Texas Monthly's Pat Sharpe has the first review of high concept The Pass in this month's issue. As she contemplates the various ways chefs Seth Siegel-Gardner and Terrence Gallivan play with diners' expectations, she concludes with: "Food in disguise may not be new, but it makes the old seem new again. It makes you exclaim in delight and, at the same time, ponder the powerful rituals of the table and how culture shapes our reactions before we even know what's happened. Mindful eating—that works for me.
Week In Reviews
by Eric Sandler