Haven, Houston's first-of-its-kind green restaurant, offers farm-to-market modern Texas cuisine influenced by favorite Texas foods Chef Randy Evans grew up with. "Local, seasonal foods taste better, they're packed with nutrients and they leave a smaller carbon footprint. It's a win-win for everyone – the farmer, the chef and the diner." Haven will feature a raised bed chef's garden on site, tended to daily by Evans and his kitchen staff. "I want to teach my staff to have respect for the food and ingredients they serve. It's all about how the earth links to the food, and the food to the dining room." Everything will be housemade and prepared with farm fresh ingredients, including Haven's signature cocktails.

The 5,200 square foot build out incorporates as many green concepts in construction and design as possible, from building materials to interior finishes, kitchen equipment, lighting and more. Green initiatives include open ceilings, minimal finishes, and energy-efficient lighting. During warm months the restaurant's overhangs, floor-to-ceiling green screens and fast-growing shade trees will help reduce air conditioning use. Rather than hauling in bottled water, Haven will use as a specially-designed filtered water system for still and sparking waters. Cisterns will collect untreated water for the natural, sustainable garden. For the kitchen, Evans is purchasing used, scratch-and-dent and refurbished restaurant equipment, items that might otherwise be sent to landfills. The restaurant also uses recycled glass and paper products and composts kitchen scraps to cut down on garbage pickups.

Recommended articles and reviews:  Culturemap Houston  /  GAYOT  /  Houston Chronicle  /  HoustonPress

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