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 on a farm in Delaware, Steve has always had a passion and respect for fresh and local food. While working as a part-time cook during his Junior year of college, Steve realized that this passion was best served by him in the kitchen. Since this realization, Steve has cooked in fine dining restaurants in Delaware, New York, New Jersey, Florida, Philadelphia, and Houston, and he has loved every minute of it.
Logan grew up in St. Louis and form an early age has always been surrounded by great cooks especially his mother and grandmothers, who always from an early age encouraged him to play with his food. Getting his professional cooking career started at Larry Forgione’s An American Place, Logan worked his way up from the bottom as an unpaid stagier. Over the next few years he’d go on to work in New York, Chicago, Yountville, for chefs like Bruce Sherman, Dan Barber and Thomas Keller. Meeting Terrence in New York Logan decided next stop would be Houston were he has played integral role at The Pass and Provisions since day one. While not working, enjoying riding my bike in traffic or reading, but usually just takes naps.
Born in New Orleans, Louisiana John developed an interest in food at an early age. Starting his culinary career at Dickie Brennan’s Palace Café in The French Quarter, John went on to attend Louisiana State University, all the while continuing to follow his growing passion for the kitchen. Upon moving to Houston John took jobs at Chez Nous, Pondicheri and Downhouse before helping open The Pass and Provisions in August of 2012.
During her attendance at the Art Institute of Houston, Martha took her first job at RDG+Bar Annie in 2010. She graduated in 2011, and after a year at RDG she desired more experience working with local produce and meat processing, so she took a part time job at Revival Market. A few months later she left RDG and went full time at Revival. There for nearly a year, she felt more connected to the Houston food scene than ever before and began looking for another restaurant job to expand her knowledge and skill set. She left Revival in 2012 and helped open Pass & Provisions.
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. The Pass channels the energy and fluidity of this central point in the heart of a restaurant where ideas are executed. Similar to dining at a chef’s table, diners will be able to connect with the local and global inspiration and experience behind every dish, in an upscale, casually elegant atmosphere.
The menu in the Pass gives guests a choice of either an omnivore or vegetarian menu, that can be five of eight courses in duration.
Additionally available are thoughtful and eclectic wine and mixed beverage pairings, which rotate between beer, wine and spirit.
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 firstname.lastname@example.org
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!
Where are the restaurants located?
We are located at 807 Taft St., between W. Dallas and Allen Parkway. Look for the big neon Ampersand!
Do you offer self parking?
Yes, in addition to complimentary valet, self parking is available in the lot directly behind the restaurants, and can be accessed via Rhode Place (off W. Dallas) or by the side driveway of the restaurant (off Taft St.)
Will we get towed if we park in the neighborhood?
Yes, unfortunately towing is enforced by the City of Houston. See question 2.
Do you offer Gift Cards?
Yes, gift cards can be purchased by calling and speaking with a hostess (713.628.9020), by emailing email@example.com, or in person. You can also purchase Gift Certificates online by visiting either The Pass or Provisions.
Do you serve Brunch?
Yes, Brunch is served every Saturday from 11am to 2:30pm.
Do you currently offer espresso coffee drinks?
We are proud to feature Greenway Coffee and Teas, however at present time we only offer drip coffee.
I have a number of allergies, can I eat at the Pass?
Our kitchen is dedicated to providing an exceptional dining experience to all of our guest and we will do our best to accommodate allergies and dietary restrictions.
Do you have a gluten free menu?
In Provisions we offer a number of gluten free option and in The Pass we offer and entirely gluten free menu. Please inform the host of any dietary needs when making a reservation.
How long does a meal take in the Pass?
Not every table is the same, but on average we would suggest allowing for 2.5 - 3.5hrs for your meal.
Do you offer a Happy Hour?
Yes, we serve Happy Hour daily at our bar and patio, the menu can be viewed on the Bar page.
How often do you change your menu?
The Pass’ menu changes seasonally, while the Provisions menu is more fluid with new dishes added every couple of weeks.
Do you have a Private Dining Room?
Yes, our Private dining room can accommodate any number of party or event. Email events@passandprovisions for inquiries.
Do you allow dogs on your patio?
No, at present time we do not carry a pet friendly patio license.
Can I bring in my own bottle of wine? Do you charge a corkage fee?
Because of the nature liquor license we are unable to allow patrons to bring their own beverages to the restaurant. But fear not, our wine list is funky and exciting and has great options at almost every price point.
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 Pass & Provisions seeks Beverage Director/Sommelier to join our team. This position is responsible for curating, overseeing and maintaining the wine list for both restaurants, working closely with the bar manager to oversee the spirit and beer programs as well as maintaining any and all non-alcoholic beverages.
Essential Responsibilities Include:
This great opportunity is for someone seeking to be part of a progressive program and seeking to take the next step in his or her career.
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.
Seatings from 6-9:30p.m.Tuesday-Saturday
807 Taft St. Houston, Texas 77019
The Bar at The Pass & Provisions is open Mon-Sat. 11am-12am.
807 Taft St. Houston, Texas 77019
Open for LunchMonday-Friday 11am-2:30pm
Happy Hour Daily (Bar & Patio)2:30 pm-6pm