Underbelly
 

Houston’s dining scene may still be a secret to culinary outsiders, but it won't be for much longer — thanks to chefs like Chris Shepard. He insisted on an in-house butcher shop here in his first restaurant, and he works with Houston’s finest ranchers and farmers for the best possible product. Underbelly’s farm-to-table approach isn’t the only thing that makes it stand out in a sea of Houston restaurants, though; the restaurant is dedicated to telling "the culinary story" of its city, reaching back all the way to its Creole roots. Expect dishes like homemade charcuterie with pickles and toast, Vietnamese-style meatballs with gravy and a baguette, and grilled shrimp with Texas grapefruit and barrel-aged fish sauce. -- Marcy Franklin