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.

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