Named for owner Chris Shepherd’s mother and father, this new spot in the old Underbelly location presents a more spacious interior and a similar warm, inviting setting with a view of the kitchen. Our first encounter, alas, proved uneven. Top marks went to roasted Gulf oysters, spicy and spiked with sausage, and twice-baked potatoes, with the topping of buttery mash even better than what we remember from childhood. Our wet-aged, cast iron–cooked ribeye, though rather thin, came perfectly prepared, charred on the outside and juicy and tender within. The sourdough bread, though, was a bit overdone, and our gorgeous center-cut king crab legs with sweet mustard rémoulade were way oversalted and maybe a bit past prime. Likewise, half of our mélange of lovely brown butter–roasted mushrooms came oversalted and the other half just perfect. Early days, though, and the kitchen should settle down.