at 1100 Westheimer Rd, Houston, 77006 United States

The Story of Houston Food

1100 Westheimer Rd
Houston , TX 77006
United States
Contact Phone
P: (713) 528-9800

Opening time

  • Mondays: 11:00- 15:00, 17:00- 00:00
  • Tuesdays: 11:00- 15:00, 17:00- 00:00
  • Wednesdays: 11:00- 15:00, 17:00- 00:00
  • Thursdays: 11:00- 15:00, 17:00- 02:00
  • Fridays: 11:00- 15:00, 17:00- 02:00
  • Saturdays: 17:00- 02:00


Services Underbelly provides
Underbelly specialties

Company Rating

30896 Facebook users were in Underbelly. It's a 19 position in Popularity Rating for companies in Restaurant/cafe category in Houston, Texas

9887 FB users likes Underbelly, set it to 17 position in Likes Rating for Houston, Texas in Restaurant/cafe category

Happy New Year! We're closed for lunch tomorrow (New Year's Day) and will open the wine bar at 3pm. Dinner starts at 5pm!

Published on 2014-12-31 19:42:04 GMT

We are closed for lunch today for a private party, but we're open for dinner tonight! The wine bar opens at 3pm with half-priced wines for happy hour and our delicious bar menu.

Published on 2014-12-19 17:03:09 GMT

A huge shout out to José Enrique, a restaurant Chris Shepherd absolutely would board a plane to visit. Via Travel + Leisure

Published Underbelly on 2016-05-16 19:28:40 GMT

Today's lunch situation. #UBLunch

Published Underbelly on 2016-05-16 16:45:06 GMT

On the menu tonight. #UBDinner #Repost @cshepherd13 ・・・ Goat, tomato, cucumbers, Greek herbs @underbellyhou

Published Underbelly on 2016-05-14 22:23:55 GMT

Meal by Underbelly at Montrose Grace Place - THANK YOU !!!

Published Montrose Grace Place on 2016-05-13 01:26:14 GMT

Underbelly & MGP Board serving Kitchen Krew

Published Montrose Grace Place on 2016-05-13 01:19:43 GMT

Our Butcher Javi excited to start a new batch of Underbelly Peanut Finished Prosciutto. Can't wait to taste it in 2 years!

Published Underbelly on 2016-05-13 01:15:18 GMT

Our version of a Cobb salad: roasted chicken, blue cheese, bacon, tomato, greens, green onion ranch. #UBLunch

Published Underbelly on 2016-05-11 17:18:52 GMT


Published Copano Blues on 2016-05-11 04:11:04 GMT

On the menu tonight: Fried chicken and dumplings, plancha seared turnips, charred pickled onion/garden herb salad. #UBDinner

Published Underbelly on 2016-05-11 01:09:23 GMT

Did someone say soft shells?? #UBDinner #Repost @cshepherd13 ・・・ The empty box says it all. Softshells are ready for tonight @underbellyhou

Published Underbelly on 2016-05-09 21:27:50 GMT

We're looking forward to welcoming Moody Tongue Brewing Company to the Houston market with a beer dinner next Monday!

Published Underbelly on 2016-05-09 18:34:27 GMT

On the menu tonight: Seared duck breast, black Pilau oats, pickled blueberries, brussel sprouts. #UBDinner

Published Underbelly on 2016-05-06 23:30:59 GMT

On the menu tonight: Bourbon braised pork shoulder, grits, celery Creole slaw. #UBDinner

Published Underbelly on 2016-05-06 01:42:48 GMT

We're closed tonight for a private event. We're looking forward to serving you tomorrow!

Published Underbelly on 2016-05-04 21:45:04 GMT

Many, many thanks to Chris Shepherd, Victoria Dearmond and all the Underbelly crew who helped out with the fundraiser on Saturday. It was totally, incredibly amazing and a huge success. We are so very grateful for your great kindness and generosity!! Victoria, we love you! John and Sara Rhodes and all the family of Emily Beard.

Published Sara Lynn Rhodes on 2016-05-04 01:00:51 GMT

Big Give Houston is today. We support a lot of charities, and today we're helping out our friends at Lott Entertainment Presents. Donate as little as $10 and have a chance to win a $150 gift certificate to Underbelly and Hay Merchant. If you like Off Broadway and edgy theater, check them out. Yet another cool org in H-Town. #HoustonLove https://app.arts-people.com/index.php?contribution=lep

Published Underbelly on 2016-05-03 21:30:31 GMT

Just in time for Mother's Day, our friends at 44 Farms created this video of Chris and his mom. No question - he wouldn't be where he is without her.

Published Underbelly on 2016-05-03 19:40:41 GMT

Many memories were created in the kitchen or around the table for Underbelly's Chef Chris Shepherd and his mother. Keeping with this tradition, Chris wanted to treat his mom to one of her favorite meals. He knows he would not be where he is today without the support of his mother. Their story is special, and we are proud to be a part of it. #5StarMom #KnowYourRancher

Published 44 Farms on 2016-05-03 19:15:10 GMT

Soft shells tonight, y'all! #UBDinner

Published Underbelly on 2016-05-03 18:16:31 GMT

Lunch special today: Fried chicken, macaroni salad. We threw in some kale to make you feel better about yourself. #UBLunch

Published Underbelly on 2016-05-03 16:08:40 GMT

Couldn't be prouder of this guy. Thank you, Justin, for making Houston proud. Oxheart Restaurant makes this city better. #2016JBFAwards #BestChefSouthwest #HeLikesCarrots #HoustonLove

Published Underbelly on 2016-05-03 15:54:27 GMT

Have you grabbed a bite at Pax Americana, Underbelly or Uchi Houston? They're all in our area and we're just named some of the "Best Restaurants in Houston Right Now" by Thrillist.

Published The Susanne on 2016-05-02 21:09:21 GMT

A new shrub in the making: Blackberries from Circle S Farm, Mint and Lemon Balm from the #UBGarden, Black Pepper, Sugar cane. #ShrubLife

Published Underbelly on 2016-05-16 21:02:21 GMT

Join/Renew your Farm Share and be entered for a chance to win a $100 gift card to Underbelly and the opportunity to meet award-winning Chef Chris Shepherd! --> www.plant-it-forward.org

Published Plant It Forward Farms on 2016-05-11 20:21:19 GMT

Chris is competing in Sunday's Go Wagyu or Go Home event, hosted by his friend Manabu Horiuchi. The best part? Proceeds go to the National MS Society - Houston Office, in honor of Antonio Gianola (also the honoree of our own #SouthernSmokeTX)! Tickets still available. https://www.eventbrite.com/e/go-wagyu-tickets-24598103590

Published Underbelly on 2016-05-10 23:01:33 GMT

Generated summary (experimental)

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 or sex.
Understand that everyone has a story to tell.
This is how we run our restaurants.