Highly experimental and equally passionate, chef Randy Rucker has given eaters an excellent excuse to venture out to Tomball with his 3rd Coast menu, a multicourse celebration of the terroir of the Gulf Coast. And what a menu it is. We counted 12 “plates” (usually rocks, tiles, or slabs of wood) containing over 40 different items, some as exotic as carrot foam, dried sardine bouillon, venison tartare, powdered apple, and gelled fennel and others as common as broccoli, wild rice, and pork rind (which we found too tough to chew). Our favorite dish: a perfectly poached egg on caramelized white chocolate, topped with hay-smoked Louisiana caviar. Beer & wine.