Chef’s Table is a multi-course produce driven dining experience offered by Halff Culinaire. With no frames or limitations we strive to showcase the best ingredients and highlight their natural flavors. The evolving menu reflects our craftsmanship and passion for the culinary arts.
Dine on products grown from Texans and other local farmers like our head chef! Explore unique and forgotten ingredients from our garden, which is harvested at its peak.
The dining room is open bi-monthly with only 3 tables available. The intimate dining room allows for 8 seats with the chef’s counter available for smaller parties. You are served by the chef and his team, allowing you to hear the excitement and passion as they explain their dishes.
We do not charge as a traditional restaurant because this is not a restaurant. We welcome donations to help cover the ever-fluctuating seasonality of ingredients and the chef and his team’s time invested.
Chef’s Table can be personalized with the option of hosting it at your house. A customized <5 course dinner menu is available upon booking. We require a 3-week notice, with no party bigger than 12 guests and a detailed list of allergies and dietary restrictions.
Chef Phillip’s cuisine is seasonal and technique driven experience with a naturalistic arrangement. While not defined by global cuisine, Phillip’s tasting menu explores the four corners of the world, taking inspiration from his personal experiences and travels. Phillip was classically trained at the world-famous Culinary Institute of America in Hyde park, New York. Earning his first award in 2016 for Zagat's 30 under 30 and slowly working his way up to this experience! Phillip wants to show the world what can be made from commonly mistaken scraps, elevated to gourmet indulgence.
“I’m in the business of making memories, memories of the food, the decor, the service and the overall experience. I want my diners to look back on their meal and covet more!” – Phillip Halff II