Cove Cold Bar

Am I still allowed to post this review?
I’m super sad that Cove closed recently and looking forward to what Chef Phillipe does next (working with the Azuma group on a new concept in Midtown).
All my visits to Cove were full of innovative and delicious offerings of raw seafood, raw meat, cured meat, and fresh cheeses. I always sat at the bar and enjoyed watching the staff put together some beautiful plates of food. I’m going to miss this place :(

The food was good and a very unique culinary experience, but overall it was a bit overpriced for what they served. We did the six course tasting menu for two and found that many of the dishes had very similar ingredients (lemon, dried veggies). The best were the Hinava, crab sunomono, poisson cru, and octopus. Key lime pie was excellent.

Service, food and atmosphere were top notch as we enjoyed a six-​course tasting menu. We even had the good fortune to be seated next to Chef’s Mom. She was a delight and we enjoyed all the time Chef took to explain the detail of the recipes and the background of his influences. Can’t wait to return! Octopus dish and poisson cru are must-​haves.
Thanks again for one of our most memorable Houston dining experiences.

Swung by here once when they first opened so I hesitated to write a review while they worked out the kinks, so when I read an article about the Happy Hour at this place, I had to check it out again (they just did a recent remodel as well).
If you didn’t know already, it is in an enclosed area at the front of Haven. There is primarily bar seating and only a few tables so it would be tough to come with a large party (and there is only one waitress for the tables).
From the Happy Hour menu, I’d recommend the bbq pulled pork slider trio. I loved the bbq flavor w/​the pork and soft roll was a really nice touch. The shrimp corn dogs reminded me of a twist on shrimp tempura on a skewer. it wasn’t bad either… the sauce was ok. Now, the wild boar chili tator tots were just amazing. Probably my favorite of the meal. It was served in a small bowl with cheese and jalepeno, piping hot, and full of flavor. I would come back for this any day. The chicken lollipops and waffles are basically tiny drumsticks over a waffler. They were pretty good too. I wasn’t a fan of the ceviche spoons ($ 6 for 3 spoonfuls seemed kinda much anyhow). The oysters were really fresh. We weren’t really in the shooting mood so we ordered a whole bunch on the half shell and an order of the shooters. The michelada is my favorite. The other two weren’t really what I had in mind for oyster shooters. They ran out of shrimp early :(
Probably my biggest gripe is that since there is only one waitress for the tables, you can’t possibly expect prompt service. In our case, we arrived at 6pm and was served at 6:15pm. Food came out about 10−20min later as each dish was ready. Then, at 6:45pm (not 7pm) she announces it’s last call and takes the final order. Once done eating, she was still really busy running back and forth between the tables so it was up to us to walk up to bar to close out. She forgot to bring out a couple things we ordered (had to get one removed from the bill, but no big deal). Not her fault, but with so many delays and being understaffed, I would think there is a logistics issue to be solved here?
Lastly, is mandatory valet parking really necessary with such a large parking lot?

My wife and I had a great time eating at the Cove Cold Bar last night. We both love eating raw food and it was right up our alley. Scallops, beef tataki, and the tartare were our favorite. The oysters were fresh and yummy. The chef is very personable and he took his time to explained every dish which made the experience that much better. It’s about time we have a true raw bar in Houston!!! Now we just some authentic ramen and robatayaki joints!

Easily one of the best fresh raw prepared meals I’ve ever had. Classics elevated, new dishes fun and exciting. Chef Phillipe was cool calm and collected yet not so intense as to affect the dining experience. We drank refreshing lighter style beers (think kolsch and Belgian IPA) that fit right in with the meal.
The only thing that might have marred the meal occurred as we were leaving. We observed a brawl in front of the neighboring «breasturant.» Completely NOT the fault or responsibility of Haven/​Cove but ugly none the less. I’m sure it drives them crazy to work so hard to have such a ridiculous place so close to them.
Regardless keep up the great work! I’ll be thinking of Poisson Cru, Tartare and amazing octopus until I return.

