The Fertitta family took some inspiration from their Texas roots to bring Beaumont’s Southern Kitchen to Texas Station on Dec. 17.
Aside from Southern hospitality, the restaurant features smoked meats and comfort foods representing the South.
Beaumont’s sent its chefs to barbecue kingpins and pitmasters nationwide, including, Michael Symon’s Mabel’s BBQ in Cleveland, Martin’s in Nashville, and at The Granary ‘Cue & Brewin in San Antonio, to learn to smoke meats.
The menu includes grilled elote street corn, deviled eggs with jalapeño-candied bacon, and chicken-fried bacon; sides such as collard greens, honey-baked cornbread, and brisket mac and cheese; and a barbecue board with sliced or chopped brisket, pulled pork, turkey breast, hot link sausage, smoked chicken, and St. Louis ribs smoked for 12 to 14 hours over hickory wood.
Brisket street tacos, a smoked turkey club, brisket Philly cheesesteak, fiery fried chicken and fried catfish, Mesquite or hickory-grilled rib-eye steak, bourbon salmon, Spatchcock chicken, and jumbo shrimp round out the entrees.
For dessert, a chocolate pecan ball, black bottom pie, peach cobbler, Key Lime chess pie, and a banana pudding-filled éclair add to the Southern touches.
Diners can order bourbon whiskeys, regional brewed beers, and craft cocktails.
The menu was developed by veteran executive chefs Patrick Higgins, Joseph Kudrak and Amy Bearden, along with Beaumont’s chefs Richard Alfaro and Michael Ross. Ross, who originally hails from Alabama, is the head pitmaster for the new restaurant.
Beaumont’s Southern Kitchen will be open for dinner nightly beginning at 4 p.m.
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