A new steakhouse in Houston, King Steak, is turning heads and reshaping the culinary landscape by departing from conventional practices.
Opened in late May in the Galleria area, King Steak, spearheaded by chef Eric Aldis, has garnered attention for its health-conscious menu that eliminates seed oils in favor of beef tallow, olive oil, and butter.
This restaurant aligns with a growing trend among eateries across the U.S. seeking to showcase healthier dining options without sacrificing flavor.
Chef Aldis emphasizes that King Steak caters to a wide range of dietary preferences, claiming, “We have something for everybody.”
While the menu remains largely gluten-free except for the bread in the French dip and cheeseburger, it also features a vegan bolognese, appealing to diverse palates.
Among the selections, steaks take center stage as the most popular offering, with the notable rebranding of the New York strip to the “Texas strip.”
This name change aligns with Lieutenant Governor Dan Patrick’s recent call to officially rename the cut in Texas, sparking controversy and mixed reactions.
Some restaurants in New York have even threatened legal action against this initiative, expressing concerns over potential confusion among diners.
Despite the debate, Aldis, a seventh-generation Texan, states, “I cut the strips, so I name the strips,” indicating his commitment to local identity and pride within the restaurant’s concept.
King Steak isn’t your typical steakhouse; Aldis has designed a menu filled with inventive shareable plates and appetizers that are not commonly found in steakhouses.
Options such as a vegetable charcuterie, guacamole served with bacon chips or gluten-free bread, and beef and pork meatballs in “nonna’s pomodoro” sauce add a unique twist to the traditional steakhouse experience.
In addition to its striking menu, King Steak’s sides transcend standard steak accompaniments, featuring mushrooms cooked to order, pesto cauliflower rice, jalapeño hash browns, creamed spinach artichoke, foie gras, and beef tallow fries.
The restaurant’s layout is equally distinctive, designed to create a dynamic atmosphere.
According to Aldis, King Steak includes a modern setup with 30 tons of compressed air-conditioning.
On days cooler than 85 degrees, the dining room can transform into an open patio, blending indoor and outdoor dining spaces for guests.
King Steak also boasts three private dining rooms that can be adjusted into five separate spaces, allowing for intimate gatherings or larger parties, accommodating up to 12 guests.
Aldis, who previously served as the culinary director at Federal American Grill, partnered with restaurateur Johnny Vassallo to launch King Steak following a collaborative journey at the now-closed Mo’s A Place for Steak, where Aldis was the chef.
Throughout his career, Aldis has remained focused on enhancing the diner experience.
He expresses a down-to-earth philosophy: “We’re not trying to win a Michelin star. We’re not trying to win awards. We’re trying to make sure our guests are happy.”
As diners flock to this innovative establishment, King Steak is set to make its mark on Houston’s dining scene by redefining the traditional steakhouse experience.
image source from：https://houston.eater.com/openings/82544/houstons-newest-seed-oil-free-steakhouse-sells-a-texas-strip
