Executive Chef Austin Simmons is ambitious. That's not a bad thing for someone responsible for overseeing the menus of three restaurants in The Woodlands. He is tasked with the care of Hubbell & Hudson Bistro and the more casual Hubbell & Hudson Kitchen. However, it's at Hubble & Hudson Cureight, his tasting-menu "bunker" hidden near the bistro kitchen, where the ambition becomes palpable — and delectable. Simmons is determined to make Cureight a destination worth the drive. He really, really wants diners to not just enjoy his food but to be impressed by it. The artful courses — many of them focused on high-end meat selections — are small yet hearty enough not to be deemed too precious. The menu changes regularly depending on what's in season, but expect the likes of hamachi in san bai zu sauce with spherized coconut milk and firm bay scallops awash in dashi with paper-thin jalapeño slices, radish, green apple and tomato. It's only the beginning of a dining experience like no other in The Woodlands, and Simmons is the one making it happen.