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Address and Contact Information
Address: 709 Harris Ave, Kemah, TX 77565
Phone: (713) 429-4311
Website: https://ishtia.com/
Order and Reservations
Reservations: ishtia.comopentable.com
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Ishtia
709 Harris Street, Kemah, TX 77565 | 713-429-4311| [email protected]. © LSKV 2025. All rights reserved. Service Promptly Starts at. 6:00pm & 8:30pm (9 course) 7 …
Ishtia | A Unique Culinary Journey Rooted in Native American Cuisine
Located in the charming waterfront town of Kemah, Texas, Ishtia offers diners an immersive journey into Native American-inspired cuisine, filtered through the …
Ishtia Restaurant (@ishtiahtx) · Kemah, TX – Instagram
Choctaw Indigenous Cuisine from the mind of Chef David Skinner opened June 27th 2024 – ISHTIA presented by @eculent at 709 Harris Ave. #Kemah
Reviews
Mike Tong
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 the journey.
… moreChef 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 the journey.
David Bauschlicher
My wife and I had a great time with the 9 course meal. Our meal was 3 hours long, with lots of interesting and delicious food. It was the perfect amount of food, sometimes tasting menus can be too much or too little, this did a great job hitting the right amount. My only suggestion would be to have a more detailed explanation of Choctaw history/culture at the beginning and with each dish. Definitely recommend this restaurant for a special occasion.
… moreMaya Prakash
Maybe the best food experience I’ve had in Houston, which is insane because we are a food city. But I told the chef that I’d only been to 2 Native restaurants prior – one in Seattle and one in DC. To find this in Houston and to have had the tasting experience we did will be a memory for a lifetime. The dishes were so unusual and homey yet experimental, and I had the best cornbread of my life served with homemade sunflower butter (I actually have to stop the review here I’m getting hungry).
Coming back ASAP.
… moreComing back ASAP.
Jainif Marediya
Food was good but we didn’t like it as much as the old Eculent concept. The warm dishes were served at room temperature which was disappointing. We thought creativity wasn’t the best but the uniqueness of ingredients was definitely there. Expect a 4 hour dinner
… moreb h
We went last night. We had been to Eculent and The Prsrv several times and enjoyed both immensely . Chef David Skinner and his staff did an amazing job! Love the new concept! Love the history lesson that accompanies each of the 20 dishes. The wine pairing was really good. The craft drinks were very unique and tasty. This is a fantastic dining experience that I highly recommend.
… moreMark Fisher
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 and refinement.
… moreThe 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 and refinement.
Melanie Dixon
I really struggled with giving a less than par review. My local friends had recommended Eculent for fine dining. We looked and the name had changed however the chef and location were the same. It was over $800 which we don’t mind for tasty food and a cool experience. The staff was incredible and the chef was so nice. The food was so bland. I understand now that it has gone to a Native American theme. Unfortunately for us, we did not know this ahead of time. Nothing had flavor or taste, and the only thing that changed with each entree was the texture. It was so disappointing for us. Other people we sat with were equally disappointed with the change. They said previously this restaurant had an amazing tasting experience and that each bite it felt like a different explosion. I wish we had gotten to experience it before the change. If you are going for a Native American experience you might enjoy it. Long story short – No taste, no seasoning, not my cup of tea.
… moreJoe C
It could not have been better. They put a lot of work into each dish and it shows. Delicious and interesting food and drinks. Amazing service. Quiet atmosphere. The head chef introduces the courses himself.
… moreOJ
Love coming here, awesome food; Chef and staff are awesome. Can’t wait to go back and try the sister store Eculent when it re-opens.
… moreGraham Painter
Choctaw native chef David Skinner is one of the most exciting culinary masters in the country. Native American food—true American food—is finally getting the artistic consideration it deserves with chef Skinner. Both the experience and the food leaves me in awe every time!
… more