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    New Barbecue Spot Swarmed

    New barbecue restaurant is swarmed — and a hip hop star gets in on it: Welcome to Ronnie Killen's world

    Eric Sandler
    Feb 25, 2014 | 12:41 pm

    "Very busy."

    Ronnie Killen only needs those two words to describe the first weekend of full-time operations at Killen's Barbecue. In addition to serving about 1,500 pounds of meat on both Saturday and Sunday, attendees at Sunday night's RodeoHouston Best Bites competition consistently swarmed his booth.

    No wonder he hired Underbelly line cook Patrick Feges to work as his pitmaster, a development first reported by CultureMap.

    The wait doesn't seem to have deterred anyone. Even hip hop superstar Bun B made the drive to Pearland to check out Killen's.

    In the middle of the craziness, the Chronicle broke that news that Killen would be partnering up with chef Bryan Caswell and front of house guru Bill Floyd on a Montrose restaurant that will serve burgers and Killen's signature barbecue. While the restaurant doesn't have a name yet, Killen tells CultureMap they've discussed the possibility of calling it the "Montrose Meat Market," a name he acknowledges "may offend people."

    Although the restaurant doesn't have a location yet either, Caswell has already bought two Oyler pits like the one Killen is using in Pearland. The new restaurant's location will also support the catering operations Caswell runs for both seafood restaurant Reef and Tex-Mex spot El Real.

    "We've been talking about it for nine months," Killen says of his venture with Caswell. "My role there is going to be really minimal . . . It's really going to be a consulting role and training. That's one of the reasons I hired Patrick. He can go to both places, making sure things are going right."

    Typically, the chef prefers to go out on his own but liked the opportunity to partner up with another one of Houston's highest profile chefs. "There’s very few people that I would do any kind of partnership with," Killen says of Caswell. "I know he knows a lot of barbecue people. I think it’ll be good for everybody."

    Some people, including Chronicle critic Alison Cook, have wondered whether Killen is spreading himself too thin, but the chef wants diners to know his eyes are firmly on the prize. "If it becomes an issue, I’ll bow out," he says. "I’m not going to put anything I have in jeopardy over something like that."

    The Other Restaurant

    As for CK Steakhouse, Killen's planned Heights venture with Hubcap Grill owner Ricky Craig, the situation is less certain. "It’s on the back burner while Ricky gets his new location open (in Kemah) and I get this open," Killen says.

    Both men opening new restaurants aren't the only reasons for the delay though. Killen and Craig are still negotiating with the landlord over whether they'll invest additional money into the building's construction and how much time Killen will spend at the restaurant. "(The landlord's) expectation is for me to be there all the time. I can’t do that . . . Barbecue is very demanding. I don’t think a lot of people know that. This morning I was grinding meat for sausage," Killen says. "A lot of people buy it, but then I’d be like everybody else."

    That doesn't mean the project is dead, however. "It definitely is not history," Killen says. "I definitely would like to do something there. The Stella Sola project still haunts me about how much money I put into that (without opening anything)."

    They've discussed calling it the "Montrose Meat Market," a name Killen acknowledges "may offend people."

    Turning back to the barbecue restaurant that he calls his "newborn baby," Killen says managing the line, which ran up to two hours, and keeping people informed about whether they'll receive food before he sells out is proving to be the toughest challenge. As with Franklin Barbecue, the Austin joint Killen has set as his benchmark, the restaurant cooks to capacity and when the meat is gone, that's it. The goal, Killen explains, is to serve the meat "at its optimal temperature and moisture."

    Unfortunately, not everyone is used to waiting so long for barbecue.

    "When are we going to sell out? I don’t know. We want to try to take care of as many people as we can," Killen says. "When people start complaining about (wait) times, you want to get defensive. Then they come back and tell you they understand why people are waiting. That makes everything better."

    Killen also gave out chopped beef sandwiches to people who waited and didn't receive brisket or ribs.

    The wait doesn't seem to have deterred anyone. Even hip hop superstar Bun B made the drive to Pearland to check out Killen's.

    One way to speed things along is if people decide what they want while they're in line, Killen notes.

    "I need to put up a sign that when you get to the line there is no 'Uh,' " he says with a laugh. "What does a quarter pound look like? Open your hand. That’s what it looks like."

    Diners waited for up to two hours this weekend to try the newly opened Killen's Barbecue in Pearland.

    Killen's Barbecue Line
      
    Photo by: Kimberly Park
    Diners waited for up to two hours this weekend to try the newly opened Killen's Barbecue in Pearland.
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    news/restaurants-bars

    so succulent

    Houston's new Napa Valley-inspired restaurant sets opening date

    Eric Sandler
    May 15, 2025 | 10:04 am
    Succulent Fine Dining food spread
    Courtesy of Succulent Fine Dining
    Succulent Fine Dining's menu takes inspiration from California.

    A new wine-fueled, California-inspired restaurant is ready to make its debut. Succulent Fine Dining will open this Monday, May 19.

    Located in the former Pastore space in the Regent Square mixed-use development, Succulent Fine Dining is the latest project from Houston restaurateur Shawn Virene, the mastermind behind champagne-fueled River Oaks restaurant a’Bouzy. Working with executive chef David Buckley, Virene intends for Succulent to take inspiration from California’s Napa Valley with dishes that utilize ingredients from both Texas farms and those on the West Coast — such as the Hope Farms Kale salad that references the South Houston urban farm operated by local nonprofit Recipe for Success.

    “Succulent will be so much more than a restaurant — it’s a destination where food, design, and the culture of the vineyards come together,” Virene said in a statement. “I’ve dreamed of creating a space that reflects my love for the land and the laid-back elegance of Napa Valley dining. Succulent is personal — it’s gracious, warm, and deeply connected to nature.”

    Meals at Succulent could begin with caviar-topped deviled eggs, chicken liver mousse in pani puri, or a caramelized onion tart that’s Buckley’s riff on French onion soup. From there, the options include roasted chicken in preserved lemon beurre blanc, seared scallops with blue corn and brown butter dashi, and steak frites made with hanger steak that’s topped with salsa verde. Seafood options will include Gulf fish caught under Virene’s commercial fishing license such as snapper, cobia, and amberjack. Buckley is also adding seasonal touches with vegetable-based dishes.

    “The carrot gnocchi was developed when looking at seasonal spring vegetables,” the chef said. “We are using the carrot in place of a potato for an orange color.”

    “Succulent” doesn’t just apply to the food. Virene has carefully grown dozens of plants that are a prominent part of the restaurant’s decor.

    “I’ve been delving into horticulture,” Virene said on CultureMap’s “What’s Eric Eating” podcast. “I’m a pretty good propagator. I can take ‘em and break ‘em down and end up with a bunch more. I know what will grow well in Houston. They’re cute and pretty and kind of trendy right now.”

    Beyond adding plant life, Virene has made a number of upgrades to the space. Most notably, Succulent will utilize the building’s rooftop patio. Diners will find pergolas and greenery to provide shade, a dedicated bar for the second floor, and vintage greenhouses that can host private events. Downstairs is now home to a private dining room as well as a chef’s table with a view of the kitchen. An herb garden will

    Just like a’Bouzy, Succulent will be open for lunch, dinner, and weekend brunch. Its to-go options will include picnic baskets that may be consumed at Regent Square’s green space or at nearby Buffalo Bayou Park.

    Succulent Fine Dining food spread
      

    Courtesy of Succulent Fine Dining

    Succulent Fine Dining's menu takes inspiration from California.

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