Killen’s Steakhouse

Very Disappointing! I have eaten at all Houston area high end Steak Restaurants and Killen’s by far was the worst. The service was very slow{party of 5 there several hours4]. the waiter pushed all the most expensive items on the menu from appetizers to desert. The water tasted horrible. It literally smelled bad! I could ramble on about the problem with each dish but save your money and eat somewhere else.

We really wanted to like the new Killen’s. The original in the old house was a special place for birthdays and anniversaries. My husband and I would not hesitant to recommend it to others– fantastic food with the best steak in Houston, cozy ambience, attentive service. There used to be quasi sommelier which might have been the owner’s wife who would give excellent recommendations on wines which was nice. I’m not sure what happened– did ownership change?
The new location has absolutely no ambience– it felt like we were in some Tex Mex chain. The main room seemed like it would be very noisy. No longer the cozy rabbit warren house.
Our food was hit and miss. The starters were served lukewarm. It was obvious our starters had been sitting under a heater for a while– the soups had a congealed layer on the top. But the bisque and gumbo were very good. The sides were not like they used to be– the baked potato was soggy and asparagus was tasteless. Mushrooms were ok. The non steak main courses (stroganoff and flounder) were very good and were better entrees than the steaks which were overcooked. They used to ask you to cut the steak open to check if it was cooked to your liking– that doesn’t happen anymore.
Service was a HUGE disappointment– we wondered if somehow we had offended the waiter. The person refilling our water glasses was much more attentive than the waiter. We were seated about 8:05 — 8:10 for an 8:30 reservation. Our order was not taken until 40 minutes after we had been sitting– perhaps waitstaff is told not to take orders until 10 min after the seating time to control the flow of orders in the kitchen? After sitting there for an hour we realized that surrounding tables who sat after us already had bread– we probably would not have been given any until we asked. We asked for a 2^nd bottle of the same type of wine– usually high end restaurants given you a fresh glass but the waiter poured the new wine in glasses half full with the old wine.
Mandatory valet parking? Really? I could understand the need for it at the old site but there was more than enough parking. I hate handing over my keys to my expensive car to someone who probably doesn’t own a car who has no liability if he wrecks it. He can also figure out your home address from your car insurance and tell his buddies that you are not home.
$ 400 for 4 people (3 starters, 4 mains, 3 sides, 2 bottles of wine, and no desserts) is not worth it for the quality and service. So we will no longer be making the drive to Pearland.

Their steak is excellentIts, service was amazing as well. It is the most/​only fancy steak house in Pearland! Be sure to make a reservation before you go, we were there on a Tuesday and it was packed.

Wonderful!!! Great atmosphere, nice staff, best and well trained waiters.
Food is perfect!
Steak is awesome!
Crab cakes are to die for!
Don’t leave without some bread pudding. I never liked it before trying the killens! The best!

I wanted to LOVE this place because I think Killen’s BBQ is some of the best BBQ I have ever had– I’ve been wanting to come here for the last three years and did not have an occasion until this past weekend. The food was good, ambiance is ok. The service was great– we had a minimal wait with our reservations, our bartender and waiter were super friendly and helpful. We got the crab cake based on a recommendation, wagyu korean skewers, and the burrato with tomatoes for starters. The steaks were good. The sides were delicious– mac and cheese, mashed potatoes and brussel sprouts. I gave it three stars because I had higher expectations for a high end steak house– I wanted it to be a place where I would want to come back but at this point I would rather try other steak houses before coming back here

