Why You'll Love It
Between creating a new menu for each season, crafting housemade charcuterie and pâté, and training the next generation of culinary talent, we’re not sure how Chef Kris Jakob finds the time to whip up decadent four-course tastings. But we’re sure glad he does.
Think spice-cured foie gras, artisan bread, and pan-caramelized diver scallops. But this feast is just getting started. Paprika-rubbed yellowfin meets preserved kumquat, or Chef Jakob just might introduce you to his swoon-worthy smoked beef rib with Ayinger reduction (fingers crossed).
Don’t get too attached to anything on the menu, because it all depends on what’s growing in Houston’s finest farms … in other words, what’s on each plate will be even better than you imagined.
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