As we make our way around the unlimited eating options that is our neighborhood, we happened upon UB Preserv. We’d passed on dinner several times, mostly because it was so close to our house. Our reasoning? We were so close… we’ll just go another time since it’s so walkable. That thinking is the same idea which has kept me from visiting Smith Rock in my home state of Oregon. You’d think I’d have learned my lesson by now…
Back to UB. The Executive Chef is Chris Shepard, Houston’s golden boy. He was awarded the James Beard, Best Chef: Southwest in 2014 and this year was named Robb Report’s Chef of the Year, as well as coming in as a semifinalist for James Beard’s 2019’s Outstanding Chef Award.
Suffice it to say, we were expecting to be impressed.
We showed up on a Friday night without reservations, a telling tactic. Whether or not you are squeezed in says a lot about the staff, their flow and let’s face it, the food.
We got a seat at the bar (also our favorite) after about a 25 min wait (reasonable) and ordered some of what the bartender said were some of their most popular dishes.
Our favorites?
Crispy Rice Salad
Crawfish Dan Dan Noodles
The Crispy Rice Salad is nuts. It’s the perfect crisp rice from the bottom of the pan, with flavor and texture for spades. Add in fresh herbs, tomatoes and cucumbers and BAM. Amazing.
The Dan Dan noodles were trippy. The key word to remember here is szechuan peppercorn. The flavor is great, of course, but there is a hint of something distinctly different to each bite that morphs into full-on numbness. Not Jar-Jar Binks in The Phantom Menace numb, more like a sensation that is hot but not, and compeletely… different. I’d definitely make it a point to come back and order both those dishes.
Not as impressive was the Summer Squash. The yellow squash was so hard, we wondered if it had been steamed for more than 30 seconds. Also, The Best Part of the Rice was disappointing. Very greasy and salty and not altogether clear what the protein was. After asking for clarification I’m pretty sure the pyeonyuk was pig face. Definitely not The Best Part of Our Meal.
Cocktails were tasty and unique, wine list solid, 50% of our meal was outstanding, and staff and atmosphere was a win.
A good place to walk to and even bring out-of-town guests for a treat. We’ll definitely be back. Not only because the food is a good choice but because it’s so close. Cheers to eating local!