Restaurant News

UPDATE: The Pass & Provisions Nominated for Bon Appétit's Best New Restaurant 2013

Update Two: Bon Appetit announced today that The Pass & Provisions has made it to the "Hot Ten" in their list of the best new restaurants in America. It joins one other Texas restaurant, Jeffrey's and Josephine House in Austin.

Judge Andrew Knowlton said of The Pass & Provisions, which ranked sixth in the round-up: "One building, two restaurants, and a pair of chefs who deliver very different--but equally delicious--menus."

Congrats to The Pass & Provisions for being named one of the top 10 new restaurants in the country!

Update: We were able to speak with chefs/owners Terrence Gallivan and Seth Siegel-Gardner of The Pass & Provisions about the honor. See what they had to say on the next page.

Bon Appetit magazine announced its list of nominees for the "Best New Restaurant in America" on Thursday, and the only Houston restaurant that made the cut is The Pass & Provisions. The list, which includes 50 restaurants, was compiled by Bon Appetit "Foodist" Andrew Knowlton.

He had this to say about The Pass and Provisions:

Two chefs, two restaurants, one kitchen. This concept allows chefs Seth Siegel-Gardner and Terrence Gallivan to flex their culinary muscles in a variety of ways, serving bucatini made with nori on the high-style Pass side and lunchtime meatball subs on the more easygoing Provisions side. The two spaces couldn't be more distinct, with The Pass's carpeted floors and white tablecloths opposite Provisions' blonde wood and paper menus.

ON THE MENU At The Pass: "ham and eggs" (pork cracklings and caviar). At Provisions: leek ash spaghetti carbonara with soft egg and broccoli; ham O' day on rye

WE ALSO LOVE The walls at Provisions covered in basketball flooring from a Dallas Baptist church gymnasium

The Pass and Provisions opened in September 2012 as the brainchild of Seth Siegel-Gardner and Terrence Gallivan. The two moved from New York City to Houston to give citizens of the Bayou City a taste of the hip culinary scene that otherwise might have taken a little longer to arrive.

In the March 2013 review of Provisions, Katharine Schilcutt writing in the Houston Press quoted Gallivan, who explained, "Why should you have to go to New York to eat amazing food? Houston is a great food community. It's just a matter of convincing people to try something new."

The restaurant is divided into two distinct sections. Provisions is the more laid back, homestyle side, while The Pass provides upscale dining with white linen tablecloths and avant-garde menu items.

Siegel-Gardner and Gallivan told Eating Our Words that they just found out about the honor this morning, but they knew there was a possibility because a photographer from Bon Appetit came and took photos of the restaurants about a month ago.

"Obviously, it's national recognition and it's good payoff for everyone's hard work here at the restaurants," Gallivan says. "It's great kudos for our staff. We have a large staff, many of whom have been here since day one."

Both acknowledge that just to be recognized in Bon Appetit is something to be proud of, and whether they win top honors or not, they're going to continue to turn out great food.

"We both feel that the scene in Houston is growing in leaps and bounds," Gallivan says. "We're really happy to be a part of that and to represent the city as best we can."

If they do win though? "Disney World, obviously."

Bon Appetit will announce its second annual "Hot 10" restaurant list as well as the winner of "Best New Restaurant in America" on August 14. Keep your fingers crossed that Houston will finally show the rest of the country what we're made of.

I'm also curious: If you were compiling the list, what other new Houston restaurants would you include? Do you have a new favorite?

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Kaitlin Steinberg