With four months remaining before the 2026 Houston Livestock Show & Rodeo season kicks off, a shakeup has revealed Berg Hospitality’s The Ranch Saloon + Steakhouse will not return as a pop-up on rodeo grounds for its fourth consecutive year, and will instead be replaced by a new fine dining concept in partnership with Fertitta Entertainment called 1932 Cattleman’s Club.
HLSR President and CEO, Chris Boleman delivered this message via a press release: “Our fine dining guests have come to expect something extraordinary — and this new partnership delivers just that,” he said. “This collaboration honors our Western heritage while elevating the guest experience to new heights, ensuring that every bite reflects the excellence and passion at the heart of our brand.”
While this is a first for Fertitta Entertainment, it is hardly unchartered territory for the worldwide hospitality group. The company boasts more than 600 properties, and is hailed as a leading brand for fine dining, entertainment, and event-based hospitality. Its own Saltgrass Steakhouse has had a pop-up booth at NRG Center during the rodeo’s run for more than 15 years.
When the season starts next year, 1932 Cattleman’s Club will hold court on Stadium Drive, outside of NRG Stadium’s East entrance at the same location where the Ranch maintained its residency, for the rodeo’s full 21-day run. The concept will be open for lunch and dinner service, and offer late night bites for concert-goers post performances.
Like its predecessor, 1932 Cattleman’s Club teases a fine dining menu with Western flair, fitting for rodeo attendees looking for a refined meal beyond the rodeo’s popular barbecue and fried dessert stands. An oyster and raw bar will give way for Cajun Cowboy oysters, hamachi crudo, and a full-fledged seafood tower. The experience may be heightened with the addition of caviar service.
Carnivorous diners will appreciate dishes like the wagyu carpaccio and maple-glazed quail, plus USDA Prime offerings featuring Snake River Farms, A5, Akaushi Beef, and Mishima Reserve proteins. As a dramatic main course, the 1932 Trail Boss Flaming Tomahawk will offer a feast for the eyes, and sides like prime rib chili, shrimp and crab remoulade, lobster mac and cheese, and au gratin potatoes hint that the menu exudes decadence at every turn.
A well-thought up cocktail menu puts the spotlight on popular refreshers, with the Ranch Water Royale and the Cattleman’s Old Fashioned, and is showcased alongside a wine list reflecting renowned regions across the globe.
While its name, location, and preliminary details have been released, news of 1932 Cattleman’s Club construction and design, plus information on making reservations for the 2026 season, are forthcoming.
