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Gone are the days of the market, bistro and Viking cooking school at Hubbell & Hudson. The market closed and the culinary classes were eliminated in April 2014, but the bistro still stands. This Woodlands-area restaurant showcases the talent of executive chef Austin Simmons through his seasonal menu offerings. Hubbell & Hudson originally began serving steaks, burgers, sandwiches and plates made from the ingredients sold in the market, but now Simmons gathers ingredients from local purveyors, and sources various meats and seafoods from around the world. Dishes like the delicate sea bass topped with luscious lump crab meat smothered in a beautiful, creamy choron sauce (a twist on the classic bearnaise sauce that features tomato paste instead of tarragon) sitting atop a creamy puree of lemon and goat cheese yukon potatoes illustrate Simmons's culinary expertise. But as the restaurant searches for its own identity in The Woodlands, some of its menu items need to be fine-tuned, such as the overly dressed shellfish ceviches and overly oiled roasted baby vegetables.