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One Fifth Romance Languages, Photo by Julie Soefer Photography

Montrose Restaurant One Fifth to Host Anniversary Dinner

in Dining & Nightlife by

James Beard Award-winning Chef Chris Shepherd will celebrate the first anniversary of his One Fifth concept with a lavish four-course dinner menu on Monday, January 29. The popular Montrose restaurant comes with a unique twist: Every year for five years, Shepherd will debut a new concept in the same space. Year one was dedicated to steak; the latest iteration is One Fifth Romance Languages. Next Monday’s special anniversary menu will feature favorites from both years, including the return of Shepherd’s four-person, four-foot-long ‘Baller Board’ platter, packed with a surplus of mouthwatering dishes.

Charred Octopus, Photo by Julie Soefer Photography

A press release teasing the dinner cheekily noted that the change in concept wasn’t the only major occurrence of the last twelve months—a World Series, a Super Bowl, a hurricane, and an ice storm have all come to town since Shepherd first opened One Fifth’s doors. The release says it best: “Houston has been through a lot, and we think it’s time to celebrate.”

For Shepherd, the celebration will be a chance to relax and enjoy his success—but not for long. The inexhaustible star chef has announced a slew of exciting new plans that will ensure he’s busier than ever in 2018. That’s good news for Houston diners, whose city has given rise to one of the most vibrant restaurant scenes in the country.

In addition to the Baller Boards, a full selection of à la carte courses will be available for One Fifth’s anniversary dinner; the complete menu is listed below. Reservations may be made online, or by calling the restaurant at (713) 955-1024.

Croquembouche, Photo by Julie Soefer Photography

First Course

Roasted Oysters
Chile butter, pork cracklings

Tuna Tartare
Sweet Gochujang, Peanuts

Uni Panna Cotta
Peanuts, benne seed

20-month Prosciutto
Flatbread, hazelnut agrodolce, stracciatella cheese

Blackberry Caviar
Crème fraiche, chives, potato chips

Tableside Airman Salad
Original Caesar salad recipe from Alex Cardini

Second Course

Duck Heart Bolognese
Casarecce pasta, whipped ricotta

Grilled Bacon Sausage
Hashbrowns, cured egg

Carbonara
Yard egg, guanciale, pecorino

Snail En Croute
Garlic Butter

Charred Octopus
Hazelnut romesco, salsa verde, squid chicharone

Entree

44 Farms Ribeye
16 oz, wet aged, cast iron seared

Marble Ranch Strip
8 oz, wet aged, cast iron seared

Chicken Roulade
Whipped potatoes, mushroom jus, truffle

Lamb Chops
Goat cheese polenta, wilted greens

Sea Bass
Carrots, carrot butter, crispy garlic

Dessert

Wood-fired 1.5-lb Apple Pie
Cheddar ice cream

Pavlova
Pistachio, strawberry, lemon curd

Budino
Montenegro cream, chocolate hazelnuts

Croquembouche
Cream puff tree, orange anise cream

 


Featured photo by Julie Soefer Photography

Noah is a Houston-based writer and photographer. You can find him exploring Houston's restaurant and museum scenes with his wife or catching a game at Minute Maid Park. He and his wife serve local businesses through their digital content company, Two Cats Communications.

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