Chef Ronnie Killen's Houston steakhouse pairs so-tender-it-falls-off-the-bone Allen Brothers USDA prime beef with sides like corn risotto and jalapeno fontina cheese. If you feel like going slightly lighter on the arteries (in preparation for dessert), opt for the crisp greens salad with walnuts, blue cheese, red onion, and apples or the delicate grilled branzino. Killen’s will end your meal off sweetly with a chocolate tart made with caramelized gingerbread crème, raspberry jelly, and toasted meringue or a caramel half-apple with mousse and maple cinnamon sponge cake. The interior of Killen’s offers, in typical steakhouse fashion, an open layout with plenty of room for white tablecloth-wreathed four-tops, which will certainly not stay white for long as you devour your dishes.
It’s worth the pilgrimage out to Pearland or the newer spot in the Woodlands to get your paws on this impressive steak dinner, sans an iota of stuffiness. Mixing roadhouse vibes with white tablecloths and a killer wine list, head here for the house specialty—a gorgeous, grass-fed Texas-bred Akaushi Wagyu Long Bone-in Ribeye, pristinely charred and caramelized to perfection. Oh, and we haven't even mentioned star-studded accoutrements like Cherry Habanero-glazed Kurobuta Pork Belly, Roasted Bone Marrow Toast, and Oscar-style Alaskan King Crab.
How to book: Order takeout via Toast and ChowNow.
Before hometown hero chef Ronnie Killen set the city afire with his namesake BBQ joint, he helmed this equally-as-excellent steakhouse in Pearland. Since then, he’s opened a second location in The Woodlands, fitting an entire restaurant empire squarely under his belt. Head to either outpost to gnaw down Dry-aged Ribeyes, NY Strip Flights, and Cherry-Habanero-Glazed Pork Belly alongside must-have sides like Creamed Corn and Torched Mac’ and Cheese.