A partnership between Houston's richest restaurateur and Texas's largest ranch is begetting a new project aimed at showcasing the state's meaty cuisine. The Fertitta Family and King Ranch Inc. of Kingsville announced on Wednesday the creation of King Ranch Texas Kitchen, set to open before the holidays at 1605 Post Oak Blvd.
King Ranch Texas Kitchen isn't just a restaurant but "a dining experience that will foster moments and memories that will never fade," says Robert J. Underbrink, president and CEO of King Ranch Inc., in a statement. To that end, Texas Kitchen will pack in Texas-themed elements throughout its rooms, like caricatures of Houston Livestock Show and Rodeo notables in the Houston Rodeo Room and vintage livestock bills of sale, leather saddles, and archived ranch photography in the dining room.
Also, you'll be able to buy merchandise at Texas Kitchen, like camo hats, dry rubs, an antler wine bottle opener, and a butter dish whose lid is a pewter doe.
The food will be just as flamboyant. Ranch-to-plate meats include a tomahawk steak, a two-pound smoked beef rib, and something called The Beast, a five-pound wagyu-X beef shank that's served with taco ingredients. There's The Plate, honoring Central Texas barbecue tradition with brisket, ribs, and sausage, and also onions and pickles, on a board. Of course, the ranch's own classic food item, King Ranch chicken, will also be available as the Kingsville Chicken dish. Carlos Rodriguez, formerly of Fertitta's Vic & Anthony's Steakhouse, will run the kitchen as executive chef.
There'll also be a deep list of whiskey and tequila options, plus flights and cocktails made from Texas spirits. King Ranch Texas Kitchen also boasts that at least 10 percent of its wine list come from the Lone Star State.
Says Tilman Fertitta in a statement: "Houstonians will get to experience a first-of-its-kind, Texas flair urban kitchen that we know everyone will enjoy. We look forward to opening our doors this fall and bringing this exclusive and unique concept to our city."