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 do we. Houston is the most diverse city in the country, and our menu reflects that. Let’s break bread together and learn something new. 

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. 

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 

BRUNCH MENU

HAPPY HOUR

Wine, Cocktails & Spirits

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.

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

Happy Hour

Our Team

Nick Wong
Executive Chef

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. UB Preserv was named the best new restaurant in Texas by Texas Monthly in 2019, and Nick was named a Rising Star Chef by StarChefs the same year. Nick was promoted to executive chef of UB Preserv in 2021. 

Tara MacMullen
General Manager

Tara MacMullen has more than a decade of experience in New York City hospitality. Most recently, she was the general manager at Sister City New York City. Before that, she spent seven years at Momofuku, where she was Director of Service and oversaw service for all of their U.S. restaurants. Tara was a part of the opening team for multiple Momofuku restaurants throughout the country, including New York City, Las Vegas, and Washington, DC. Prior to joining Momofuku in 2010, she worked for Peter Hoffman at both Back Forty and Savoy. Tara joined UB Preserv as general manager in 2021. 

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, and in 2018, she was named Eater Houston's Pastry Chef of the Year. 

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. Westin was named a Rising Star Bartender by StarChefs in 2019. 

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. Wine Enthusiast, recognizing Matthew's expertisenamed both Underbelly (2015-2016) and One Fifth (2017-2019) to its list of America's 100 Best Wine Restaurants. 

Chris Shepherd
Chef/Owner

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 to preserve the ethos of Underbelly—learning about diverse cultures through food. In 2019, all three restaurants—UB Preserv, One Fifth Mediterranean and Georgia James—nabbed the No. 1 spot on Texas Monthly's list of the Best New Restaurants in Texas, and Georgia James was included on GQ's list of the best new restaurants in America. He was a semifinalist for the James Beard Award for Outstanding Chef in 2019 and was named Robb Report's Chef of the Year the same year. Chris’ first cookbook, Cook Like a Local: Flavors that Will Change the Way You Cook—and See the World, was published by Clarkson Potter in September 2019 and was nominated for a 2020 James Beard Foundation Book Award. 

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 distributed more than $8.6 million—both directly to people in the food and beverage industry in need via the Emergency Relief Fund and to organizations that represent the needs of people in the industry.

Nick Wong
Executive Chef

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. UB Preserv was named the best new restaurant in Texas by Texas Monthly in 2019, and Nick was named a Rising Star Chef by StarChefs the same year. Nick was promoted to executive chef of UB Preserv in 2021.