THE PASS — AT LAST!

We were looking forward to the opening of Seth Siegel-Gardner’s and Terrence Gallivan’s The Pass & Provisions for months.  We’ve already been to Provisions — the casual side of the restaurant — several times now since it opened  a few months ago.  Last night we finally got to dine at The Pass — an upscale, intimate dining room with prix-fixe tasting menus — which just opened this week.

The Pass did not disappoint.  Described on the restaurant’s website as “bringing the essence of the kitchen to each table,” the restaurant lived up to its promise of having the chefs “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.”

There’s only one seating per evening, and the table is yours for as long as you choose to linger.  We selected the 8-course tasting menu with wine pairings.  There is also a 5-course menu.  I don’t want to give away all the fun, but suffice it to say that from the moment you pass into the dining room, there are constant surprises and delights, whimsical touches, and truly fascinating cuisine.  We had front row seats to the kitchen action, the best seats in the house, really.  We were on time for our 6:30 reservations, and were shocked to discover that we had been there over 4 hours when we got up to leave at 10:45.  Dining at The Pass last night was one of the most exciting, relaxing, and enjoyable dining experiences we have had in a long time.

I’m posting pictures just of the dishes that were on the menu, with their descriptions.  There were a few other things that weren’t on the menu, but again, I don’t want to spoil the fun for anyone who might be headed there in the near future.  (Update:  Texas Monthly ran an excellent review of this dinner.)

 

 SNACK:  Salmon/Foie Gras ‘ol Fashioned

 SNACK:  Nasturtium Soup

TRUFFLES:  Kaeshi Egg

RAW:  Nori Bucatini/Tofu/Uni/Clams

BEEF:  Tar Tar/ Yolk

BEEF:  Marrow Brioche

BREAD:  French (onion soup) Toast/Onion Variations

PIG:  Headcheese/Bread (blood) pudding/Candied Apple

VEGETABLES:  Squash Cake/White Chocolate/Dippin’ Dots

CHEESE:  Macarons

PETITE FOURS

Chef Terrence Gallivan

Chef Seth Siegel-Gardner

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