The “wedge” salad is a bloom of local Bibb lettuce in a clay pot atop a layer of bacon-studded blue cheese dressing, and the seafood tower involves salads: lobster, crab and tuna tartare with gochujang sauce.
Most of the dry- and wet-aged steaks, sourced from Texas’ 44 Farms and Marble Ranch, are cooked in cast iron with butter, and the nightly butcher’s cut may yield crispy beef neck, hearth-roasted lamb ribs or Steak Diane.
Appetizer-wise, expect grilled bacon sausage with hash browns and cured egg; chicken liver pâté with strawberry black pepper preserve; 18-month Benton’s ham with pickle mustard and redneck cheddar; and caviar service.
For dessert? A gorgeous chocolate layer cake, wood-fired apple pie or hummingbird cake.
The well-priced wine list, unlike at Underbelly, is not entirely focused on smaller producers, with a few tried-and-true standards peppered in (Krug, Chateau de Beaucastel); about two dozen by-the-glass options; and a handful of magnum bottles.
“If people are expecting the classic steakhouse ambience, music and vibe, they’re in for a surprise,” says Shepherd, who likens the One Fifth experience to having dinner at his own home and notes the place’s classic-rock soundtrack.