So here’s the deal, if you ate here and didn’t give them a 5 star, this type of high end restaurant probably isnt for you. I honestly have no clue why they only have 3.5 stars; that’s absurd.
We started at the bar with Chad as our bartender while we waited for our dinner guests. He gave us some recommendations and provided the banter one would expect for someone who has worked here for over 10 years. Their bar selections are amazing; if they don’t have it you probably don’t want to drink it.
While at the bar I had several crown and diet cokes which were made with the perfect mix. The wife had a glass of red wine which was also great. The attentive nature of Chad and the other bartenders really got us stoked for what was to come.
Once seated we decided flights of Pappy Van Winkle were in order. After the displays came to the table the 4 of us sat there pondering where to start with the shots of 10, 12, 15, and 20 year old whiskies. The good thing here is no matter where we started we all were winning. If you’re not familiar with Pappy Van Winkle I highly recommend it but don’t treat it as a shot, sip each one and enjoy all that it can bring to your pallette.
For appetizers our waiter Randy recommended a platter that was off the menu. Here we had some bacon wrapped scallops; which was declared the best scallops any of us had ever had, fried asparagus with jumbo lump crab meat, shrimp cocktail and a jumbo lump crab cake with lump crab ontop. All of this was absolutely amazing and the seafood some of the freshest we have ever had.
Moving on to the main course, the wife had a dry aged filet which she claims as being the best filet she has ever had and I had the dry aged longbone ribeye; tomahawk as some call it, and I can assure you it was the best steak I have ever had. The way in which they cook their steak is amazing. You have two options, seared at 2000 degrees or cooked over a wood flame. For me and a ribeye, it’s all about the char or the crust of the steak and this did not disappoint. Also, instead of butter they cook their steaks with beef fat and the flavor that this adds back to the meat I have experienced no where else.
Besides the two steaks above, 2 of our dinner companions had the New York Strip flight. Here you got 4 different prime kobe beef steaks that are 4oz each. Each one is cooked and served on 1 large tray to keep the different suppliers of kobe beef separate.
For sides, I highly recommend the green beans and the mushrooms. Not only are they low carb but they are amazing. Also, ask for the Brussel sprouts to be cooked in olive oil and not deep fried and you will thank me before you know what hit you. We also had cream corn which I hear is a lot like the bbq joint and the bread and butter on the table looked good too.
After all of the above we were way to full for any type of desserts. Some of us had some Pappy left over and we all still had some wine so that was enjoyed. A few friends even went to the patio to smoke a cigar or two and the service followed them right out the door.
So, in closing, if you’re looking to drop a couple hundred dollars per peraon on one of the best meals you have ever had, look no further than here. Otherwise, there are plenty of other options around the city. We will be back!

This was my husband and I’s first time at Killen’s Steakhouse. We decided to go for our anniversary last minute and were able to secure a table on a Thursday night at 5:45 pm. Our waiter, Michael, was very accommodating and really helped us out with the menu.
For an appetizer we each got the blue crab and corn bisque, it was very delightful. Oddly enough, it was so good that this was my favorite dish that night. My husband enjoyed it too.
For our main course my Husband had the Strube Wagyu Ribeye cooked rare. I had the Harris Filet cooked medium. They were both fantastic! I normally can’t stomach a rare steak but I tried a bite of my husbands steak and wow was it good! I suggest getting the Wagyu if you’re already spending over $ 50 for a steak. For an extra $ 20 it’s worth it. For the sides we got the creamed corn and the Mac and Cheese. They weren’t anything spectacular but they both were good.
For dessert we had the carrot cake and it was very good! Just like everyone said it would be.
We will be back!

Disappointing. Dined at the old location a couple times, which we loved. First of all the tap water tasted like chemicals. Our server was not receptive to this and offered unfriendly awkward service once this was mentioned. Never offered to refill our drinks. Crab cake was half the size we remembered and bone marrow with bread were extremely greasy and burnt. Our steaks were over cooked– ended up taking more than half home for the dog. As for the atmosphere the charm and character doesn’t exist anymore-​felt like we were in some chain restaurant.

Not the hype I was expecting! I bought their brisket rub, my barbeque just tasted the same as they served me with their steak.
the staff are the very good and the experience was ok.

This shit is delicious.
I would move to Pearland just for their carrot cake.
That’s all i have to say.

Every event in my family that calls for a fine dining experience involves a trip to Killen’s Steakhouse. I love the Killen’s brand, from their BBQ to steak to burgers, and they have never disappointed. The steakhouse has been revamped with a new location, heavy emphasis on craft beer, and a big dining area.
There are many imitators but few can deliver the service and quality of food that Killen’s obtains. I think every meal has been better than the last, that is why I keep coming back.

Dined at Killen’s for the first time on 5÷14÷16 (Saturday). The restaurant is well designed with lots of character and traditional white table cloth.
The service was impeccable — our waiter described the specials and even told us the price (can’t stand places that hide that). They brought us bread to start and man was it good!
We ordered the crab cake for a starter and it was phenomenal … We followed that with a tomato and blue cheese salad (it was not good) and then our HARRIS filet mignons traditional prepared. Wow — they know how to do steaks … This place is worth the drive into Pearland!!!

