eculent

10/31/2026

There's a method to the madness. And a story behind every detail.

Chef David Skinner has never been interested in doing things the ordinary way. At Eculent, curiosity leads the menu, creativity takes over, and dinner becomes something worth talking about.

Come see what we've been creating.

10/30/2026

Too pretty to eat? We disagree.

At Eculent, we believe food should be just as exciting to look at as it is to taste. Every color, texture, and unexpected detail has a purpose.

The only question is, would you try it?

10/29/2026

Good cocktails take time. Great ones make you forget about it.

Inside Eculent's Liquid Lab, we take a different approach to what goes in your glass. House-crafted spirits, unexpected combinations, and plenty of reasons to order another round.

Pull up a seat. 🍸

10/26/2026

Even the walls have a story to tell.

Look a little closer. At Eculent, nothing is quite as ordinary as it first appears.

From what's on your plate to what's surrounding you, every detail is part of the experience.

10/23/2026

From the Gulf Coast to the small screen.

We were honored to have Texas Country Reporter step inside Ishtia and spend time with Chef David Skinner, exploring the stories behind the food we serve.

At Ishtia, every dish is meant to connect the past with the present — through ingredients, history, science, w**e, and the foodways of the Americas.

Thank you to Texas Country Reporter for giving us the chance to share a little more of that story.

And yes, the food really does arrive looking like this. ✨

10/20/2026

10/18/2026

One of the sweeter stops along the way.

Eculent is a chef-led tasting menu experience in Kemah, TX, where dinner unfolds one course at a time.

Come hungry. We’ll take it from there.

10/17/2026

This is Eculent after dark.

Hidden away in Kemah, about 30 miles south of downtown Houston, dinner here is part food, part theater, and never quite what you expect.

If you haven’t been yet, we’re here.

10/14/2026

Yes, you eat it.

Not every course at Eculent arrives on a plate. That’s part of the fun.

A chef’s tasting menu in Kemah for anyone looking for something a little different from the usual Houston dinner.

10/12/2026

Food carries stories. So do the people who make it.

This Indigenous Peoples’ Day, we take a moment to honor the history, traditions, and lasting influence of Indigenous communities, and to recognize a story that is especially close to home at Eculent.

Chef David Skinner’s Choctaw heritage is part of who he is and part of the story behind his cooking. That connection has helped shape a deep respect for ingredients, the land they come from, and the idea that food can be much more than something placed on a plate. It can preserve a memory, tell the story of a place, and connect one generation to the next.

Those ideas continue to influence the way we think about food at Eculent and Ishtia. We believe ingredients have stories worth telling, traditions are worth learning from, and the past should never be separated from the conversations we have about food today.

Today, we celebrate Chef David’s Choctaw roots while honoring Indigenous people and communities everywhere, those who came before us, those carrying their traditions forward today, and those who will continue telling these stories for generations to come.

For us, it’s a reminder that sometimes the most meaningful stories around the table began long before we arrived.

Happy Indigenous Peoples’ Day.

10/12/2026

10/11/2026

Your cocktail has arrived. 🍍

We take the drinks just as seriously as the food at Eculent. Expect a few surprises along the way.

Find us in Kemah, TX, just outside Houston.

10/10/2026

Read Chef David Skinner’s detailed review of the recent pop up in Los Angeles in Houston: https://ow.ly/Q69C50ZWAgm