Wednesdays are about to leave a lot of people cold.

That’s because the highly-acclaimed Cove Cold Bar restaurant inside Haven at 2502 Algerian Way had added a weekly six or 12-course tasting menu.

The exclusive menu, created each week by Chef de Cuisine Jean Philippe Gaston, whose name has been associated with some of the finest, most popular seafood and sushi restaurants in Houston, is available twice nightly on Wednesdays and only to 16 people per seating. Seats must be reserved in advance. It will be available at 6:30 p.m. and at 8:30 p.m. every Wednesday.

While prices may vary depending on the menu, the cost for the opening night tasting menu is $65 per person for the six course menu and $95 per person for the full 12 (the prices do not include tax and gratuity). The tasting menu can also be paired with cocktails, wine or sake for an additional cost, beginning at $30.

Just as an example of what to expect, seven of the items on the first Wednesday menu include amaebi tartare with oyster foam, ikura and micro cilantro; tomato consommé aspic with assorted vegetables and yuzu vinaigrette; smoked chicken skin chicharon, machaca, pork sung and soft eggs; a candied foie gras torchon lollipop; striped marlin sashimi with dehydrated veg and meringue; grilled escargot and meishan belly kebab with pickled peaches; and nougat with caramel, chocolate, coconut powder and lotus root.

Not quite a raw bar, but not a sushi bar either, Cove Cold Bar is a full, raw, culinary voyage around the world. The menu is divided into four sections, the first three present seafood dishes from the Pacific, the Americas – South to North, Europe, North Africa and the Mediterranean. The fourth strays from the water, offering uncooked items like Italian lamb carpaccio, Japanese tataki made of raw veal and French kangaroo tartar.

Cove is open seven days a week. Visit For more information or reservations, call Haven at 713-581-6101. Reservations for the tasting menu are required.


Information obtained from Patterson & Murphy PR. Photo obtained from Eater Houston.

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