Latest Reviews
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Very good. Went here for my wife's birthday. It's on the elegant side of casual. Admittedly very pricey but the portions and quality correspond. I wou…
THOMAS Harcourt
Killen’s Steakhouse
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Killen's used to be our special occasion destination. Sadly no longer...partially our fault for not sending back an undercooked steak but something wa…
Kdave28
Killen’s Steakhouse
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$400 meal and we couldn't have a conversation.. Arrived at six with friends who hadn't been there. Steaks were great and service good, but well never …
Mcolleen56
Killen’s Steakhouse
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Killen's Steakhouse is open for Fine Dining. Killen's Steakhouse serves Steak dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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10 Reviews on “Killen’s Steakhouse”
Overpriced. My wife and I were excited about trying Killens for my birthday dinner based on what we had heard. However we were very underwhelmed. Place looked like a roadside bar outside and was actually decorated with floor tiles on the ceiling. The sat us at stable at back where my view was the wall. Service was slow, taking 10 min just to see our waiter for drink orders. Steaks were good but nothing I would go back for and we have had better for less. Very limited wine by the glass selection. We tried 3 reds and settled for the least offensive. Just a lot of hype but didn’t deliver on expectations. Won’t go back.
What a Letdown!!!. As good as the BBQ restaurant is…the steakhouse is that bad. Very loud, very close tables, very long wait after ordering food. In fact longer than the line at the BBQ restaurant.The asparagus appetizer was armored in batter. Took some effort to cut. About 25% of the asparagus was inedible, and all of the batter was inn inedible.The steak was a hugh disappointment. Very dry yet the middle was bloody red…not exactly medium as ordered. I took the steak home and finished cooking it in my HEB Charro beans the next day.Go to Rudy and Pacco’s in Galveston and get a good meal.
Almost Persuaded. Not frequenting steak houses lately, I didnt quite know how to review Killens. I read many of the reviews to get a feel for others experiences and came to some conclusions. I received a call from Killens Saturday afternoon that we would be able to add a third member to our reservation that night due to a cancellation. When I called to try to add my youngest son, the previous day, the young lady there was sympathetic but unable to make a change, explaining we were assigned to a small table, and they were booked solid for the entire evening. I did not request a waiting list or even leave my phone number, so this got us off to a good start: very impressive.My two grown sons and I arrived and were seated promptly. The ambience outside and inside is rather plain, and I agree with many reviewers that a restaurant of this caliber should be in elegance. However, we were there for the food and fellowship, so it mattered little to us. We all took note that the wait staff was mostly very young. This probably accounts for some of the bad reviews on service, but we saw none of that. Our service by the waiter and attendant was exceptional, some of the best I have ever had: prompt, attentive, competent and even personable. Our first order was drinks. My sons had beers and I had the Texas Peach Mojito, which was excellent. I even ordered another, which I rarely do. Next came the appetizers. My sons both had lettuce wedge salads, which they enjoyed, and I had the French Onion Soup. It was a little disappointing. This something I cook myself, so I know how they should be: a single crouton cut to the shape of the opening, piled with ample good quality Swiss (maybe Gruyere) blended with one or two other kinds, and broiled. Their chef took the lazy approach with couple slices of baguette bread, not even covering the surface and only a modest amount of a single, albeit good cheese. It was properly cooked and the broth was excellent. So the dish was enjoyable, but sub-par for a world class restaurant.We ordered one wet and two dry aged beef steaks, but passed on the $20 per oz. Japanese Wagyu beef. The prices for the aged beef were top dollar, and I was personally miffed with the $110 price tag on the 10 oz sampler (about $70 comparable value based on their own menu). However, numerous other menu items seemed reasonable. Our sides were Potatoes Au Gratin, Jumbo Asparagus and Sauted Mushrooms which we shared. They were all superb. My eldest son, who is into wines, ordered our $82 bottle. He later claimed it was in line for top dollar restaurant pricing. When the meat arrived, we each likewise shared some so I got a sampling of each kind. The servings were quite large with thick cuts and good flavorful crusts from the high temperature broiling. Mine, the 21 day rib eye, was ordered medium rare, came out too rare, probably because it was so thick and was sent back. The waiter jumped into action and promptly carried it off. It was soon returned by the cook, no less, who insisted I tried it to ensure it was right. It was! I do not count this kind of thing as a negative if it is duly corrected, and their response was exceptional. I hate to say it, but I think the meat was not quite up to world class. Other reviewers noted this too. Having recently been in Chicago at David Burkes Primehouse with 55 day dry aged beef at a little lower price, I may have been a bit spoiled. My Killens steak had the characteristic meaty flavor and was very good, but not quite the best. One sons wet aged beef even seemed a little chewy. We topped off the meal with their signature Crme Brle Bread Pudding: good stuff.Both sons scorned my mild skepticism, thinking their meals were above reproach and the beef the best. They were almost right, in my opinion, and dont get the idea I did not thoroughly enjoy the evening. I did, and would go back, but I believe these reviews must be cold, calculating and totally objective. All said, due to the lack of elegance, minor short comings of the food here and there along with top dollar pricing, the highest I can go on a world class level is a four this time. But they were close to a five (David Burkes got a four also, but for different reasons).
