UB Preserv

Name: UB Preserv
Address: 1609 Westheimer, Houston, TX, 77006, US
Telephone: +13464065923
Price range: $$$
Rating: 5

We're serving up Houston on every plate, aiming to be the intersection of the diverse cultures of ou
(527)

Permanently closed.

12/24/2021

A note from the UB Preserv management team—

"I am a relative newbie to UB Preserv, but the warm embrace of the team and the regulars made it feel like home really quickly. I am so grateful for all of the celebrations, check-ins, chats and song requests. I am honored to have been a part of such a strong team and I cannot wait to see what each person does in the future. Thank you for all of the love and support!" - Tara McMullen, general manager.

"When I was asked to say what this restaurant meant to me I’m gonna be honest it took awhile. I kept writing and rewriting what I wanted to say cause it’s very hard to put into words a place that has given you so many memories and genuine connections. So I’ll just say this—I’m so proud of all the young chefs that have walked through UBP’s doors and were able to grow not only professionally, but personally under the mentoring of Nick Wong. I’m so proud of our badass GM Tara and the front of house staff for their flexibility, resilience and genuine care for our guests. And lastly, I am so thankful to the guests that treated us like family these last three years. While it didn’t end the way we wanted, it was a hell of a ride and I, for one, am so grateful to have been on it." - Leila Frink, sous chef/operations manager.

"Thank you to everyone that has supported us through the years, and watched our evolution as a restaurant and as a team. I hope that when you remember us you think of how we made you feel more than wondering how we get the rice so crispy. Thank you so much." - Nick Wong, executive chef.

Chefs Nick and Leila are heading downtown to Georgia James Tavern—Nick as executive chef, and Leila will be splitting her time between the kitchen and front of house, just like she did here. Our GM Tara is assisting in all of Underbelly Hospitality's openings, and you'll see our staff throughout our UBH concepts. Please don't be a stranger.

As always, we ask you to visit and support the people in this city that inspire us.

“What we call the beginning is often the end. And to make an end is to make a beginning. The end is where we start from.” - T.S. Eliot.

12/22/2021

Hey there, UB Preserv friends and family. We deeply regret to inform you that thanks to Omicron, we will be closed today, December 22, and tomorrow, December 23. This is not the end we wanted or hoped for, but after monitoring the situation today, we have had to make this incredibly difficult decision to close for our last two services.

We made this decision for the safety of our staff and guests, and for the fact that we would not be able to execute the way we would want to honor the legacy of this restaurant.

We cannot thank you enough for your support of UB Preserv over the years—we have made friends that have turned into family that we will never forget. Thank you for everything.

12/17/2021

🥩 BAVETTE STEAK N' EGG 🥩

If you missed Chef Nick’s Steak Night at Johnny's Gold Brick awhile back, then this one is for you! Our new steak set is served with spicy ginger scallions, Bok Choy & a fried egg on top. Yep we know, absolute 🔥.

Come on through & try it for yourself this weekend, fam! We open tonight at 5pm. 🎉

12/16/2021

THEY'RE BAAAAACK!!!🤩

Take this as our gift to you this week—Calamansi Wings are BACK and available on our dinner menu! And let's just say if IYKYK.

Come on in & get you some before they're gone for good! Use that handy dandy lil' link in our bio to make your resy. Here's to wingin' it! 🎉

12/14/2021

🎶 Siri, play Closing Time by Semisonic. 🎶

Seats are filling up fast as we get ready for the last service at UB Preserv on Thursday, December 23! We highly recommend making a reservation this next week and a half to get your last Crispy Rice Salad, Salt & Pepper Squid, Vietnamese Short Rib Fajita fix in before we close our doors.

Resys can be made at UBPreserv.com or by using the link in our bio.

See y'all soon!

12/11/2021

🍔 FRIED RICE IN PARADISE 🍔

They said it was impossible. They said it couldn't be done. But we did it. We're bringing you Fried Rice in Paradise inspired by one of the best cheeseburgers this side of Westheimer from our friends at Brasil Houston (love y'all, mean it!).

It's pickles, onions, American cheese, beef patty, bacon and of course, AJ Ede's WORLD FAMOUS JALAPEÑO SAUCE, in fried rice form. Only available at Brunch this Sunday, 11am - 3pm.

, LFG! 🎉

12/09/2021

🎶 IT'S THE MOST FLAVORFUL TIME OF THE YEAR...🎶

Fa la la la la, la la la! The sign never lies & our team is getting into the holiday spirit one Christmas sweater at a time.

