giddy up

Fertitta family reveals first details for pop-up steakhouse at RodeoHouston

Houston Livestock Show and Rodeo 1932 Cattleman's Club

Courtesy of the Houston Livestock Show and rodeo

Houston-based hospitality juggernaut Fertitta Entertainment’s plans for a pop-up restaurant at the Houston Livestock Show and Rodeo have taken shape. Opening this Monday, March 2, the 1932 Cattleman’s Club aims to be a family-friendly, upscale restaurant in the middle of the Rodeo grounds.

Located just outside NRG Stadium’s East Entrance, the 1932 Cattleman’s Club takes its inspiration from upscale ranches and classic dancehalls. Design details include worn leather, ironwork accents, vintage rodeo memorabilia, and Western art. Diners can belly up to the half-round bar. Wagon wheel chandeliers illuminate the dining room.

The steakhouse-style menu starts with a range of domestic wagyu, including a 40-ounce tomahawk ribeye from Houston’s R-C Ranch, a wagyu prime rib, and a bone-in New York strip from HeartBrand Beef in Harwood, TX. Starters includes maple-glazed quail, crab and lobster rolls, hamachi crudo, and tuna poke. Pair them with cocktails, beer, or wine.

A separate quick service menu offers grab-and-go items such as wagyu-on-a-stick, lobster rolls, a “Midnight Cowboy” dog, smoked brisket nachos, and a loaded baked potato. Kids may opt for a burger, chicken tenders, hot dog, mac and cheese, or fried shrimp bites.

“We are excited to introduce fresh, new dining options to the Rodeo,” COO Scott Marshall said in a statement. “We wanted to honor Texas ranching traditions while pushing ourselves creatively — bold flavors, premium ingredients, and dishes that feel both nostalgic and exciting. It’s refined and designed to match the energy of the rodeo itself.”

The space is large enough to include three private dining rooms:

The Heritage Room, a 24-person room with an 18-foot, red oak table and vintage photographs
The Front Porch, a semi-private outdoor area with room for 68 people
Oak Room VIP Lounge, a 32-person room with a private bar that’s named for the private club at The Post Oak Hotel.

In addition to selling food, the 1932 Cattleman’s Club will offer a range of merchandise and memorabilia, including clothing, gifts, and accessories from brands such as Lucchese, Stephen Wilson, and Elizabeth Cole. They include candles, jewelry, a t-shirt, and a Stanley mug.

The 1932 Cattleman’s Club will be open daily from March 2-22. Hours are 3 pm-12 am, Monday – Friday, and 11 am-12 am Saturday and Sunday. During spring break, March 9-12, the restaurant will open at 11 am. Reservations are available via the restaurant's website.

“The Houston Livestock Show and Rodeo is part of the fabric of this city, and opening 1932 Cattleman’s Club here — in our hometown — is incredibly special for our entire team,” said Patrick Fertitta, director of Fertitta Entertainment. “This concept is a true tribute to the Rodeo’s history, Texas hospitality, and the legacy that began in 1932. We’re proud to bring something entirely new to the Rodeo while honoring the traditions that make it so meaningful to Houston.”

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One Day Only

Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

Photo by Quit Nguyen

Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.

LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

“Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

“With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

“It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

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