B&B Butchers & Restaurant -- Do you know the difference between Kobe and Wagyu beef? From Texas to Japan, they now offer private 12-Course Meat Tastings. Guests are able to taste various cellar cuts and compare them, while learning about meat and the dry-aging process. The exclusive tasting is paired with delicious wines.
Bob’s Steak & Chop House -- Their 28-ounce Tomahawk Ribeye is to die for, just make sure you try their creamed corn too!
Corkscrew BBQ -- Ranked right up there with the “BEST BBQ” in the State, Corkscrew BBQ is a North Houston gem!
Fogo de Chão – Their rib eye is undeniably everyone’s favorite. They grill over direct heat to break down the marbling delivering unforgettable texture and distinct flavor.
Killen’s STQ -- Killen’s STQ blends elevated steakhouse preparations with barbecue techniques to create a menu focused on wood-fired meats, comforting sides and divine desserts in a rustic yet elegant neighborhood atmosphere, helmed by acclaimed chef/owner Ronnie Killen.
Kirby’s Prime Steaks & Seafood The Woodlands -- Continuing the legacy of Dallas’ Original Steakhouse, Est. 1954, Kirby’s Prime Steakhouse in The Woodlands, Est. 2004, is an Award Winning Restaurant featuring Mid-Western, grain fed, aged Prime Beef.
One Fifth Houston-- Award winning Chef Chris Shepherd opens his newest venture and it is a MUST TRY, indeed. In the photo- a gorgeous 32oz wet aged angus Porterhouse from 44 Farms
Perry's Steakhouse & Grille -- Behold, the seven-finger pork chop! Their recipe was perfected over three decades by the Perry family. Measuring seven-fingers high, the prime pork cut is hand selected, roasted, slow smoked and caramelized. It is then finished in the oven and topped with Perry’s Herb-Garlic butter before being carved tableside.
Ritual -- Jalapeño cornbread dressing, rainbow carrot, apple demi, Katz Coffee rub. Their Story, “To Our Beloved Guests, We Welcome You as part of Our Family. From the Texas Gulf Coast and the South Texas Valley to the vast open spaces of the Hill Country, our inspiration comes from the local Ranchers and Farmers who raise grand livestock along with exceptional agriculture, helping our local communities and economy thrive. Our menu has been carefully crafted to be an expression of Texas, influenced by the diverse cultures and culinary styles that are held in such high esteem in our proud state of Texas. We encourage sharing of plates, good conversations, and making new friends”.
Robard’s The Woodlands -- Utilizing their in house butchery, smokehouse and signature dry aging technique; they serve up the perfect cut every time. In the Photo: In House Dry Aged Filet Mignon
Steak 48 -- A 32oz Bone in ribeyeResponsibly farmed and wet aged 28 days - hand cut in house by their master butcher.
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