Texas Station adds to the burgeoning Southern cuisine and barbecue scene in the city with the opening of Beaumont’s Southern Kitchen tonight with doses of Southern hospitality, smoked meats, and comfort foods representing the South.
For a quick lesson in barbecue Beaumont’s sent its chefs to 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.
Chefs conjured up a menu of 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.
Novelty brisket street tacos, a smoked turkey club, and brisket Philly cheese steak join fiery fried chicken and fried catfish, Mesquite or hickory-grilled rib-eye steak, bourbon salmon, Spatchcock chicken, and jumbo shrimp.
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.
Beaumont’s Southern Kitchen, Texas Station, 2101 Texas Star Lane, North Las Vegas, 702-631-1000. Open Sunday through Thursday from 4 to 10 p.m., bar open from 11 a.m. to 11 p.m.; Friday and Saturday from 4 to 11 p.m., bar open from 11 a.m. to midnight.