King Ranch Texas Kitchen
THE CONCEPT
The Fertitta family, known for its vast Landry’s restaurant empire, has partnered with the owners of Texas’ legendary King Ranch for a first- of-its kind restaurant, housed in the former Willie G’s space in Uptown.
THE SPACE
The restaurant features design details inspired by the 825,000-acre ranch in Kingsville. The entrance — a retail extravaganza for King Ranch devotees — gives way to a series of dining rooms, bar and private dining enclaves tricked out with handcrafted décor, saddles, vintage photographs and other Texas heritage details.
THE FOOD
Executive chef Carlos Rodriguez, a Landry’s veteran who helmed the opening of the original Vic & Anthony’s downtown, has created a menu that straddles Texas dining traditions built on beef, coastal seafood, barbecue and Mexican flavors. The menu begins with dishes such as smoked bacon and stoneground grits; shrimp and crab cocktail; Texas chili; chicken tortilla soup; and Brad’s Crab Stack, a strata of crab meat, avocado and citrus salad. Large, sharable plates include jumbo-shrimpstuffed jalapeños; smoked brisket queso; country-fried Texas quail; stacked enchiladas; and a variety of tacos, including barbacoa, chicken and green chile, pork al pastor, and grilled shrimp or lobster. Texas beef shines in a stockyards menu of classic steaks and select Texasbranded beef. King Ranch nilgai, a South Texas antelope, is served as medallions with chimichurri and grilled mushrooms. There’s barbecue, too, as well as blackened redfish, fried Gulf shrimp and an haute version of the famous King Ranch enchilada casserole.
THE DRINKS
The wine list offers selections from Texas wineries in addition to wines by the glass and bottles of beef-friendly reds, the majority from California with a smattering of Oregon and Old World offerings. From the liquor side of the drinks menu: barrelaged cocktails (including the Post Oak Boulevardier made with bourbon, Campari and red vermouth) and specialty cocktails such as a Texas Negroni, Paloma, Ranch Water, house margarita and grilled pineapple margarita.
COVID CONSIDERATIONS
The kitchen is following all Centers for Disease Control and Prevention guidelines, and dining-room seating is socially distanced. There’s also patio seating.
ONE MORE THING
For now, the restaurant will be open daily for dinner. Come Dec. 1, lunch will be added at 11 a.m. and eventually Saturday and Sunday brunch.
THE DETAILS
1605 Post Oak, 832-4273049; kingranchtexaskitchen.com