THIS RESTAURANT HAS CHANGED LOCATIONS Killen's Steakhouse

THIS RESTAURANT HAS CHANGED LOCATIONS Killen's Steakhouse Restaurant Review:

Far from glitzy downtown Houston is this casually elegant outside-the-Beltway steakhouse where chef/owner Ronnie Killen handcrafts steaks from USDA Prime beef from Lone Star State ranches, as well as some grass-fed Texas Wagyu. Starters range from ahi tacos to panko-breaded fried asparagus in lemon-butter sauce with crab meat. The steaks --- 16-ounce New York strip, 34-ounce dry-aged Kobe long bone-in rib-eye, or eight-ounce Texas Mishima center-cut filet --- are all nicely seared and the kitchen gets the temperature right every time. You’ll also find a venison chop cleverly paired with house-made blueberry sausage and sweet corn risotto, and chicken-fried steak is elevated to new heights with Prime sirloin and refined gravy. All the traditional steakhouse sides are available, and an impressive, decidedly global wine list showcases the best of larger producers while introducing some lesser known boutique wineries. For dessert, many opt for Killen’s' signature crème brûlée bread pudding or pretty chocolate mousse cake.