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2502 Algerian Way (Kirby Dr.) Send to Phone
American regional cuisine from chef Randy Evans complemented by a lengthy wine list.
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Local Deals: 120 * 90

Lunch Mon.-Fri., Dinner Mon.-Sat., Brunch Sun.

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: Chef-owner Randy Evans --- former longtime executive chef of Brennan’s of Houston --- takes his farm-to-fork concept to the hilt with his sleek, 5,200-square-foot LEED-certified restaurant. The building was made from refurbished wood, and even the kitchen equipment was recycled. Evans also has his own garden onsite and sources local, seasonal farm produce and meats. The menu changes regularly, but it’s always Texas-style comfort food with a twist. Offerings have included Gulf Coast shrimp corn dogs with Tabasco mash rémoulade for starters, and a field green salad with crunchy fried green tomato croutons and the house black pepper Dijon dressing along with the chef’s take on chicken and dumplings: roasted free-range chicken with bacon spätzle and crispy Brussels sprouts. Desserts include Evans’ grandmother’s layer cake with chocolate malt ice cream and a soothing buttermilk pecan pie. A lengthy wine list focuses on small boutique bottles from around the world, but they have to compete with a bar menu that includes classic cocktails with house-made bitters and infused liquors. A spacious roofed patio makes dining al fresco an option even in the Houston heat, and it’s a fine place to enjoy the Sunday buffet brunch that features made-to-order omelets and fried chicken and waffles. Cove Cold Bar is were chef de cuisine Jean Philippe Gaston serves up raw fish and meats while you watch.

User Ratings & Reviews for THIS RESTAURANT IS CLOSED Haven
Average rating    4
Reviews 1 - 1 of 11
Southern Comfort Food Meets Style and Sophistication
by AlainHarvey on Mon May 28, 2012 8:50 pm
Southern favorites meet sustainability and sophistication at Haven. Outside the restaurant, owner and chef Randy Evans and his staff compost kitchen scraps and tend to a garden; inside, the restaurant serves its farm-to-table dishes in an eco-friendly setting with green touches like energy efficient lighting and recycled glass and paper products.

Taking deep and competitive pride in sourcing out the highest quality, fresh-from-the-earth product from local farmers and purveyors, Chef Randy Evans often drives out to the farms during the day to handpick his produce from the vine, soil or the back of a farmer's pick up truck for that night's meals. The goal: to create dishes for his guests that are at their seasonal peak, offering maximum flavor and freshness.

Upon arrival, we were given a choice of dining inside or out on the patio. The menu offered a great selection, from yogurt & granola to eggs, salad or sandwiches.

Haven's menu is farm-to-table, and what Chef Evans calls New Texas Cuisine. At this green-certified restaurant the menu changes weekly, depending on what's best in the fields that week. Everything is local, fresh and handmade. A chef's garden, just outside the kitchen, is testament to the chef's belief in the importance of utilizing only the freshest ingredients. The chef's garden is a natural, sustainable garden, with no chemicals, incorporating cisterns to collect rainwater.

Everything on the menu is done well and creative. The food, along with the restaurant setting, is absolutely fabulous. In addition, this beautiful restaurant offers a Saturday brunch menu from 12 p.m. until 3 p.m. with a Farmers "After Market" in the parking lot from 1 p.m. until 3 p.m. The service is always attentive and dining outdoors a real treat on one of Houston's rare pleasantly temperate days. Haven is definitely a restaurant worth a visit.
Reviews 1 - 1 of 11


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