Espuma owner and chef Jay Caputo uses Sussex produce and is committed to preparing farm-to-table cuisine. Two farms in Houston provide organic eggs, while milk and yogurt often comes from less than half an hour away. Because Espuma’s menu depends on available produce, its artful dishes vary from season to season. Entrees include paella with shrimp, chicken, chorizo, saffron and mussels. Its Chesapeake crab-stuffed scallion crepe with ruby red grapefruit, cucumber and avocado is another popular choice.