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Chef Chris Shepherd's first restaurant of his very own made Time's list of places to eat before the Armageddon hits – before Underbelly was even open in Montrose. Billed as "the story of Houston food," Shepherd's menu is heavy on the Mexican, Vietnamese, Korean and other ethnic influences that have shaped Houston's food scene in the last generation. It's heavy on meat, too, as befitting a chef known for his charcuterie. Lunch is quiet and the wood-toned wine bar inviting after work, but dinner services are consistently packed.
There are pig parties, and then there is Go Pig! Or Go Home! The second annual charity throwdown event last night at Kata Robata was every pig lover's dream -- and then some -- with Houston's top chef... More »
Eater Houston: Congratulations are in order for Underbelly chef/owner Chris Shepherd, who was named Best New Chef yesterday by Food & Wine. Shepherd is one of 10 Best New Chefs listed by the magazin... More »
It was bound to happen. After opening so many concepts in only four years -- and taking over operations of two other longtime Houston institutions -- Bobby Heugel, Kevin Floyd and Michael Burnett hav... More »
Inside the gorgeous dining room at Triniti, which is currently a James Beard Foundation finalist in the Outstanding Restaurant Design category, you can always spy the chefs hard at work in the open k... More »
The finalists for this year's James Beard Foundation Awards were announced in several categories today that spanned the breadth of the food world from culinary writing to cooking. And just as Houston ... More »
We wanted to go to Underbelly next door at 430 pm but it did not open until 5 pm so we ate at Haymarket, the bar owned by the same owners in the same building.We were told by the Haymarket employees that the menu was very similar before we came. Perhaps we should have waited the extra half hour for Underbelly to open because we waited over 1 1/2 hours for our food. When we came in the bar was not busy and the waitresses spent a long time talking around the cashier. It seemed like a social hour . We waited 18 minutes to be seated before we finally chased down a waitress to tell us where to sit. We waited an additional 15 minutes to get a menu. She didn't return and we were just about ready to leave when someone came to take our order. There were almost as many employees as customers but the employees were not interested.
The waitress remembered my order for blood sausage but forgot my husband's order. After a long wait I received my appetizer but we had to remind the waitress about his order and wait another 45 minutes for his food. I did not want to eat when he was hungry and my food became cold waiting. I grew up with wonderful delicious juicy, fatty Polish pork blood and barley kishka blood sausage. When you ate it the crisp casing snapped and there was so much delicious juice. The blood sausage at Haymarket was horrible. It was dried clotted blood with no casing, no seasoning, no juice and no good taste. We paid and left. I will never return.
Billing itself as "The Story of Houston Food," Underbelly has taken Houston's extremely diverse array of ethnic cuisines and combined them all seamlessly into a modern menu that somehow feels timeless and organic. Chef Chris Shepherd's love for all things Asian shows in dishes like Korean goat dumplings and Peking chicken with crispy eggplant, while Texas's heritage is reflected in cornmeal-cured pork chops and roasted pork belly with pimiento cheese grits. Middle Eastern-meets-homespun in... More »
Chris Shepard is known for his charcuterie and passion for whole-animal cooking, so it's no wonder that Underbelly, the chef's first restaurant of his own, processes all of its meat in its own full-scale, back-of-the-house butcher shop. And the restaurant's ever-rotating, meat-centric menu, inspired by the various cuisines in Houston culture, certainly reflects that. Underbelly's small-plate (and limited-availability), family-style selections showcase top-quality meats from local ranchers... More »
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