Ishtia — Restaurant in Kemah

During my father-in-law’s visit from Colombia, my wife and I decided to take him to Ishtia for dinner. We were eager for him to experience his first tasting menu and explore what promised to be a premium dining experience. I should note that I have dined at many Michelin-starred restaurants (1–3 stars) in both the U.S. and abroad, so my expectations for Ishtia may have been a little too high given the price point. It should also be noted that Ishtia is not Michelin-star rated at the present time.

The Experience: Upon arrival, we were directed to take an elevator to a wine tasting room upstairs. The concept was intriguing, and the house-made spirits and wines were a highlight. I tried the Cabernet Sauvignon, which was fresh, fruity, and pleasantly exceeded my expectations. Afterward, our group was seated with four other guests in a room with eclectic furnishings and an intriguing design.

The Initial Courses: The meal began with two courses served in this upstairs space. First, a corn soup was presented. While tasty, it lacked the depth of flavor I had hoped for. Next came a salad dish served on a bed of dried corn, accompanied by small hors d’oeuvres. One hors d’oeuvre featured an intriguing liquid filling, while another was a stuffed cherry tomato. Unfortunately, the tomato’s skin appeared wrinkled and less fresh than expected, which detracted from the overall presentation. At this point, small details—like lint on the tablecloths—became noticeable and hinted at a lack of precision in execution.

Transition to the Main Dining Area: We were then escorted back to the elevator and taken through the kitchen to the main dining area. The ambiance in the kitchen was inviting, with a wood fire that added a pleasant aroma. The main dining space featured communal seating in a bar-style arrangement, with decor that was again distinctive. Here, we were offered two wine pairing options—$69 for French wines and $129 for Italian—which seemed reasonably priced. However, a pairing option featuring the winery’s house-made wines might have added a unique touch.

Main Courses: The meal began with a dish inspired by Native American cuisine: a pot of beans flavored with bison. While the presentation was thoughtful, the dish lacked visible bison and felt underwhelming as an opening course. Subsequent courses were served, but the timing was inconsistent—some dishes arrived too quickly, while others left us waiting. Additionally, several courses that should have been served warm were instead at room temperature, and others lacked flavor or balance. Sauces could have added much-needed depth to some dishes. Despite the shortcomings, the visual presentation of each course was commendable. Unfortunately, flavor and temperature often seemed secondary to aesthetics.

Service: The staff consisted of three members: one filling in for the usual head chef, a sommelier doubling as a server, and a chef who only briefly appeared. While they were polite and professional, they seemed stretched thin, and their attire felt more casual than expected for a premium dining experience.

Conclusion: Desserts concluded the meal on a stronger note, being both flavorful and satisfying. The portion sizes and wine quantities throughout the meal were well-judged—we left neither too full nor tipsy. After the meal, several guests stayed to chat with the staff, who kindly allowed us to linger indoors while waiting for our Uber on the chilly night.

Final Thoughts: While Ishtia showcased creativity in concept and presentation, it fell short in several key areas: attention to detail, consistency in service and timing, and the flavor and temperature of dishes. For the price, I had hoped for a more refined experience akin to what one might find at a Michelin-starred restaurant. That said, the wine, decor, and friendliness of the staff added redeeming qualities to the evening. Ishtia has potential but would benefit from a stronger focus on execution...

Do not be duped. The concept is fine, admirable. We have dined the world, adventurous eaters and we are huge Houston foodies. And not always high end, I love inexpensive humble fare. But this place is at worst, a dated, tired concept trying to be avant-guard in the middle of Kemah. It gives the feeling they’re at worst financially cutting corners and at best, it’s all just a joke being played on diners willing to shell out anywhere from $630 (we spent) to $1100 (our neighboring couple). First course and my alarm bells were already going. A rectangle of watermelon with balsamic beads on top. All I could think of was that the person who made this watched the same instagram reel I had and discovered how to make boba. Not a good sign. Courses continued to come out - painfully slow…our dinner pushed four hours. Horrible pacing. I cannot convey how bad almost every course was . One memorable one a rock soup. I kid you not. Lukewarm, unseasoned mushroom water (!!) served in a bowl with a hot landscaping rock upon which sat the the saddest looking smoked morrel. That they could turn something so delicious as a mushroom into what ended looking and tasting as tough as buffalo foreskin was pitiful. An effort to educate about teparary beans was a cold pot of bland beans in almost non-existent shards of bison. Zero flavor. Such a shame. The course with hominy demonstrating the introduction of pork in their diet was again, cold little pots of overly salty hominy, salt pork and I kid you not: corn nuts. Right outta the package. People you are PAYING for this?!!! Oh I was pissed. The chef was a no show until the final hour. Off judging some event. Which I have to question because his food is horrible I finally stopped giving feedback with each course (there were over 20 - painfully slow). The “homemade” crème fraiche piped in a circle with chive oil and a crisp tuille tree were pretty in presentation but god awful in texture and flavor. Worse, the sous chef instructed diners to “break it all up, stir it together and eat it.” Our neighboring couple was laughing, describing it as green bean casserole. Horrid. The diver scallop was cooked okay - but again cold, sitting in some mush piped into a scallop shell. They made seaweed tea and poured it over dry ice to “infuse” the bite. Oh please it did nothing and was for show. They were very proud of their “sippin” drink that they were hiding in the flower arrangement - advising you to “sip it slowly”. I would bet money it came from an apple cider jug. Ridiculous. In fact, everything in this experience is a very plebeian, tired, “let’s pretend we’re fancy and emulate the movie ‘the menu’”. I was hoping they’d put me out of my misery. We were ready to walk out halfway through. The only caveat is the pastry chef Evie. She made a lime grapefruit granita, a chocolate sorbet) and a tropical sorbet that were the ONLY memorable things in the menu. She has the lion share of talent and what she made was glaringly superior when compared against David Skinners offerings. She has a great career ahead of her anyplace other than here. I woke up wondering if it was all just a big joke to see if anyone would complain but I honestly think they were serious. So ripped off. My boyfriend had done this for me and was so excited, happy to spend money at this level for something special. I felt so bad for him I took him out to brunch I. Houston the next day. For $114 we had an amazing...

Unique ingredients, enjoyable experience.

Chef David Skinner showcases his roots with Native American cuisine. The dishes are thoughtful, presentation engaging, and food appealing.

We started upstairs where we were served hors d’oeuvres: Tuile of crab, corn bread, salmon mousse, and foie gras. I enjoyed the sampling of different flavors from the earth, sky and sea. Their estate wine was available for purchase.

Next we were moved downstairs for the main courses. Before entering the dining room, we passed through the kitchen and were greeted with an open wood fire which was ascetically pleasing and giving us a warm welcome.

There are 2 tables that are across from each other which accommodates 6 guests, 12 total. Upon being seated, we were offered wine pairings, cocktails, and mocktails. I went with the French selection which complemented the meal well. My children went with the passion fruit, mango, and pineapple mocktails. The passion fruit mocktail was quite nice.

My favorite dishes were the scallop, venison cheek, and the morel mushroom. Great dishes were the chocolate dessert, duck, and smoked salad, and citrus granita. Beets in crème fresh, smoked trout with rice, and 44 Farms strip steak were enjoyable as well. There is a nice play in the dishes with contrasting textures, complement of flavors, and the simplicity to keep the main ingredient of each dish the star. Overall, I enjoyed the different aspects of the dishes and hospitality of Chef Skinner and his staff.

While some opine that the flavors and execution of the dishes are not bold enough, I think, they missed the journey and experience that Chef Skinner wanted us to have, the sharing of his heart and culture through food.

Bottom line: I would recommend...