Downtown Houston is the place to be for Chris Shepherd’s new culinary craze.
Owner/chef Chris Shepherd is the proprietor of some of Houston’s top eateries. PHOTO BY JULIE SOEFER
Look out, Houston—there’s a new cool kid in town. After much anticipation, the doors are finally open to Georgia James Tavern (georgiajamestavern.com). Dreamed up by our favorite restaurant royal, Chris Shepherd, the eatery is Underbelly Hospitality’s first dip into the downtown scene. What to expect? A more relaxed version of the renowned Georgia James that customers can enjoy on an everyday basis. “I love Georgia James, but I know that most people can’t eat at a steakhouse every week or multiple times a week. Georgia James Tavern will be the spot where you can,” shares Shepherd. “I never thought I’d open a restaurant in downtown Houston, but this location inside Market Square Tower was too perfect for this concept specifically—we’re walking distance from the theaters, and we have so many residents within our building that we’ll serve too.” The mouthwatering menu will of course include some of Shepherd’s signature classics; however, thanks to chef de cuisine Matt “Tally” Coburn, there will be scrumptious surprises aplenty. “A tavern is a place for people to gather, drink and eat,” says Coburn. “We want to build a sense of community with this restaurant strengthened by our relationships with local farmers and ranchers, and the simple, technique-driven menu will reflect those relationships. My goal is for our guests to feel the culture we create from the moment they walk in the door.”
Chef de cuisine Matt “Tally” Coburn. PHOTO BY JULIE SOEFER
PHOTO BY JULIE SOEFER
“For the Tavern cocktail program, the idea is to take already amazing classic cocktails and give them a touch extra, a sprinkle more of love and creativity—familiar yet exciting,” shares Westin Galleymore, Underbelly Hospitality bar director. “Expect to see things like a jazzed-up cosmopolitan, Bellini and Clover Club. We also have zero intention of holding back on some highly sought-after whiskeys (bourbon and scotch alike!).”
PHOTO BY JULIE SOEFER
At Georgia James Tavern, it’s a vegetable-driven dish. Less greens and more hearty farm vegetables prepared with a variety of techniques—hearth roasted, charred, blanched, pickled, shaved and preserved. The vegetables are sourced from local farms like Good Thyme Farm, Atkinson Farms and Verdegreens, as well as farms that sell at Urban Harvest and Houston Farmers Market.