I’m so sad to write a not great review of anything related to Haven, but our experience was really just meh. The service was not good, most of the food was overly lemony. We tried 12 dishes and oysters and were happy with about 60% of the dishes. The crab sunomono, poisson cru, sashimi, honey gelato and chocolate mousse were excellent. Scallops were good, as well as Pacific northwest. The rest we just remembered as «lemony.» Oysters were great.
Overall, the experience was a letdown, especially for the price.

Protein Protein Protein!
Sit at the bar and watch them make your food. You’re welcome to ask questions. Both chefs are very knowledgable of the menu. Great gastronomical experience. I had no idea this place existed. It is located inside Haven on Kirby and just opened last November.
I’m not big on raw food and I thought all the dishes were good. If you like raw food, this restaurant is perfect for you. I could come here just for Dungeness Crab Sunomono and Oysters. After trying many of their raw dishes we decided to give the boil Snow Crab a shot per recommendation from Chef Oscar. I could have Sunomono for lunch any day. Too bad they are only open for dinner. The St. Simone Oysters were delicious. I could have 10 of these.

After several visits, I can honeslty say… I LOVE THIS PLACE. I have sampled like 70% of the menu and not one item was disappointing. There were stand outs, like the TIRADITO a the SNOWCRAB SUNOMONO but you honeslty cant go wrong. And of course, the oysters! Awesome selection.
As far as the drinks are concerned, I have yet to try something other than the AIRMAIL… I cant help it, its awesome, light and refreshing. Pairs well. But watch out… 4 of those bad boys and you will wake up with a wierd bruise on your hand. Just saying.
My only problem with this place is that it isnt very big. I am sure its going to get crazy popular and I want to always be able to get a table ;)

Cove presents a light, refreshing (and cold) alternative to Haven’s heavier, Southern influences. We have the lionfish, scallops (the mango/​jalapeño sauce was so good, we had to sop it up with toast points since we HAD to finish it), tiradito (the yuyo flavor was a nice add), and snow crab sunomono (delicious sweet soy sauce). We also finished off with the chocolate mousse with tasty carob nibs in it. The cocktail list was mostly in the vein of the light and refreshing as well. All in all, impressed.
Tip: I would recommend sitting at the bar if you can, so you can watch your meal being prepared right on the spot.

Since we only had drinks I’ll start with 3 stars. My first impression was that I really wish they would have left it like it was before. It’s super tiny inside, the other space had much more room and felt open… it feels a bit cramped now.
I liked the cold concept and fresh oysters on ice made for a good visual…
Service was a bit slow, I had to get up and approach the bar to request check.
The menu did look interesting so I will try them out again soon since a fair assessment cannot be given without seeing what the kitchen has to offer.

Service was excellent, oysters are expensive $ 3 each, cold aps. are pretty much in vinegerette taste or civeche taste, Parking is by valet only which I DO NOT like, although they have a big parking lot. No street parking at all. The place is worth a try if you like to try something different.

The service and food here was top notch. I recommend sitting at the bar as you can watch the chef prepare your food and he will also give you some great recommendations.
Things we ordered…
Scallops — (⁴⁄₅) spicy with a kick!
Poisson cru — (⁵⁄₅) great flavors
PNWS — (⁵⁄₅) love the brown sugar it comes with
Mana– (³⁄₅) my least favorite dish
Barely Buzzed — (⁵⁄₅) awesome cheese
Coupole — (³⁄₅) didn’t like the texture and flavor of this cheese
Happy hour shooters — $ 6 for 3 shots and 3 oysters
All that plus 4 beers and our bill came out to around $ 80. Although we weren’t really full it was still a great meal and we will definitely be coming back!

I love the cocktails-​n-​raw-​food concept here. This was the first and only place I’ve eaten raw lamb heart. Same for blood clams, although I can’t say I’d seek out those a second time (seriously briney). But I’m definitely a raw heart convert!

