Eat Like a Local with Chris Shepherd

Chris Shepherd takes you Burger Bodega, Champ Burger, Riel, Trill Burgers, Gatlin's BBQ, and Cantina Barba in the series premier of "Eat Like a Local".

Chris Shepherd takes you Burger Bodega, Champ Burger, Riel, Trill Burgers, Gatlin's BBQ, and Cantina Barba in the series premier of "Eat Like a Local".

From burgers to barbeque, Vietnamese to tacos, and so much more, “Eat Like a Local with Chris Shepherd” is your guide to the best food in Houston. Next up - craft barbeque! Find out how one popular pitmaster perfected his brisket and how another got his whole family involved in the business!

From burgers to barbeque, Vietnamese to tacos, and so much more, “Eat Like a Local with Chris Shepherd” is your guide to the best food in Houston. Next up - craft barbeque! Find out how one popular pitmaster perfected his brisket and how another got his whole family involved in the business!

In this episode, Chris explores a variety of Vietnamese food! Whether you’re looking for a quick and delicious banh mi sandwich or an impressive spread to savor with family and friends, the James Beard award-winning chef shows us great options around Houston.

In this episode, Chris explores a variety of Vietnamese food! Whether you’re looking for a quick and delicious banh mi sandwich or an impressive spread to savor with family and friends, the James Beard award-winning chef shows us great options around Houston.

In this episode, the chef explores restaurants serving tacos for just about every taste. Be sure to watch till the end, because Shepherd takes you in his own kitchen to show you how he does taco night right in his own home.

In this episode, the chef explores restaurants serving tacos for just about every taste. Be sure to watch till the end, because Shepherd takes you in his own kitchen to show you how he does taco night right in his own home.

In this episode, Chris Shepherd takes us to an Italian restaurant and a Tex-Mex restaurant which gained acclaim by cooking with an open flame. Stick around for the full show, because Shepherd also brings us into his backyard to share his technique when he fires up dinner outdoors!

In this episode, Chris Shepherd takes us to an Italian restaurant and a Tex-Mex restaurant which gained acclaim by cooking with an open flame. Stick around for the full show, because Shepherd also brings us into his backyard to share his technique when he fires up dinner outdoors!

Shepherd shares some of his favorite places to dine on his days off! One of his go-to restaurants experimented for six months to create the perfect burger, has delicious wings you won't find on the menu, and serves up cocktails that sparkle!

Shepherd shares some of his favorite places to dine on his days off! One of his go-to restaurants experimented for six months to create the perfect burger, has delicious wings you won't find on the menu, and serves up cocktails that sparkle!

Little’s Oyster Bar and Josephine’s have chefs in the kitchen who could teach master classes on the science of seafood. From oyster origins to why the caviar at Little’s is so special, you’ll feel like more of an expert too the next time you dine out after watching this show. Plus, you’ll want to stick around until the end, because Josephine’s is serving up a pie with a crust that Shepherd calls “stupidly good.” It combines peanuts, peanut butter, root beer, and homemade ice cream. Shepherd told the lead chef at Josephine’s that it better NEVER come off the menu.

Little’s Oyster Bar and Josephine’s have chefs in the kitchen who could teach master classes on the science of seafood. From oyster origins to why the caviar at Little’s is so special, you’ll feel like more of an expert too the next time you dine out after watching this show. Plus, you’ll want to stick around until the end, because Josephine’s is serving up a pie with a crust that Shepherd calls “stupidly good.” It combines peanuts, peanut butter, root beer, and homemade ice cream. Shepherd told the lead chef at Josephine’s that it better NEVER come off the menu.

Barbecue restaurants fill Texas, but only a handful are taking things to the next level by incorporating flavors you might not expect to find on brisket and ribs. Blood Bros. BBQ and Feges BBQ are two of the spots in Houston shaking up the traditional barbecue seasonings. In this episode of “Eat Like a Local with Chris Shepherd”, we meet the creators of the popular restaurants and learn what inspired them to do things differently. Plus, Shepherd’s young niece and nephew join him to sample a spread of amazing menu items. He said he wanted to let “the real food critics” weigh in on this Houston barbecue.

