Hestia

Last week, we welcomed to our hearth and home. It was an incredible evening. Thanks for being a part of it.

Couldn’t make it? Here’s what you missed:

oyster with canteloupe amba, cucumber, recado negro

kampachi roll with braised kombu, chives, sorrel

tostada de tuna with morita aioli, peanuts, avocado and chapulines

sope de frijol with confit yukon gold, black beans, habanero crema, caviar

ceviche de maiz with hiramasa, corn milk, daikon, peaches

Texas Wagyu tartare with fish sauce, Thai basil; served with fermented jalapeño flatbread

smoked sweet potato taco encacahuatado with salsa macha conico azul-jocotitlán

dry aged berkshire pork coppa with buddha’s hand kosho, radiccmo, marinated sungolds

swiss chard tamal with duck confit ‘carnitas, mole negro, maiz blanco

red snapper prepared two ways with miso, koji, ginger salsa roja and habanero curtido

hoja santa sorbet sake lime granita

corn pavlova blackberry, white chocolate
Jeulllenne, lime zest

Our next Lone Star Dinner is with the wonderful from Dallas . Book now with the link in our bio.

hearth dried beet bite with pickled beets and sweet miso

our martini. made the way you like it. tableside.

Tonight's the night. Help us give a warm welcome to our home and hearth.

Tatemo is a maize-driven restaurant born from deep reverence for Mexican culinary heritage. Founded in 2020 by Chef Emmanuel Chavez and Co-Owner Megan Maul, the concept began as a pandemic-era farmers market operation -- selling heirloom tortillas and masa and hosting underground dinners -- before opening its intimate 16-seat brick and mortar in Houston in 2022. Every dish is anchored in nixtamalized heirloom corn sourced from small farmers in Mexico, prepared without additives or colorants, honoring the ancient technique that has sustained Mexican culture for millennia.

You don't miss this one-night-only collaborative tasting menu that highlights our distinct styles and reflect a fusion of fire-driven philosophies, local ingredients, and global influences.

our scallop. a classic.

prepared with beef tallow, green tomato kosho and mushroom gelée

beef & guanciale

liquid art

doors open at 5:30pm

smoked beef jerky with beef tendon and fish aminos

just one of five tasty bites to choose from

NEXT WEEK.
You. Us. Tatemo.
Lone Star Dinner.

Don't miss this one-night-only collaborative tasting menu that highlights our distinct styles and reflect a fusion of fire-driven philosophies, local ingredients, and global influences. Join us as we welcome to our home and hearth on June 16th. Make your reservation through or with the link in our bio.

Want to know a little more about them? Let us introduce you! Tatemo is a maize-driven concept established in 2020 by chef Emmanuel Chavez and co-owner Megan Maul. During the pandemic the two began producing heirloom maize tortillas & masa to sell at local farmers markets, as well as hosting underground dinners. Thanks to the the support of the community, they were able to open their brick & mortar location in early 2022 focusing on nixtamalized heirloom maize from small farmers in Mexico. Since then, they've been recognized with One Star in 2024 and 2025 from the MICHELIN Guide among other accolades such as:

• James Beard Foundation Awards - Best Chef: Texas Nominee 2025
• CultureMap Houston - Chef of the Year 2025
• Houston Chronicle - Top 100 Restaurants 2024 - #1
• James Beard Foundation Awards - Best Chef: Texas Nominee 2024
• CultureMap Houston - Restaurant of the Year 2024
• Food & Wine - Best New Chef 2023
• James Beard Foundation Awards - Best New Restaurant Nominee 2023
• Houston Chronicle - Top 100 Restaurants 2023 - #2
• Eater - Best Tasting Menu 2023
• CultureMap Houston - Rising Star Chef 2023
• Esquire - Best New Restaurants in America 2022

Their mission is to restore the cultural value of maíz, and its nutritional value in Houston, Texas by showcasing the diversity of heirloom corn, from different landscapes and purveyors of Mexico via masa products like tortillas. Molinería “TATEMÓ” identity purely revolves on nixtamalized corn, without additives or colorants. A technique that represents Mexican culture and its traditional cuisine.

this isn't your abuelas' buñuelo

blackened peanut crémeux, strawberry jam, smoked milk ice cream