Billed as a Fertitta family project, King Ranch Southern Kitchen isn’t directly tied to the Landry’s portfolio of restaurants. This project has heavy involvement from Patrick Fertitta, who also has been a key figure behind the scenes with the Houston Rockets.
Looking at the menu, it looks like the concept is Tex-Mex meets steakhouse. You can check out the menu here: click to see menu
The menu offers Houston foodies the greatest hits of queso, tacos, burgers, bbq and steak along with bird and seafood.
The collaboration is with King Ranch, the largest ranch in the United States based in Kleberg, TX. You may also recognize the name from the King Ranch Ford F-150 line of trucks with their trademark Chaparral leathers. That partnership started 20 years ago and has been a hallmark of one of the most premium offerings from Ford.
If that same level of quality is transferred to the King Ranch Southern Kitchen, then Houstonian’s and the 20 million plus annual visitors are in for a treat of an upscale Texas style eatery.
King Ranch won’t solely provide the protein for the restaurant as they will source it across the network of Texas ranches. But if you are a fan of antelope and quail, then that protein will be sourced directly from King Ranch.
The kitchen will be helmed by Landry’s portfolio veteran Carlos Rodriguez who is a graduate of Le Chef Culinary Art School and was the Executive Chef for Vic & Anthony’s. Rodriguez was integral in the original design of Vic & Anthony’s menu, helping to establish it as one of the go to upscale seafood & steakhouse’s in Houston, Lake Charles, Las Vegas and Atlantic City.
Rodriguez is also the VP of Culinary for Saltgrass, which could explain why King Ranch Texas Kitchen has some of the Saltgrass favorites like beer bread rolls and chicken tortilla soup.
The restaurant will include the King Ranch Saddleshop which will offer a wide array of King Ranch homegoods and souvenirs.