Current - The Woodlands

Cheese plate featuring Pachi Pachi Valley Cheese

Current, located in the Westin Hotel on the Woodlands Waterway, has brought a breath of fresh air to the Woodlands dining scene. Creative and complex entrees are served in an elegant dining room with lots of natural light. 

Shrimp and Grits

Crab Cakes and Prosciutto wrapped asparagus

The seasonal menu at Current changes four times a year and focuses on local ingredients. The summer menu includes Texas peaches, figs, corn, as well as Gulf shrimp. Sustainability is an important part of Current's philosophy. You will never find seafood that is over-fished or not available locally on their menu. The result is amazing dishes that are fresh and beautifully executed. Current is also participating in Houston Restaurant Week this year, offering a three course dinner for $35. 

Black and Tan Onion Rings

Bacon Sundae

Current boasts a strong working relationship with local farmers and recently started offering tasting classes to showcase several vendors.  The first class took place on July 21st and featured Fernando Moreno with Pachi Pachi Valley Cheese. Fernando's cheeses are served on Current's cheese flight.  For the class, four cheeses were paired with wines and bites. The next class will take place on August 25th and feature sustainable greens.

Pachi Pachi Valley Cheese owner Fernando Moreno and Chefs Friend and Mendoza

Mount Gay Rum Tasting

Current will also host beverage classes once a month.  Their first class, held on August 4th, featured Mount Gay Rum. Guests were able to taste Eclipse, Black Barrel and Extra Aged rum along with appetizers and a specially crafted cocktail. Be sure to sign up on their email list or follow Current on Facebook for information on upcoming classes.