Service and food are always awesome. I’ve yet to be disappointed. I’ve read a lot of reviews on this site and I think some people are just unhappy. If you gave them a brick of gold they’d be upset that is was heavy.
Well Killens is heavy. Start with the crab cake, best in the city. French Onion is a close second.
Now I love the steaks, but Harris is just ok, make the move and get a higher level steak. It’s worth it trust me.
Corn risotto is amazing. So is the creamed corn and skillet potatoes.
Desert is awesome, can’t go wrong with the bread pudding.

My review for this place is pretty mixed, but mostly positive. We had reservations for 8pm on a Tuesday. Despite this, it almost took 30 minutes to seat us because our table was not ready on time. That’s okay, I sat at the bar and had a drink, a French 75… it was way too tart. When we got seated, we both ordered beer from the extensive beer list. We started with the Korean BBQ skewers and the lump crab cake; both where phenomenal. For our entrees we both had wet aged filet mignons and sides of potato Au Gratin and cream spinach; both of the sides were very good… our steaks, that’s a different story. I ordered by 8 oz medium rare, my husband ordered his medium well. When I got my steak it was over cooked and when my husband got his, it was way undercooked. I need for you to know how to cook a steak if you’re a steak house, that should be the main prerequisite to operate. When I asked if they were flip flopped he said no. The waiter was kind of apologetic; he tried to play it off like they were correct. But I eat steaks all the time; you’re not fooling me. Needless to say we ended up switching steaks (hubby and I). I didn’t finish my husbands 12 oz. The steak was actually better the next day (crazy huh); they were more juicy and tender! For dessert we had the bread pudding; it was soooooo good! 3.75…I rounded up.

We were here for the OTC show and like to come to this location… well my staff does. This was my first time here.
They have 3 levels of steaks.
Prime USDA
local ranch with prime cuts
Harris ranch dry aged
Since we only come here 1x a year we go for the good stuff.
My co-​worker had the Harris dry aged fillet. Very tasty and cooked to perfection. She had hers broiled and no wood cooking.
I had the bone in rib-​eye special (30oz) Harris and it was amazing. I took it home as I can’t eat that much and had it for breakfast for a few days with some eggs at the hotel. Yum!
Service was excellent, we had Jason as our waiter who has been there for nine years as of this review. He knew his stuff and was very informative.
Cocktail and beer selection was great. I just wish they had Northcoast old Rasputin as I love to have that with a good steak.
The carrot cake we split and took it home. Normally they serve it warm but they wrote down instructions on how to heat it up when you got home. A minute 45 at a power level of seven was written on the box. I never took it a power level of seven it’s always a high-​power and for 15 to 20 seconds and then I check it usually they’re outside smoking hot and the inside is cold. This was a great tip that I will carry-​on for a long time. Thank you Jason for a great experience.

This place is a joke, just like it’s owner Ronnie Killen. Had reservations for dinner one evening and was seated at a very small table by the bathroom, when there were other tables available. The hostess refused to move us, so we called Vic & Anthonys to change our reservations. I explained to them about the rudeness we experienced at Killens, and we were told to come right on, that Vic & Anthonys would most definitely accommodate us. We were out of Killens as fast as we could. I tried to talk with Ronnie Killen about our experience, but he refused to return any calls or answer any of our emails.
So, don’t be fooled by Killens. If you want exceptional and professional service, with outstanding food, the head to Vic & Anthonys.

This place lost its edge. First the place kitchens hoods don’t work correctly. My eyes hurt sitting close to open kitchen. Wait staff needs to better groomed. Music volume is nit balance. Steak was unevenly cook, ask for medium, received well done and medium. Salad lettuce was horrible, something I expect at Golden Corral not 5 star. It was brown edges and old. Tea tastes was not good either. Killeens is good but it’s not on point. I would suggest overhaul management. Also server ask if I want Oscar style on filet, when I got the bill. It says Oscar style $ 10, scallops another $ 8. I didn’t even ask for a scallop. To even allow such a crappy lettuce go out that kitchen. Heads should roll. Valet has only 1 person working Get ready to wait n wait. I stick with new Perrys at baybrook mall next time.

