March

This ambitious atelier sets its sights on a culinary exploration of the Mediterranean, studiously delving into individual regions one by one, from the Maghreb in Northwest Africa to Murcia and Andalusia in Southern Spain, to Greece, with a tasting menu and beverage program inspired by each cuisine in turn. But if all that sounds a bit precious, rest assured that the experience itself is utterly disarming, with a winning sense of hospitality that makes for a meal that is both engaging and luxe. Guests start with finely tuned cocktails and first bites in the stylish lounge area before being whisked into the striking main dining room for more substantial fare. From beginning to end, gorgeously plated dishes show refinement and creativity, so sit back and enjoy the show.

A season-based concept kitchen

• The restaurant runs in numbered seasons, each built around a single region and its culinary history.

The lounge as a prelude

• Cocktails, caviar, mezze and sweets are served in the lounge on a separate reservation.

Mediterranean research, Texas hospitality

• The cooking is ambitious, but the experience is designed to feel warm and disarming.

Signature ingredients

• Fish and shellfish: an Atlantic pantry sits at the centre of the current season.
• Pasture-raised meats and dairy: the food leans into green, rainy-country cooking.
• Legumes and grains: a backbone for stews and slow-cooked dishes.
• Orchard fruit: used as acidity and sweetness in a damp-climate cuisine.

Menu format

• A tasting menu that changes by season, each season studies a different region of the Mediterranean world
• Guests begin with cocktails and first bites in the lounge, then move into the main dining room

Current theme

• Season XI focuses on España Verde, Spain’s Atlantic-facing north, a cuisine shaped by rain, pasture, fish, dairy, legumes and long-simmered stews