Great Steaks!. Love it! We had the Wagyu ribeye and filet. They were cooked perfectly and so tender and juicy. Could have cut with a fork! The sides were also freat. We enjoyed the cream corn and mac & cheese. Leave room for desert. The best creme brulee we ever had! Service was attentive. Definately will be back.
Dinner was good, but I did severe damage to my car on leaving the restaurant due to a huge ditch inside the car park that was completely unlit. I think the restaurant is negligent not to cover this ditch or provide outside lighting.
Went there for my husband’s birthday with our children to celebrate. I wish we would have eaten there before we chose it for a special occasion. If you have never been there I’m sure that you have had this experience somewhere else. Picture a really small restaurant with a awkward floor plan ( the dining room is really small with a whole bunch of tables shoved into it then a very small area was divided with a make shift wall- lattice or something to that effect.) In which the small area is crammed full of tables. The divided small area you have to squeeze threw to get to the rest room. The tables are so close together that when getting up from the table you have to either bump the guest sitting behind you with your chair and squeeze out or hold it. The restaurant is so smallyou can see everything from the front door- the kitchen, their refrigerators, all the tables and guest even the bathroom door.) All from first glimpse from the front door. OK so I will move on to the food. You will see more reviews about soups, salads, & appetizers and sides for this place for two reasons they’re pretty good ( my favorite was the tuna tacos) and they are more affordable. My husband ordered the house special it was a 32oz with a what they call a dry rub ( ordering beef there or listening to them explain exactly how each steak was different and of coarse why and all the history behind that is like going to basking and Robbins for chocolate chip cookie dough ice cream and them having evening but that then you have to listen to them go threw each flavor and its description and why its better than chocolate chip cookie dough.) OK so don’t be intimidated by the 32oz its a lot more bone than meat. I had the 16oz dry rub rib eye… Mine was sweet his was smokey. They bake they’re steaks not grill. Mine was dry his was moist. They noise from other tables was out of this world because it really cramped up and of coarse people drinking bottle after bottle of wine things tend to get louder. I had my children in there with me so me and my husband got upset when table right across from us started getting really rowdy and vulgar. The staff (two of them) where cutting up with them. The manager with just walking around getting people their water etc he would look over during the next histerical outburst and laugh. We asked one of the servers if they could keep it down our kids were with us he said not a problem y’all are about threw with it I will box it up and not to worry he understood ( this was at the beginning of our meal) . so if you go and like the place great if not sorry. Good luck I hope better experiences for every one.
80th birthday dinner. Never so disappointed in my life. I don’t mind paying thru the roof for good food, but the steak was tough, the waiter disinterested, didn’t acknowledge the birthday, had to flag him down to get a refill on water. I do say, however, that the cream corn is to die for. Thank goodness I found the receipe on another site so I will make it at home. If you really want top of the line steak and service, try Taste of Texas on the Katy Freeway. Just my two cents.