Degust
Restaurant · Spring Branch East ·
Creative Spanish & Mexican small plates with show kitchen
Creative Spanish & Mexican small plates with show kitchen
"From December 28 to December 31, this magical bar will serve an eight-course Great Gatsby-themed New Year’s Eve menu, with decadent dishes like brie-stuffed mushrooms and seared foie gras with Calvados apples, complimentary champagne, and ethereal cocktails. Diners can reserve one of two seatings per day at 5:45 p.m. and 8:15 p.m. for $225 per person." - Brittany Britto Garley
"An intimate, dimly lit Spring Branch tasting room centered on masa and corn, offering a slow, multi-course experience ($125) that showcases nixtamalized masa sourced from Mexico and California and processed in-house. The ever-changing menu emphasizes thoughtful provenance and texture, with standouts like a delicate corn-infused ceviche with leche de tigre, tender gorditas and deconstructed tacos, masa cakes topped with airy corn mousse and freeze-dried corn bits, and a signature crimped, deep-fried quesadilla bursting with hot cheese and finished with crema fresca and caviar." - Brittany Britto Garley
"Degust is a collage of Mexican/Spanish cuisine with a Japanese approach and is a self-sustainable, no-waste restaurant. We are a small and intimate 20-seat restaurant. We want you to feel as though you are eating at the dining room table at our house. That’s how our chefs, Javier and Rico, were raised in their households. Simple pleasures. Mi casa es su casa. We want you to feel relaxed and be yourself, to leave your worries outside the door and enjoy yourself. When you’re at Degust, we will treat you like family."
"A highly anticipated tasting-menu restaurant that opened in January after more than four years in development, featuring an ambitious, personal menu blending Mexican and Spanish cuisine created by chef Brandon Silva. Nine months after the launch, Silva — who had been with the group since 2016 and helped oversee other concepts — parted ways citing creative differences; his sous chefs Javier Beccera and Rico Mackins will continue at the restaurant and are expected to introduce a new menu in October. No plans have been announced for Silva's next move." - Brittanie Shey
"With a fixed vegetarian and non-vegetarian tasting menu only, Degust gives guests the option to “upgrade with no regrets” and incorporate black truffles into their experience. Dishes like cauliflower with caviar, mushroom mousse and venison with salsa Jalisco are adventurous on their own, but a truffle enhancement is never not a good idea." - Megha McSwain