When Ronnie Killen says he has built his "dream steakhouse," you nod your head and make the trek to Pearland. The Houston area's king of meat officially closed the doors to his original steakhouse last summer to make way for Killen's Burger, slated to open in 2016. Last month, he reopened Killen's Steakhouse at 6425 West Broadway.
“The new steakhouse features things I’ve always wanted—a wine room, banquet room, intimate private dining room and soon, a dry-age room,” says Killen.
Just two miles west of the original location, the much larger, much grander restaurant is indeed a sight to see. The expansive dining area seats 325, while the sprawling patio has room for another 120. For a more intimate affair, there's a private dining room with a separate entrance. It's unofficially known as the J.J. Watt Room in honor of the Houston Texans defensive end, a good friend of Killen's.
Yes, the restaurant's interior is lavish, from the marble bar to the stunning wine tower in the sunken main dining room, but Killen made certain that what happens behind the scenes is just as impeccable. The all-new kitchen features two lines, one for the main dining room, the other for private events. Steaks are prepared on a wood-burning grill that doubles the cooking capacity at the steakhouse's previous incarnation.
The superior cuts of meat include all-natural beef from 44 Farms in Cameron, TX and sought-after Akaushi wagyu. But Killen's menu isn't limited to cattle; seafood and sides are given equal attention.
Jumbo lump crab cakes and creamed corn are popular choices among diners, and the decadent French onion soup is as visually striking as it is delicious.
The restaurant's beverage program is worthy of as much attention as the food. "I’m like a wine gold fish,” says Deanna Killen, co-owner and beverage director for the restaurant. “I expand to my habitat.”
Her collection comprises 5,000 bottles of wine in the wine room and cellar combined, along with almost 700 in the wine tower, ensuring no lack of perfect pairings. The cocktail menu merges traditional steakhouse favorites like the perfectly crafted Old Fashioned with adventurous libations such as the Cinema Highball, made with popcorn-infused light rum, Coca-Cola and homemade root beer bitters, topped with, yes, sweet caramel corn.
With the exceptional size of his new endeavor, Killen has his work cut out for him. "It will be challenging of course, but it will be fun,” says Killen. “I love challenges. That’s what it’s all about.” Along with sous chefs Jose Cervantes and Chris Loftis, Killen plans on being in the kitchen every day, affectionately stating, "The Killen is going to be back in Killen's Steakhouse."
Killen's Steakhouse, 6425 Broadway St. Pearland, 281-485-0844, killenssteakhouse.com