Keller - Roanoke - Northeast Fort Worth | January 2026

Dining

BY PATRICIA ORTIZ

The 76 Steakroom oers beef tallow with bread.

The 76 Steakroom has Wagyu ribeye, Wagyu strip and a butcher’s cut from the market as menu options.

PHOTOS BY PATRICIA ORTIZCOMMUNITY IMPACT

76 Steakroom oers locally sourced BBQ, ne dining A recent merge between a Keller barbecue joint, Outpost 36, and a traditional grill house, Horizon 76, has created a unique dining experience where customers can choose counter or table service. The merger ocially happened in October and the newly minted 76 Steakroom held its grand opening Nov. 6. was a signicant cost for next door,” Polk said. While the businesses kept the Outpost 36 name, the new ne dining experience is named the 76 Steakroom as a reference to Horizon 76. The menu includes premium Wagyu and grass-fed steaks. Staying local

Ahi tuna tostadas are an appetizer at the 76 Steakroom.

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Polk said some of the meats sold at the restau- rant’s on-site meat market, Outpost 76, come from his ranch. The market also sells tallow, which is used to replace cooking with oil or corn syrup. “When you cook in tallow, it’s the most natural type of cooking you can do,” Polk said. Having the meat market on location was always part of the plan for the restaurant, Polk said. The market has been open since July 2024.

“It’s just taking two dierent back rooms, going from an only counter service [restaurant] to table service,” Outpost 36 and Horizon 76 owner Chris Polk said. A new chapter Polk said he merged the two businesses for economic reasons. “Why have two stores next to each other? There

N . T A R R A N T P K W Y .

1801 S. Main St., Keller www.outpost36.com

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