Cute Former CityBook Model Named Chef of Chris Shepherd’s Revamped Downtown Resto

Evan W. Black

OPENED AT THE beginning of 2021, Underbelly Hospitality’s Georgia James Tavern was a glimmer of hope for the return of Downtown as a social destination post-pandemic. It was first known as an offshoot of Georgia James Steakhouse, but now — with a new menu and a new chef — the eatery is stepping boldly into its own identity.

Can’t-Miss Spring Openings: Return of a Celeb Chef, New Montrose Hot Spot & More!

Robin Barr Sussman

APRIL IS JUST about to wrap, and the culinary hits keep coming! Here’s a rundown of the latest openings.

At Surprise-Filled Gala, JDRF Raises Nearly $2 Million More Than Goal to Fight Type 1 Diabetes

Jeff Gremillion

WHEN JDRF, THE leading global organization focused on researching type 1 diabetes, finally held its slickly produced Promise Ball with its “Day in the Life” theme after a two-year Covid break, it had high expectations. It set a fundraising goal of $2 million — which, it turns out, was all wrong. Instead, with the help of chairs Amber and Clay Bretches, the organization had an eye-popping haul of $3.7 million!
parties

With Shimmering ‘Mirror’ Theme and Sexy Spanish Fare, HGO Raises $1.3 Mil for Community Outreach

Denise Reyes and Matthew Healey (photo by Katy Anderson)

THE OPERA BALL, one of Houston’s perennially elegant, must-hit galas among the society set’s top tier, tilted marvelously mod and disco-deluxe this year, with sophisticated Spanish hints, thanks no doubt to ball chairs Isabel and Ignacio “Nacho” Torras. They are, of course, the arts patrons behind two of Houston’s most popular and trendy restaurants — MAD and BCN Taste & Tradition.

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Pop-Up Pros: With Impressive Partners from Far and Wide, Four Seasons Houston Ups the Game

Smoked Salmon Cheesecake with Emeril’s Reserve Caviar

THE POP-UP CULINARY trend — when great chefs from elsewhere take over a local restaurant for a night or two — continues to be a hot in Houston. But as the novelty of the concept fades to been-there-done-that, pop-up purveyors must be increasingly clever to attract savvy foodies.

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