Houston’s Killen’s Steakhouse Launches a Killer Happy Hour

Enjoy steakhouse favorites and craft cocktails for a fraction of the price at this posh Pearland restaurant

Killen’s brisket chili nachos are only $8 during happy hour. Believe it.

Since opening its doors in late 2015, Killen’s Steakhouse has been consistently wowing diners with its chic interior and impressive menu of seafood and steak selections. The spacious dining room and expansive bar are often bustling with activity on both weeknights and weekends. But with the recent launch of happy hour, diners are rushing the steakhouse even earlier than usual.

During a preview visit, I made my way through the mouthwatering list of cocktails and meat heavy bar bites, noting many options under $10.

The bar proudly boasts a well curated menu of craft cocktails along with house favorites. The Nuts and Bolts, a one-of-a-kind concoction crafted with Baker’s Bourbon whiskey, Coca-cola, house-made pecan orgeat, is playfully topped with chopped pecans. The Texas peach mojito and Killen’s old fashioned are discounted to $7 during happy hour and are popular choices among customers, while classic gin and vodka martinis are priced at $8.

Where you will discover the real bargain though is on the food menu. Killen’s mesquite pork belly, striking in presentation and served with a tamarind chutney, and tuna poke are $10. Both dishes are easily shareable among groups, making them all the more appetizing. For a hungrier set of eyes, the brisket chili nachos are a steal at only $8. A Texas-sized platter of homemade tortilla chips is topped with hearty brisket chili, cheese, sour cream, and jalapeños.

No doubt one of the best ways to sample some of Killen’s steakhouse staples for a fraction of the price, happy hour is also a festive affair. The restaurant which is gaining more and more notoriety every day for its meaty menu and charming chef has Houstonians heading to Pearland in herds to feed their cravings.

FTC Disclosure: This was a sponsored visit. Opinions herein belong to the author.

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