After 15 months of winter in Canada, I’m finally back to Houston. I’m happy to see that a whole new crop of restaurants sprouted up to destroy my wallet since I left. Cove is one of the first such places I sampled upon my return (late Jan), and while it won’t empty your savings account all in one go, it’s not a place to go if you are tight on funds.
The portions are typically tapas-​sized, and serve about 3 – 4 people, assuming each person only wants a bite or two. I don’t mean to imply that the plates are stingy – several of the ones I tried were quite generous – but don’t expect to get full without putting down around tapas-​typical dollars.
Things In particular I liked:
1. The food presentation is beautiful. I felt like I was walking into a museum with a knife and slashing all the paintings… and then eating them. And unlike an overpriced/​hyped, pretentious newcomer to the Houston food scene that I will not name, everything on Cove’s plates contributes toward the taste and experience of the meal.
2. The feeling atmosphere of casual upscale.
Favorite dish: Tataki (flavors and textures were a symphony of deliciousness)
Least Favorite: Oktapodi (flavors and textures were a garage band of potted meat and old tires)
In all, I enjoyed the experience. I would go back, but probably if I had already eaten a regular meal or was planning to. That way I could enjoy the flavors and ambiance without worrying about bankrupting myself trying to get full.

Monday night reverse happy hour is becoming a thing for me…
It’s a great, quiet place to grab a few drinks, eat some awesome foods. The Haven happy hour menu and the cove happy hour menus are available from 9pm here. The staff is extremely friendly and cool to spend time with, and the quiet nature of this enclave is a great addition to Haven — a huge improvement from the previous, sort-​of-​a-​side-​bar bar that existed in the space prior to Cove.
Standouts include:
$ 6 cocktails, Pimms cup is certainly my favorite.
The orange & shallot mignonette that comes with the oysters. you can slather anything in that mignonette and it will taste like heaven. There’s generally an interesting selection from local to non-​local oysters that are shucked right in front of ya.
Beef tartar on the Cove menu was extremely artfully presented. it’s so much fun sitting at the bar and watching these dishes being composed right in front of ya.
If you want a coronary for dessert, my most recent trip brought on the french chocolate mousse topped with toffee. It’ll kill ya but it has the rich aromas of an extremely dark chocolate, smoothness that only cream can deliver, and just enough crunch of toffee on top to make it not seem so homogenous
Lastly, the gentlemen that are behind the bar on Monday nights are very cool people. Seriously, go chat them up.

Set inside Haven, Cove is a restaurant inside a restaurant with completely different menu selections from it’s counterpart Haven. Cove is designed specifically to showcase the way that foods from different regions can be served raw in a dramatic and flavorful way. Upon arrival, you step through the doors of Haven, and to your right, you step into the realm of Cove. Be prepared to wear warmer clothing as this is a cold bar, which means all the food is kept at chilled temperatures which lowers the temperature of the room.
We sat at the bar since this is a «food bar» after all, and were treated to up close and personalized service by the staff by selecting to sit at the bar. There are advantages to eating out with an executive chef including having a meal selected by Chef Randy of Haven. Chef Phillipe was out for the evening and my dining companion is good friends with Chef Randy, so I was treated to a dining selection of Chef Randy’s favorites including alcohol pairings.
We started off the evening with a selection of 4 different types of oysters from different regions and two different dipping sauces. I love raw oysters, and these did not disappoint. I wasn’t familiar with all the types of oysters, so Chef Randy explained each oyster and the region they are from. There’s nothing like getting some personalized service when dining in an intimate space. Next course was the sea scallops with mango. The blend of sweet and spicy really complimented the taste of the sea scallop. Unlike most sushi bars, this sea scallop wasn’t slimy; it was firm and flavorful with bursts of tropical enhancements.
Next up was the PNWS (salmon) dish. I don’t like salmon… I don’t eat it at sushi restaurants because it’s not part of the Japanese diet, and I don’t eat it cooked because I think the taste is too oily. Chef Randy changed my mind on how I view raw salmon with this whimsical and creative take on salmon. I may never eat salmon again, but I will eat it at Cove Cold Bar again and again. They have made me a fan of salmon, but only in their restaurant.
We weren’t done there, we still had three more courses to go. On to the Poisson Cru and the delectable taste of lion fish. I never thought that I would eat something I spent my childhood looking at in the fish tank of the dentist’s office. Wow! the firmness, texture, and taste of lion fish is fantastic! I highly recommend ordering this dish if you are a bit adventurous. Fifth course was the sliced beef heart carpaccio. The flavor was bold, tangy, and gave a good finish to all of the «lighter» raw foods that we had already consumed. To finish the night, we were served a poppy seed cake topped with fresh strawberry preserves. The dessert was designed to compliment the light fare we consumed, but I would have preferred to have the French Mousse dessert.
Cove is an absolute must-​try for any sushi lovers, or anyone looking to be adventurous with their palate. Cove stays open late on the weekends, so don’t shy away from eating late at this clean tasting dining experience.

