Before the food at Eculent ever makes it to your plate, it's tested in a lab. An actual, honest-to-goodness lab. Inside lab:eculent, esteemed Executive Chef David Skinner and Chef De Cuisine Chris Walker create gastronomic innovations for the diner's benefit. Walker, who cut his teeth in the high-end restaurant biz with stints at Houston hot-spots such as The Pass & Provisions and Sorrel Urban Bistro before cultivating an interest in modernist cuisine, designs ingredient pairings, texture adaptations, and other culinary innovations that make food look, smell, and taste like something from the future. And the chefs aren't using just their hands and some measuring cups—they have centrifuges, rotary evaporators, liquid nitrogen systems, and plenty of other toys that sound like they'd be found in the lair of a comic book villain. Their precise experiments have lead to some remarkable innovations, from 5,000-flavor soup, to edible soil, to strawberries that taste like meat.
During one nightly seating, guests have the chance to taste these innovative creations for themselves. Evenings begin as visitors sit down at a table, atop which a single, golden box awaits. Its contents are a mystery. Next, servers explain the meal's proceedings as the lights dim. A series of fifteen courses follows, with each one highlighting meticulously sourced ingredients from across the state and around the country. The choreographed experience doesn't stop at your taste buds, though: custom-created scents waft through the air, lights change to set the mood, local artwork dances in and out of the room, and music ripples throughout the space, creating a unique, multi-sensory dining experience.
Tuesday Night Chef's Table
David, Chris, and the kitchen team use Tuesday nights as an opportunity to develop new menu ideas and recipes for the upcoming eculent cookbook. The 5-course degustation menu is designed for guests to experience eculent and enjoy new ideas before they make it onto a full menu. Offered Tuesday at 5:30 p.m., 6:30 p.m., 7:30 p.m., and 8:30 p.m., dinner lasts about an hour and a half, and a lab tour is available before dinner by request. Due to the experimental nature of the menu, chefs will do their best to accommodate dietary restrictions and allergies.