Slow-roasted pork belly with Steen’s Cane Syrup, and apple, celery, and jalapeño salad.
5
Slow-roasted pork belly with Steen’s Cane Syrup, and apple, celery, and jalapeño salad.
6
Blue crab fingers in caramelized fish sauce with chiles, herbs, and peanuts.
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Blue crab fingers in caramelized fish sauce with chiles, herbs, and peanuts.
8
The Baller Boat
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The Baller Boat
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Slow-roasted lacquered duck with dirty rice
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Slow-roasted lacquered duck with dirty rice
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Black lime pie
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Black lime pie
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Roasted pineapple upside-down cake
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Roasted pineapple upside-down cake
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Crispy rock shrimp with popcorn butter
THE FOURTH RESTAURANT IN THE FIVE-YEAR EXPERIMENT where Chris Shepherd dives into the soul of Houston food is opening August 12. One Fifth Gulf Coast will explore the food found between Florida and Texas, on both land and sea.
Look for the slow-roasted pork belly with Steen’s Cane Syrup, a favorite from back in the Catalan days; roasted pineapple upside-down cake from pastry chef Victoria Dearmond; and an honest-to-goodness Baller Boat, presenting fried and fresh seafood on, yes, a boat.
Like with the other One Fifth restaurants, Matt Staph will be chef de cuisine at Gulf Coast, Dearmond is pastry chef, and Jeff Buhrer continues as general manager.
After spending his life in Philadelphia, Boston, and New York City, Timothy Malcolm left the East Coast in July 2018 to become the dining editor of Houstonia. He brings with him a wife, daughter, and a pair of hiking poles that are collecting dust in a closet inside his Heights bungalow.
Along with writing about food and drink for Houstonia, and eating and drinking his way through the city, Timothy is the author of an upcoming travel guide titled Appalachian Trail Road Trip. His work has also appeared in Backpacker, October, Paste, and publications across the New York metropolitan area. Now that he’s not hiking mountains, Timothy collects yacht rock records, visits ballparks, and trusts the process of his beloved 76ers.
