Montgomery, loosen the belt buckle a notch. Hand-cut steaks sizzling off the grill, fall-off-the-bone ribs glazed in barbecue sauce and baskets of hot rolls with honey cinnamon butter are headed your way.
Texas Roadhouse is planning a new restaurant at 20360 Eva Street in Montgomery. But forget the construction paperwork for a minute. The more important question is whether anyone has ever successfully eaten just one of those rolls.
The funny thing about Texas Roadhouse: it wasn’t born in Texas
For a restaurant that practically wraps itself in boots, steaks and Lone Star attitude, Texas Roadhouse has one of the better plot twists in casual dining. Founder Kent Taylor opened the first Texas Roadhouse in Clarksville, Indiana, in 1993.
The idea started with a dream sketched on a cocktail napkin: made-from-scratch food at a good value, served with enough personality that dinner felt like an event. Taylor drew inspiration from the traditional roadhouses found along rural Texas roads — the kind of places where families gathered after a long day for big food, loud conversation and an easygoing atmosphere.
Three decades later, that idea has become enormous. Texas Roadhouse reported more than 800 restaurants across its concepts at the end of 2025, with its namesake steakhouse making up the overwhelming majority.
Yes, the steaks really are cut inside the restaurant
This is where Texas Roadhouse separates itself from the idea of simply reheating dinner in a giant chain kitchen. The company says every restaurant employs its own meat cutter. Steaks are cut in-house, fresh rather than frozen, before they ever hit the grill.
That means Montgomery diners will eventually face the important decisions: sirloin or ribeye? Dallas Filet or New York Strip? Go all-in on the 23-ounce Porterhouse T-Bone, or admit the rolls already did some damage before the entrée arrived?
Then there are the ribs, which Texas Roadhouse says go through a three-day preparation process before getting their signature barbecue sauce. Made-from-scratch sides round out the plate, from loaded baked potatoes and mashed potatoes to seasoned rice, green beans and mac and cheese.
And then there are THOSE rolls
There are restaurants where the complimentary bread is something you nibble while waiting. Texas Roadhouse is not one of those restaurants.
The company says its yeast rolls are baked fresh every five minutes and arrive warm with honey cinnamon butter. Every five minutes. That is less a bread program and more a highly efficient attack on everyone’s plans to save room for dinner.
Throw in Chicken Critters, Cactus Blossom, Rattlesnake Bites, Country Fried Sirloin, margaritas and the Honey Cinnamon Butter situation, and Montgomery is getting the full Roadhouse experience rather than just another place to order a steak.
A full-size Roadhouse is headed to Eva Street
The new Montgomery restaurant is planned at 7,926 square feet, right in the range Texas Roadhouse historically describes for a typical restaurant. Plans carry an estimated $1.5 million construction cost, with work currently scheduled from May through October 2027.
But nobody is going to remember 7,926 square feet when the doors finally open. They’ll remember the first basket of warm rolls hitting the table, the steak case near the entrance and somebody at the table insisting they are absolutely too full for dessert before taking three bites of everyone else’s.
Montgomery, the Roadhouse is coming. Come hungry.