You hear about a chicken fried steak that draws folks across county lines and think, it cannot be that good. Then a plate lands with crisp edges, peppered gravy, and a biscuit so fluffy it begs butter, and suddenly the hype makes sense.
Kendall’s in Noble feels like stepping into a friendly time capsule where the floors creak and the service knows your order by the second visit. Come hungry, bring cash, and plan for leftovers you will brag about.
The legendary chicken fried steak
First bite brings a shatter of crust, then tender beef and a rush of warm peppered gravy. The breading leans cornflake style, which keeps every edge crisp while the meat stays moist. Order gravy on the side if you want maximum crunch to the last bite.
Portions run huge, so pace yourself or plan a next day lunch. Locals swear the seasoning hits that just right balance of salt and pepper. Pair it with fried okra for a crunchy duet that never bogs down.
Biscuits and cinnamon rolls ritual
The table ritual starts with biscuits that steam when pulled apart and cinnamon rolls that glisten. Butter melts into the crumb while the roll’s center turns gooey and fragrant. It feels like someone’s grandma slipped into the kitchen and took over.
Use a biscuit to mop gravy or save room for dessert like a pro. If sweet is your lane, snag an extra roll to go before the rush. You will thank yourself on the drive home.
Pond and Pasture combo
There is a reason the combo sells out on busy nights. You get the signature steak plus crisp catfish, giving surf and turf a down home twist.
The catfish crust stays light so it does not compete with the steak.
Mashed potatoes wear a blanket of pepper gravy, while bacon studded green beans bring smoke. If plates run warm not hot during rush hour, ask for fresh gravy on the side. It is a simple tweak that keeps everything lively.
Cash only quirks and timing
Think old school rules here: cash and checks only. There is an ATM by the door, but it adds a small fee, so bring bills. Limited hours mean doors swing open late afternoon on most weekdays and earlier on Saturday.
Arrive near open for the shortest wait or add your name and settle in. The dining room is compact and seats can show wear, but the team moves quick. The vibe stays relaxed even when the line stretches outside.
Sides that make the meal
Fried okra cracks when you bite, never soggy, just the right salt. Green beans arrive tender with smoky bacon bits that perfume the plate.
The loaded baked potato leans hearty with butter and real bacon.
House salads surprise with crisp lettuce and standout croutons, plus creamy ranch or blue cheese. Ask for dressings on the side if you like to balance textures. These sides are not filler, they are supporting actors that steal scenes.
Service and small town charm
From the greeting at the door to drink refills at half glass, hospitality feels personal. Staff know the menu inside out and will guide you to the right plate. Jokes land, orders stick, and the check arrives when you are ready.
Memorabilia covered walls and creaking floors give character without pretense. Owners work alongside the team, which shows up in the pace and pride. You feel looked after, not rushed.
The Kendall’s challenge and local lore
There is a famous challenge for the bold, complete with bragging rights and a T shirt if you conquer it. Even if you are not competing, it is fun to watch someone attempt that mountain of steak and sides. The room cheers and the camera rolls.
Ask a server for details and rules before ordering. Win or not, you will at least score a souvenir cup and a great story. It is the kind of tradition that keeps regulars coming back.