Cureight

It was a pleasure to have a culinary experience at Cureight yesterday with my friend. We were both highly satisfied after leaving the restaurant.I RSVP'd through OpenTable, and left my default request of a booth table, if possible, in the RSVP. It was a mistake. It was pretty annoying to receive several calls and be reminded at the restaurant asking whether I RSVP'd with the right place (Cureight vs Bistro), even after I had confirmed with them. Note for future goers: Cureight only has tables. But otherwise, the experience after the host stand was smooth and very professional. We were greeted by the manager, who walked us to the hideaway room and led us pick which table we would like (since we were the first guests to arrive). Adam then introduced himself as our server and began explaining the two optional items of the menu (wine pairing or upgrade the sirloin to Wagyu--which I think was a fair and common options to offer). We did the Wagyu, but opted for cocktails instead.Here are the rundown of my opinion on the offerings of the day:- Crudo salad: on the house, prior to the 8-course dinner, to excite our palate. It was very refreshing and definitely did the job!1. Hamachi: probably my least favorite on the menu as I don't like raw fish. The chopped veggies also did not go well with the fish and sliced avocado either. But it got better from there!2. Salmon: greatly executed dish, I love the moist salmon with the crunch on top, add in the soy-based cream and orange. Delicious!3. Octopus: the chargrilled octopus had that smoky flavor and tasted very fresh. I did not like the smoke potato that was topped with olive black garlic though...4. Duck: a lovely piece of duck meat. The texture was so soft, it even tasted better than so many steak cuts I had had before! Though the accompanying pasta and cabbage left a lot of room for desire, I think how well the duck was prepared blew me away already!5. Wagyu: Really cannot fault this dish at any point. The medium rare meat melted in my mouth, it was SOOO juicy and buttery. The mushroom tart was very flavorful as well. Overall very well-done dish!6. Pre-Dessert: their version of Thai Cream Brulee. Basically it's coconut ice cream plus whipped cream and toppings. Reminded me of exactly how the coconut ice cream in Bangkok/Hua Hia tasted like! Though I joked with my friend that the ice cream there only costed $1, haha.7. Chocolate: chocolate mousse with passion fruit ice cream. I LOVE their passion fruit ice cream because it tasted EXACTLY like how a passion fruit should taste like--tart and refreshing to the bone. No sugar added! The chocolate/peanut butter mousse was very good too.8. Petite Fours: praline plus truffles. It provided a bittersweet ending to such an joyful experience.Overall, I love most of the menu offerings for the day, though I think there are certain complimentary choices that could be improved to better enhance the proteins. I would definitely go back!

Wow!! This place reminds me of the Michelin restaurants in Paris: excellent service and unique delicious food. Every bite was delicious. Most of the wine pairings were tasteful, the port and sherry is not might thing, so I didn't care for it. It is pricey, but if the restaurant charges $150 if you cancel the reservation with less than 24hrs notice, what do you expect?We wanted to try something new and ended up enjoying this place very much. Small quiet intimate setting. You can see the cooks preparing in the back which was impressive. Service superb. I thought it would just be a one time thing. But when the chef personally came out to thank us (he does this for every table), I knew we were coming back again. Something personal and friendly like that means a lot.

Intimate setting perfect for dates and swanky for those general business meetings. The food alone will be an assured conversation starter. Appetizer- Texas quail with radish and purée. If you are feeling adventurous, try the bone marrow with bacon jam app. Soup & Salad- Heirloom tomato and watermelon and goat cheese/Maine' lobster bisqueEntree- lamb rackDessert- Fig & Ricotta cheese house made ice cream atop chocolate chip bread pudding

I expected so much more and in comparison with other "cured" menus in other places in Houston, Cureight falls short.The bad:-Even though it's a fixed menu/price of $125 and wine pairing for additional $100 the menu offers "supplements" you can switch for an ADDITIONAL cost. Now, this is supposed to be a CURED menu. Why would they add other options? I am expecting a curated menu by a chef and paying a lot for it. I don't want to make decisions or wonder if I pay more I will have a better dinner. Completely amateur-The chefs at the kitchen were constantly laughing and they didn't seem to be taking it seriously-The waiter would explain the food item BEFORE the plate arrived-The food wasn't good. It had a lot of flavours going on, I'll give them that but the dishes get lost. I couldn't remember one dish by the end of the dinner-the prices are out of proportion with the food. Don't take me wrong, I expected to pay a fair amount, but most of the dishes were foams and the proteins weren't balanced -The ambience is rather boring. I understand the theatrical feel but there is ZERO engagement with the chef or the kitchen for all it matters. It feels like you had a table near the kitchen instead of a chef's kitchen experience-The cocktails are terrible but we know that from the BistroThe ok:-The place is nicely decorated, and the service is somewhat amicable.I ended up paying around $200 for a really bad, boring experience. I felt robbed. Go somewhere else.

