A HAVEN for foodies

Spending some time in Houston, we discovered a true “Haven” for foodies. Chef Randy Evans opened Haven, a seasonal kitchen, just a few months ago and it is already a favorite of the Houston gourmet eating crowd. Relying on the freshest local ingredients, he describes his menu as Texas regional cuisine with the added bonus that the restaurant is virtually completely green. We totally enjoyed our dinner the other night. We started with two of their signature cocktails and enjoyed them with a complementary tasting plate: the Haven Airmail (a tart concoction of lavender infused rum, honey, lime and prosecco) and their Allen Bros’ Fizz (Buffalo Trace bourbon, maple syrup and egg whites).

For appetizers we choose the butternut squash soup with sweet onion relish and goat cheese and the wild boar chili which was delicious and not too spicy. We also loved their large wine list which included wines from some small vineyards and enabled us to taste a California Pinot with a very limited case run.

For our main dishes we selected the fish of the day which was gulf grouper with jumbo lump crab and wilted greens and the quail with jalapeno sausage stuffing and golden raisin chutney.

Room for dessert? Always at a terrific restaurant like this! Goat buttermilk pecan pie and german chocolate cake were very seasonal. In the Houston area? Haven has to be on your list!