Went here for a birthday dinner for a party of six at with rsvp at 7:15. Arrived at 7 and table was already ready. Hostesses were very polite and friendly.
Got to our table where we were met by Larry. Very polite, professional, and knowledgeable about the food. He set us up and then got in our appetizers. Being this is my fourth time being here I ordered my favorites for my friends.
Fried asparagus was great! Very crunchy exterior and soft interior. That lump crab sauce they put on it was fantastic! We killed it.
Also, ordered the bone marrow. Not the table’s favorite, but it was killed by my wife and I. We order it everytime. It was good to me. I think it was too rich for everyone else.
Crab cake… so good! That was the first thing to have an empty plate. Pictures don’t do it justice. It’s a large crab cake that you can share with another person. It had a spicy kick, not overwhelming, to it that sets it apart from any other crab cake I’ve ever had. Could order two and make it a meal. The shrimp on top was perfectly cooked. Can’t stop thinking about it.
Everyone at the table ordered some form of beef and a friend ordered the snapper. Very happy with their food. I had the long bone Wagyu steak. It had to be sent back because it was still purple. They knocked it out on the second try. My favorite thing here. Surprised I had to return it, but it was great once it got to a medium. The crust and seasoning on it was perfect. Very tender. Our pup also enjoys the bone so it’s a bonus meal.
Topped the night off with the carrot cake. I can’t put into words how good their carrot cake is. You’ll have to try it to believe it. We also had White Russians with our desserts. Those were made perfectly.
Overall it was an awesome night. A+++. Everything from the hostesses, to our waiter, and then to the food was perfect. Our friend had a great birthday, and first time experience, here. Will also be my go-​to steakhouse.

Yes!
— Wagyu! OMG! Mouth watering deliciousness!
— Their desserts are huge and one of the bests in town (try the cheesecake, bread pudding and carrot cake! — they’re amazing!
No :(
— The restaurant is not easy to identify from outside. If you blink when you’re driving by, you’ll miss it.
— Inside, it’s literally a house. An old house.
— Very expensive. I went here with a group of friends (4 couples) and the bill came out to be $ 1500 with $ 150 tips automatically added in the bill.
I like it but it’s not really an OMG-​mind-​blowing-​amazing place that I’d come back to. Off my bucket list! Check!

Drove all the way out to Pearland to see what all the excitement was about, and after eating I still don’t know ._​. Don’t get me wrong, the service was great. We had the private room to celebrate a birthday party so a little more attention of course. I think it may have been all the hype surrounding this opening because I just wasn’t wowed like I thought I’d be. I ordered the red snapper and lump crab, jumbo asparagus and potatoes au gratin (way too much cheese). (Loved the french 75’s though) It’s pricy so I expected the same on my plate. I honestly have tasted about the same at Goode Seafood or something similar. My friend had the steak (can’t remember what cut) but did like the homemade steaksauce. Gonna shoot for the bbq stars next go round with this one.

Very expensive. Steak was good, not great. Best things I tried were the creamed corn appetizer and my old fashioned. Everything else was just average.

Great food! Comfortable atmosphere.
Best bread pudding around. Save room for it, it’s worth it!

This restaurant markets itself as a high end steakhouse with the best of quality. I would call our first time experience mediocre at best. As a retired business executive who has eaten at many high end steak houses across the United States, I was very disappointed. Steak cooked well done when asked for medium. Salad had croutons that were burned. Table was not cleaned between courses. Vegetables and desert were good but you expect a great experience in all aspects of high end dining

I imagine that this place is known for their steaks but I did not get a steak because the cheapest one is $ 42. I did get the calamari appetizer and it was not good. The calamari was really tough and the only thing good about it was the sauce. My entrée was the shrimp and fries and it was decent. My cousin loved the crabcakes and her cosmopolitan. Overall the value for the price I would say is a little off. The waitstaff was very nice and the waitress could see that I did not eat much of my calamari so she took it off my bill. Because I live in north Houston I probably won’t come back. Even if I lived south I wouldn’t come back. Nice atmosphere though.

Really enjoyed my dining experience !!! The service was wonderful, friendly staff and a great atmosphere. I’ve been trying to eat here for years but the old location lacked a bar and it was always packed so it was next to impossible to walk in. Let’s fast forward to the new location there is a full service bar with a phenomenal beer selection. If you’re into craft beers this place has a ton of them. The food was also amazing, the crab cake appetizer was great ! The steak selection was amazing as well. I had the dry aged New York strip and it was so good. If you’re in the area definitely give it a try. Thanks Ronnie for making a great restaurant even better, Pearland needed this !!!

