Named for his parents, Georgia James serves the food Chris cooks at home—cast-iron seared steaks, lots of cold seafood and seasonal sides. Chris opened Georgia James to be the steakhouse that cares—about sourcing quality product, technique, execution and the highest level of service.
Georgia James is Chef Chris Shepherd's take on a steakhouse. It's unconventional. It's driven by quality. And, most importantly, it's fun.
Wine director Matthew Pridgen has designed a list with 500 selections from around the world with representation from all major wine regions, in addition to more obscure locations and varietals. We'll have your California Cab, but we'll also have plenty of well-priced wines that will challenge your preconceptions about a steakhouse wine list.
Our cocktail list is made up of classic steakhouse cocktails that are reworked to fit the style of craft cocktails we expect today. Similar to the food menu, we're taking something comfortable and shaking it up a bit.
As for the spirits, when you're pairing with baller boards, there should be no shortage of baller booze. And lots of whiskey.
Teamwork makes the dream work.
Houston native Greg Peters began working in the restaurant industry in 2007 when he was a journalism major at the University of Mississippi. He cooked under Chef John Currence at City Grocery and Vishwesh Bhatt at Snackbar in Oxford before moving back to Houston in 2014 to work as a line cook at Underbelly. Greg grew up hunting and fishing and was drawn to Underbelly’s whole animal philosophy. He was promoted to sous chef after two years and managed both the Underbelly and Hay Merchant kitchens. When Underbelly closed in 2018, Greg was named chef de cuisine at Georgia James. In 2019, Georgia James was named the best new restaurant in Texas by Texas Monthly and was included on GQ's list of the best new restaurants in America. Greg was promoted to executive chef of Georgia James and Hay Merchant in 2021.