Barbecue restaurants fill Texas, but only a handful are taking things to the next level by incorporating flavors you might not expect to find on brisket and ribs. Blood Bros. BBQ and Feges BBQ are two of the spots in Houston shaking up the traditional barbecue seasonings. In this episode of “Eat Like a Local with Chris Shepherd”, we meet the creators of the popular restaurants and learn what inspired them to do things differently. Plus, Shepherd’s young niece and nephew join him to sample a spread of amazing menu items. He said he wanted to let “the real food critics” weigh in on this Houston barbecue.

In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd heads west of Houston to experience the many flavors of Katy Asian Town. At Phat Eatery, he learns about Malaysian food and the story behind the restaurant’s name. At Dim Sum Box, he reveals the special connection the restaurant has to beloved Houston dim sum spot Fung’s Kitchen. Shepherd doesn’t leave Katy Asian Town without sampling some popular desserts.

In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd heads west of Houston to experience the many flavors of Katy Asian Town. At Phat Eatery, he learns about Malaysian food and the story behind the restaurant’s name. At Dim Sum Box, he reveals the special connection the restaurant has to beloved Houston dim sum spot Fung’s Kitchen. Shepherd doesn’t leave Katy Asian Town without sampling some popular desserts.

She says her food is “unapologetically Thai” and that refusal to waver on her recipes has earned her a coveted James Beard award! Chris Shepherd stops by Street to Kitchen to meet Chef G and her husband Graham. In this episode, he also visits one of his original, favorite Thai spots -- Asia Market Thai Restaurant.

She says her food is “unapologetically Thai” and that refusal to waver on her recipes has earned her a coveted James Beard award! Chris Shepherd stops by Street to Kitchen to meet Chef G and her husband Graham. In this episode, he also visits one of his original, favorite Thai spots -- Asia Market Thai Restaurant.

In this episode, Shepherd heads to two of his favorite restaurants that serve authentic Mexican dishes and sits down with the families behind them. From the meats to the sauces to the fresh and perfectly made tortillas, you’ll want to put Dichos Taqueria and El Hildalguense on your list of places to dine.

In this episode, Shepherd heads to two of his favorite restaurants that serve authentic Mexican dishes and sits down with the families behind them. From the meats to the sauces to the fresh and perfectly made tortillas, you’ll want to put Dichos Taqueria and El Hildalguense on your list of places to dine.

In this episode, Shepherd’s focused on Mediterranean and Middle Eastern food trucks. He headed back to one he recently tried with his wife and immediately decided had to be on the show. The Al Shami food truck includes a grill made and shipped from Turkey. He also tried the Gourmandize food truck for the first time after it was recommended by his pal Abbas Dhanani. Dhanani owns Burger Bodega and was featured in the very first episode of “Eat Like a Local”.

In this episode, Shepherd’s focused on Mediterranean and Middle Eastern food trucks. He headed back to one he recently tried with his wife and immediately decided had to be on the show. The Al Shami food truck includes a grill made and shipped from Turkey. He also tried the Gourmandize food truck for the first time after it was recommended by his pal Abbas Dhanani. Dhanani owns Burger Bodega and was featured in the very first episode of “Eat Like a Local”.

In this episode, Shepherd sits down with the women behind both iconic Houston restaurants. At China Garden, he learns a new way to eat egg rolls, and at Irma’s, he finds out how an episode of “Eat Like a Local” about craft barbecue inspired Irma to start serving something new.

In this episode, Shepherd sits down with the women behind both iconic Houston restaurants. At China Garden, he learns a new way to eat egg rolls, and at Irma’s, he finds out how an episode of “Eat Like a Local” about craft barbecue inspired Irma to start serving something new.

In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd sits down with Donna Vallone and Kate McLean to reflect on the past, to celebrate the present, and to share in the delectable food that will carry Tony’s well into the future.

In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd sits down with Donna Vallone and Kate McLean to reflect on the past, to celebrate the present, and to share in the delectable food that will carry Tony’s well into the future.

Bludorn prides itself in "contemporary luxury" and Nobie's serves up puns in a house party environment. Both are making meals that you won't soon forget.

Bludorn prides itself in "contemporary luxury" and Nobie's serves up puns in a house party environment. Both are making meals that you won't soon forget.

In this episode, Shepherd explores the dim sum cart service at one of the most popular spots in town. He also shows you how easy it is to order dim sum off the menu at restaurant he’s been going to since it opened in 2008.

