Killen’s Barbecue fires up new restaurant in acquainted Cypress area

A barbecue switcheroo is happening in Cypress. Killen’s Barbecue will probably be taking on the area at the moment occupied by Burro & Bull (25618 Northwest Fwy.), chef-owner Ronnie Killen tells CultureMap.

Killen, who teased the deal over the weekend on social media, explains that he couldn’t cross on the chance to take over a fullyequipped restaurant in a primary location. He expects Burro & Bull to shut later this week; as soon as it does, his group will get to work making some minor modifications equivalent to putting in a cafeteria-style serving line and Killen’s signage. If all goes in accordance with plan with building and allowing, the brand new Killen’s Barbecue might open in early October.

“What bought it for me is there’s a Chick-Fil-A underneath building [nearby],” he says. “If Chick-Fil-A goes to return out right here, I do know they do their analysis. I do know a number of those that personal Chick-Fil-As. They know individuals are going to be there.”

Though Burro & Bull solely opened its Cypress location final fall, founder John Avila tells CultureMap that he and his spouse and enterprise companion Veronica had quietly stepped away from working the restaurant in March. They’re centered on opening a second location of their trendy normal retailer Henderson & Kane on the Houston Farmers Market.

“We’re very fortunate that Ronnie took an curiosity within the constructing,” he says. “There’s no higher particular person to enter the area, and he’ll make it work for certain.”

Cypress would be the third location of Killen’s Barbecue, becoming a member of the unique in Pearland and a Woodlands location that opened in early 2021. Broadly credited with being among the many first to convey craft barbecue to the Houston space, Killen’s stays ranked among the many state’s 50 finest barbecue eating places by Texas Month-to-month. It options an in depth menu of proteins that features beef brisket, pork ribs, beef ribs, and housemade sausage together with Killen’s signature sides equivalent to creamed corn and mac & cheese. Earlier this 12 months, rising star pitmaster Willow Villarreal (Willow’s Texas BBQ, J-Bar-M Barbecue) joined the Killen’s group.  

A part of the rationale Killen is so excited in regards to the area is the situation’s total design and structure, which features a devoted bar space and spacious patio. The kitchen comes totally geared up with a wood-burning grill and two Southern Delight people who smoke that Killen might hold — “they work for rooster, ribs, and smoked sausage,” he says — or swap out with an Oyler rotisserie like these he makes use of on the Killen’s Barbecue’s different areas. Briskets will probably be ready on a 1,000-gallon offset smoker — both a trailer-mounter barbecue pit or one from Mill Scale Metallic Works, Killen says.

The wood-burning grill provides the restaurant the power to serve comparable dishes to Killen’s STQ, the chef’s upscale, live-fire steakhouse in Briargrove. Killen plans to introduce a STQ-style dinner service full with the identical elegant desk linens and flatware as the unique. He describes the hybrid idea of barbecue through the day and steakhouse at night time as “Killen’s Barbecue Plus.”

“We’re going to make it as good as we are able to. If we are able to put linens down, put good silverware down, and have the entire deal that we do, we’re going to push it so far as we are able to in direction of the STQ aspect,” he says. “Who doesn’t like a great wood-fired grilled steak?”

[Editor’s note: No one we want to be friends with, chef.]

Rising his operation to 9 Houston-area eating places — three barbecue eating places, two Killen’s Steakhouses, STQ, consolation meals restaurant Killen’s, Killen’s Burgers, and Killen’s TMX plus barbecue service at each NRG Stadium and Minute Maid Park — has Killen in a reflective temper. He says he realizes how far he’s come from the times when he solely operated an under-the-radar steakhouse in Pearland.

“I get enthusiastic about issues we’re doing, modifications, progress, transferring ahead. I’m doing all this myself. I don’t have companions,” he says. “Once I was in highschool I couldn’t learn nicely. My brother was all the time the good child. [I’ve created a business] by exhausting work and attempting to offer individuals what they need. It actually makes me really feel good.

“For me, all these individuals that attempted to show me as being a dumb child or wouldn’t achieve success, my motivation is to show ‘em fallacious.”


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