Underbelly is now more than four walls with a kitchen. It’s a philosophy that we use as our compass, not just in cooking, but in life. 

Explore your surroundings, learn about people, where they’re from and how to dine at the same table. Learn from anyone, regardless of race, religion, ethnicity, age, gender or sexuality. Understand that everyone has a story to tell, so ask questions and listen. Be a student of humanity, always learning. 

We opened UB Preserv to preserve what we started at Underbelly, but we’re taking it even further. Houston doesn’t limit itself, and neither are we. Houston is the most diverse city in the country, and our menu reflects that. Let’s break bread together and learn something new. 

Our Food

We're telling the story of Houston food, with dishes that are inspired by the people and places of this community that make this city better. 

Dinner Menu

Dim Sum-Style Brunch (Sundays 11am-4pm)

After Dinner

Wine

The UB Preserv wine list mirrors the diversity of our food menu, with wines and styles from all over the world.

In an effort to provide guests with the best possible wines to pair with food, our list is comprised of unique varietals and producers that are accessible and friendly with a wide range of cuisines. A concise list of wines by the glass, half-bottle and bottle ensures there is something for everyone and everything.

Beverage List

Cocktails & Spirits

Our cocktails are approachable, easy to drink and inspired by our city.

We believe dishes and drinks that bring you back again and again are the true test of a neighborhood restaurant. And we hope our cocktails bring you back. 

Beverage List

Patio Menu

Our Team

Chris Shepherd
Owner/Executive Chef

Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Thanks to Chris’ vision and passion, Underbelly was a James Beard Award semifinalist for Best New Restaurant, was named one of the best new restaurants in the country by Bon Appetit and Esquire and was named one of 38 essential restaurants in America by Eater. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013 and was then awarded the 2014 James Beard Award for Best Chef: Southwest.

In 2017, Chris opened One Fifth, a five-year restaurant project that changes concepts every year. He closed Underbelly in March 2018 to convert the building into Georgia James, a steakhouse inspired by One Fifth Steak, the first iteration of the concept. He also opened UB Preserv as his culinary interpretation of Houston’s evolution. He continues to tell the story of Houston food, but without limitations of locality and whole animal butchery. He formed Underbelly Hospitality in 2018 with his business partner Kevin Floyd to preserve the ethos of Underbelly—learning about diverse cultures through food.

Chris began his fine dining career at Brennan’s of Houston, where he spent seven years in the kitchen and then ran the wine program for two. He left Brennan’s in 2006 to open Catalan Food & Wine, which was named one of Esquire’s Best New Restaurants in America that same year.

Chris' foundation Southern Smoke has donated nearly $1 million to both the National MS Society, in honor of his friend who lives with multiple sclerosis, andthose in the food and beverage industry affected by Hurricane Harvey.

Nick Wong
Chef de Cuisine

California native Nick Wong started cooking in sixth grade and was interested in pursuing a career in cooking almost immediately. He attended the University of California at Berkeley, frequently changing majors and always coming back to food. He graduated in 2007 with a degree in nutritional science—the degree closest to cooking that was available. He attended the French Culinary Institute in New York City before joining Momofuku, cooking at both Momofuku Ko and Momofuku Ssam Bar. After two years as a line cook at Momofuku Ssam Bar, he spent a year at Gramercy Tavern before returning home to California to work with Chris Cosentino at Incanto. Nick returned to Momofuku Ssam Bar in 2013 as sous chef and was promoted to chef de cuisine a year later. He moved to Houston in 2018 to open UB Preserv as chef de cuisine.

Katy Brittain
General Manager

Katy Brittain majored in English literature at Sam Houston State University and attended Paul Mitchell Cosmetology School, but she couldn’t resist the pull of the service industry. After working as a server at Pappasito’s and a bartender at a sports bar, she accepted a job at Coppa from mentor Chef Brandi Key. She was promoted to acting general manager and was nominated for a Houston Culinary Award for Outstanding Wine Service. She opened Coppa Osteria as acting general manager and also managed Tiki bar Voodoo Queen before working as a server at Underbelly. Katy was promoted to assistant general manager in 2015 and again in 2016 as Underbelly’s first female general manager. She opened UB Preserv as general manager in 2018. 

Victoria Dearmond
Pastry Director

Victoria Dearmond has been a member of the Underbelly team since the restaurant opened in March 2012. In addition to managing the pastry departments for all Underbelly Hospitality concepts, she was promoted to sous chef in 2015 and handles all the ordering for the company. Prior to joining Underbelly, she worked in the pastry department at Triniti and at a ski lodge in Washington State. The Lake Jackson native graduated from Le Cordon Bleu in Austin. In 2016, she was named an Eater Young Guns semifinalist.

Westin Galleymore
Spirits Director

Westin Galleymore grew up in the restaurant business and learned about wine from his chef/sommelier dad, who also introduced him to cocktails at Anvil. Westin was hooked. Not long after, he accepted a job at Anvil and completed the bar’s notoriously rigorous training program and developed a strong understanding of cocktail architecture. Two years later, he helped open One Fifth Steak. In 2018, he was promoted to spirits director of Underbelly Hospitality and manages the cocktail programs at Hay Merchant, UB Preserv and Georgia James.

Matthew Pridgen
Wine Director

Matthew Pridgen was raised in a farming community—and he understands the hard work involved in the production aspect of the food industry. The Houston native started in the restaurant business as a bartender at Mark’s American Cuisine, where he was eventually promoted to General Manager and asked to take over the wine list. From there, Matthew accepted the general manager position at Catalan, where he worked alongside Chris Shepherd for five years. Because of their shared philosophy on using small-farm produce and supporting family-run businesses, Matthew followed Chris to Underbelly, where he was hired as general manager. Matthew employed the same attitude in crafting Underbelly’s wine list, choosing selections from wineries that are family owned and operated. Matt was promoted to wine director for Underbelly Hospitality in 2017 and runs the wine programs at One Fifth, UB Preserv and Georgia James.

Chris Shepherd
Owner/Executive Chef

Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Thanks to Chris’ vision and passion, Underbelly was a James Beard Award semifinalist for Best New Restaurant, was named one of the best new restaurants in the country by Bon Appetit and Esquire and was named one of 38 essential restaurants in America by Eater. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013 and was then awarded the 2014 James Beard Award for Best Chef: Southwest.

In 2017, Chris opened One Fifth, a five-year restaurant project that changes concepts every year. He closed Underbelly in March 2018 to convert the building into Georgia James, a steakhouse inspired by One Fifth Steak, the first iteration of the concept. He also opened UB Preserv as his culinary interpretation of Houston’s evolution. He continues to tell the story of Houston food, but without limitations of locality and whole animal butchery. He formed Underbelly Hospitality in 2018 with his business partner Kevin Floyd to preserve the ethos of Underbelly—learning about diverse cultures through food.

Chris began his fine dining career at Brennan’s of Houston, where he spent seven years in the kitchen and then ran the wine program for two. He left Brennan’s in 2006 to open Catalan Food & Wine, which was named one of Esquire’s Best New Restaurants in America that same year.

Chris' foundation Southern Smoke has donated nearly $1 million to both the National MS Society, in honor of his friend who lives with multiple sclerosis, andthose in the food and beverage industry affected by Hurricane Harvey.