Outpost 36 on South Main Street in Keller has quietly doubled its personality. By day, it is still the counter-service barbecue spot locals know. By night, part of the space flips into 76 Steakroom, a reservation-ready dining room that pairs ranch-raised Wagyu with the smoke and sizzle the place is already known for.
The steakroom is tucked right next to the location’s on-site meat market, so diners can literally point to a cut in the case and have it cooked to order. Owner Chris Polk folded neighboring operations into one address, creating a setup that runs brisket and sausage during the day, then pivots to a small, steak-focused experience after dark.
As reported by Community Impact, 76 Steakroom came on the heels of an October merger of Outpost 36 and Horizon 76 and officially debuted with a grand opening on Nov. 6. Polk told the outlet that cost was a big reason for consolidating the neighboring storefronts, asking, “Why have two stores next to each other? There was a significant cost for next door.”
Menu highlights
The printed 76 Steakroom menu leans into premium Wagyu and grass-fed steaks, including a Filet Mignon, a 16-ounce Wagyu Ribeye and a 14-ounce Wagyu Strip. There is also a rotating “butcher’s cut” that guests can select from the adjoining market, with an added cook charge for those market choices.
It is not all red meat, though. Seafood options such as Chilean sea bass and grilled tuna share space with Southern plates carried over from the former Horizon 76 lineup. For dessert, the kitchen sends out a bone-marrow crème brûlée alongside a classic cheesecake. The full spread, with prices and full descriptions, is listed on the official 76 Steakroom menu.
Market and ranch connection
The on-site meat market, promoted as Outpost 76 or The Market at Outpost, has been operating since July 2024. It sells individual cuts, bundled packs and specialty items such as jarred beef tallow for home cooks who want to bring some of the restaurant flavor back to their own kitchens.
Community Impact reported that the market sources its beef and pork from Outpost 76 Cattle Company, a multi-acre Texas ranch that provides Wagyu, Angus and heritage hogs to the business and to local hotels. For those who prefer to shop ahead, the market also runs an online store for same-day pickup and curated bundles through The Market at Outpost.
Reservations and hours
76 Steakroom operates on a limited evening schedule and relies primarily on reservations, with walk-ins seated only when same-day space opens up. Outpost 36 lists steakroom hours and its reservation link on the restaurant’s website, but in general the steakroom runs Wednesday through Saturday evenings while the barbecue counter keeps its daytime service.
Inside, diners can expect a small room with focused service and a wine list calibrated to match those hefty steaks coming off the grill.
What locals should know
For Keller diners, the setup offers a two-for-one experience under a single roof: casual barbecue by day and a compact, steak-forward dining room by night, with the added option of buying the same cuts to cook at home.
The shift reflects a growing local interest in ranch-to-table sourcing and tighter control over the supply chain, from the Outpost 76 Cattle Company ranch to on-site butchery to the finished plate. For current menus, hours and reservations, check Outpost 36’s steakroom information and the market’s online shop.
