work either with this guys attitude. Happy Blessed Birthday to the girl who served me great customer service on her part. Remember a tip is earned not demanding. Terrible Service on his part and management to allow this unprofessional...