Local · Trusted · Free
The Morning Impact — your neighborhood's most important stories, delivered every morning.
Killen's Steakhouse reopened in early September, following three months of renovations, restaurant representatives said.
The overview
Chef Ronnie Killen recalibrated his flagship restaurant with a renovated interior, expanded steak program and a fine-dining tasting menu experience slated to debut later this fall, according to a Sept. 10 news release from the restaurant.
Killen’s $1 million renovation includes:
Austrian Zalto stemware and decanters matched to each wine
German Villeroy & Boch plateware
French Mauviel copper service pieces
Sound dampening that keeps the dining room quiet enough for easy conversation
In the kitchen, a hand-crafted live-fire Mibrasa hearth from Spain’s Costa Brava region has been added, accompanied by an 1,800-degree infrared broiler, the news release notes.
“We get a second chance to make a first impression, and that’s rare in this business,” Killen said in the news release. “I'm turning 60 in September, and I haven’t been this energized in a long time. We're bringing things to Pearland that you can’t find anywhere else. I want to do something that all of Houston can be proud of, where other steakhouses come to see what we're doing next.”
On the menu
The steakhouse menu has been refined to focus on dishes including Cointreau Soufflés, jumbo lump crab cake with lemon butter and jumbo shrimp, Killen's cream corn inspired by his grandmother's recipe, Killen’s signature carrot cake and Crème Brûlée bread pudding.
Killen also is bringing back a few dishes from the restaurant’s original 2006 menu, the news release notes.
Reopened Sept. 10
6425 W. Broadway St., Pearland
