BY MIKE PUCKETT

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Below is from their website…

Eculent dispenses with the traditional dining norms to deliver a complete sensory and imaginative culinary experience. Chef David Christopher Skinner takes guests on a gastronomic journey utilizing unusual flavor combinations, scents, textures, sights, and even sounds to tell intriguing and complex stories with food.

The first restaurant in the United States to create a fully immersive multi-sensory dining experience, eculent combines food with state-of-the-art technologies to create a custom atmosphere and ambiance for each course.

Chef Skinner describes eculent’s cuisine as modern farm-to-table. Which means using only the freshest local ingredients prepared using the most modern techniques available. Many of the techniques and preparations used have been developed and tested at eculent’s fully equipped food lab.

Skinner’s style is assertive as he approaches each dish and component with a creative unbiased view and is focused on getting the most flavor and depth out of each ingredient. Guests often use words like imaginative, awe-inspiring, wonderful, amazing, and brilliant to describe the taste and presentation of Chef Skinner’s dishes.

 

Good Eats Houston Recommends…

First Course

The Alchemist Box

A chemistry set of drinkable flavors paired with curated bites.

Six Shooter Sparkling Moscato, compressed watermelon with balsamic pearls, french onion soup bon bon and a fennel parmesan savory cookie

 

Second Course

Golden Ticket

A magic ticket to cleanse your pallet and prepare you for the lab tour.

 

Third Course

Tree of Life

Cultured butter, flavored pearls, Tete de Moine, crostini, lardo

 

Paired: Clear Creek Vineyard Sauvignon Blanc

 

Fourth Course

Out of the Forest

Edible moss, King Trumpet mushrooms, pickled onion, enoki mushrooms, confetti mushrooms, escargot, garlic foam, black truffle foam

 

Paired with: Clear Creek Vineyard Sauvignon Blanc

 

Fifth Course

Walking Down the Isle

Hydroponic greens, pistachio butter, edible flowers

 

Paired with: Clear Creek Vineyard Sauvignon Blanc

 

Sixth Course

Stuck in a Cloud

Barry Farm pork belly, kataifi, shrub, edible cork

 

Paired with: House made prickly pear wine shrub

 

Seventh Course

What a Potato Dreams of…

Confit purple potato, house made kimchi, chili/coconut oil foam, micro wasabi, chili threads

 

Paired with: Clear Creek Vineyard Chardonnay

 

Eighth Course

What’s in the Can

Aerated cauliflower soup, fried cauliflower, parmesan crumble, freeze dried purple cauliflower

 

Paired with: Clear Creek Vineyard Chardonnay

 

Ninth Course

65 Degrees

Barry farm egg, potato, croissant foam, prosciutto crisp

 

Paired with: Clear Creek Vineyard Pinot Noir

 

Tenth Course

Vineyard Snow – Palette cleanser

 

Eleventh Course

From Farm and Field

44 Farms beef, garden vegetables, seasonal flavors (V: mushroom risotto)

 

Paired with: Clear Creek Vineyard Eculent Red Blend

 

Twelfth Course

Meal in a Meal

Culture and cuisine in three bites – Tomato caprese, mushroom risotto, tiramisu

 

Paired with: Clear Creek Vineyard Eculent Red Blend

 

Thirteenth Course

Pop…Pop…Pop…

Puffed rice, mulled blackberry wine, fruit, nuts, coconut

 

Paired with: Clear Creek Vineyard Orange Spice Mead

 

Fourteenth Course

The Art of…

Edible painting, chocolate, berry, tropical fruit

 

Paired with: Clear Creek Vineyard Petit Syrah Port

 

Fifteenth Course

Mignardises

French press coffee

 

PHOTOGRAPHY: MIKE PUCKETT