Houston Rodeo 2026: Inside Tilman Fertitta’s new 1932 Cattleman’s Club steakhouse originally appeared on The Sporting News. Add The Sporting News as a Preferred Source by clicking here.

At the 1932 Cattleman’s Club by Fertitta Entertainment at the Houston Livestock Show and Rodeo, the perfect blend of upscale dining and rodeo flair is evident throughout this exclusive dining destination inspired by the grit, glamour, and legacy of the American cattleman.

The restaurant at RODEOHOUSTON pays homage to the traditions of ranching with a refined twist and pays tribute to rodeo roots. The food and interior are as lovely as the service, which is quite a feat, given that it is tailored to the Houston Rodeo’s 21-day run. Each dish is thoughtfully crafted to delight the senses and elevate the dining experience, with no detail too small to be overlooked. Features include a quick grab-and-go option, private dining options, and even western-themed shopping throughout. The bar is no oversight either, with the bartenders readily equipped with smiles while being at the ready to prepare the perfect rodeo cocktails — the “Queen of the Rodeo” is a fan favorite, as is the “Cattleman’s Old Fashioned.”

With Fertitta Entertainment, known for Houston billionaire Tilman Fertitta owning the Houston Rockets, and Landry’s Restaurants, Rockets memorabilia is sprinkled throughout the restaurants.

In an exclusive interview, General Manager Jason Fletcher said being a part of the 1932 Cattleman’s Club is an experience he will be forever grateful for.

“It’s gratifying,” Fletcher said on the unique business concept that is the 1932 Cattleman’s Club. “To bring a steakhouse like Vic and Anthony’s and Willie G’s with our seafood … to bring the concepts together and mesh them into this one kind of rustic cattle steakhouse type. It’s very rewarding.”

Chef Brandon Soverall overlooks no details in 1932 Cattleman’s menu

Chef Brandon Soverall has served as the Executive Chef at Landry’s for almost four years and has been involved with the company for almost nine years.

His jumbo lump crab cake is divine, as is the sushi appetizer that was a personal favorite — despite not being your typical rodeo menu item. The roasted bacon looks as beautiful as it tastes, and the wedge salad is no exception; it was the crispiest and most flavorful salad I have ever tasted.

In addition, rodeo-style menu items were, of course, not under oversight. The two-pound fries and gourmet hot dog pay homage to your typical rodeo fare, with the steaks also being full of plenty of flavors that will leave your mouth watering for more.

“Well, you know, it’s the rodeo and it’s Texas. So we want to show off steaks and meat and all these things,” Chef Soverall said. “We want to put on a show … so when we plan out the menu, we want it to stay true to the rodeo and the Texas culture, but also make it family-friendly as well because it’s a family affair. You want to have a lot of different dishes that are more approachable, and have fun with it.”

A real head-turner is the “RC Ranch 40oz Tomahawk,” which is chargrilled and carved table-side. Shawn Norris — who has restaurant experience in Las Vegas — thoughtfully serves the showstopper, providing educational details on the dish(es) while also giving you a show.

1932 Cattleman’s Club will be open from March 2-22, 2026. It is located between NRG Stadium and the Astrodome, just around the corner from the Champion Wine Garden.

It is open Monday through Friday from 3 p.m. to midnight, and on Saturday and Sunday from 11 a.m. to midnight. However, during spring break hours from March 9 to 15, the rodeo steakhouse is open from 11 a.m. to midnight as well.

Fletcher also said the future of the 1932 Cattleman’s Club looks bright, with restaurant attendees now being able to expect it to become the next Houston Rodeo staple.

“We’d like to be the mainstay for the rodeo for the next 50 years,” Fletcher said. “The Rodeo is coming up on 100 years. The 1932 signifies the first year of the rodeo. So with us being 2026 we’re getting there to that landmark. We’re just looking to be a staple for the rodeo and continue to grow on this amazing opportunity.”

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