Photos and Recipes from Restaurants The Pass & Provisions
One building, two restaurants, and a pair of chefs who deliver very different--but equally delicious--menus.
1/13A glimpse inside the kitchen.
2/13Seth Siegel-Gardner with a variety of hams for the slicer.
3/13This massive pork rind, part of the Ham & Eggs course at The Pass, is seasoned with ham dust that's made from the scraps left over from Provisions.
4/13The tweezer-happy co-chefs indulge their heady culinary whims at this white-tablecloth restaurant, The Pass, where luxe ingredients (think uni and caviar) make plenty of appearances throughout the meal.
5/13Rowdy and convivial, Provisions is the more casual of the two. Wood-fired pizzas--based on the chefs' favorite sandwiches--fill the communal tables, and craft cocktails are served alongside Lone Star beer.
6/13"The best experience for us is someone eating at Provisions and making a reservation at The Pass on their way out. If we're your two favorite restaurants, that's pretty cool." --Seth Siegel-Gardner
7/13The exterior of The Pass & Provisions.
Cedric Angeles8/13Ham O' Day With Rye Aioli
A casual meal at Provisions might begin with Ham O' Day, slices from a rotating cast of hams mounded atop a rye-and-caraway mayo.
9/13Eggplant carpaccio with frozen curried yogurt.
10/13Outdoor seating and wood storage for the rustic oven.
11/13Eggplant Parmesan pizza.
12/13Outside the kitchen, fuel for the wood-burning oven (and some inspiring words) for both restaurants.
13/13The distinct restaurants still have lots of common ground: They share a building, they share a kitchen, and, yes, they share this good-looking bathroom.
