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    Foodie News

    Bigger, better barbecue festival looks to cement Houston's place on meat map: Watch out Central Texas?

    Eric Sandler
    Feb 19, 2014 | 3:10 pm

    The Houston Barbecue Festival returns for a second year on Sunday April 6. Modeled after the Texas Monthly Barbecue Festival, the event brings together pitmasters from across the city for an event that recognizes the talent within the Houston barbecue scene by bringing a bunch of people together to eat a lot of smoked meat.

    After last year's successful trial run, organizers Michael Fulmer and Chris Reid have taken steps to make this year's event bigger thanks to a new, larger venue at Reliant Park and more participating barbecue restaurants.

    "The first year our goal really was to focus on Houston barbecue and show Houston and Texas and the U.S. what Houston barbecue is all about," Reid tells CultureMap. "All of the joints we invited were the best of the best of Houston barbecue. We didn’t go out of town. We didn’t branch away from traditional barbecue other than Gerardo’s."

    "All of the joints we invited were the best of the best of Houston barbecue. We didn’t go out of town."

    After the festival, the organizers talked to attendees who noted that Houston barbecue restaurants are good, but that central Texas remains the state's top barbecue destination. In response, Reid and Fulmer are bringing in some out of town guests to see how Houston barbecue stacks up against pitmasters from across Texas.

    "The idea is that we’re going to branch out a little bit and put Houston barbecue within the context of Texas barbecue and U.S. barbecue and maybe even international barbecue going forward," Reid says.

    While the idea of throwing Chinese barbecue pork, Korean barbecue or Indian tandoori against smoked brisket sounds like a very Houston barbecue festival, Fulmer cautions that might not happen this year. "That might not be something you see this year, but you may see it down the road. We want to tweak and innovate just a little bit every year," he says

    One of those out of town guests will likely be Wayne Mueller of iconic Texas barbecue joint Louie Mueller Barbecue in Taylor, who recently used a Super Bowl Sunday appearance at the Saint Arnold brewery as a test case for his plans to open a Houston location. Reid confirms that they've discussed the idea of attending with Mueller but haven't confirmed him, because they've been focused on Houston restaurants.

    Currently, all of the Houston representatives on the Texas Monthly Top 50 and CultureMap's Barbecue Top 10 are participating along with newcomers that include Oak Leaf Smokehouse, Feges BBQ and Pappa Charlies Barbeque.

    Fulmer notes that Houston's barbecue is currently enjoying an unprecedented upswing thanks to an influx of new talent over the past few years. "I think it’s exciting that there’s lots of new and young talent that’s forcing the established places to step up their game. . . . You look at Wayne (Kammerl) at Brisket House; he’s doing beef ribs on the weekends. We went to try it, and it was fantastic."

    Long-established local barbecue chains Goode Company BBQ and Pappas Bar-B-Q aren't on the roster, but the organizers still want them to be involved. "We’ve reached out to them, and, if they can’t or don’t want to be a part of it, the invitation is still there and we respect their heritage," Fulmer says.

    The only negative aspect of last year's festival were high winds that made holding a plate full of barbecue somewhat difficult, but the organizers have a plan.

    "We always leave a slice of brisket on our plate for the weather gods," Fulmer says with a laugh.

    "We still made ‘em work," Reid adds. "If we can just get a calm weekend with good weather, it’ll be even better."

    Tickets for the Second Annual Houston Barbecue Festival are on sale now. Prices are $50 for general admission or $90 for VIP.

    Satisfy even the strongest barbecue craving April 6 at the second annual Houston barbecue festival.

    Houston Barbecue Festival meat on grill pit
      
    Houston Barbecue Festival Facebook
    Satisfy even the strongest barbecue craving April 6 at the second annual Houston barbecue festival.
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    long live the king

    Houstonians will get the royal treatment at this lively new steakhouse

    Eric Sandler
    May 14, 2025 | 11:20 am
    King Steak restaurant food spread
    Photo by Lauren Holub
    King Steak serves its guacamole with bacon.

    Houston’s newest steakhouse aims to lure diners with a simple, back-to-basics approach. Opening Wednesday, May 21, King Steak is the latest project from restaurateur Johnny Vassallo and chef Eric Aldis, two of the people behind Mo's...A Place for Steaks, a see-and-be-seen steakhouse that thrived on Post Oak until it closed in 2016.

    Working together, Vassallo as owner and Aldis as operating partner, the duo intends for King Steak to recapture Mo’s lively atmosphere while serving a menu in line with current trends, such as frying items in beef tallow rather than seed oils. For Aldis, who’s done everything from serving as a senior manager who helped grow Federal Grill to operating a short-lived barbecue joint in Midtown, the opportunity to focus on a single location is a welcome change of pace.

    “I’ve been overseeing a bunch of pubs and restaurants,” Aldis tells CultureMap. “Now, I’ll be at King’s six days a week. I want to be more centralized and do one spot for the next 20 years.”

    For a restaurant with “steak” in its name, King Steak keeps things simple. It serves a 16-ounce strip, a 20-ounce ribeye, and a filet in three sizes ranging from four to 12 ounces. They’re joined by steakhouse staples such as Caesar salad, shrimp cocktail, and four different potato sides — loaded baked potato, jalapeño hashbrowns, mashed potatoes, and beef tallow fries.

    Where the restaurant sets itself apart is its selection of non-steak entrees. Options include a short rib with mashed potatoes, chicken Parmesan, ahi tuna with mushrooms and Brussels sprouts, and a French dip sandwich. One item Aldis hopes diners will embrace is the restaurant’s vegetable charcuterie, a shareable appetizer platter made with grilled and roasted vegetables paired with an array of dipping sauces.

    “Having artichoke carpaccio, beet pastrami, all different types of vegetables presented in the style of charcuterie. It’s fun and a little healthy, too,” Aldis says. “Don’t get wrong. I still love a great charcuterie board with meats and cheeses, but it’s something different that goes well with a glass of wine and chilling on a patio.”

    Speaking of the patio, Vassallo and Aldis have invested in major upgrades to location’s outdoor seating, which now has year-round utility courtesy of glass walls and climate control. Formerly Osteria Mazzantini and Cafe Ginger, the dining room has been transformed with a mural and artwork that evokes the American West.

    Aldis is confident that the patio, and the restaurant’s private dining room that can be divided into three spaces, will help lure customers — as will Aldis’ outgoing personality.

    “Don’t shy away from a caviar bump when I’m walking around with a kilo to get the party started,” he says with a laugh.

    Yes, the Galleria area is thick with steakhouses at all price points, but many are corporate-owned or part of larger chains. Aldis sees an opportunity for a locally-owned, single location to distinguish itself with a more personal approach.

    “We’re not chef driven. We’re guest driven. That’s where we want to be,” he says. Later, he adds, “Whatever you want, we’ll go above and beyond to make it happen. Give me a couple days, I’ll get it in. We’ll make it beautiful for you.”

    King Steak is located at 2200 Post Oak Blvd. It will be open for dinner Monday through Saturday beginning at 4 pm. Weekday lunch service is expected to follow in mid-June.



    King Steak restaurant food spread
      

    Photo by Lauren Holub

    King Steak serves its guacamole with bacon.

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