Beaumont’s Southern Kitchen opens at Texas Station in December | Eater Vegas

"After opening Dec. 17 at Texas Station, I found that the Fertitta family's Beaumont’s Southern Kitchen leans into Southern hospitality with a focus on smoked meats and comfort foods; the chefs trained with barbecue kingpins nationwide (including Mabel’s BBQ in Cleveland, Martin’s in Nashville, and The Granary ‘Cue & Brew in San Antonio) to learn the art of slow-smoking. The menu features grilled elote street corn, deviled eggs with jalapeño-candied bacon, and chicken-fried bacon, plus sides like collard greens, honey-baked cornbread, and brisket mac and cheese, and a barbecue board with sliced or chopped brisket, pulled pork, turkey breast, hot link sausage, smoked chicken, and St. Louis ribs smoked 12 to 14 hours over hickory wood. Entrees include brisket street tacos, a smoked turkey club, brisket Philly cheesesteak, fiery fried chicken and fried catfish, Mesquite- or hickory-grilled rib-eye steak, bourbon salmon, Spatchcock chicken, and jumbo shrimp, with desserts such as a chocolate pecan ball, black bottom pie, peach cobbler, Key Lime chess pie, and a banana pudding–filled éclair. I also noted the beverage offerings—bourbon whiskeys, regional brewed beers, and craft cocktails—and that the menu was developed by veteran executive chefs Patrick Higgins, Joseph Kudrak, and Amy Bearden along with Beaumont’s chefs Richard Alfaro and Michael Ross, with Ross (originally from Alabama) serving as head pitmaster; the restaurant is open for dinner nightly beginning at 4 p.m." - Susan Stapleton