Chef and Owner Kevin Williamson decided long ago to concentrate more on the entire concept of the restaurant, instead of a specific food niché. "The speciality of Ranch 616 is not a specific food. It is more so the entire concept of the restaurant. The food is not Tex-Mex. It's not Southwestern either. The special concept of the restaurant is South Texas Ice House." The innovative cuisine encompasses flavors from the Gulf of Mexico to the border towns of Texas. Along with prime cuts of Texas beef and chicken, Ranch 616 serves whole fish such as flounder, tilapia, and trout and other fresh seafood daily.