Opened yesterday across from the Taco Cabana drive-thru at 2502 Algerian Way, just north of the intersection of Kirby and 59: Randy Evans’s Haven. Evans, who last ran the kitchen at Brennan’s, teamed up with investors Debbie Jaramillo and Rhea Wheeler to produce a certified green restaurant, allowing fans of fine local food to dine on seasonal “farm-to-market” cuisine without having to visit either.
The 5,200-sq.-ft. restaurant was designed by Jim Herd, Geoffrey Brune, and Melanie Pereira of Collaborative Projects, who employed their own menu of environmentally conscious building strategies, including open ceilings, minimal finishes, and refurbished scratch-and-dent kitchen equipment. There’s a raised-bed chef’s garden on site, as well as a parking lot on a raised surface of concrete.
An early press release noted the restaurant would “go the extra mile” to bring diners “hard-to-find wines from around the world.” Most other items, however, are likely to be sourced locally; a specially designed filtration system will dispense still and sparkling water.
- The wait is over: Randy Evans’ Haven opens Tuesday [Fork and Cork]
- Previously on Swamplot: Coming to This Site: Haven
Photos: Swamplot inbox