Spindletop Steakhouse : 290 Crockett Street : 409.833-9688

visit www.spindletopsteakhouse.com for complete menu

The Spindletop Steak House is Beaumont's only true steakhouse. A menu combining the best of Italian, French, and Southwest cuisines with a focus on house-cut steaks. Our steak menu consists of approximately a dozen different cuts of prime and choice Certified Angus Beef. All of our steaks are dry aged and cut in house. To mention a couple, we offer a 20oz Tomahawk Ribeye, and a 14oz Prime NY Strip. The steak menu also features a rare Texas Kobe NY strip with perfect marbling. A seared Ahi Tuna teases your palette with a combination of southwestern and French cuisines. Our lunch menu offers a daily special as well as the three-course "Big Plate." Using the highest quality ingredients available, our cuisine is prepared daily from scratch.

Chuck Harris, Principal & Head Chef

The Spindletop Steakhouse and Continental Cuisine is the first of many concepts to be opened by the forward-thinking, chef-driven restaurant group, Harris Hospitality. Chef and owner Chuck Harris, CEC is one of the first hospitality alumni from Lamar University. Chuck is still active with the program, and through the Texas Chefs Association, and The American Culinary Federation he supports the growth of the school. Chuck takes every opportunity to enrich the students with vast knowledge of the industry which he has cultivated over years of hard work and dedication. Monaco's, Post Oak Grill and L'auberge du Lac are only a few of the great restaurants Chef Harris has opened and operated over the years.

Ty Gwynn, Chef de Cuisine

The Spindletop Steakhouse's kitchen is run by Chef Ty Gwynn, a Beaumont native who has dedicated his career to fine food. Chef Ty has worked beneath Chef Harris as Sous Chef at many restaurants and hotels including L'auberge du Lac's, Nevie Beach. Chef Ty has worked along side master chefs and has competed along side Chef Harris in culinary competitions. After moving around Texas and opening steakhouses and fine dining establishments in Houston and Austin, Chef Ty chose to rejoin his long-time friend and mentor. Chef Harris often refers to good chefs as "chefs who think outside of the box," and he refers to Chef Ty Gwynn as "a chef who has lost the box."