Barbecue is coming to Texas Station, and it’s name is Beaumont’s Southern Kitchen. The brand new concept brings the hospitality of Southeast Texas to Southern Nevada starting December 20.
Featuring an incredibly extensive menu of smoked meats as well as innovative styles of sandwiches, burgers, appetizers, salads, sides and desserts, Beaumont’s will pay homage to the great heritage, tantalizing flavors and regional styles of barbeque and downhome comfort foods found throughout the United States.
The Story Behind Beaumont’s Southern Kitchen
Beaumont’s chefs were trained and mentored by some of the most well-regarded barbeque craftsmen and pitmasters nationwide. They are passionate, knowledgeable and creative in the special art of slow-smokin’ meats, and they are time tested, having honed their culinary skills at barbeque lovers’ favorite places including, Michael Symon’s Mabel’s BBQ in Cleveland, Martin’s in Nashville and at The Granary ‘Cue & Brewin in San Antonio.
Beaumont’s menu will be house-made from-scratch utilizing the best flavoring techniques and cooking processes and will serve up oversized portions of comfort food favorites with a creative twist on presentation and flavors.
Beaumont’s Southern Kitchen Menu Highlights
Highlights of the menu include:
Appetizers: Grilled Elote street corn, deviled eggs with jalapeño-candied bacon and chicken-fried bacon.
Sides: Collard greens, honey baked cornbread, brisket mac ‘n cheese and a variety of spuds.
Barbecue board: Sliced or chopped brisket; pulled pork, turkey breast, hot link sausage, smoked chicken and St. Louis ribs smoked to perfection for 12-14 hours in a slow, loving process with hickory wood and using the finest quality of meats such as Certified Angus Beef and Compart Duroc pork. Smoked meats will be available as platters, sandwiches or by the pound.
Fan Favorites: Brisket street tacos, 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.
Desserts: Chocolate pecan ball, black bottom pie, peach cobbler, Key Lime chess pie or the banana pudding-filled éclair.
Libations: Offering an approachable bourbon whiskey program, regional brewed beers and craft cocktails.
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. Ross, who originally hails from Alabama, is the head pitmaster for the new restaurant.
Beaumont’s Southern Kitchen Hours of Operation
Beaumont’s Southern Kitchen will be open for dinner nightly beginning at 4 p.m. and guests will be able to enjoy their drinks and eats throughout the bar inside the restaurant or for larger parties, in one of the private dining rooms.