UNDERBELLY

Underbelly is a story, one that Texans are familiar with and that others drool over. The author of this story: Chef Chris Shepherd. Chef Shepherd describes Underbelly as the story of his journey though Houston, a city that he as dubbed the most secretive and dynamic culinary destination in the country. Using an endless array of ingredients found only in Texas Chef Shepherd shows his patrons a unique view of dining. Houston’s century-long history as a bustling port city and bountiful agricultural community provides endless inspiration for Chef Shepherd. Bobby Heugel, partner and owner of Anvil Bar & Refuge, elaborates, “Chris doesn’t just cook food inspired by the city I grew up in, he embodies it in every way.” Underbelly isn’t just a dining experience of Houston flavor, it’s the culture too.

Underbelly may seem familiar to some of you. Probably because of the endless press it has been receiving the past few months. Chef Shepherd has been named Food & Wine Magazine Best New Chef 2013, Houston Chronicle named it the sixth best restaurant in Houston, Esquire named Underbelly one of the Best New Restaurants, and finally Chef Shepherd is currently a finalist for the prestigious James Beard Best Chef Southwest Award.

Country Ham, Compressed Cantaloupe and Mint Oil
Korean Braised Goat and Dumplings
Korean Braised Goat and Dumplings

 

Charcuterie Board: Pepperoni, Salumi Picante, Calabrese, Salami Diable, Fried Bologna, Summer Sausage, Pickled Peaches and Peach Mustard
Charcuterie Board: Pepperoni, Salumi Picante, Calabrese, Salami Diable, Fried Bologna, Summer Sausage, Pickled Peaches and Peach Mustard
Vinegar Pie, Salt Brittle
Vinegar Pie, Salt Brittle

 

Caramel Popcorn Pot de creme, fried pretzel
Caramel Popcorn Pot de creme, fried pretzel, vanilla ice cream

 

Peach Fried Pie, Cajeta, Pecans, Peach vinegar ice cream
Peach Fried Pie, Cajeta, Pecans, Peach vinegar ice cream

 

 

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