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Ishtia

Ishtia Ishtia is a notable restaurant located on Harris Avenue, distinguished as one of America’s best new dining establishments for its recognition and celebration of indigenous cuisine. The restaurant serves as a cultural bridge, intertwining food with history and storytelling. Helmed by Chef David Skinner, Ishtia has garnered numerous nominations and accolades, showcasing its commitment to excellence in both culinary art and hospitality. With an intimate setting that accommodates only 18 guests, the restaurant offers a unique dining experience that reflects its deep appreciation for heritage.

Recent social media posts

6/1/26 - July reservations now open for   semi-finalist Chef David Skinner’s experiential journey through   ingredients ...
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.

May issue / Page 13 https://ow.ly/YSOv50Z5g9N         TXNational Culinary Review is read by more than 20,000 chefs and...
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.

Your   seat is waiting for you in   at  . Come experience the journey of   ingredients from the   heritage of  . Thu, Fr...
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
With gratitude…🙏🇺🇸
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.

About to start lunch at Noma LA.
05/21/2026

About to start lunch at Noma LA.

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

5-COURSE FEAST  chefs’ dinner serves up generosity and gourmet flairBy Joel Luks for   May 8, 2026The menu read like a H...
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

Chef David Skinners latest news blast is here: https://conta.cc/4udCgKq HEADLINES:• Experience The Magic at Home - Sup...
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.

Magazine : Where to Eat in Houston Right Now :  Breakfast tacos, Viet-Cajun crawfish boils, and late-night chocolate c...
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

at     restaurant in   by Chef David Skinner. Thu-Sat 18 seats only. Join the   at https://ishtia.com
04/23/2026

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

Repost from •In this month’s installment of The Full Menu, we discuss some great restaurants worth a short drive outside...
04/19/2026

Repost from

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

04/15/2026

This Choctaw Women’s Month, we proudly celebrate the incredible artists who keep our culture alive through their creativity and vision. 🧺

From traditional beadwork and basket weaving to contemporary painting, digital art, and fashion, Choctaw women carry forward stories, identity, and heritage in powerful ways. May we uplift their voices, support their work, and recognize the vital role they play in preserving and evolving Choctaw culture. Tag a talented Choctaw artist below! 👇🏽

April 2026: The 38 Best Restaurants in HoustonWhere to eat the best meals in Houston, from elegant coastal fare to tende...
04/03/2026

April 2026: The 38 Best Restaurants in Houston
Where to eat the best meals in Houston, from elegant coastal fare to tender brisket and everything in between
by Lane Gillespie and Brittany Britto Garley including in . Reservations at https://ow.ly/WAMX50YCRtZ
Read full list here:
https://ow.ly/1k1f50YCRrY

04/03/2026

In this month's installment of The Full Menu, Houston Matters discusses some great restaurants worth a short drive outside the city to try.

03/29/2026

who visited recently via and the hard-working and wonderful

Address

709 Harris Avenue
Kemah, TX
77565

To reach your destination on Harris Avenue in Kemah, here are the travel directions:

**Driving/Parking:**
1. If you're coming from Houston, take I-45 South toward Galveston.
2. Exit at NASA Road 1 and turn left onto NASA Road 1.
3. Continue straight until you reach Highway 146 South.
4. Merge onto Highway 146 South and follow the signs for Kemah.
5. Take the exit for Kemah Boardwalk and turn right onto Harris Avenue.
6. Look for available parking options nearby; there are public lots as well as street parking.

**Public Transport:**
1. Start by taking a bus or train to Houston's downtown area.
2. From downtown, you can catch a bus heading towards Galveston or Kemah (check local transit schedules for specific routes).
3. Once you arrive in Kemah, disembark at the nearest stop to Harris Avenue.
4. It may require a short walk to reach your final destination.

Make sure to check current schedules and availability for public transport before your trip!

Opening Hours

Thursday 7pm - 10pm
Friday 6:30pm - 10pm
Saturday 6:30pm - 10pm

Telephone

+17134294311

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What people say

Ishtia, located on Harris Avenue in Kemah, is making waves as one of America’s best new restaurants of 2024. This remarkable dining establishment is dedicated to showcasing indigenous cuisine, highlighting the profound connection between food, culture, history, and storytelling.

With only 18 seats available, Ishtia offers an intimate dining experience that allows guests to fully immerse themselves in the culinary journey crafted by Chef David Skinner. The restaurant has garnered significant recognition and accolades, including nominations for both Best Chef and Best Restaurant at prestigious local awards. This level of acclaim speaks volumes about the quality and creativity that Ishtia brings to the table.

The buzz surrounding Ishtia continues to grow as it captures the attention of food enthusiasts eager to discover what makes this restaurant so special. With a commitment to excellence and a passion for celebrating indigenous flavors, Ishtia is undoubtedly a must-visit destination for anyone looking to explore innovative cuisine in a warm and inviting atmosphere.

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