New location = 5 stars
Service = 5 stars
Dessert = 5 stars
Appetizers = 3 stars
Steak = 1 star
I got the Harris ranch bone in ribeye medium rare. Appearance was good but the steak didn’t have much flavor. Additionally the steak had excessive connective tissue and was hard to eat. I’ve never had that issue with other high end steaks I’ve had. Maybe that’s why aging is necessary? Waiter said it was prime grade, but I’m not sure about that.
Nothing was special about the appetizers.
Dessert was really good.
Overall disappointed.

We had a fabulous time last night .
Randi was out waiter and he was fabulous ! He explained the entire menu and was on top of everything ! From refills to even noticing how many sugars were in the ice tea and bringing it already with the sugar in it to placing the cheesecake correctly noticing which hand was used to eat. He even had our car waiting for our from valet. Truly the best waiter we have ever had !
The steaks were perfectly cooked and the sides delicious ! I also ordered the Parmesan chicken pasta and it was fabulous. The crème brûlée and the peanut butter chocolate mouse Devine!
Overall everything you expect from a high end restaurant. My only complaint was it was very noisy in the new location but it wasn’t much more that what it was In the old one .
We love it here and again it didn’t disappoint! Can’t wait to be back soon!

Killen’s is exactly what you’d expect for a pricey steakhouse — quality food, quality drinks, and quality service. While I can’t say anything in particular was knock-​your-​socks-​off, there was certainly nothing disappointing either. It may go without saying when the cheapest steak on the menu is $ 40, but the clientele is a combination of people celebrating special occasions and business folks doing deals.
I can’t say I’m terribly familiar with the local competition offering this same type of experience, but I was told that there’s not much, so perhaps it’d lean more toward 4-​stars when put in the proper area context.

Ordered the long bone wagyu medium rare, the center was still ice cold ! Also ordered the gumbo and it was very salty. The mac and cheese and mushrooms saved the meal from a total disaster

I have been here twice and will NEVER return — fool me once, shame on you, fool me twice, shame on me. BOTH visits were my choice for a Birthday dinner, shame on me, never again. The first fiasco visit was a result of having the worst waiter EVER! Talked to the supposed «manager» about this guy’s inexplicable attitude and it resulted in no one serving us.
Two years later, I decided (inexplicably) to give Killen’s Steakhouse another chance for an intimate Birthday dinner with my new bride. Ordered premium Filet Mignon medium rare, crab cake, salad, baked potato and wine. The wine came first — a recommended $ 60 bottle of Cabernet that was ok, salad was fine, crab cake was wonderful, and then the filet came out looking like a piece of charcoal. I would not let the server leave as I cut into the ruined piece of meat. The waiter apologized and offered to have another steak prepared for me — REALLY?
The subsequent steak received 15 minutes later was not very good with a cold baked potato and very disappointing overall as a 60^th birthday celebration. Did they offer to comp? — no! Did they comp wine? no! Did they give me a free dessert for 60? no! Did they charge me almost $ 200 for ruining my 60^th birthday, yes! I promise these losers will NEVER steal my hard earned money ever again. All I can say is go at your own risk — I have done my best to warn Unilocalers.

Believe the hype! This is my new favorite steakhouse both in terms of food and service. I was hesitant to go because who wants to travel to Pearland for a steak when there are so many options right by my house in Galleria metropolitan area. Well, after fussing, I agreed to take the ride and it was worth it from beginning to end! From the freshest tomatoes in the beefsteak tomato dish, the sweet and surprisingly good Thai chili calamari, to the 28 oz bone in ribeye and the warm carrot cake with melted cream cheese frosting, I felt like I was in foodie heaven! Make the drive!

