Final Anniversary Dinner at One Fifth Houston Features a Retrospective Menu
It’s hard to believe, but One Fifth Houston at 1658 Westheimer is now well into its final year. Located in the former cathedral that used to house Mark’s, owner and chef Chris Shepherd of Underbelly Hospitality doesn’t intend to renew the lease. For that reason, the upcoming One Fifth anniversary dinner on January 27 from 5 to 9 p.m. is the final one.
The menu by Shepherd and chef de cuisine Matt Staph is a retrospective on the past four years. Each of the courses is an homage to the past One Fifth iterations with culinary perspectives that changed annually. The first course with hummus, pita, Barberry Onion Salad and Coffee Roasted Beets is a nod to One Fifth Mediterranean, while the second course of hush puppies and Crab-Stuffed Jalapeños represents the current southern comfort food menu. For One Fifth Romance Languages, the popular Duck Heart Bolognese is returning as the third course. The main entrée of Cast Iron-Seared Ribeye with Pommes Aligot (cheesy mashed potatoes) represents the very first incarnation, One Fifth Steak, which ultimately led to the opening of Underbelly Hospitality’s steakhouse, Georgia James.
Three desserts are served for the last course and span the concepts: Orange Anise Cream Puff from Romance Languages, Beet Cheesecake, originally served for the Mediterranean concept, and Chris’s Birthday Cake from One Fifth Gulf Coast.
The cost of the multicourse meal is $100 per person plus tax and gratuity. Alcoholic and non-alcoholic beverages are not included. Reservations can be made online — and should be quickly secured. This final anniversary dinner is sure to sell out.
Phaedra Cook has written about Houston’s restaurant and bar scene since 2010. She was a regular contributor to My Table magazine (now closed) and was the lead restaurant critic for the Houston Press for two years, eventually being promoted to food editor. Cook founded Houston Food Finder in November 2016 and has been its editor and publisher ever since.