When Cureight by Hubbell & Hudson opened last summer in The Woodlands, many questioned whether there would be enough demand to fill its 25 seats. One year later, the restaurant is sold out on most nights, and requires a minimum of a week's advance booking for patrons to secure a spot at what has become one of the most coveted tables in the greater Houston area. A restaurant within a restaurant, Cureight is tucked away inside the larger Hubbell & Hudson Bistro. To get there, you are led by a hostess down a hallway to a small, intimate dining room where the backdrop is executive chef Austin Simmons's kitchen, located just feet away and clearly visible through a glass partition. When you dine there, it's as if you're a personal guest of the chef. An amuse-bouche of Hokkaido scallop and torched uni (sea urchin) is sublime. A milky soup course of geoduck is spectacularly presented. A meat course of A5 Wagyu from Japan is taken to another level with the addition of dumplings stuffed with kimchi. On paper, you are supposed to get eight courses, but the reality — when you factor in the amuse bouche, the mignardise and the take-home gift from the pastry chef — is so much more.