Since meeting in New York City in 2005 while running Gordon Ramsay’s Maze, it has been Terrance Gallivan and Seth Siegel-Gardner’s purpose to create a venue dedicated to the dishes that result from their history and collaboration. With the goal of creating a solidly pleasing and intimate Houston refuge, Gallivan and Siegel-Gardner’s The Pass and Provisions will channel the geographical complexity of previous stints at Aquavit, August, C-House, Auerole, The Modern, The Fat Duck, Viajante, Kata Robata, Alto and Fiamma, transforming a global pedigree into an elegant, regional cuisine all their own.

One of the coolest elements of The Pass & Provisions is that it’s technically two restaurants. The Pass – a high end pre-fixed menu. Provisions – casual fine dining.

The Pass: Bringing the essence of the kitchen to each table, chefs will serve, describe and answer diner’s questions, creating an authentic experience for each customer while placing emphasis on the process behind transitioning food to plate. Similar to dining at a chef’s table, diners will be able to connect with the local and global inspiration and experience of each chef and behind every dish, in an upscale, casually elegant atmosphere, complimented by a thoughtful international wine list.

Provisions: Provisions is a chefs unique take on a warm and casual neighborhood restaurant and bar. Featuring a seasonal menu with many items cooked in the restaurant’s large, wood-burning oven. The food menu is complimented by an accessible wine list and creative cocktail program. The dining room of Provisions is and both intimate and inviting, anchored by a 20-seat semi-communal table, which hangs from the ceiling and runs through the middle of the space. Basketball flooring from a Dallas Baptist church’s gymnasium has been reclaimed to cover the walls.

Notable Awards: Bon Appetit name The Pass and Provisions the #6 Best New Restaurant in America 2013