Houston’s in the Mood for Some Heat
The only certainty about the moods of most diners is their uncertainty. Anyone who enjoys food, especially anyone who has ever served or worked in a kitchen, knows that penchants constantly change based on time of day, day of week, company kept, and (by and large) inexplicable personal whims. So here’s a hot dining concept: a restaurant that accommodates all the mercurial moods of its patrons by offering two distinct dining experiences under one roof. At The Pass & Provisions in Houston, you can hit up “The Pass” side of the restaurant to experience a fine-dining tasting menu with many options: five or eight courses, vegetarian or not, plus wine pairings, cocktail pairings, or a mixed beverage matchup. Meanwhile, on the “Provisions” side, you can create a casual meal of your choosing from a wide selection of almost constantly rotating fare. The three-year-old restaurant is the merging of two Southern chefs’ minds: Seth Siegel-Gardner, a Houston native, and Terrence Gallivan, who hails from Virginia. Here they keep it fresh and seasonal by showcasing, with signature flexibility, just a small sampling of their many iterations on the pepper. Whether its blistered shishitos served up à la street corn or their bright, peppery pasta, they offer options for keeping things hot or making it mild—after all, they just seek to suit your current mood.