In this episode, Shepherd explores the dim sum cart service at one of the most popular spots in town. He also shows you how easy it is to order dim sum off the menu at restaurant he’s been going to since it opened in 2008.

In this episode, Shepherd visits two of his favorite places to get seafood. Both are doing things in their own distinct way. One has perfected the fusion of Texas and Cajun cooking. The other serves up cinnamon rolls even before you get your crab-stuffed jalapenos or smothered, blackened redfish.

In this episode, Shepherd visits two of his favorite places to get seafood. Both are doing things in their own distinct way. One has perfected the fusion of Texas and Cajun cooking. The other serves up cinnamon rolls even before you get your crab-stuffed jalapenos or smothered, blackened redfish.

Chris Shepherd and friends in the restaurant business share where they go for cocktails and dinner on date night.

Chris Shepherd and friends in the restaurant business share where they go for cocktails and dinner on date night.

In this episode of "Eat Like a Local", Chris Shepherd goes behind the scenes at Phoenicia Specialty Foods grocery stores. Plus, Shepherd shares more of his favorite spots for Middle Eastern and Mediterranean food in Houston.

In this episode of "Eat Like a Local", Chris Shepherd goes behind the scenes at Phoenicia Specialty Foods grocery stores. Plus, Shepherd shares more of his favorite spots for Middle Eastern and Mediterranean food in Houston.

In this episode, Shepherd sits down with Chris Williams to hear the stories of Lucille’s, his nonprofit organization Lucille’s 1913, Eldorado Ballroom and Rado Market which sit next to Houston’s Emancipation Park, and Williams’ most recent endeavor Late August.

In this episode, Shepherd sits down with Chris Williams to hear the stories of Lucille’s, his nonprofit organization Lucille’s 1913, Eldorado Ballroom and Rado Market which sit next to Houston’s Emancipation Park, and Williams’ most recent endeavor Late August.

In this episode, Shepherd spends a day sampling desserts, entrees, and drinks at one of Houston’s biggest annual events. He also catches up with his pal Bun B, who is wearing multiple hats at the Rodeo, managing Trill Burgers while preparing to perform on the main stage in NRG Stadium on March 12.

In this episode, Shepherd spends a day sampling desserts, entrees, and drinks at one of Houston’s biggest annual events. He also catches up with his pal Bun B, who is wearing multiple hats at the Rodeo, managing Trill Burgers while preparing to perform on the main stage in NRG Stadium on March 12.

Shepherd heads east to meet Billy Link of Link Rice and Crawfish Farms who explains what it takes to supply Houston with the best crawfish. Shepherd then visits Crawfish Shack in Crosby where they boil up more crawfish each year than just about anybody.

Shepherd heads east to meet Billy Link of Link Rice and Crawfish Farms who explains what it takes to supply Houston with the best crawfish. Shepherd then visits Crawfish Shack in Crosby where they boil up more crawfish each year than just about anybody.

Pizza is not one slice fits all. We’re not just talking about customizing toppings. Several Houston restaurants are standing out for the techniques they use to craft the perfect cheesy pies. In this episode, Shepherd visits spots serving up different types of pizza, including grilled and Detroit-style, and shares the stories of how these popular pizza joints got their start.

Pizza is not one slice fits all. We’re not just talking about customizing toppings. Several Houston restaurants are standing out for the techniques they use to craft the perfect cheesy pies. In this episode, Shepherd visits spots serving up different types of pizza, including grilled and Detroit-style, and shares the stories of how these popular pizza joints got their start.

In this episode, Shepherd shares some of his favorite places to pick up breakfast or even road trip treats, including one that got its start almost seven decades ago.

In this episode, Shepherd shares some of his favorite places to pick up breakfast or even road trip treats, including one that got its start almost seven decades ago.

In this episode, Shepherd takes us to some of his favorite places for fresh shelled seafood like crawfish, crabs, and lobster.

In this episode, Shepherd takes us to some of his favorite places for fresh shelled seafood like crawfish, crabs, and lobster.

In this episode, Shepherd sits down with Anita Jaisinghani, the chef & co-owner of Pondicheri, who he calls a “local legend,” “amazing human,” and “amazing chef.”

Shooting a TV show with Chris Shepherd is always an adventure. As we wrap up Season 1 of this series, we bring you a bonus episode featuring all the "pit stops" that didn't make it into a show yet.