T.S. Station – closed

More ice cream drinks. 

Few mentions on local eatery message boards. Ancient diner reviews. A touching obituary blog post about Stuart Shannon, who was a floor manager there, always ready to work hard, play hard, and get the prime rib going in the middle of the night.

I did find this tidbit about the owners:

The original Steak and Ale was a venture involving Shreveport businessmen John Turner and Gene Scott and the Dallas-based restaurant chain. After five years, the partnership with S&A Restaurant Group ended and Turner and Scott renamed the eatery T.S. Steak and Lobster Inn.

Also in 1973, the two opened the trend-setting restaurant T.S. Station at 750 Shreveport-Barksdale Highway. In 1978, Turner and Scott brought in a third partner, Roy Cage, and a few years later expanded T.S. Steak and Lobster Inn with a larger lounge and a second banquet and meeting room.

Original T.S. Station is now the El Jimador Supremo, a Mexican cuisine establishment co-owned by a pair of siblings.

Caramel Nut

• 1 oz. crème de cacao
• 1 oz. caramel liqueur
• 5 oz. vanilla ice cream
• Whipped cream
• Chopped nuts

Place all but cream and nuts in blender, blend until smooth. Pour into 10 oz. wineglass. Top with whipped cream and nuts.