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A restaurant concept that’s a first-of-its-kind for the nation’s fourth largest city; the “green building” design, created by Collaborative Projects, paired with Chef Randy Evans’ regional Texas cuisine. Evans delights diners with a farm-to-table menu of seasonal produce, artisan cheeses and meats sourced from Texas farmers. Gulf shrimp corn dogs, homegrown tomatoes with capriella mozzarella, deviled farm eggs, Texan wild boar chili, bacon spaetzle, free range chicken, all star on a seasonal, ever-changing menu that also pays homage to Lone Star favorites such as Akaushi steaks and Junior League-style desserts. For wine, the Haven team is focusing on boutique, hard-to-find bottles from around the globe at below market prices.