Pilot Light Restaurant Group has finally found a home in the space formerly known as Gravitas at 807 Taft. Pilot Light's partners are young chefs Seth Siegel-Gardner and Terrence Gallivan (both nominees for Hottest Chef 2012), and they've been waiting since the group's formation last year for just the right space to open up. And now they've found it and given it a name. Well, two names.
The Pass and Provisions—yes that's the name of the projects—will "channel the geographical complexity of previous stints at Aquavit, August, C-House, Auerole, The Modern, The Fat Duck, Viajante, Kata Robata, Alto and Fiamma."
Here's the kicker, it's not just one restaurant, but two, and the "separate restaurants will share a kitchen under one roof."
Provisions will be "built around a pivotal instrumental element, a mammoth wood- burning oven designed to churn out anything with smoky traces and a pizza-like crust." While The Pass will be "housed within Provisions," and in it, the "chefs will serve, describe and answer diner’s questions."
Here's the full release:
The Pass and Provisions
Houston’s, Pilot Light Restaurant Group Announces Restaurant Space
After patiently waiting for two years, co-owners Terrence Gallivan and Seth Siegel-Gardner of Pilot Light Restaurant Group are proud to announce a permanent residence for their first restaurant project, “The Pass and Provisions.” Blocks away from where Seth Siegel-Gardner grew up, their new restaurant space located at 807 Taft promises to be a modern backdrop to the raw and contemporary cuisine the co-chefs have become known for.
Since meeting in NYC in 2005 while running Gordon Ramsay’s Maze, it has been Gallivan and Siegel-Gardner’s purpose to create a venue dedicated to the dishes that result from their history and collaboration.With the goal of creating a solidly pleasing and intimate Houston refuge, Gallivan and Siegel-Gardner’s “The Pass and Provisions” will channel the geographical complexity of previous stints at Aquavit, August, C-House, Auerole, The Modern, The Fat Duck, Viajante, Kata Robata, Alto and Fiamma, transforming a global pedigree into an elegant, regional cuisine all their own.
About “The Pass and Provisions”
Two separate restaurants will share a kitchen under one roof. A fine-dining and casual concept wrapped into one, along with a bar and patio, The Pass and Provisions, aims to honor thebuilding’s former history as a former global import warehouse, incorporating regional and global technique and flavor into casual and refined dining experiences.
“Provisions” will be built around a pivotal instrumental element, a mammoth wood- burning oven designed to churn out anything with smoky traces and a pizza-like crust. All urban rusticity, patrons will find themselves in a convivial space where confident food is served in a relaxed atmosphere.
Subtle and polished, “Provisions” aims to serve properly sourced ingredients through thoughtful presentation. Whether dining at the bar where expert cocktails and a broad wine list are available to wash down seasonal menu items, or seated in the lush outdoor patio, diners will witness pizzas made with good ingredients married well, roasted meats, and fresh pastas surfacing from a wood fired oven, all cooked in hot fragrant smoke.
In professional kitchens, “The Pass” represents the space where cooks, chefs and front of the house staff converge to plate, garnish and expedite a menu. Housed within Provisions, The Pass channels the energy and fluidity of this central point in the heart of a restaurant where ideas are executed.
Bringing the essence of the kitchen to each table, chefs will serve, describe and answer diner’s questions, creating an authentic experience for each customer while placing emphasis on the process behind transitioning food to plate. Similar to dining at a chef’s table, diners will be able to connect with the local and global inspiration and experience of each chef and behind every dish, in an upscale, casually elegant atmosphere, complimented by a thoughtful international wine list.
Additionally, a private dining room will be available to service intimate parties and large groups, with menus provided through one-on-one service where diners experience each dish fully, privately and completely.
About Pilot Light Restaurant Group
Pilot Light Restaurant Group is a chef-driven company led by owners Seth Siegel-Gardner and Terrence Gallivan. Focused on creating a casual dining experience in a contemporary setting, their food honors the familiar while adding external unlikely elements and embellishments. Their contemporary cuisine is consistently evolving from not only their culinary histories, but the environment that surrounds them.