I have been waiting to try this steakhouse for a while. This was the first time I could have undercooked steak after my pregnancy. We came here as our first date after baby. About 8 minutes after arriving our table was ready. That’s to be expected. We were seated and our table was not lit (only noticed because waitress mentioned it). She didn’t have a lighter and kept mentioning it each time she returned (still was t lit). The menus were not available upon sitting down so we waited at least 5 minutes for those. We were served water (tasted stale) and told our bread was «baking and would arrive fresh out of the oven». It did 15 minutes later. We ordered our drinks and food all at once to save time. Didn’t matter. There was a lot of time in between each order. The drinks arrived about 12 minutes later, then the appetizers, and the main entrée took a really long time. Once we were done, it took so long for them to remove the items from our table that I bypassed dessert. The dinner felt stretched out and I left unsatisfied. Maybe my expectations were too high! The steak was over cooked on outside and more medium-​well than medium. The crab bisque was amazing. The wedge salad was great. The au gratin potatoes tasted store bought. The risotto was good. The ambiance was not one of an upscale restaurant.

Over rated. Over priced. Go to Churrasco’s. My steak was over cooked in the outside and under cooked on the inside. High prices. Above average ingredients. Poor execution.

Service– I was pleased with the service and the waiter. He payed attention to me using the sweet n low, and brought me a glass with 2 sweeteners already mixed in. Very attentive to my family’s table. The wedge salad I ordered had blue cheese on it, I didn’t read the menu close enough so when I wanted to have a different one made with ranch, he was very nice about returning it to the kitchen.
Food– wedge salad average
My 8oz fillet was a little over cooked. I asked for medium well and it was very dark. Smelled burnt on the outside. My mom ordered the same steak and hers was more pink then mine.
My dad enjoyed his 10oz.
Sides were great– creamed corn and mushrooms and potatoes au gratin.
I had high expectations as huge fan of killens steakhouse, BBQ but I was a little let down after this experience. I have visited the other location previous to yesterday night. It was also my moms birthday and they greeted her with a nice card. :) I will be back at a later date to re-​try the new location.

We left Killen’s hungry and disappointed. Killen’s responds rudely calling us ignorant customers.
We were a 3-​top, willing to drive to Pearland on a Tuesday night, to hopefully experience these highly rated steaks. After a couple of appetizers, several cocktails, and a bottle of Paul Hobbs (delicious and planning to order a 2^nd bottle), when the steaks finally arrived. We all cut into our steaks, mine (10-​oz tenderloin) was perfect, but the other 2 guys’ steaks (bone-​in ribeye, Akaushi ribeye) were definitely med well to well done and NOT medium rare at all. The Akaushi was gray and barely pink! I say, «You guys don’t look happy.» The guys ask the waitress if she thinks this is medium rare. The waitress agrees that its overcooked. I say, «Considering the price point, you need to send it back and have the correct experience.» The guys don’t want to be «that guy» and say they’ll eat it cause they’re starving. The waitress and I convince them to send the steaks back. I try to share mine, but they’re hungry, disappointed, and upset. They looked forward to Killen’s all week, due to their busy schedule, a Tuesday night was when we could have dinner together.
The refires come back rather quickly. The waitress offers to warm up the sides of cream corn and potatoes au gratin. The guys eagerly cut-​in, and both steaks were black and blue. We like rare, but this was raw and tough. And again, the waitress agrees and apologizes, offering to bring the steaks back to the kitchen. It was getting late, we all had work the next day, and we all lived in the Heights. We asked for the check instead, wanting to pay for what we ordered so far and maybe come back on a future night. The manager comped everything sans bottle of wine (understandably). Despite not having dinner, we left a generous tip with the waitress.
Then KIllen’s responds to our Facebook post and says «First of all we have pictures of the steaks, you need to actually learn your temperatures when you order. Because of your group we are putting them back on the menu.» How extremely condescending and rude! How do explain your waitress not knowing her temperatures because she agreed and apologized. Your manager must not know his temperatures either because he apologized and voluntarily comped our whole meal.
Here’s a lesson for Killen’s:
— Reliance on bright red heat lamps for a high-​end steakhouse is unacceptable. Why don’t you have expediters or a kitchen manager making sure dishes are delivered timely? Your steaks are overcooked because your kitchen can’t coordinate multiple cook times for one table. (Reason why someone in the kitchen insisted on having heatlamps.) Clearly my tall 10oz tenderloin finished last while the bone-​in ribeye and Akaushi beef finished earlier.
— Why doesn’t your front of the house manager do table touches? He spent the entire night flirting with the hostesses and staying at the hostess stand. A manager should know every refire that happens, in order to assess if it’s due to a finicky customer OR the kitchen staff needs to be trained OR better practices need to be put in place!
— You expanded your restaurant and there are growing pains. Maybe the expansion has revealed managerial limitations and incompetence from both back– and front– of the house.
— Your restaurant WILL FAIL in your new location if you keep blaming customers. To suggest that customers are uninformed, unlearned is very defensive. YOU NEED TO LOOK INTERNALLY OR YOU WILL FAIL.
MY RANT (due to the Facebook message): You don’t know who we are. Two of us worked at steakhouses when we were younger. And my fiancé and I, just came back from San Francisco dining at James Beard and Michelin rated restaurants. How dare you suggest that we do not know our temperatures? We are not amateur diners. This is not Valentine’s Day. What amateur diners would want to spend $ 500 on a Tuesday night in December? How insulting. How extremely rude. WE WILL NEVER DINE AT KILLEN’S AGAIN! I WILL FILL OUT EVERY REVIEW BOARD I CAN FIND ON THE INTERNET, that’s how much you have angered me.

