Haven restaurant in Houston opened for business in mid-December. Certified “green” and built from the ground up, Executive Chef Randy Evans (formerly of Brennan’s) and restauranteurs Debbie and Rhea Wheeler have created an understated yet elegant setting in which patrons can dine in a relaxed atmosphere with excellent service.
Coined by Randy as the “New Texas Cuisine”, his menu is inspired by locally grown produce, seafood and meats procured daily from farmers and artisans in the Houston area. The freshest organic ingredients form the basis for dishes such as Free-range chicken with bacon spaetzle and crispy Brussels sprout leaves, Shrimp corndogs with a Tabasco remoulade and a shot of Meyer lemonade, and a delicious Goat’s buttermilk pecan pie.
Keeping in mind the minimalist theme, I created several images on canvas for the interior walls, each depicting a relevant seasonal item. These will be replaced as the seasons change.
