Saltgrass Steak House is a popular steakhouse chain with locations across the United States. The restaurant is known for its hearty steaks, seafood, ribs and classic sides. Many customers enjoy dining at Saltgrass for special occasions like birthdays and anniversaries. But not everyone knows the origins of this beloved steakhouse chain.
The Founding of Saltgrass Steakhouse
Saltgrass Steakhouse was founded in 1971 by Johnny Carrabba. Carrabba was born in Houston, Texas to Sicilian immigrant parents. From a young age, he worked in his family’s small Italian grocery store and deli. This instilled in him a passion for food and hospitality at an early age.
After graduating high school, Carrabba joined the United States Army. He served as a medic during the Vietnam War. This experience taught him discipline and determination which would later help him in entrepreneurship.
After being honorably discharged from the Army in 1970, Carrabba returned to Houston. He got a job selling Kirby vacuum cleaners to make money. On the side, he started experimenting with recipes and grilling steaks. Carrabba realized his true passion was food, not sales.
In 1971 at age 23, Carrabba took a leap of faith. He used his life savings of $7,000 to purchase an old motel laundry facility on Kirby Drive in Houston. Here he opened the first Saltgrass Steakhouse.
The First Saltgrass Steakhouse
The original Saltgrass Steakhouse was a small restaurant with only 16 tables. It developed a loyal local following for its high quality steaks and hospitality. Some signature menu items still popular today like the Steak Au Poivre first appeared at this original location.
Carrabba was very hands-on at the first Saltgrass. He did everything from managing the day-to-day operations to washing dishes. His goal was making sure every customer had an excellent dining experience.
From the beginning, Carrabba wanted Saltgrass to evoke the feeling of dining on an open Texas ranch. The restaurant’s wood plank interior gave it a rustic cowboy vibe. His menu featured simply seasoned steaks seared over a woodfire grill. It was a taste of authentic Texas cuisine done exceptionally well.
Expanding Across Texas
By 1975, the popularity of the original Saltgrass Steakhouse continued to grow. Carrabba decided to expand and opened a second Saltgrass location in Houston. More expansion followed in the late 70s and early 80s with Saltgrass outposts in Dallas, Austin and other Texas cities.
In the 1980s, Carrabba brought his two nephews Damian and John Mandola into the business. With their help, Carrabba was able to continue growing Saltgrass across the Lone Star State.
But the small steakhouse chain faced challenges expanding beyond Texas. Out-of-state diners were not as familiar with the Saltgrass brand. So Carrabba focused on perfecting the core menu and hospitality first. The priorities were serving high-quality steaks cooked over a woodfire grill plus warm Southern hospitality.
National Expansion in the 1990s
By the 1990s, Saltgrass Steakhouse was thriving with nearly 30 locations in Texas. Carrabba and his nephews were ready to expand the concept out-of-state.
The first Saltgrass restaurant outside Texas opened in Arizona in 1994. Soon after Saltgrass expanded into other states including Colorado, Florida and Georgia. By the end of the 90s, Saltgrass Steakhouse had over 50 locations nationwide.
Some strategies that helped Saltgrass expand successfully nationwide:
- Opening restaurants in states near Texas first to appeal to relocated Texans familiar with the brand
- Bringing Texas flair to the decor such as cactuses and cowboy artwork
- Telling the story of Johnny’s first steakhouse in Houston on menus to connect with the company’s roots
- Staying committed to hand-cut, woodfire-grilled steaks as the core menu focus
Keeping these key strategies in focus allowed Saltgrass to bring authentic Texas flavor around the country. The tasty steaks and hospitality gave Saltgrass across-the-board appeal.
Continued Growth in the 2000s
Saltgrass Steakhouse entered the new millennium on a roll with national expansion. In 2008, the company was acquired by Landry’s Restaurants. This provided more resources for growth.
By 2010 Saltgrass Steakhouse reached 100 locations. It continued expanding in the Southern United States as well as venturing into new markets like California, Illinois and New Jersey. Today there are over 65 Saltgrass restaurants.
Key milestones for Saltgrass Steakhouse growth:
| Year | Milestone |
|---|---|
| 1971 | First Saltgrass opens in Houston, Texas |
| 1980s | Expanded to over 30 locations within Texas |
| 1994 | First out-of-state Saltgrass opens in Arizona |
| 2008 | Acquired by Landry’s, accelerating growth |
| 2010 | Reached 100 locations milestone |
| 2020 | Grew to over 65 steakhouses nationwide |
Signature Menu Items
While expanding nationwide, Saltgrass Steakhouse stayed true to its roots when it came to the menu. Here are some of the signature items customers rave about:
Steak Au Poivre
This peppercorn crusted steak topped with a brandy cream sauce was on the first Saltgrass menu in 1971. It remains a customer favorite to this day.
Ribeye Steak
Saltgrass proudly serves USDA Choice ribeyes seasoned simply with salt and pepper. The juicy, boldly flavored steaks are the star of the show.
Cowboy Ribeye
For big steak appetites, the huge 20-ounce bone-in ribeye is a Saltgrass specialty. It’s so large, it hangs over the plate!
Cactus Blossom
These spicy, crispy onion rings shaped like flower blossoms are a fun Texas-sized appetizer.
Texas Rose Cocktail
The restaurant’s signature drink mixes Tito’s Homemade Vodka with berry liqueur and sour mix garnished with an apple slice.
Ranch-Style Hospitality
From the beginning at the first Saltgrass, Johnny Carrabba emphasized hospitality as much as the food. Each location aims to make guests feel welcome with genuine, attentive service.
Servers make dining at Saltgrass feel like visiting friends at a ranch house. Many staffers have been with the company for years, adding to the family vibe.
Saltgrass restaurants have an inviting ranch-style interior. There’s wood plank walls, cowboy art and turf floors. The hearty steaks enhance the laidback Texas dining experience.
Why the Name Saltgrass?
According to company history, Carrabba chose the name Saltgrass for a couple key reasons:
- It evoked images of wide open pastures and brushlands in Texas
- It was a metaphor for the hearty, simply seasoned steaks which were the focus
The name Saltgrass Steakhouse immediately gave customers a sense of what the restaurant was all about. It reflected Texas culture and cuisine in an appealing way that still rings true today.
Conclusion
Saltgrass Steakhouse has grown from humble beginnings as one Texas steakhouse in 1971 to a nationwide restaurant chain. But the commitment to hospitality and hand-cut steaks seared over woodfire remains unchanged. Johnny Carrabba’s devotion to quality and customer service built the foundation for the future success of Saltgrass across America.
Today Saltgrass continues to thrive by staying true to its roots while expanding. The menu still stars juicy Texas-inspired steakhouse fare served with Southern hospitality. Over 50 years since the first location opened, Saltgrass Steakhouse remains steadfast in providing delicious food in a warm, welcoming ranch setting. This commitment to its core foundation is what keeps customers coming back again and again.