Chris Shepherd’s Everchanging Restaurant One Fifth Just Announced its Saucy New Theme!

Chris Shepherd’s Everchanging Restaurant One Fifth Just Announced its Saucy New Theme!

24-month Prosciutto and Mozzarella

FOODIES IN RAPT wonder as to what Chris Shepherd's One Fifth will become next may wait no more! The eatery is getting a bit redder and bit more rustic — although rustico is perhaps the better word for describing its upcoming transformation. On Tuesday, June 29, new Italian concept One Fifth: Red Sauce Italian will take over the kitchen of the famed restaurant.


The concept will be different from the food served up during the One Fifth: Romance Languages phase of the restaurant, however, and will serve up Italian-American comfort food like spaghetti and meatballs, baked pastas, New York Style cheesecake and chicken parmesan —Shepherd's favorite meal.

Toasted Ravioli

Chicken Parmesan

Tiramisu

As part of the transformation, One Fifth's wood-burning oven — the oldest in the city that isn't gas assisted — will be used to cook up pepperoni pizzas in addition to Hearth-baked chocolate tortes. The homey and nostalgic menu will also include dishes like fried calamari with Calabrian chile aioli, roasted tomato burrata with a chunky Goodthyme Farm tomato pan sauce, and a mascarpone-pudding based Tiramisu from pastry director Victoria Dearmond.

True to the concept's new name, the restaurant will serve up a variety of carefully sourced tomatoes picked for their suitability to the various red sauces that will be on the menu. Tomatoes from Atkinson Farms will be used for fresh tomato sauces and as the base of the red sauce for pastas due to their acidity; Goodthyme Farm tomatoes will be used for fresh tomato and slightly cooked dishes, like roasted tomato and burrata; and plum tomatoes from Bianco Dinapoli Tomatoes will be used as the base of the concept's pizza sauce to add sweetness and structure to the sauce.

Shepherd will also pay homage to some of his friends on the menu through dishes like Pass and Provisions' Caesar salad, Monteverde's Ragù alla Napoletana, and his childhood favorite, Mr. C's toasted ravioli.

Although the restaurant will still close later this year, there is no end date yet for the concept since Shepherd wants to coincide the closing of the restaurant with the opening of Wild Oats so his staff can seamlessly move over to the new spot, which is still under construction.

Composer Lera Auerbach (photo by Raniero Tazzi)

IN A RECENT televised interview with late-night talk show host Stephen Colbert, Australian singer/songwriter Nick Cave eloquently described music as “one of the last legitimate opportunities we have to experience transcendence.” It was a surprisingly deep statement for a network comedy show, but anyone who has attended a loud, sweaty rock concert, or ballet performance with a live orchestra, knows what Cave is talking about.

Keep Reading Show less
Art + Entertainment

'Is that how you treat your house guest'

ARTIST KAIMA MARIE’S solo exhibit For the record (which opens today at Art Is Bond) invites the viewer into a multiverse of beloved Houston landmarks, presented in dizzying Cubist perspectives. There are ornate interior spaces filled with paintings, books and records — all stuff we use to document and preserve personal, family and collective histories; and human figures, including members of Marie’s family, whose presence adds yet another quizzical layer to these already densely packed works. This isn’t art you look at for 15-30 seconds before moving on to the next piece; there’s a real pleasure in being pulled into these large-scale photo collages, which Marie describes as “puzzles without a reference image.”

Keep Reading Show less
Art + Entertainment