New Beef

Chris Shepherd's Georgia James Is Opening Tonight

The James Beard-winning chef's long-awaited steakhouse is here.

By Timothy Malcolm October 11, 2018

The bone-in strip loin at Georgia James.

Image: Julie Soefer

The wait is over: Georgia James is opening tonight.

Chris Shepherd's steakhouse, a spinoff of One Fifth Steak, is beginning dinner service at 5 p.m. It's inside the former Underbelly, will seat 178 (plus 10 at the bar and more in a private dining room), and will be open 5-10 p.m. Sunday-Thursday and 5-11 p.m. Friday-Saturday.

The menu is broken into expected sections: appetizers, salads/soups, entrees, steaks, and sides.

Let's go to the steaks:

  • 44 Farms wet-aged ribeye ($60)
  • 100-day dry-aged 44 Farms long-bone ribeye ($150)
  • Wet-aged 44 Farms porterhouse ($110)
  • Wet-aged 44 Farms bone-in strip loin ($100)
  • Wet-aged Marble Ranch wagyu (Prime shoulder cut) ($48)
  • Wet-agedMarble Ranch wagyu strip loin ($80)
  • 100-day wet-aged 44 Farms hanger steak ($35)
  • Rotating butcher's cut

Sides include whipped potatoes, baked potatoes, creamed collared greens, brown-butter-roasted mushrooms, and roasted butternut squash. Elsewhere, Georgia James will feature Tejas Heritage chicken (a popular dish at Shepherd's UB Preserv), $75 king crab legs, a cornmeal-crusted ham-brined pork chop, and barbacoa-style 44 Farms short rib. Appetizers include a chicken liver pate, shaved wagyu short rib, little neck clams, and a $60 caviar service called "The Georgia." A raw bar includes options for Gulf Coast and East Coast oysters, plus shrimp cocktail, and nuoc mam-marinated crab fingers. Oh, and of course, the baller boards have returned.

"The Georgia" is a high-priced caviar course with hackleback caviar.

Image: Julie Soefer

Shepherd will take on the role of chef at Georgia James. Greg Peters assumes the role of executive sous chef, and he, sous chef Matt Coburn, Shepherd and Underbelly culinary director Nick Fine curated the menu. Steaks will either be seared on cast-iron or grilled on a wood-burning fire. Georgia James has a dry-aging room, too, and a 6,000-bottle wine room. 

Pastry chef Victoria Dearmond, known for her creations throughout Underbelly, brings a charred apple pie to the concept, along with a chocolate cake made with cardamom cream. Westin Galleymore will run the spirits program, which will include classics and concept originals. Look for plenty of whiskey innovation.

Georgia James is named after Shepherd's parents. It has an art-deco inspired look with cobalt blue tiles and handblown globes from Wimberley Glassworks. Three pieces from Houston artist Floyd Newsum will also be on display at the restaurant.

For a full menu (and to make those reservations), visit

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