Meet the Family:
Since meeting in NYC in 2005 while running Gordon Ramsay’s Maze, it has been Gallivan and Siegel-Gardner’s purpose to create a venue dedicated to the dishes that result from their history and collaboration. With the goal of creating a solidly pleasing and intimate Houston refuge, Gallivan and Siegel-Gardner’s “The Pass and Provisions” will channel the geographical complexity of previous stints at Aquavit, August, C-House, Auerole, The Modern, The Fat Duck, Viajante, Kata Robata, Alto and Fiamma, transforming a global pedigree into an elegant, regional cuisine all their own.
Growing up in a tea-totaling Baptist family from Fort Worth, Travis had no early aspirations toward a career in the wine industry.
After studying fine art and philosophy in college, he found himself qualified to do nothing except work in restaurants, starting at some of the finest in Baltimore. It was during this time that after a series of minor epiphanies and heavy drinking sessions Travis fell in love with wine.
While in graduate school at Indiana University, his interest blossomed into a complete obsession. After earning an MFA in painting, he chose to move to Houston to seriously pursue a career as a sommelier.
In the Spring of 2012 Travis passed the challenging Advanced exam through the Court of Master Sommeliers, joining only a handful of other beverage professionals in Texas. In conjunction with directing the wine program at The Pass & Provisions, he is actively studying for the notoriously difficult Master Sommelier exam.
In those brief moments between thoughts about wine, he can be found hanging out with his wife (Sara) and daughter (Sylvie), drinking way too much coffee, and enjoying what he considers to be the greatest city in America.
In professional kitchens, “The Pass” represents the space where cooks, chefs and front of the house staff converge to plate, garnish and expedite a menu. Housed within Provisions, The Pass channels the energy and fluidity of this central point in the heart of a restaurant where ideas are executed.
Bringing the essence of the kitchen to each table, chefs will serve, describe and answer diner’s questions, creating an authentic experience for each customer while placing emphasis on the process behind transitioning food to plate. Similar to dining at a chef’s table, diners will be able to connect with the local and global inspiration and experience of each chef and behind every dish, in an upscale, casually elegant atmosphere, complimented by a thoughtful international wine list.
Additionally, a private dining room will be available to service intimate parties and large groups, with menus provided through one-on-one service where diners experience each dish fully, privately and completely.
Housed in a historic Italian import warehouse (home to the original Antone’s Po Boy Deli), Provisions is chefs and co-owners Seth Siegel-Gardner and Terrence Gallivan's unique take on a warm and casual neighborhood restaurant and bar. Featuring a 16-seat bar, 54-seat dining room and 40-seat terrace, Provisions offers a seasonal menu with many items cooked in the restaurant's large, wood-burning oven. The food menu is complimented by an accessible wine list and creative cocktail program.
The dining room of Provisions is and both intimate and inviting, anchored by a 20-seat semi-communal table, which hangs from the ceiling and runs through the middle of the space. Basketball flooring from a Dallas Baptist church’s gymnasium has been reclaimed to cover the walls and drawing focus to the Chef’s counter, Berkel Slicer, and subway tiled oven.
Provisions is centrally located at 807 Taft St. just off Allen Parkway, between W. Dallas. Complimentary valet parking is provided as well as self parking in the rear of the building off Rhode Place (access from W. Dallas).
For information please email email@example.com
The building at 807 was constructed between 1954-1955. The original Antone’s PoBoy Deli and Import Company was a Houston Landmark for many years. The original owner of the building was La Vita Import Company owned and operated by Tony “Vito” Calderon. Vito operated in the location until the 1960’s when it was renamed Antone’s Import Company. At the time, the import company had operations in the warehouses at the rear of the building and opened the deli in the front retail building.
The Bar at The Pass & Provisions is open Mon-Wed. from 11am-12am and Thurs-Sat. 11am-2am.
To host an event in The Pass & Provisions private dining room please contact:
All inquiries will receive a response within 24 hours.
Come help us celebrate Provisions turning 1! On Monday September 16 we will be throwing a walk around cocktail party in our main dining room, bar and patio. Tickets to the party are $60 per person and the event will be held from 6-9pm onlyon this day and will reopen for normal business hours on Tuesday September 17th. Please call 713-628-9020 to purchase a ticket or for more information. Cheers!
