After leaving his post as executive chef of Catalan and, prior to that, executive sous-turned-sommelier of Brennan's, Chef Chris Shepherd has debuted his new Lower Westheimer restaurant, Underbelly. In his first solo venture, Shepherd imparts his extensive knowledge of locally-sourced food, fine wine and passion for Houston on a menu inspired by the city's cultural diversity.
The tagline, "The Story of Houston Food," sums up the vision: A menu showcasing local ingredients, as well as Shepherd's culinary experiences in the city. Everything from his frequent farmers market visits to his passion for local cuisine is reflected in the menu, as well as the restaurant design. The chef is even working directly with area ranchers to raise his own pigs, goats and other animals.
The 180-seat restaurant—set inside Lower Westheimer's former Chances building—has been transformed into a farmhouse-inspired space. Key design elements marking the dining space include everything from an antique plow to two communal, family-style tables.
The private dining room, designed as a contemporary farmhouse complete with a sliding barn door, can accommodate up to 46 people.
The wine bar serves food until 11pm Monday through Wednesday and until 1am Thursday through Saturday.
Next door, Shepherd's business partners Kevin Floyd and Bobby Heugel (of Anvil Bar & Refuge) opened their craft beer bar, The Hay Merchant.
Underbelly is open for lunch and dinner, Monday through Friday, and dinner on Saturday.
For more information on the chef behind Underbelly, click here.
|Rm. Name||Dimensions||Ceiling||Sq. Ft.||Theater||Classroom Size||Banquet Capacity||Reception|
|Private Dining Room||X||36||46|