We went to Killen’s new location last night with three other couples that have never been to Killen’s before. My wife and I have been to Killen’s old location many times and were looking forward to a great experience, but we were let down.
The new location is very nice and now there is a bar so you can arrive early and have a drink before dinner. That was lacking at the previous location.
After being seated we waited for 5 — 10 minutes before our waiter came to the table to introduce himself and take drink orders. A couple folks ordered drinks and the waiter left to place the order while we looked over the wine list. He returned shortly and we ordered wine. He brought the wine but not the drinks that were ordered previously and we had to ask several times before the drinks were delivered.
In addition to the delay in getting the drinks, we were at are table at least 15 minutes before someone brought bread.
When it was time to order we all ordered our appetizers and meals at once to make sure there was no additional delay. When our food was delivered, one persons meal was not delivered, one side was not delivered. Once we got all our food, All of the steaks were done correctly, except one was a little over cooked. All the sides were only just warm, like they had been sitting for awhile waiting to be delivered. Fortunately everything was very tasty as expected.
Finally we ordered dessert and once again one dessert was not delivered with the rest of the desserts.
From the time we sat down to the time we paid our bill 3 hours 10 minutes had passed. While we were hoping for a nice relaxing meal, that seems a bit long to me.
Our waiter was nice enough but seemed like he was going through the motions doing his job. Also, he may have had to many tables that he was responsible for.
Finally, I am sad to write this review because like I said earlier, we have been to Killen’s many times before and always have had an enjoyable time. For the cost of a meal here, Killen’s will have to improve or risk losing their good reputation.

Burnt steaks. Then barely cooked steaks.
For the price and what they want to appear to be, they are not.
I will never return.
Also, lazy manager not even trying.
Edit. I’ll leave what I wrote at the table above.
All 3 of our steaks were overcooked. Served well instead of medium rare.
We sent them back only to have them leave the sides on the table to get cold.
They brought back raw steaks that had only barely been flame kissed.
At that point they realized we had cold sides and took them back.
That process took so long that I was able to get the manager to bring us the check, only charging us for the wine.
It seems this review is consistent with others. Overcooked, then raw.
I can’t believe this place was highly rated.
The crab cake was delicious. But full of hard scales or something.
Also, in the suburbs with a huge parking lot it seems we were forced to valet. It’s the suburbs. Just let me park in your not full lot.

Don’t get me wrong, the food is just top notch.
This is about our service.
We had a great time, the hostesses were kind and prompt even when we were early for our reservation.
If we were at sports bar or casual dining our waitress would’ve been great. BUT we were spending a lot of money on our long awaited date night at a fine dining steak house.
Right off the bat, she came with really anxious energy. She spoke almost too quickly, and had a very sharp voice. We really appreciate the little details and history of where our food is coming from. We were interested but couldn’t catch anything so I just tuned out.
She did a lot of «drive bys» like passing by and grabbing a glass really quick and kept walking.
We got our steak sampler at medium rare. It ended up being great bc it’s Killens, but we asked about it being more rare. She just blankly looked at us like she didn’t want to do anything about it, said a few awkward words, and walked away. So we kept it. I would think if we’re spending $ 150 on a steak dish, we could have it prepared how we like.
At the end of the meal, she stacked a couple plates on the table which should not happen anywhere you go. She came back to ask if we wanted dessert WHILE putting on Chapstick at the table… Which now has my husband looking at me like she crazy.
And then when she picked up the check, another «drive-​by,» I saw her immediately flip it open to count the money while walking off the floor. Just rude. I will add that we tend to over tip. I’d say, because of the other staff, she got a «normal» tip.
Our better service was done by other waiters there. One came and finally scrapped off our crumbs towards the end of the meal. Everyone else seemed to be filling our waters (maybe there are water servers?) We even had two other waiters politely ask how our meal was.
If we went back there and they sat us with her we would back away slowly and head towards a different waiter.
Thank you Killens for a delicious meal.

