Chefs Terrence Gallivan and Seth Siegel-Gardner of Pilot Light Restaurant Group have debuted their new dual-part concept The Pass and Provisions, in the space formerly home to Gravitas.
Provisions is built around a pivotal element, a mammoth wood-burning oven designed to churn out anything with smoky traces and a pizza-like crust. Patrons will find themselves in a vibrant, light-filled space with industrial elements and a fun community-style table in the bar. So whether dining at the bar--featuring creative cocktails and a broad wine list--on the patio, or in the dining room, patrons will partake in pizzas made with good ingredients, roasted meats and fresh pastas. The charcuterie and cheese plates on the small bites menu are not to be missed.
This casual concept is juxtaposed with The Pass, a more refined experience that inhabits the other half of the historic building. In professional kitchens, The Pass represents the space where cooks, chefs and front of the house staff converge to plate, garnish and expedite a menu.
The Pass offers a stark, intimate setting (only 36 seats and one seating each evening). The all-tasting menu is experimental and avant garde, a homage to Gallivan and Siegel-Gardner's culinary history, yet decidedly different than anything else happening in Houston at the moment. Take for instance the cheese macarons. At first glance one might think these bite-sized bits are meringue cookies, when in fact they are a collection of different savory-sweet macarons filled with cheese. Indeed, little tastes like what it looks at the Pass. You'll definitely want to peruse the extensive international wine list.
- Included on Eater.com's list of the 33 Most Anticipated Restaurant Openings of Fall 2012.
- Number of Rooms: 3
- Largest Room: 50
- Banquet Capacity: 50
- Reception Capacity: 100
- Facility Buy Out For Special Event
- Private Room
Private Dining Room available