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Houston foodies: Chris Shepherd's "One Fifth Steak" opens tomorrow
Posted on 1/25/17 at 6:38 pm
Posted on 1/25/17 at 6:38 pm
Houston Chronicle article
Wet aged 36-ounce 44 Farms Angus Porterhouse steak
One Fifth sides include, clockwise from top left: bacon sausage creamed greens; broccoli rice casserole; twice baked potatoes; sweet potato and cheddar gratin; cauliflower & goat cheese; Lamburger helper. Center: pot roast braised carrots.
Wood Roasted Lamb Neck with olives, tomatoes, shallots and herbs
The meat cooler anchors the raw oyster bar
Wood Fired Apple Pie with cheddar ice cream
View from the second floor
Dining Room
quote:
One of 2017's most anticipated new restaurants is nearly ready for its close up: Underbelly chef-owner Chris Shepherd's One Fifth opens for dinner service Thursday in the 1920s church on Lower Westheimer that most recently housed Mark's American Cuisine. Besides the big names involved -- Shepherd, a James Beard Award winner; Kevin Floyd of Hay Merchant and other well-regarded bar/restaurant projects; and investor Whitney Mercilus, the Houston Texans linebacker -- foodie buzz about the place stems from its unusual concept.
One Fifth, per its name, will only be open for five years. Each year it will close for the month of August and reopen as a different concept. Its first iteration is a steakhouse; subsequent themes will be "Romance Languages" (the food and wines of Spain, France and Italy) and seafood. Each concept will be open Sept. 1 through July 31; decor, menus, wine lists and even staff uniforms will change annually.
Wet aged 36-ounce 44 Farms Angus Porterhouse steak
One Fifth sides include, clockwise from top left: bacon sausage creamed greens; broccoli rice casserole; twice baked potatoes; sweet potato and cheddar gratin; cauliflower & goat cheese; Lamburger helper. Center: pot roast braised carrots.
Wood Roasted Lamb Neck with olives, tomatoes, shallots and herbs
The meat cooler anchors the raw oyster bar
Wood Fired Apple Pie with cheddar ice cream
View from the second floor
Dining Room
7
Posted on 1/25/17 at 7:13 pm to HoustonGumbeauxGuy
I'm in Houston until Friday , I'm gonna try and get over there it looks great , Thanks
Posted on 1/25/17 at 7:31 pm to HoustonGumbeauxGuy
Some try hard stuff right here
Posted on 1/25/17 at 7:32 pm to Rouge
Lamburger helper sounds like the bomb.com/ridic
Posted on 1/25/17 at 7:43 pm to Walkerdog14
Even if you aren't able to make it over to this place, come back with a solid review with wherever you eat and include photos if you can. I would strongly recommend B&B butchers, I posted a review a couple weeks ago our meal there was fricking fantastic.
The thick cut bacon appetizer changed my life
The thick cut bacon appetizer changed my life
This post was edited on 1/25/17 at 7:44 pm
Posted on 1/25/17 at 7:51 pm to HoustonGumbeauxGuy
Its on my list to do next week, or the week after... when i can find some time.
Posted on 1/25/17 at 8:07 pm to HoustonGumbeauxGuy
My body is ready.
Posted on 1/25/17 at 8:29 pm to HoustonGumbeauxGuy
I only like blue cheese a little, but Tony's bacon I could eat until it killed me.
Posted on 1/25/17 at 9:02 pm to GRTiger
Posted on 1/25/17 at 9:07 pm to offshoreangler
Will meet you there sometime... owlie, Fred, list eater, cdawg..... others in h town
This post was edited on 1/25/17 at 9:10 pm
Posted on 1/25/17 at 9:13 pm to HoustonGumbeauxGuy
sounds like i need to make a work trip to houston soon and let them pay for it
Sidenote: That steak doesnt look like 36 oz. either way, would destroy
Sidenote: That steak doesnt look like 36 oz. either way, would destroy
Posted on 1/25/17 at 9:17 pm to HoustonGumbeauxGuy
With the Super Bowl going on, this place is going to be crazy the next two weeks. Can't wait to try it once some of the initial craziness dies down. Though I'm sure it'll still be crazy.
Posted on 1/25/17 at 10:10 pm to offshoreangler
quote:
My body is ready.
Me too... Have you tried Killens STQ, the new place on Voss yet? Kind of wish Bramble could've made it but the menu was a problem because the only attractive menu items were extravagantly expensive.
True story, I moved to Houston on short notice several years ago and found a short term lease in the apartments behind Bramble. I wound up loving Arturo Boada but always thought it was the weirdest place to me. It is damn good despite the weird appearance, give it a try...
Posted on 1/25/17 at 10:13 pm to Canard Noir
In New Orleans, we let new places open and work out the kinks for a few months.
Posted on 1/25/17 at 10:16 pm to BRgetthenet
quote:
In New Orleans, we let new places open and work out the kinks for a few months.
I'm from New Orleans but live in Houston now. What is your point?
Posted on 1/26/17 at 7:20 am to BRgetthenet
Great....?
Posted on 1/26/17 at 8:26 am to BRgetthenet
Some fancy baws up in here.
Posted on 1/26/17 at 8:28 am to HoustonGumbeauxGuy
Love this concept and hope it crushes, only question is why they have decided to only be open 5 years?
Posted on 1/26/17 at 10:16 am to BRgetthenet
quote:
In New Orleans, we let new places open and work out the kinks for a few months.
We've got pros here in Houston. They do it right from the start. NOLA is amateur hour
Posted on 1/26/17 at 10:58 am to Canard Noir
STQ is better than B&B Butchers. Dinner reservations are running about 4-6 weeks out but there is first-come service at the small bar area. It's normally full also. You will leave STQ smelling like wonderfully amazing smoke that will remind you to return soon. Killen's A5 Strip is butter and the bacon bread pudding will knock your socks off.
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