With its low-slung ceilings and white napery, this far-west Pearland steak and seafood house feels like some wonderful rural roadhouse that initiates keep to themselves. Too late: chef-owner Ronnie Killen has patiently built his place into one of the best of its Texas kind. Everything from dry-aged steaks to mind-blowing creamed corn to peerless fried shrimp, right off the docks, show a chefly touch. And where most steakhouses try and fail to get other entrees right, Killen turns out definitive chicken-fried steaks and pork chops as if it were no big deal. Caring service and a landmark dessert — Killen’s celebrated creme brulee bread pudding —sweeten the deal. Few steakhouses feel so personal, or so regionally right.
Entree price range: $$$-$$$$
Where: 2804 S. Main St. in Pearland