Ishtia

06/10/2026

Thanks to OK Magazine UK and Catriona Rigney for the recent visit to Ishtia and the love in the press! Read the full article here: https://www.ok.co.uk/lifestyle/i-visited-houston-worlds-biggest-37223671

06/10/2026

Incredibly thrilled to be highlighted in Boris Fishman Author Page article for magazine this month. He came down to for a private Ishtia and eculent and we are so glad he did! Thank you Boris! Read his in-depth writing here: https://ow.ly/im5b50Z9UpW

06/09/2026

ingredients. roots. Chef-driven storytelling on every plate at ISHTIA in , TX. ishtia.com 📷 John Mumm

06/07/2026

14 seats. One unforgettable tasting menu. Thursdays–Saturdays only in , Texas. Reserve now: ishtia.com

06/02/2026

6/1/26 - July reservations now open for semi-finalist Chef David Skinner’s experiential journey through ingredients in at the themed Thu, Fri, Sat VERY LIMITED seats - check availability and menu at https://ishtia.com

06/01/2026

Chef Sean Sherman, an Oglala Lakota chef and founder of Owamni in Minneapolis, has sparked conversation for a powerful choice: he refuses to serve fry bread at his Native restaurant.

For many people, fry bread feels deeply connected to Native gatherings, powwows, family meals, and community traditions. But Sherman wants you to understand where it came from. Fry bread was not part of pre-colonial Native cuisine. It was born from survival, made with government ration ingredients like white flour, sugar, salt, and lard after Native communities were forced from their lands.

Sherman’s work asks you to look beyond the foods created by colonization and see the depth of Indigenous food traditions that existed long before it. At Owamni, his menu centers Native North American ingredients such as corn, beans, squash, wild rice, berries, fish, seeds, bison, and native plants.

His choice does not dismiss what fry bread means to Native families today. For many, it still carries memories of home, strength, and community. But Sherman’s mission is to bring attention back to older foodways rooted in land, season, culture, and Native knowledge.

His message is clear: Native cuisine is far older and richer than the foods forced onto Native people. Fry bread tells a story of survival. Sherman’s restaurant tells a story of return.

05/29/2026

May issue / Page 13 https://ow.ly/YSOv50Z5g9N TX
National Culinary Review is read by more than 20,000 chefs and culinary professionals and appeals to culinarians for its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes, and personal and professional development. Launched in 1932, NCR is the flagship publication of the American Culinary Federation. It is a benefit of membership and is also available by paid subscription.

05/28/2026

Your seat is waiting for you in at . Come experience the journey of ingredients from the heritage of . Thu, Fri, Sat only. Reserve at https://ishtia.com

05/26/2026

05/25/2026

With gratitude…🙏🇺🇸

05/24/2026

For generations, the burning of sage and other sacred medicines has been practiced by many Indigenous communities as a way to cleanse spaces, restore balance, and invite spiritual renewal. What has long been carried through tradition is now drawing attention from modern research, with studies suggesting that medicinal smoke may significantly reduce airborne bacteria in certain indoor settings.

Research published in the Journal of Ethnopharmacology found that burning medicinal herbs in a controlled environment reduced airborne bacteria by as much as 94 percent, with some effects lasting well beyond the ritual itself. Scientists point to naturally occurring compounds released during combustion that may contribute to these antimicrobial properties. At the same time, researchers note that ventilation matters, as smoke from any burned material can affect indoor air quality.

For many Indigenous peoples, however, smudging is about far more than physical cleansing. It is a sacred practice rooted in prayer, intention, and connection — a reminder that ancestral knowledge has carried meaning and purpose long before science began measuring its effects. The conversation between traditional wisdom and modern understanding continues to grow, offering another way to appreciate practices that have endured for generations.

05/21/2026

About to start lunch at Noma LA.

05/19/2026

See you there June 6th! Tix & info. https://wineandfoodweek.com/

05/11/2026

as ? why yes! At discover the wonder that is cuisine by Chef David Skinner. Thu - Sat in reservations only. https://ishtia.com

05/08/2026

5-COURSE FEAST
chefs’ dinner serves up generosity and gourmet flair
By Joel Luks for May 8, 2026

The menu read like a Houston restaurant hit list. Guests dined on creations from Benchawan “Chef G” Jabthong Painter of & , Ope Amosu of ChopnBlok, David Skinner of & , William Crutcher of Monarch at Hotel ZaZa, and pastry chef Alejandra SalasAl. Read: https://ow.ly/zerG50YWCTb

05/06/2026

✈️ Chef Passport Series: Chef David Skinner | Eculent
Destination: Out of this world🌏

Chef David Skinner of eculent is like a magician in the kitchen, creating innovative gastronomic dishes that are truly out of this world. Dining at Eculent isn’t just a meal—it’s an unforgettable experience that delights all the senses.

🍽️ You have to see his culinary creations. Join us and find out what he will pull out of his magic Chef hat. Chef David Skinner brings his creativity to the stage at the Chef of Chefs Competition during the Grand Tasting at Wine & Food Week 2026!

🎟️ Buy your tickets in advance to join his culinary journey!
https://tickets.wineandfoodweek.com/p/buy-tickets

05/01/2026

Chef David Skinners latest news blast is here: https://conta.cc/4udCgKq
HEADLINES:
• Experience The Magic at Home - Supper Club
• Houston Food Bank Dinner
• eculent - New Opening Hours
• Meet Chef @ Woodlands Wine & Food Week 
• ISHTIA in The Media
• Chef Skinner's New Book Coming Soon
• How to Get Into ISHTIA

04/30/2026

Breakfast tacos, Viet-Cajun crawfish boils, and late-night chocolate cocktails—Houston’s wildly diverse food scene has never tasted better.

04/25/2026

Magazine : Where to Eat in Houston Right Now :
Breakfast tacos, Viet-Cajun crawfish boils, and late-night chocolate cocktails—Houston’s wildly diverse food scene has never tasted better. https://www.bonappetit.com/story/where-to-eat-houston By Carrie Honaker. April 23, 2026

04/23/2026

at restaurant in by Chef David Skinner. Thu-Sat 18 seats only. Join the at https://ishtia.com

04/19/2026

Repost from
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In this month’s installment of The Full Menu, we discuss some great restaurants worth a short drive outside the city to try.

This edition features recommendations from Felice Sloan of the Swanky Maven lifestyle blog, freelance food writer and editor David Leftwich, and Michelle Wallace, chef and owner of B’tween Sandwich Co.

Listen to the audio version on HoustonMatters.org