This certified green restaurant, located in the Upper Kirby area, offers guests seasonal “farm-to-market” cuisine in a stunning 5,200-square-foot space. The brainchild of Chef Randy Evans, Haven is no stranger to accolades.

NEW: Chef de Cuisine Jean Philippe Gaston has launched Cove Cold Bar—a restaurant-within-a-restaurant concept at Haven. Cove inhabits a space that formerly served as Haven’s bar, and is a self-contained mini-restaurant featuring a global menu of seafood and some land food, none of it cooked. Gaston, whose resume includes work at some of Houston’s finest restaurants and stints in famous European eateries, is attempting something unique. Not quite a raw bar or a sushi bar, Cove offers a menu divided into four sections—the first three with seafood from waters around the world and the fourth with land-based selections such as Italian lamb carpaccio, Japanese tataki made from raw veal and more. Other items on the menu include cheese plates and desserts.

The building, which was designed by Collaborative Projects—a Houston-based firm specializing in green building and development—features artichoke-and-plum accented décor, lofty ceilings, energy-efficient lighting and an open kitchen. Near the entrance, a temperature-controlled wine tower holds Haven’s collection of hard-to-find boutique bottles and help to divide the bar area from the main dining room. In front, a covered patio provides guests with al fresco dining, while an eye-catching trellis made of reclaimed cedar frames the space and adds to the ambiance.

Behind the restaurant, a raised-bed chef’s garden echoes Haven’s commitment to green living and provides additional ingredients for Chef Evans’ Modern Texas menu. Expect an always changing selection of creative dishes like Texas Butternut Squash Soup, free-range chicken with bacon spaetzle and crispy brussels sprout leaves, as well as signature cocktails like the Hellfire Julep made with local chile-infused tequila, green chartreuse, turbinado and mint.

• Named by Texas Monthly as one of 10 "Where to Eat Now" restaurants in Texas (2011).
• Chef Randy Evans named a Rising Star Community Chef by StarChefs.com (2011).
• Named one of Southern Living's best new restaurants in their 2010 Best of the South Travel Awards.
• Named one of the 20 best new restaurants in the U.S. by Esquire (2010).

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• Restaurants

Haven Meeting Facility

• # of Rooms: 1
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Meeting Facility Rooms