Executive chef Chris Shepherd and his team at Underbelly take food seriously. That’s why they only use local produce and why they focus on the whole animal. (Each week, the restaurant receives a cow, three pigs, and three goats, which they break down and serve until they run out.) It’s why they change the menu daily, and it’s why he visited Vietnam in January to see where much of his city hails from. That trip influenced his menu, causing him to experiment with dishes like white fish marinated in yogurt, dill, ginger, chili, and turmeric, roasted and served over rice noodles with lettuce, cabbage, pickled onions, and peanuts.
1100 Westheimer Road; underbellyhouston.com