Just two days after reporting that Ronnie Killen had filed for a food-and-beverage certificate for a likely Tex-Mex restaurant with the Texas Alcoholic Beverage Commission, we have official confirmation.
Killen announced Wednesday that Killen’s TMX, a Tex-Mex restaurant, is expected to open by November. Of this year.
The force behind highly revered barbecue and steak restaurants in Pearland, plus a more neighborhood-style, beef-centric concept in Houston, will open Killen’s TMX at 9330 W. Broadway, Suite A200 in Pearland, just a few miles from both Killen’s Barbecue and Killen’s Steakhouse. The 5,700-square-foot space will seat about 150 and have a private dining room.
“I have my vision of what I want it to be and am very excited to see what we can do,” says Killen in a release. “Killen’s TMX is definitely going to be different than any other Tex-Mex restaurant.”
Expect cheese, brisket, and smoked chicken enchiladas; wagyu beef fajitas; tacos; nachos; quesadillas; and queso at Killen’s TMX. Many of these items have been tested over the past few months at Killen’s Barbecue. Smoked meat will come right from Killen’s pit down the road, while seafood dishes with Gulf-sourced ingredients are also promised.
Teddy Lopez, executive chef of Killen’s STQ, is developing the menu with Killen, while Deanna Killen, beverage director of Killen’s Steakhouse, will create the bar program.
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