A recent merge between a Keller barbeque joint, Outpost 36, and a traditional grill house, Horizon 76, has created a unique dining experience where customers can choose between counter or table service.

While the merge officially happened in October, the newly minted 76 Steakroom held its grand opening Nov. 6.

“It’s just taking two different back rooms, going from an only counter service [restaurant] to table service,” Outpost 36 and Horizon 76 owner Chris Polk said. “It’s a different beast, so we’re having to change things weekly to see what’s best.”

A new chapter

Polk said he merged the two businesses for economic reasons.


“Why have two stores next to each other? There was a significant cost for next door,” Polk said.

While the merged businesses have kept the Outpost 36 name, the new fine dining experience is named the 76 Steakroom as a reference to Horizon 76. The new room offers premium Wagyu and grass-fed steaks.

Polk said people can make reservations for the new restaurant and walk-ins are dependent on same-day availability.

Staying local


Photographs that decorate the new steak room were taken at Polk’s ranch. He said some of the meats sold at the restaurant's on-site meat market, Outpost 76, also come from his ranch.

In addition to meats, the market sells tallow, which is used to replace cooking with oil or corn syrup.

“When you cook in tallow, it’s the most natural type of cooking you can do,” Polk said.

Having the meat market on location was always part of the plan for the restaurant, Polk said. The market has been open since July 2024.


Before you go

When it comes to the barbecue made on site, Polk said the restaurant makes an effort to stay consistent.

He said the pit masters have tried multiple other barbecue joints and have worked on their skills for the past three years since the Outpost 36’s opening in 2022.

“Nobody’s always perfect. But are we consistent? I think we’re very consistent,” he said. “We try to make sure that it’s pretty quality, pretty consistent.”