Great. Thanks for letting me know where and what to avoid. I'll just visit in a few years when the buzz has died down ... if it's still open.

Just an excuse to charge outrageous prices for ordinary food that is offered in "cute," but small portions, so the customer is getting something "so very special."

These places come and go and the "Hot Chef" of the day is soon forgotten.

How many of these guys are still around from 10, 15, 20 years ago. But, the dining columns were full of them back then just like today.

. . . isn't this the same, or near, location once occupied by an eatery id'd as Mama's years back, . . . not to be confused with the Mama's, now defunct, on Westheimer. Sad that both are gone. I recall that the former was owned by folks from Colorado, . . . it was a forerunner of rotisserie chicken, and otherwise served the best meals and dessert, on point, its bread pudding, while it was in business. Basically, got "run out of business" due to lingering road work on Taft . . . I suspect a conspiracy on the part of the city of houston and other restaurants that couldn't compete . . . .good luck to this new undertaking . . . if you're half as good as Mama's, you'll be a success . . . .

I took my wife to try the Provision side of the restaurant on a Tuesday night. I had heard good things about the place and we were anxious to give it a try. We pulled in and gave the car to the valet, walked to the front desk and asked if they could handle two for dinner. "You mean you don't have a reservation". No but no problem if you cant take us, let me grab the car before the valet parks it. Well maybe we can take you (but don't let it happen again). The arrogance was astounding. I felt like I had been transplanted to Dallas. We were lead to a table in the half empty restaurant. (it never filled while we were having dinner). OK, new restaurants have bumps and staff is always an issue. Well we were there for the food anyway. I wanted to try the pizza. Then it came- a slab of soggy tasteless dough with a side bowl of cheese and tomatoes. You're supposed to slather this mixture on the soggy dough yourself. It wasn't just bad it was inedible. Wow-Attitude and lousy food combined.

Thirty-six seats? Five to Eight courses and only one seating per night? This is Houston, not New York City, Los Angeles or El Bulli in Spain. The city's most hard-to-get reservation? Who are you kidding? I'll wager my remaining $5M in Enron stock that this concept doesn't last six months. PS Mr. Morago, you forgot to tell us how much this "experience" is going to cost or did you deliberately forego that one small item?

I had the same experience with the front staff. I spoke to one of the owners one night and he is a nice guy.

I am exited and looking forward to this. New Yorkers are not the only ones who should have these opportunities

i wish them the best. Houston is a junk market from flea markets to dinning. But also a niche market. But when Perry's is considered a go to place in five locations around town these fellows better look at the traffic and consider tomorrow not just what they are trying to do...

A fool and his money will soon be parted. Good luck to the ambitious restauratuers.They'll need it.

Sounds like too much of a hassle. I'll pass on this place. Houston has too many other great restaurants that are accommodating.

This is embarrassing. I hope the chefs didn't help write this article. Can it be rewritten so it doesn't look like only snobs patronize the place?

I have dined at Provisions numerous times with each and everytime being an outstanding culinary delight. The staff has never been anything but polite, professional, and accommodating. This type of restaurant is exactly what the 4th largest city in America needs. We should compete with New York, Chicago, and Los Angeles. We have an identity and this restaurant is doing its damnest to ensure we as Houstonians get some culinary "street cred". My hats go off to Seth and Terrence for making a go at it, for believing in this city, and believing in the customer base of Houston. I cant wait to dine at Pass I'm sure I will be nothing less than impressed.

So many haters in Houston

We tried The Pass and provision for lunch with my husband, and end up paying $100 for more then average food. The pate was not very tasty, my pastas were undercooked and let me very hungry, the dessert should not even be talked about! The service was simply terrible, as our main course arrived, we still had the dirty plates from our salmon app (the only decent dish!). So we removed the plate so the waitress could set down the plate, and she looked at us, like, that was something completely normal.... Won't go back, there are plenty of other restaurant that are much better!

Not sure at all what most of you people are talking about. I have dined here 5 times since they have opened, and have had an awesome experience every single time. The food is completely top notch and special, and the surroundings are fun and casual. The sommelier Fred is simply the bomb. I love the music selection ....it is great music and played at just the right volume so you can still talk. Another cool thing is the bathrooms .... I love the Julia Child! One more thing .... for the quality of the food here, it is not at all expensive. All of you haters .... go ahead and stay away. I know myself and a lot of others who have half a brain and decent taste will be going often.

See on December 1. Got my spot today.

Eaten at P&P many times, always good service and excellent food, never encountered any rudeness - even when arriving without a reservation. Got my reservation for the 27th, can't wait to see what's on offer!

And here I thought the "most hard to get reservation" was at that other small plate place. The one serving tiny vegetables. What was its name again?

I don't trust chefs with tats and attitude. 'Nuff said.

Wow. It must be exhausting to carry around so much negative energy. I find it difficult to believe most of these folks have actually visited the restaurant. I've been four times and my experiences were consistently stellar, even under busy circumstances and just after opening.

You should keep in mind that the chefs and staff didn't write this article. This is a down-to-earth establishment, and if you know either Seth or Terrence, it would be difficult (if not impossible) to think the place would be anything but laid back. And you'd probably know them if you'd visited the restaurant, because they take the time to visit just about every table to check in. The chefs, and the staff are all really friendly and approachable, and, in my opinion actually ADD TO the dining experience.

Greg's headline is bold, sure. But he's probably excited about the fact that two nationally-recognized chefs who have cooked all over the world and trained with the best are bringing something that CAN hang with the best restaurants in New York, LA and other great restaurant cities around the world. Shouldn't we all be grateful for that? Or are you seriously saying your city just isn't good enough? That we don't deserve a restaurant that offers a unique experience and may be hard to get into when it's first opening? COME ON.

For those of you who can't stand the thought of reservations being hard to come by, please do go somewhere else. These spots should be reserved for folks who "get it." Locally sourced food, a memorable dining experience and creative chefs that are delivering something you can't get anywhere else? I'm pretty sure it's worth every penny and a wait, if you must. (And the portions are actually generous, RTS.)

And finally, to those making the "if it's still open comments..." Perhaps you should consider being more supportive of those putting their blood, sweat and tears into opening local businesses, those who are providing jobs and driving our local economy and making your city a better place to live. While you're not eating at P&P, chew