Welcome to COVE
Located within Haven Restaurant
Cove cold bar serves a bounty of raw seafood dishes and other bites, from Gulf
to global - Jump To Menu
Cove Cold Bar is a seafood haven of sorts, a self-contained mini-restaurant which features a tantalizing global menu of seafood and some land food, none of it cooked.;
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We’re not simply a raw bar and not exactly a sushi bar…but a full, raw, culinary voyage around the world. Our 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 Nilgai Antelope for steak tartar.
Overseeing this addition to Haven restaurant is Chef de Cuisine Jean Philippe Gaston, who has lived in various countries in Europe, Asia and South America. His name has been associated with some of the finest, most popular seafood and sushi restaurants in Houston, not to mention stints at some of the most recognized restaurant names in Europe. Gaston is working alongside Executive Chef Randy Evans.
Seafood offerings come from shell and fin and, because of the freshness of our product, often change daily. Items include Sashimi, (today’s catch, Japan); Poisson Cru, (lion fish, Tahiti, Fiji); Ika Mata, (albacore, Rarotonga, Cook Islands); PNWS, (salmon, pacific North West); Ceviche, (huachinango, Veracruz, Mexico); Tiradito, (hamachi, Peru); Crudo, (tuna, Italy); Oktapodi Krasato, (octopus, Greece) and Mana, (tilapia, Israel). Cove bowls, servings of seasonal shell fish on ice, can be ordered “prepared” by chef with the day’s special flavors.
While located in what was Haven’s spacious bar, the bar is not closed. In fact, while it is still the place to be for Haven’s imaginative cocktails, wines and specialty drinks, it will now be a front-row seat to watch Chef Gaston meticulously prepare the dishes ordered. We’ve also extended our beer options, adding a selection of draught beers for the first time at the restaurant…the perfect holiday-at-home accompaniment for cold oysters, shrimp and clams.
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Cold Bar Chef Jean Philippe Gaston
At the Bar inside Haven
