The Pass: In professional kitchens, “The Pass” represents the space where cooks, chefs and front of the house staff converge to plate, garnish and expedite a menu. The Pass channels the energy and fluidity of this central point in the heart of a restaurant where ideas are executed. Similar to dining at a chef’s table, diners will be able to connect with the local and global inspiration and experience behind every dish, in an upscale, casually elegant atmosphere.
The menu in the Pass gives guests a choice of either an omnivore or vegetarian menu, that can be five of eight courses in duration.
Provisions: Housed in a historic Italian import warehouse (home to the original Antone’s Po Boy Deli), Provisions is chefs and co-owners Seth Siegel-Gardner and Terrence Gallivan's unique take on a warm and casual neighborhood restaurant and bar. Featuring a 16-seat bar, 54-seat dining room and 40-seat terrace, Provisions offers a seasonal menu with many items cooked in the restaurant's large, wood-burning oven. The food menu is complimented by an accessible wine list and creative cocktail program.
The dining room of Provisions is and both intimate and inviting, anchored by a 20-seat semi-communal table, which hangs from the ceiling and runs through the middle of the space. Basketball flooring from a Dallas Baptist church’s gymnasium has been reclaimed to cover the walls and drawing focus to the Chef’s counter, Berkel Slicer, and subway tiled oven.