I have been to the old Killen’s Steakhouse location three times and have had really nice experiences there every time! This was our first visit to the new location. Chef Ronnie Killen purchased the old Malibu Steak and Seafood location in the heart of Pearland. He has completely redone the inside and didn’t spare anything!!! New bar new seating and chairs, a real nice Blue LED backlit wine storage and cooler, a real nice backlit frosted glass pane with Killen’s Steakhouse on it. The sunken dining area is surrounded on the sides by very nice G. Harvey paintings. For starters we usually have the Crab Cake, you can’t go wrong here! But, this time we ordered the Scallops wrapped in Bacon and they were delicious! Cooked just right and not over done. We both had dinner salads afterward, my wife had the Grilled Romaine Hearts with Cesar dressing, garlic croutons and parmesan cheese. I had my usual Iceberg Lettuce wedge with diced tomatoes, bacon and Roquefort Dressing. Really great salads. For our main course my wife had the 12oz. Filet Mignon, and I had the 20oz. Wet Aged Ribeye. For our sides we ordered our usual of the Sauteed Forest Mushrooms to go with it steaks. But, for something different we tried the skillet potatoes as our other side. We usually have the Creamed Corn which is really hard to beat. The steaks were as good as they have ever been!!! My wife’s Filet Mignon would literally melt in your mouth it was so tender! And seasoned and cooked to perfection! Same way with my Ribeye. Not quite as tender add the Filet Mignon but still really hard to beat for a great steak. We also had a few drinks with our dinner that were very good! If your in the mood for a good dinner drink, try the Peach Mojito’s! For dessert, by this time we were both full. But, not wanting to miss out on great desserts, my wife ordered a slice of Killen’s Carrot cake to go. It is truly one of the best Carrot cakes I’ve ever tasted! For me, I got an order of the Bread Pudding to go. The Bread Pudding is hard to beat with its toppings of sliced apples and sweet sauce. As always, the ambiance and friendliness of the wait staff really help make this place worth the trip. Our waiter Andrew was really friendly, outgoing, and very helpful. We’ll be back again! You need to give it a try for that special occasion, Anniversary, or just whatever. You won’t be disappointed!

If I had to summarize our dinner at Killen’s it would be «meh». My husband and I came for our 1^st anniversary, something my husband had been talking about for months. After we were seated, we watched two other tables, in the same area, get seated after us yet served before us. We listened to the other servers talk to their guests about the menu and the differences between the steaks… At this point we were getting excited to hear our own servers recommendations. Finally, after nearly 10 minutes our server came to get our drink order. Our menus were down and we had had plenty of time to figure out what we wanted. However, he didn’t ask if we were ready to order or even if we wanted an appetizer. After another 5 minutes he came back with only my husband’s wine. Apparently my iced tea was too complicated? It ended being dropped off by another staff member. At that time we ordered the crab cake, which was pretty yummy. We finished the appetizer before we could order our meal. Oh and for the record, we never got recommendations from him. If we had questions his responses were curt and uninformative. Like talking to a wall. It was good fun. We both ordered dry aged steaks (NY strip and Ribeye). Both were cooked well but didn’t have the oaky buttery taste we usually expect from dry aged meat. The creamed corn side was delicious, the onion rings mediocre. Finally we watched the two tables previously mentioned leave before us and yes they had desserts and even coffee. We ordered the bread pudding for dessert. It had hot spots throughout it (where we burned our mouths). I really don’t understand why a restaurant of this price/​quality would have a microwave on site. To make us feel even worse another table was celebrating a birthday and it was acknowledged by waitstaff because their server had asked if they were celebrating anything special but not ours. A note to our server: I wish having us as your guests would have been more important than the several smoke breaks you took.