There was no part of the restaurant that was off limits. Everywhere you looked – from the bar, to the patio, to Provisions, to The Pass -- people were mingling and having fun in the spirit of celebration.
And what a celebration it was. Guests, who paid $60 all inclusive for tickets to the event, were greeted with a choice of wine or bubbly.
In the center of The Provisions dining room, the entire table had been turned into a cheese and charcuterie station, the spread so bountiful as to be awe-inspiring. Huge dishes of pastas were on display as well, including their signature dish and my personal favorite, the cresta di gallo.
At the chef’s table, there were more enticements, including small glasses of what tasted like a chilled pea soup. There were also mini lobster rolls, a whole stuffed suckling pig sliced by none other than chef Seth Siegel-Gardner himself, and sides that included potato salad, spicy cold brussel sprouts, kim chi, and green beans.
“Are you bringing out everything from the menu?” I asked in wonderment as I struggled with sensory overload, trying to figure out what to try next. Siegel-Garnder smiled his enigmatic smile, replying “Just some of our favorites.”
Favorites that included their thin crust pizzas, from the classic margherita with cheese, tomato and basil, to ones topped with eggplant parmigiana, or the their sausage with fontina cheese.
On The Pass side, chef Terrence Gallivan was shucking fresh oysters and dishing out full versions of their signature “Ham and Eggs” dish from The Pass’s tasting menu, caviar service that you could eat with a huge piece of crispy chicharron, left on the table for you to grab as much as you pleased.
For dessert, fresh donuts stuffed with carrot cake puree were brought out, as well as delicious petit fours, lollipops, and alcoholic milkshakes. I hear that a Nutella softserve also made the rounds.
In the end, The Pass & Provisions one year birthday bash was a party made for food lovers, the one that everyone who didn't attend will regret missing. Through it all, both chefs and the entire staff worked hard to ensure that everyone had a good time.
Happy one year birthday to one of the best new restaurants, if not the best new restaurant to open in Houston this past year. One thing’s for sure: They’ve only just begun. I can’t wait to see how far they’ll go.