Killen's STQ
Steak, barbecue, and so much more.
Photo by Kimberly Park
At Killen's STQ, Ronnie Killen explores the intersection of live fire cooking that unites steakhouses and barbecue joints. Dishes like ravioli filled with smoked beef short rib and candied pork belly break with steakhouse conventions. Those who can pull themselves away from Killen's classics like crab cakes, steaks, and creamed corn will discover dishes like a dry-aged long bone pork chop and grilled octopus with fennel and arugula that show off the exciting possibilities of the restaurant’s massive wood-fired grill and the talent of executive chef Teddy Lopez. At lunch, the Gruyere-topped cheeseburger is one of Houston's most savory, satisfying burgers.
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