Exclusive: New Houston Restaurant Will Be Haven for Green Concepts
Rhea Wheeler and Debbie Jaramillo are building a new restaurant from the ground up at 2502 Algerian Way, Houston, (Kirby & 59 area). Hoping to open by May-June 2009, the upscale neighborhood restaurant will be called Haven. They will serve lunch and dinner, six days a week in 6,000 square feet. It will have a patio and the venue will seat 280 patrons.
"The restaurant will be relaxed, not overdone, similar in feeling to Craft in Dallas - clean and minimalist. People will feel comfortable there while enjoying high quality food, great service and great wine prices," said Wheeler. "Haven will definitely be upscale ... but comfortable upscale, not stuffy upscale."
Randy Evans will be executive chef and part owner of the new restaurant. He recently left his position as executive chef of Brennan's of Houston. Brennan's is closed due to a fire that happened during Hurricane Ike on September 13th. The restaurant is being rebuilt but it will take some time to complete, some say at least a year. Evans worked for Brennan's for twelve years, starting as a line cook and working his way up to executive chef.
Why did he leave Brennan's?
"My goal when I graduated from culinary school was to open my own restaurant someday," Evans told me.
Well, that day has come with the help of Wheeler and Jaramillo. Wheeler was also instrumental in the opening of Ibiza with Charles Clark and Grant Cooper.
"Rhea and I are really getting an education in green," says Jaramillo. "Houston does not have a restaurant like this yet. We want to make the building as green possible. Since we are building a new structure we have the opportunity to incorporate many green concepts in the construction and design, from the building materials to the interior textiles, surfaces and lighting."
For instance, Randy will have a garden on site that will be irrigated with rainwater collected by cisterns.
What will be on the menu?
A farm-to-table restaurant is Randy's culinary vision for Haven. The menu will be seasonal and ingredient-driven. He'll create dishes based upon what foods are available locally. He's calling it "new Texas cuisine" and "seasonal haute Texas cuisine."
"Some of the foods you will be getting are the foods that I love and grew up on," Randy said.
Born in Houston and raised in Willis, Texas, Randy has a true Texas palate. This, coupled with his international culinary skill set, makes us very excited about what will be on the menu at Haven.
Rhea, Debbie and Randy will be guests on the radio show in the future to tell us more.
Stay tuned.
======================
Bloggers: Please credit item.
======================
Bloggers: Please credit item.
Posted by Cleverley at Wednesday, December 17, 2008 12:22 PM 
Categories: Chefs,Cleverley's Newsletter,Where Is,Hurricane Ike,Brennan's,New Restaurants,Houston Restaurant News
Categories: Chefs,Cleverley's Newsletter,Where Is,Hurricane Ike,Brennan's,New Restaurants,Houston Restaurant News
I am sure this will be a very successful restaurant with the experience that Rhea, Debbie and Randy will bring to the table. The green concept is wonderful! I am looking forward to the opening and dining there.
Reply to this
Taking local grown ingredients is not new to Randy Evans. He has been establishing relationships with local growers for many years now. We are proud to know Randy and to have been a part of his culinary creations.
Tim and Kathy Cooper
Cooper Farms
Fairfield, Texas
Reply to this
Looks like they broke ground on Haven today! I own the property next door and went by to take a few pics. I think they had some issues with the city on permits but they have the green light now so it should just be a few months!
j
Reply to this