The menu at Underbelly celebrates the city's wild mix of flavors—and its intersection of farming, ranching, and fishing cultures—filtered through
a New American lens, courtesy of chef Chris Shepherd.
Shepherd does all of his own butchering and charcuterie, and you'll find his cuts peppered among local farm fare. Gulf bycatch (fish like rainbow runner, sea bream, and tripletail that often get mistakenly caught in commercial nets and thrown away) are matched with Southern chowchow or okra masala.
After dining, pick up a jar of the restaurant's house-made preserves or pickles on your way out.
Pictured: Chef Chris Shepherd of Underbelly