Eculent is chef David Skinner's project in Kemah, set on the water outside Houston. After a period away, the restaurant reopened with a reworked format built around storytelling through food and drink, alongside a companion cocktail bar, Ishtia.
The menu runs two ways: an a la carte lineup of smaller, whimsical bites, and a longer tasting menu, including a shorter "Taste of eculent" 13-bite format. Cooking incorporates live fire and flavors drawn from global travel, and behind the bar, every spirit, liqueur, and infusion is made in-house. A custom app is built into the experience, meant to personalize each visit.
Despite its out-of-the-way location, eculent has built a reputation locally as a chef-driven, sophisticated dining room with personalized service, and it has drawn coverage from national outlets including the Washington Post, CultureMap, and Houstonia.
The menu runs two ways: an a la carte lineup of smaller, whimsical bites, and a longer tasting menu, including a shorter "Taste of eculent" 13-bite format. Cooking incorporates live fire and flavors drawn from global travel, and behind the bar, every spirit, liqueur, and infusion is made in-house. A custom app is built into the experience, meant to personalize each visit.
Despite its out-of-the-way location, eculent has built a reputation locally as a chef-driven, sophisticated dining room with personalized service, and it has drawn coverage from national outlets including the Washington Post, CultureMap, and Houstonia.