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    Killen's Steakhouse Moving

    Houston's king of meat finds bigger location for steakhouse — new burger joint is next

    Eric Sandler
    Jul 3, 2015 | 9:31 am

    Ronnie Killen has done it again.

    For months, the chef/owner of two of the Houston-area's most well-regarded meat-centric restaurants, Killen's Steakhouse and Killen's Barbecue, has been planning to open a burger joint that would both expand his growing empire and cement his status as the city's undisputed king of meat.

    On Friday morning, Killen announced on Facebook that he will be moving his steakhouse to a new, larger location in Pearland. The current steakhouse building will then be converted into Killen's Burger. While Killen had planned to locate the burger joint in a former gas station, the opportunity to grow the steakhouse proved to be the better decision.

    Will Killen give Texans superstar J.J. Watt his own private entrance? "If he wants," Killen jokingly replies. "At least we won't have to worry about the guys hitting their heads on the ceiling."

    The chef tells CultureMap that he has put down $50,000 in earnest money to secure the deal on on the new location, which was recently Malibu Steak & Seafood. Closing on the new location will happen in 30 days, and Killen estimates the steakhouse will open in its new home a month or so later in September.

    "We'll need one month to put our touches on it," the chef writes in a text.

    For Killen, the opportunity to secure a larger space for his steakhouse comes with several advantages: "large bar, wine room, a place at the entrance for a dry aging room, banquet room. I will be able to do my own laundry and linens. NO CREASES IN MY LINEN," he writes.

    Will Killen give Texans superstar J.J. Watt his own private entrance? "If he wants," Killen jokingly replies. "At least we won't have to worry about the guys hitting their heads on the ceiling."

    As for the burger joint, Killen estimates it will open five months or so after the steakhouse moves. He's planning an extensive set of renovations that includes an open kitchen, adding more windows and installing a rear patio. "It will be very 50s," the chef explains.

    "Honestly, I can't wait for the burger place," Killen continues. "Burgers and barbecue was my first restaurant. I did burgers better than my barbecue."

    "Honestly, I can't wait for the burger place," Killen says. "Burgers and barbecue was my first restaurant. I did burgers better than my barbecue."

    Just like at the barbecue joint, the focus at Killen's Burger will be squarely on the meat. The signature patty is a mix of brisket, pork belly and bacon, but diners will also have all beef, grass fed beef, turkey and chicken patties to choose from. More exotic meats such as elk and buffalo are also possibilities.
    Those seeking lighter fare will have the option of a Hawaiian-style grilled tuna or even a vegetarian patty.

    Beverage options will include craft beer, milkshakes and "an old-fashioned fountain system."

    Killen built excitement for the barbecue joint with a series of pop-ups. Look for items from the the burger menu to start appearing as specials at the barbecue restaurant as soon as Killen installs a proper grill.

    "We had one burger day already. People went nuts over them. Sold 80 burgers in 30 minutes," the chef writes.

    Arguing over where to find Houston's best burgers is as much a local past time as griping about traffic or speculating about the Texans' playoff chances. Killen is certainly entering a competitive landscape, but it sounds like he's bringing the same passion for delivering high quality that led the Food Network to name his barbecue joint No. 2 in the country.

    If he delivers, we'll all be driving to Pearland even more often than we already are.

    The new location will offer more seating and an expanded bar.

    Killen's Steakhouse new location
      
    Killen's Steakhouse Facebook
    The new location will offer more seating and an expanded bar.
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    news/restaurants-bars

    here comes the sun

    Astros pitcher Lance McCullers Jr serves up a new pickleball bar in Midtown

    Eric Sandler
    Apr 28, 2025 | 9:00 am
    Solarium ​owners Lance McCullers Jr., Juan Carlos de Aldecoa, and Jimmy Doan
    Photo by Swiggard Creative
    Rex Hospitality partners Lance McCullers Jr., Juan Carlos de Aldecoa, and Jimmy Doan

    A new destination for cocktails, bar bites, and social gaming has arrived in Midtown. After a quiet soft opening this weekend, Solarium is now officially open for service daily.

    Located in the former Holman Draft Hall space, Solarium unites Rex Hospitality — the group behind Maven at Sawyer Yards that includes Astros pitcher Lance McCullers Jr. as one of its founders — with the Kirby Group, the veteran bar operators behind Heights Bier Garten, Pitch 25, and more. Together, they’ve transformed Holman into a luxurious new sports bar built around pickleball.

    At the heart of the renovations is a glass-walled indoor/outdoor bar area — the eponymous solarium. It offers a range of seating options, including community tables for large groups and more intimate bar-height tables. Design details include velvet chairs and and an “earthy palette,” according to a release, that features “Rolex green” fabric.

    Next to the bar, patrons will find six outdoor courts — four pickleball and two padel. They’re available via reservation beginning at 9 am daily for rates that vary from $10 to $30 for pickleball and $20 to $40 for padel. An adjacent pro shop offers all the gear necessary to play either for rental or purchase.

    Surrounding the courts are five private rooms. Made from repurposed shipping containers, they offer glass walls with a view of the games, as well as servers who will bring food and drinks. These VIP-style suites are part of how Rex Hospitality and The Kirby Group aim to distinguish Solarium from other, similar pickleball bars that have been opening around the Houston area. That’s consistent with the company’s approach with Maven, which adds cocktails to the familiar coffee shop model.

    “Though the concept isn’t related to Maven in a direct way, it is in in line with the Rex vision and the ethos of Maven an indirect way,” Rex Hospitality president Nina Quincy tells CultureMap. “It is a unique take on a common pastime. We have taken something and added a unique and elevated twist, so in that sense I think it meshes well with the overall Rex vision and shares a similar ethos with Maven.”

    A menu created by Rex Hospitality culinary director Nico Baizán features takes on familiar pub fare such as burgers, po’ boys, skewers, wings, and “bang bang” shrimp. At brunch, the bar’s menu includes pancakes, shrimp and grits, and shakshuka. Dessert options include a banana split and a build-your-own sundae.

    Pair them with cocktails, beer, wine, or nonalcoholic sips. Brunch cocktails include mimosas and spritzes.

    The bar and restaurant opens at 11 am Monday-Friday and at 10 am on weekends.

    Solarium \u200bowners Lance McCullers Jr., Juan Carlos de Aldecoa, and Jimmy Doan
      

    Photo by Swiggard Creative

    Rex Hospitality partners Lance McCullers Jr., Juan Carlos de Aldecoa, and Jimmy Doan

    news-you-can-eatopeningspickleballsolariummidtown
    news/restaurants-bars

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