Underbelly Hospitality Cancels Plans for Standalone Bar Everlong, Adds New Chef

Underbelly Hospitality has announced that its previously announced bar, Everlong, will not be going forward after all. Named for a Foo Fighter’s song, the bar was to take up residence in the now-shuttered UB Preserv space at 1609 Westheimer.

There are a few reasons for the cancellation. One, the company is focusing on the multiple restaurants that either just opened (Underbelly Burger, Wild Oats — which we just visited), are undergoing some changes (Georgia James Tavern — and you can hear from chef Nick Wong on his plans in a soon-to-be-released episode of our podcast), or are in progress (Georgia James, Pastore — and you can hear chef Chris Shepherd talk about those, also on our podcast).

Instead of spending the time, money and effort towards retooling the former UB Preserv as a standalone bar, Underbelly Hospitality is instead is focused on Georgia’s Parlor, the second-floor lounge of Georgia James. While the steakhouse has a temporary home at 1658 Westheimer (previously One Fifth), a brand-new space is currently under construction at the Regent Square development, just off Allen Parkway at 1203 Dunlavy.

UB Preserv’s lease is up in November. Since it’s already built out as a restaurant, Shepherd and business partner Todd Mason are now seeking someone who wants to start a new one there. The lease includes the tables, chairs and equipment.

Chris Davies
Chris Davies, executive chef for Underbelly Hospitality’s forthcoming Italian-American restaurant, Pastore. Photo by Claudia Casbarian.

Georgia James is currently expected to debut in May. American-Italian restaurant Pastore, also in Regent Square, will open just a few months afterward. Chris Davies, a chef de cuisine at Uchi for five years, also just got named as Pastore’s executive chef. Born in Portland, but raised in Egypt, Davies returned to his birthplace and was sous chef of Mediterranean restaurant Olea, then spent eight years cooking in restaurants in Chicago, including as the executive chef for The Fifty/50 Restaurant Group, which owned, among others, Homestead on the Roof, one of the first “slow food” restaurants.

While the idea for Italian red sauce-focused Pastore comes from One Fifth’s final concept, a representative from Underbelly Hospitality says to expect “a completely different restaurant.”


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