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Randy Evans' plans would be for two separate restaurant experiences behind the front doors to Haven.: Photos: Houston Chronicle
Haven’s Randy Evans is always cooking up something new. “I can’t keep my mind settled,” the chef said the evening before he departed on a long-awaited week-long trip to Paris.
But when he returns he’s going to devote himself to his plans to construct a new restaurant-within-a-restaurant at Haven. His concept is an “international raw bar” to be placed in the area where Haven’s bar currently stands. New construction would create a space with its own doorway into an intimate area with its own menu and bar independent of Haven. It will even sport its own name (still being decided as are the fine details of the project).
“It’s a dual concept which is a new direction in restaurants. Chefs want to do so many things,” he said. “For us, it’s a way to tinker with ideas.”
The ideas for the raw bar include ceviches, tiraditos, sushi and oysters – an international embrace of both classic and modern seafood traditions. All preparations for this menu will be done within the raw bar space; nothing would come from the Haven kitchen, Evans said.
The raw bar would be a perfect showcase for Haven’s sous chef, Jean Philippe Gaston, who has worked at both Reef and Kata Robata (impeccable seafood used at both).
Evans said he hopes to open this new concept in the fall.
The dining room of Haven would not be affected by the plan to place a small restaurant in the bar area.
he should work on his core food offering and get that right before venturing into the unknown...this place is not all that and misses dearly on the 'farm to table yada yada....' as well portion sizes are a joke, snobby weight staff and just a real pain to get in and out...its a pass for me on on the raw bar señor Randy.....
hahaha! you just showed to be not only ignorant but retarded when it comes to something you CLEARLY do not know anything about. " venturing into the unknown"? Randy Evans has one of the most extensive culinary trainings in the city and much like other phenomenal chefs, what he cooks at his restaurant its what HE chooses to cook that doesnt mean he cant do other great styles of cookery." misses dearly on the "farm to table yada yada..."" what else would you call purchasing EVERYTHING from local farmers and going to said farms on the weekly basis to make sure his product is taken care of properly, fed properly and assure quality every day?
the rest of your comment doesnt deserve an answer because clearly i've already wasted too much time on your stupidity lowering myself to YOUR standarts.
my advice to you, WUWU... geez, is that you do your homework before you open your mouth
Do you always resort to name calling instead of attempting a rational "discussion." Would you "confront" a co-worker in this fashion in your place of business? It is possible to be instructive and informative without being confrontational.
zzzzzzzzzzzzzzzzzzzzzzz
"...snobby WEIGHT STAFF..."
You just gotta love that comment from WUWU!!!
would it be too much to ask for the writer of this article to include at least the address of this establishment?
Yes. They would rather include an obscure link to further waste your time.
I'm sorry, I just dont see how a direct link to the restaurant's website, where not only is the address presented front and center as well as access to the menu, is obscure...
Pull your head out of your arse and wake up.
wow, an oyster bar in a restaurant, how original. And how exactly will that work with nothing coming from the kitchen?
Randy does a superb job at Haven. The haters will hate, yet others will enjoy! A lovely place run with lots of integrity and goodwill, even by its "WEIGHT STAFF" (sic)
opps on the weight staff, was tired...none the less, I'm just not a fan and don't think Haven is that good. Its a fad, his business is not great and although I hope he makes it I just don't think he will longterm as this trend is already starting to see the wheels come off. I've said before as far as farm to table, its nearing the late 7th inning and other than Triniti and Artisan, no one does it better than those two....
Agreed. Houston doesn't have enough foodies to support trendy pretentious places like this, it is what it is. These chefs should negotiate six month lease contracts to save themselves from a larger write-off when they are forced to close.
Let's be real, folks - Houston will never be a serious culinary destination that will hold its own against NY, LA or Chicago. Between the old and nouveau riche appetites for classic fare finding that happy medium is a long uphill trek.
Customers vote with their dollars and empty dining rooms are a sign, and it's never good.
This place has just not been the same since Brian left about a year or so ago. He was very personable and had a great wine list. Been there recent fly for dinner and it was a ghost town.
Haven - so much potential and so little being done with it.
Wow. It always is amazing to me how many ignorant people comment on stuff. First - to timn. I had a fantastic meal at haven in late December and Bryan was certainly there at that time so get your facts straight before you comment. I have also dined at haven at least 7 times since then and each time both the service and food have been perfect! So apparently he was not the reason for their success. Oh and each time I have been the place is packed. No ghost town there. And the wine list is more well rounded and better priced than I remember in the past. I love the fact that I can go there and have a killer meal and only pay about $35 for a really great bottle of vino.
Then to wuwu. Farm to table is not a trend. People like me and tons of others appreciate the fact that what they are eating is not mass produced and full of chemicals. We should know where our food comes from and I really hope that is not a trend but a way of life. And bravo to not wuwu. You are so right. Haters will always sadly be haters....