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Underbelly: More Details Released Today

Chris Shepherd inside Underbelly.
Chris Shepherd inside Underbelly.
Julie Soefer/Underbelly Flickr Page

So, you know now that Chris(t) Shepherd's Underbelly is opening March 5. And perhaps, you knew that he "committed? to ?purchasing ?whole ?crops ?and ?is ?raising ?pigs, ?goats, ?lamb? and veal.?"

Some additional highlights in a recent press release include the kitchen roll call of "Dax McAnear formerly of Textile and Beaver’s Icehouse, Lyle Bento formerly of The Modular, J.D. Woodward formerly of Stella Sola, Madeline Hovorak formerly of Philippe Restaurant + Lounge, Peter Jahnke, the butcher, known for his many talents at Revival Market, Anvil Bar & Refuge, and Voice, and Sous Chef, Ryan Lachaine also known as 'Canada'."

Want more details on "The? Story ?of ?Houston? Food" (as told by Chris Shepherd)? Read on. Oh, yeah, and here's a link to some photos if you'd like to take a look.

The long awaited, Underbelly, “The Story of Houston Food” will soon be opening its’ doors and pays tribute to Houston’s history and diverse personality. Executive Chef Chris Shepherd has reestablished a connection with the food we eat, highlighting why we should be proud to live in this city.

Chris is working with local farmers and ranchers to raise herds and grow produce exclusively for Underbelly. He committed to purchasing whole crops and is raising pigs, goats, lamb and veal. Chris is also using local by-catch, lesser known species of gulf fish caught during commercial fishing. This relationship between fisherman and chefs is unique to Houston and promotes sustainability and more responsible use of the gulf’s resources. With Underbelly’s extensive butchering and charcuterie program, Chris’ passion for using the whole animal further demonstrates his devotion to the responsibilities of a well-run kitchen.

Underbelly was extensively renovated with Houston’s design-build firm, Collaborative Projects and beautifully displays modern applications of Southern architecture. The main dining area both spacious and homey, boasts soaring, barn-like ceilings, handcrafted American walnut tables, mixed chairs and a kitchen open to the dining room. We have installed lowered counters at the kitchen line so guests can watch our all-star line up of talented Houston Chefs in action. Chefs include: Dax McAnear formerly of Textile and Beaver’s Icehouse, Lyle Bento formerly of The Modular, J.D. Woodward formerly of Stella Sola, Madeline Hovorak formerly of Philippe Restaurant + Lounge, Peter Jahnke, the butcher, known for his many talents at Revival Market, Anvil Bar & Refuge, and Voice, and Sous Chef, Ryan Lachaine also known as “Canada”. Along with Chris, this is going to an incredible crew that will continue to grow closer as time goes on.

General Manager and Wine Director, Matthew Pridgen has the same respect for wine that Chris has for the origins of his food. Matthew designed the wine list, choosing selections from vineyards that are exclusively family owned and operated. While the restaurant closes at 10, the wine bar stays open until 2:00am every day except Sunday, when Underbelly is closed. Expect a small food menu and a wine list with more attitude than any other in town.

Chef & Owner: Chris Shepherd
Hours: Mon – Thurs 11am – 10pm
Friday 11am – 11pm
Saturday 5pm – 11pm
Closed Sunday
Address: 1100 Westheimer, Houston TX 77006

· Underbelly Photos [Flickr]
· All Underbelly Coverage on Eater Houston [EHOU]

Underbelly

1100 Westheimer Road, , TX 77006 (713) 528-9800 Visit Website

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