Just like Tara's sweater says, it's a Fab-Yule-Us day to come through and get your UBP fix in. We open at 5pm, fam, & can't wait to see you! 🎄🌟

12/08/2021

PSA: Last call to get your Ca Phe Sua Da Carrot Cake fix in! 🚨

Rumor has it no one has ever had a bad time while they're enjoying a slice of the Ca Phe Sua Da Carrot Cake—it's a lil' bit of sweet, a lil' bit of spice, and a whole lot of delicious.🤩

It's a treat yourself kinda Wednesday, don't ya think?! Come on in & see us, we open at 5pm!

12/04/2021

CHEESE PULL PERFECTION! 💯

On the Brunch Menu tomorrow—bacon, egg and cheese rice cakes, where the rice cakes are crisped with bacon fat, finished with Gochujang & topped with a fried egg, American cheese and mozzarella.

This tasty lil' number was inspired by some of Chef Nick's favorite comfort food dishes at Korean restaurants like Cheese Corn and Tteok-bokki. IYKYK.

Come on in & get your cheese pull on tomorrow—brunch is every Sunday, 11am - 3pm! 🎉

12/03/2021

"LET'S GET LOST IN SAUCE!" - Tanuki.🔥

Ya know, sometimes the condiments are the best part, and we're okay with that. Here are a few of our faves—

1️⃣ NAM JIM: Thai-style dipping sauce for our Salt & Pepper Squid.
2️⃣ SAWSAWAN: Filipino-style pickled garlic & chiles, served with our Pork Belly to help cut the richness of the pork and the sweetness of the caramel.
3️⃣ NUOC MAM: A Vietnamese staple, served with our Vietnamese Short Rib Fajitas.
4️⃣ ROASTED GARLIC SAMBAL: Served currently with our Brussels Sprouts, but sometimes we serve it as a condiment on its own. This recipe comes from Chef Nick's friend Rafiq, who he worked with at Gramercy Tavern.

Now who's ready to get lost in the sauce with us and Tanuki this weekend?! UBPreserv.com is the move. See y'all soon!

12/02/2021

Happy Hour is the best hour! 🎉

What better way to get your weekend started a lil' early than enjoying Happy Hour at UBP?! Our Happy Hour situation right now includes—

🍺BEER: $4 Karbach Horseshoe.
🥟SNACKS: $5 Pork Dumplings & Fried Boudin Siu Mai.
🥃 COCKTAILS: $6 Ranch Waters & Negronis.
🍷WINE: $6 Michel Armand Muscadet & Proa Macabeo Blend.

Happy Hour is every Wednesday & Thursday, 5 - 6:30pm, and Friday & Saturday, 5 - 6pm. You know where to go to make those resys!

Cheers, fam!

12/01/2021

Honey Pecan Shrimp is back, baby! 💥

As we get ready to close at the end of the month, we're bringing back some of your OG faves! Here's some words from Chef Nick when he first put this dish on our menu—

"This one deeply satisfies the inner Chinese-American kid in me. It’s also the laziest, easiest thing that we could have made 🤷‍♂️. This would always be one of my favorite courses when we would go to traditional Chinese wedding banquets when I was a kid. It wasn’t until I got a little older that I really thought about how odd it was to have a dish like this in such a formal, traditional setting. Battered, deep-fried shrimp slathered in doped up miracle whip with candied walnuts on top of shredded iceberg? Definitely out of place next to the jellyfish/charcuterie platters and scallion ginger crabs. But I guess it made it onto those banquet menus cause it’s just so freaking tasty.

"I really thought a lot about what we should be doing to this dish to, you know, zhuzh it up a little (shoutout ). Do we incorporate some fresh fruit in it and tone down the sweet mayo? Do we swap out iceberg for a fancy slaw? Do we try out some very modernist battering/dredging techniques for the shrimp? In the end, the most we wanted to do was to showcase some nicer gulf coast shrimp, trade walnuts for pecans (because Texas), and make honey mayo ourselves because we need to feel like we put some small amount of effort into it instead of just buying miracle whip. It’s not so much about adding things on to this dish to make it better, it’s about finding what’s so innately good about it and doubling down on those components."

"I know honey pecan (walnut) shrimp might not be as popular as the rest of the family, you know - General Tso’s or Broccoli Beef, but for me, it might just be the 🐐 of the Chinese-American genre of food." - .

There you have it folks! And it's only back for a limited time. You know what to do, we open tonight at 5pm! 😋

Address

1609 Westheimer
Houston, TX
77006

Telephone

+13464065923

Website

http://www.ubpreserv.com/

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