I think Kevin got a tear in his eye when he saw that he was down to the last bite. The bun was light and had a perfect crisp around the edges. The tomato and onion toppings were sliced incredibly thin and placed evenly around the burger so that every bite was a perfect blend of every burger element. It was all double ground to get the ideal consistency. The girls at the register were unsure what kind of meat was used (other than “really tasty beef”) but Randy Kienast, one of the owners, told us later that he had a special high quality blend created. He was asked if he wanted it “pink or done”, and he got his “pink”. The two small cups of house-made French onion dip were thick and rich and a perfect accompaniment. They reminded us of the blue cheese potato chips at Jasper’s, but because they were topped with just the melted cheese instead of a sauce, they were much less messy and still incredibly tasty. Oh my! They melted blue cheese on a basket of house-made potato chips. We started out with the Chips and Dip with added blue cheese crumbles. I am so happy to find a place that I can go on a casual night and not be forced to choose between cheap wine or beer. They have about 8-10 different options each of white and red wines and several craft beers. What I was pleasantly surprised by were the drink options. When we walked in around 8ish on their first day of soft opening, they were serving the full menu but had run out of Mac and Cheese. You’ve seen the menu I’m sure, so I don’t need to tell you about that. My husband Kevin and I are afraid that last night was the only time we’ll be able to get a table at Stackhouse Burger on the awesome second floor patio and see the view of Dallas. That is cuisine.Oh how I wish I could keep this place a secret. “Every morning one must start from scratch, with nothing on the stoves. “My hope is to educate the average diner on the fine art of eating well.” - Chef Ronnie Killen “I want your dining experience at Killen’s Steakhouse to be unmatched enjoying great cuisine at a great value.” Ronnie’s passion for food and amazing attention to detail is evident in every aspect of his restaurant as he continues to break the mold of stuffy fine dining and constantly brings innovation to the Houston dining scene. Ronnie also had his signature dessert, Crème Brulee Bread Pudding, named one of the Top Ten Dishes in the United States by Food and Wine magazine in 2008. Since it’s inception in 2006, Killen’s has gained numerous awards and achieved resounding praise even being called the “Ultimate Steakhouse” by the Houston Chronicle and was named one of Texas best steakhouses by Texas Monthly. Ronnie’s love of fine dining brought him home once more as he opened the acclaimed Killen’s Steakhouse in his hometown of Pearland, Texas. This process usually takes a year or more and is an honor only held by approximately 1200 chefs across the United States. Chef Killen still considers this honor to be one of the highlights of his illustrious culinary career.Ģ005 was a banner year for Chef Killen as he was named a Certified Executive Chef by the American Culinary Federation, after only five months of examinations and practicals. He was, however, asked by the new Executive Chef to interview for the title of Assistant Executive Chef. He was a finalist but was not ultimately chosen. In February of 2005 Ronnie was awarded the opportunity of a lifetime, a chance at the position of Executive Chef at the White House. During his tenure at Brenner’s, the steakhouse was awarded the title of “Best Steakhouse” by the Houston Press and the Business Journal. You can’t keep a native Texan away for long and in 2003 Ronnie returned home, accepting the post of Executive Chef at Brenner’s Steakhouse. Since graduating Ronnie has added numerous accolades to his resume while working as such fine hotels and resorts as: The Omni Mandalay in Irving, Texas, Big Cedar Lodge in Ridgedale, Missouri and The Ritz Carlton in Rancho Mirage, California.
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