Starting Saturday September 14 cooking. Join us for an extensive daytime menu featuring our takes on familiar brunch dishes as well as regular Provisions favorites. Reserve here or by calling 713-628-9020.
The last night of 2013 is gonna be a doozy! We have two excellent options depending on how you want to usher in the new year.
In The Pass we'll be offering a 9 Course menu featuring some of our favorite dishes from the past year as well as some new surprises. Menu price will be $195 per person and you just know there's gonna be some bubbly.
Over in Provisions we'll be serving some of our favorite things in a 4 course Prix Fixe menu for $75 per person. Also some tasty Champs will be flowing.
And not to be overlooked the Bar is gonna be rockin' some caviar service to go with all those bubbles.
So however you feel like ringing in '14, we've got you covered.
The Pass & Provisions; two unique dining experiences housed in a historic warehouse in Houston’s fourth ward, is currently seeking motivated, and career minded candidates for all positions both Front and Back of the house.
The Line Cook is responsible for working one of the following stations in the kitchen: Pastry, Roast, Wood Oven, Garde Manger. He/she will be in direct contact with the Chefs or Sous Chefs for all instructions on the station such as, but not limited to, menu changes. The Line Cook should be an expert at his/her particular station while having a working knowledge of all stations in the kitchen. He/she should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. Some experience preferred.
The Server’s responsibility is to serve guests in an accommodating and professional manner and to ensure total guest satisfaction. The Server is responsible for a specific station and should always be present on the floor making sure that service runs smoothly. The Sever will not only be knowledgeable and passionate about food, wine, and service in general, they will also possess a commanding knowledge of the food, wine, and service.
He/she will be the main personal contact and ambassador to guide guests through their meal. An ability to lead their team will control the pace and flow of all the tables in their station. The Server will answer any questions, take all the orders from a table, and be available when dishes are being delivered to ensure they are correct and enjoyed by our guests. He/she should have the ability to provide highest standard of service; advanced communication and interpersonal skills; exceptional organizational skills; complete knowledge of service methods according to service handbook; detailed knowledge of silverware and glassware; basic accounting knowledge; general knowledge of the company and its policies; complete knowledge of service sequence and flow; ability to use POS system; ability to multi-task; ability to perform under pressure; strong sense of teamwork; and ability to work with others. Candidates will preferably have at least 2 years of serving experience in a upscale or fine dining restaurant.
The Host/Hostess is the first and last point of contact with the guest and is responsible for greeting, seating and saying goodbye to guests as well as maintaining the flow of the restaurant during service. He/she will also take and confirm reservations over the phone, retrieve messages and return phone calls in a clear, concise and accurate manner. The host/hostess will report directly to the Floor Manager and General Manager. This ideal candidate will have at least 1 year of experience as a host/hostess and knowledge of Open Table.
Bartender will assist professional, efficient and accurate service of all types of beverage including all wines on the list, beers, and cocktails both for the bar and dining rooms. He/she should have basic knowledge of classic cocktails, wine service and craft beers. He/She should be able to provide highest standard of service; advanced communication and interpersonal skills; exceptional organizational skills; complete knowledge of service methods according to service handbook; general knowledge of the company and its policies; complete knowledge of service sequence and flow; ability to use POS system; ability to multi-task; ability to perform under pressure; strong sense of teamwork; and a strong ability to work with others. Candidates will preferably have at least 2 years of bartending experience in a upscale bar or restaurant.
This is a great opportunity for someone who has classic technique, a commitment to quality and an eye for detail. Qualified candidates will be efficient, focused, possess solid knife skills and have a general understanding for cooking principles.
The Pass & Provisions is always seeking qualified candidates, please email resumes to firstname.lastname@example.org
Interested candidates should respond with resumes pasted to the body of the email.
807 Taft St. Houston, Texas 77019
The Bar at The Pass & Provisions is open Mon-Sat. 11am-12am.
807 Taft St. Houston, Texas 77019
Brunch is Here!
Now Open for Brunch ReservationsSaturdays, 11am to 2:30pm
Open for Lunch ReservationsMonday Saturday, 11am to 2:30pm
Open for Dinner ReservationsMonday Saturday, 5pm to 11pm