Haven
2502 Algerian Way, 77098
Owners Randy Evans, former executive chef at Brennan’s, Cory Graff, former opening managing partner with Capital Grille, and restaurateurs Debbie Jaramillo and Rhea Wheeler are putting the final touches on plans for their forthcoming Certified Green Restaurant®, set to open in Fall 2009. The environmentally friendly design created by Collaborative Projects’ Jim Herd, Geoffrey Brune and Melanie Pereira, will be one-of-a-kind, as will Evans’ “New Texas Cuisine” menu, influenced by favorite Texas foods Evans grew up with.
The 5,200 square foot build out will incorporate as many green concepts in construction and design as possible, from building materials to interior finishes, kitchen equipment, lighting and more, according to Herd, who is known for his environmentally conscious spaces. “Green” initiatives include open ceilings, lifetime flooring, minimal finishes, and energy-efficient lighting. During warm months the restaurant’s overhangs, floor-to-ceiling green screens and fast-growing shade trees will help reduce air conditioning use. Rather than hauling in bottled water, Haven will use as a specially-designed filtered water system for still and sparking waters. For the kitchen, Evans is purchasing used, scratch-and-dent and refurbished restaurant equipment, items that might otherwise be sent to landfills. The restaurant will also use recycled glass and paper products and will compost kitchen scraps to cut down on garbage pickups.
Haven will also feature a raised bed chef’s garden on site, tended to daily by Evans and his kitchen staff. “I want to teach my staff to have respect for the food and ingredients they serve. It’s all about how the earth links to the food, and the food to the dining room,” he said. Cisterns will collect untreated water for the natural, sustainable garden.
For wine, the Haven team will go the extra mile to focus on boutique, hard-to-find bottles from around the world, as well as those more familiar labels popular with wine-savvy Houstonians.
