Texas Station Debuts All-New Regional Barbeque-Inspired Restaurant, Beaumont’s Southern Kitchen

Texas Station Debuts All-New Regional Barbeque-Inspired Restaurant, Beaumont’s Southern Kitchen
Beaumont’s Southern Kitchen
, inspired by the Fertitta family’s Texas roots, is now open at Texas Station. The all-new restaurant brings the perfect blend of Southern-inspired fare to North Las Vegas, serving up an array of BBQ, beer and bourbon (Pictured: Beaumont’s St. Louis Ribs)

Guests are invited to indulge in an assortment of regional barbeque favorites – perfect for any occasion.

Beaumont's Brisket Platter

Beaumont’s Brisket Platter

The menu features an extensive selection of smoked meats as well as innovative styles of sandwiches, burgers, appetizers, salads, sides, and desserts, all inspired by the culinary team’s family-style recipes. The restaurant pays homage to the regional styles of barbeque from top Southern-based regions such as Carolina, Memphis, St. Louis and Texas, as well as down-home comfort foods found throughout the United States.

Beaumont's Group Food Shot

Beaumont’s Group Food Shot

In addition, guests can choose from four unique, handcrafted BBQ sauces made in-house such as its Memphis Red, Spicy Texas, Carolina, or Pineapple Bourbon, to please every palate. The restaurant showcases its house-made from-scratch menu items and utilizes the best flavoring techniques and cooking processes, and honors techniques the culinary team traveled throughout the United States and studied at the country’s top BBQ destinations.

Beaumont's Dessert Chocolate Pecan Ball

Beaumont’s Dessert Chocolate Pecan Ball

Highlights of the fun, playful menu include:

  • There’s an App for That: grilled elote street corn (grilled corn on the cob, chipotle mayo, queso fresco, chili spice, lime); bacon and eggs (deviled eggs, house pickled onions, jalapeno-candied bacon, fried onions); the doobie (quesadilla rolled fat and happy, cheddar, queso, flamin’ Cheetos, with choice of brisket, pork or chicken).
  • Salads: the royal wedgie (split romaine hearts, tomatoes, bacon, queso fresco, country buttermilk dressing); BBQ salad (choice of chopped brisket, pulled pork, or chicken on a chop chop salad complete with romaine, grilled corn, tomatoes, cucumbers, garbanzos, cilantro lime vinaigrette).
  • Barbecue Board: sliced or chopped brisket; pulled pork; turkey breast; hot link sausage; smoked chicken and St. Louis ribs smoked to perfection 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 are available as platters, sandwiches or by the pound.
  • Sandwiches and Burgers: south of Philly cheesesteak (sliced brisket, Memphis red BBQ sauce, crispy onions, queso); Beau’s dirty little burger (1/2-pound burger, smoked brisket, bacon, sliced cheddar, queso, spicy BBQ sauce, onion rings, coleslaw topper)
  • Fan Favorites: mean street tacos (three tacos with choice of brisket, pork or chicken, corn tortillas, guacamole, chipotle cream); game of prawns (six jumbo shrimp marinated, grilled, fresh pico).
  • Sides: collards (a country favorite, greens, pork belly); lord of the fries (enormous hand-cut potato wedges, quick-fried with house seasoning); honey baked cornbread (cinnamon butter); mac n’ cheese (cheddar-queso blend, cheesy crust).
  • Sweeties and I Like Pie: chocolate pecan ball (a gigantic vanilla ice cream ball, rolled in chopped Texas pecans, smothered in chocolate sauce); black bottom pie (Oreo crust, dark chocolate pudding, molasses whipped cream).
  • Libations: Offering an approachable bourbon whiskey program, regional brewed beers and craft cocktails.

Led by pit master Michael Ross who hails from Alabama, he has worked as a chef at Sonny’s BBQ, Smokey Bones, and The Shed BBQ, in Ocean Springs, Mississippi. Chef Ross earned his Pitmaster status during his time at The Shed BBQ and as a part of their award-winning BBQ team and earned a world championship title at Memphis in May for whole hog cooking. In addition, he has also participated in Harborwalk’s Beach and BBQ, the Hog Wild Festival and Triple B Cook-Off. Along with Ross, Beaumont’s menu was developed by veteran executive chefs Patrick Higgins, Joseph Kudrak, Amy Bearden, and Beaumont’s Chef Richard Alfaro.

Beaumont features a ranch-inspired décor and pays tribute to the Lone Star State with an array of photographs and art pieces of scenic, open landscapes, and integrates various natural materials including timber, blackened steel, and tumbled brick. In addition, guests are welcomed by the life-size long-horned steer fabricated from miscellaneous steel and metal trinkets.

From plaid patterns to warm colors, and heavy-woven textures to two-tiered, wagon-wheel shaped dining chandeliers, the 152-seat dining room and bar allows guests to truly feel at home with the tumbled brick and dark plaster fiINSERT which separates dining from the bar. Plus, guests can imbibe at the beautifully adorned bar area that features a unique wire mesh, backlit bar, that is complete with its custom wire over structure that is anchored to the A-frame ceiling by rustic turn-buckles. Additionally, there are three private dining rooms for larger private parties and events that can accommodate groups of 14 to up to 48 guests.

Beaumont’s Southern Kitchen is open for dinner on Sunday through Thursday from 4p.m. to 10 p.m. and Friday and Saturday from 4 p.m. to 11 p.m. For more information, visit https://texasstation.sclv.com.

Comments are closed.