Arguably the best dinner experience in the area. Thoughtful and creative chef Austin Simmons and his staff deliver multiple course experiences with great pairings. Simply a must for any dinning enthusiasts.

An enjoyable evening with unique seafood and steak dishes. The dessert chef went out of her way to make a delicious chocolate combo to finish off the evening. This is a great spot inThe Woodlands!

This is a DIVINE culinary experience. Even the MOST DISCERNING foodie is sure to be impressed.Everything was 5/5!ServiceFoodAmbianceOur 8 (well, ended up being 10... considering the gift from the chef both before/after the meal!) course meal took about 3 hours.The menu was:LangostinoKing crabOyster and cavierFoie grasToothfish (chilean sea bass)Duck72 hour short rib/waygu beefSorbetChocolatesThe flavors chef Austin put together are TOO DIE for. Really unique pairings so each bite is an explosion in your mouth.ONE WORD OF CAUTION... I had no idea the price going in, so the bill was (not really) a shock. Everything all together with tip was close to my monthly car payment.Was it worth it?EVERY. SINGLE. FREAKING. BITE!

Wow. Just wow. A culinary experience for all of the senses. Every course explodes with flavor in your mouth. The wine pairings are skillfully set. What a phenomenal experience. The room is intimate and loved getting meet chef Austin and pastry chef Erica.

This tasting menu service is closed except only for private parties in home of 8 or more. This listing needs to be updated.

Wife and I had been wanting to try Cureight for a while now...had plans in the past but had to cancel. In the past tried HH bistro, which is not Trist, and the food was impeccable as well as the service...Went to Cureight last night with another couple, and I can tell you, this is another level entirely! I'll run through what we had, but not that the chef changes the menu often, and occasionally has guest chefs come into this culinary playground.Service - outstanding, impeccable, amazing. We were very lucky to be in the smaller part of the dining area right next to the kitchen and only 3 tables/8 covers dining...talk about feeling like a VIP. Couple that with the extremely attentive, knowledgeable and pleasant waitstaff, the experience was top notch. Each dish was described in an artful way, yet non pretentious. The staff was lighthearted enough but professional. Each course's wine pairing was expertly described and some additional knowledge on where each was grown, how the climate and souls affect the flavor, and more important, how those flavors paired with the dishes.Now the good stuff, the food - don't come in expecting large portions or plates, this is a chef's tasting menu. That doesn't mean you'll leave hungry (we definitely didn't), but this allows the chef to showcase their skills, various preparations, textures and flavors, and gives you a nice variety from a menu where traditionally you may only enjoy 2-3 items. 8 courses in all, and each delicious.Amuse - had a delicious veloute based "soup" with turnip and parsley purée finished with curry oil and micro greens. Meant to be sipped, it was a perfect warm welcome to the meal.1st - delicate bites of Maine lobster delicately poached then torched, paired with forbidden rice, garlic chip, trout roe and herb oil. This was fantastic. 2nd - Truffle grilled cheese - WOW, black truffle, gruyere, more black truffle...did I mention the black truffle? On grilled house made brioche. I could have eaten ten of these!3rd - a beautiful, single blue crab stuffed ravioli with an amazing San Marzano tomato sauce, topped with a chunk of king crab and a side if the griddled brioche - again outstanding. Ravioli was cooked perfectly and the sauce, wow...bottle and sell it!4th - (my favorite next to the 1st) a piece of sous-vide then grilled Akaushi (TX waygu) tenderloin paired with a small slice of "uni pie" (almost cheesecake like) with a soy gelatin over a light wasabi paste - building a bite with each element proved by far the best of the best!5th - a slice of Texas venison, small quenelle of a berry compote with coffee poached pear onions and small diced poached potato, surrounded by a balsamic glaze. This was delicious as well, however our least favorite dish. Again, it was solid overall and the venison was cooked perfectly...the potatoes were under seasoned, and frankly the only tiny misstep of the entire meal.6th - "pre- desert", think palate cleaning. A prickly pear sorbet (amazing) topped with a pineapple/ginger "air", and a pour over of a coconut milk sauce infused with jalapeño tequila...again, simply amazing. (We could have stopped there)....7th - dessert was as amazing as the first 5 courses; this was an ice cream dish, yuzu ice cream, a few small bites of olive oil cake (bring me a pan), and a rose petal ice cream, and meringue "chips" - another amazing dish to "build a bite" with a little of each...this took things to another world!8th - Petit Fours, or "post desert" (lol) - awesome to have 3 sweet courses after the savory, and it may sound like too much, but it wasn't. This was a sampling of house made peanut brittle, a white chocolate truffle and a dark chocolate/coffee petit four. Again, I can't say enough good about this culinary journey. Hats off to Chef Simmons and his entire team! Will definitely see them again!