Inman’s Kitchen Bar-B-Q
Inman’s Kitchen & Catering was established in September of 1967 by Lester Inman and Myrtle Oestreich.
It all began in a small red stucco building located at 1006 Berry Street with sawdust on the floor and tractor seats for chairs. At that time the meat selection on the menu only consisted of Beef Brisket, Ham, and Turkey Sausage – a unique food product created by Lester Inman. The business took off without a hitch.
The catering kept them busy as they catered many events including; Willie Nelson’s 4th of July Picnic, party for Lyndon B. Johnson, Huntsville Prison Rodeos, Texas A&M, University of Texas, and countless weddings, company picnics, family reunions, private parties, birthday parties, Christmas Parties, and anniversaries. As few as twenty and as many as thirty-five hundred people have been catered at these events which have taken place as far South as McAllen, TX and as far North as Hereford, TX.
In 1976, Horace Oestreich, Myrtle’s husband joined the business. The business was thriving and the need for a larger facility was overdue, Inman’s Kitchen moved to 300 E. Young Street. In January of 1988, Lester Inman passed away unexpectedly. Myrtle and Horace continued the business. In 1989, the entire restaurant was destroyed by fire. That didn’t stop them for long.
Inman’s relocated to its present location at 809 West Young Street (the former Ramblin’ Rose and Shepherd Hospital). Over 50 years later, the business is still going strong. Inman’s Kitchen has become a tradition to so many people today. We couldn’t do it without our wonderful customers. We thank you for 52 successful years with more to come.
Below are the menu items we enjoyed…
Local Texas cheese Board
Local Texas cheese, honey, sausage, house-made fruit jam, seasonal pickled veggies, olives, spiced nuts, toast points
Steak + Feta Salad
Marinated beef tips, spring mix, green apples, toasted pecans, feta cheese, shaved red onions, red wine balsamic
12 oz Flame grilled, spice rubbed, herb red wine compound butter, rosemary and garlic mashed potatoes, crispy onion strings and seasonal greens
Shrimp + Grits
Pan seared gulf shrimp, roasted garlic and shallots, crispy bacon, white wine Cajun etouffee sauce over white cheddar grits
My favorite menu item of the bunch was the Ribeye. It was cooked perfectly Medium rare and a glass of red wine was the perfect touch!
PHOTOGRAPHY: MIKE PUCKETT
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