Houston Eats: Tasting Table Gives Some Love to City, Chris Shepherd

Underbelly has been a staple of the Houston dining scene for a few years now, and has received its share of accolades in publications around the country. The Montrose-based eatery, along with Oxheart and The Pass & Provisions (among other area restaurants), has done much to spread the word about Houston's new cuisine far and wide.

Now that Chris Shepherd, the chef at Underbelly, is spreading his wings with a new restaurant, One Fifth Houston, there's been more publicity for the Bayou City. David Chang, he of Momofuku fame, has even suggested that Houston could be the next food capital of America.

Tasting Table is also continuing to sing the praises of the city, and Shepherd, and today has published a good read on One Fifth Houston and what the larger-than-life chef plans to do with it. Here are a few excerpts from the piece:

For his first act, the chef is focused on lesser-known cuts of meat and reimagined sides. Think braised lamb neck (see the recipe), a wet-aged hanger steak he calls one of the most delicious pieces of meat he's ever eaten and creamed collards instead of the usual spinach.

Why the pressure to reinvent the restaurant every year? For one, Shepherd likes a challenge. He's pushing to learn more about traditional Spanish cuisine, put French techniques to use and try his hand at rolling out gnocchi. "Nothing good is easy," he says.

Shepherd has bitten off an ambitious bite with One Fifth Houston, and the city's food lovers will be lining up to experience his work.

Here's Tasting Table's look at Shepherd's new project.

— Image of Chris Shepherd courtesy Underbelly