Chef Chris Shepherd has described Houston as, "the most secretive and dynamic culinary destination in the country," and he incorporates that belief in to each and every dish that he creates at Underbelly. Receiving inspiration from Houston's century-long history in both agriculture and as a port city, Chris shares his passion for flavors and fresh, seasonal ingredients, with the world.
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Houston's New Creole
Chris Shepherd spent nine years in the kitchen at Brennan's (and another five at Catalan) before opening this ode to Houston's culturally diverse dives, its ethnic underbelly. What to expect: Korean braised goat with dumplings, Vietnamese-style pork meatballs, and by-catch with ribbons of cucumber, buttermilk, and chili. If there's beef on the menu, order it (Chef Shepherd finishes his cows with spent beer grain and two bottles of St. Arnold a day) and, for dessert, the old-school vinegar pie is a must.