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As the doors to Ronnie Killen’s steakhouse at 2804 Main Street close for a final time to make way for Killen’s Burgers (anticipated early 2016), two miles west doors will open to the new, much grander Killen’s Steakhouse, a space he’s calling his dream restaurant. It’s immense, with seating capacity four times that of the original Killen’s Steakhouse, which seats 100. The restaurant move will take place in mid-November.

“The new steakhouse will feature things I’ve always wanted – a wine room, banquet room, intimate private dining room and a dry age room,” says Killen. Another feature the Pearland chef is excited about is his new linen room. “There’s something about linens …no creases on a perfectly set table with a good cotton linen that I love,” says Killen. “We will have a washing machine with a roll press. Linens will hang on dowels.” Reidel wine stems will be the higher end line. Music will be Frank “Sinatra-ish.” “I want people to say ‘Wow, look at this. Look how it’s changed …and we’re in Pearland’,” says Killen.

Expanded seating is complete with a main dining room that seats 180, a private banquet space for 75 and another private wine room that seats 60. The restaurant’s bar boasts space for 30 and a more intimate private dining room (with its own entrance) will seat 10, the latter specially designed for Killen’s good friend and Houston Texans defensive end JJ Watt. In all, the restaurant, located at 6425 Broadway, will seat 325 indoors, with another 120 seats available outdoors.

Killen’s kitchen will be equipped with the newest, latest and greatest. “Nicer stuff than I’ve ever dreamed of,” he says. There will be two cook lines – one for the main dining room and another for private events. A new wood burning grill for steaks will double the cooking capacity of that at the original steakhouse. Expect to see Killen in the kitchen alongside chefs Joe Cervantez and Killen’s more recent hire, Chris Loftis, former exec chef at Number 13 restaurant in Galveston. “I’m going to be here all the time,” says Killen. “The Killen is going to be back in Killen’s Steakhouse.”

On the beverage side, patrons will have much to look forward to. The wine room and wine cellar will house over 5,000 bottles combined. A wine tower in the main dining room, a key design element, will feature another 680 plus bottles. “I’m like a wine gold fish,” says Deanna Killen, co-owner and beverage director for the restaurant. “I expand to my habitat.” Expect to see more beverage offerings on a cocktail menu that’s whiskey heavy, with much more tequila, scotch and pisco offerings as well. Spirits will be Texas made. Cocktails will be prepared with perfect cubes and crushed ice. There will be 20 taps, two for cocktails, along with 18 taps for local craft beers. The patio will feature a separate bar menu.

The bar will be open 3-9 pm Monday-Saturday, with happy hour specials from 3-6, while the kitchen/dining room will remain open Monday-Thursday 5-9 pm and Friday-Saturday 5-10:30.

The restaurant, which sits on 2.5 acres, includes 200 parking spots for valet and self-parking. Eventually there will be an herb garden in the back.

Of the new restaurant Killen says “It will be challenging of course, but it will be fun. I love challenges. That’s what it’s all about.”

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