Wild Oats
Photo by Claudia Casbarian
This latest project from Chris Shepherd’s Underbelly Hospitality provides diners with chef-partner Nick Fine’s self-described "love letter to Texas." That means a deep dive into the various food traditions that have shaped the state, including Mexican, Southern, and barbecue.
Fine puts his wood-fired grill to good effect in dishes such as a wood-grilled chicken with a kicked-up take on King Ranch casserole. Other highlights include the Bellaire campechana that’s seasoned with a spiced tomatillo sauce, a classic take on Texas chili, and steak tartare.
As with all Underbelly concepts, well-executed cocktails, including an appropriately boozy frozen margarita, provide plenty of pairing options. Don’t miss the classic banana pudding.
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