Saltgrass Steak House recently opened a Corpus Christi location at 6729 South Padre Island Drive. Courtesy photo
A new steak house opened in Corpus Christi over the holidays. Saltgrass Steak House began serving its steak, chicken and shrimp dishes with all the sides at 6729 South Padre Island Drive on Dec. 30. The chain restaurant took over the building that once housed a second location for Peoples Restaurant just off the Airline Drive exit on SPID.
Saltgrass is a Landry’s Inc. restaurant, which also owns Landry’s Seafood, Morton’s Steak House, Chart House and Bubba Gump Spring and Rainforest Cafe as well as the Holiday Day Inn Resorts and the Westin hotel chains. The company is based in Houston.
The idea around the steak house is to “honor the old legends, while making history of our own,” reads The Saltgrass Legend on the restaurant’s website.
According to the legend, during the 1800s, when cattle freely roamed over the Texas plains, Longhorns headed south to the Gulf Coast for winter. Herds followed the Salt Grass Trail, grazing on rich coastal salt grass and ultimately creating the best steak in the state.
The original Saltgrass Steak House, which opened in March 1991, is located at on Interstate 10 (the Katy Freeway) at Campbell Road along the historic cattle trail that led longhorns to the coast. Now, more than 50 of the steak restaurants are located across the United States. The restaurant was purchased by Landry’s Inc. in 2002.
Saltgrass Steak House seeks to recapture the flavor of longhorn beef grilled over an open campfire. The menu’s extensive selections are all made from scratch daily.
In 2016, Saltgrass was awarded “Best Steak House” by the Mohave Daily News and “Best Steak” by the Midland Reporter-Telegram, the Beaumont Enterprise and the Galveston County Daily News. All were Readers’ Choice Awards.
“Saltgrass will be a great addition to the Corpus Christi community,” divisional vice president Ken Pierce said. “We welcome hungry diners to come experience our authentic Texas steak house with the finest cut of beef and Southern hospitality.”