When you walk into Haven, this place is the the bar area to your right. Once you walk into Cove, there are a couple seats and also bar seating. Once seated, the menu was given to me and the wifey.
We ordered the octopus, tataki, tuna, and ½ dozen oysters.
The octopus was cooked perfectly, the texture was perfect and the dish itself was better than an average octopus dish.
The tataki is pretty much a japanese beef tartar. The only thing missing when i was there was the quail egg. They ran out that night but if the quail egg was there this dish would’ve been epic.
The ½ dozen oysters — since I’m not oyster connoisseur, I just said give me a ½ dozen of oysters and the waiter offered to give us a pair of everything they offered. The oysters came with three sauces and were all delicious.
Lastly, we got the tuna — this dish was my favorite of the night because of the spiciness the dried jalapenos had. It definitely added a kick to the dish.
This place is dangerous because we ordered 4 things and it came out to be $ 100 with tip and tax. Although the meal was delicious, it was very expensive as well and it didn’t fill us up to the brim. Very good place to try out! Just go in the restaurant expecting it to be expensive.

thank you Jeffrey C for a thorough explanation of Cove’s concept and history. tried to call to make a reservation, but they don’t have a system set up for that yet. however, they did stress that Cove is a separate entity from Haven.
i am at a 4.5 and rounding up. i really wanted to try more things, but i was surprisingly full. C and I ordered 2 dishes + 2 cheeses and the check was 40 bucks.
we tried the
ceviche
steak tartare
grayson (cheese)
rimrocker (cheese)
i felt boring for going with such safe selections, but they were all delicious. we sat at the bar and got to watch them prepare each dish — so many intricate components. and i was satisfied with the portion sizes as well
and the cheese :) i’m such a sucker for cheese. each order came with two slices, salami, almonds, toasted brioche, and a jam/​paste. what great compliments for the cheese (taking some as ideas for when i make my own platter at home).
excited to come back to try more adventurous items off of the menu. and i think i might go for the board of cheeses if there are more people.

All hopped up for oysters and raw fish, I decided to make a waterborne adventure to Cove Cold Bar, the newest addition to Haven. I thought about just adding this to the Haven listing, but honestly, Cove runs more or less independently of Haven, and is rightfully deserving of its own listing on Unilocal to spread the gospel. The FTR will be nice, too.
To recap, Cove and its «raw bar» is actually the transformed space of Haven’s old bar space. It’s nestled within Haven, so information and phone calls filter through the Haven hostess. However, you can make a reservation specifically for Cove (I did, anyway), and a dinner there is more than filling. Per the Internets, Cove is the brainchild of Chef Jean-​Philippe Gaston, a Haven protégé. The concept is a place that serves entirely raw food. It goes slightly beyond seafood, with a couple beef and cured meat dishes offered. Also, during happy hours (M-​F, 4 – 6), a few appetizer plates from Haven’s kitchen are offered, along with discounts on Cove’s food and drinks.
The menu is quite neat. First, a daily selection of oysters are featured. There were three the day we went, with varying price points. I was expecting a more robust selection, something akin to Perla’s in Austin (
), but checked myself as this place isn’t a true oyster bar. Instead, it has a tantalizingly impressive menu of sashimi (or crudo, or ceviche, or tiradito, or whatever you want to call it). The dishes are broken out by region, meaning Gaston offers «crudo» Italian style, «tiradito» Peruvian style, etc.
After indulging in some of Haven’s happy hour bar bites, we set to the menu. We ordered two oysters (one being offered at HH prices), both of which were quite good. We asked for three picks from the menu, and the waiter obliged. He suggested the cheekily named «Chicken of the Sea» and the «PNWS», Pacific Northwest. Dude loves America, I guess. The «chicken» was in fact a big eye tuna, while the PNWS was a delicious quick cured salmon. The third, I honestly forget. I think it was the Hivana from Borneo. We ended with a delicious cheese plate.
A few things. First, the fish is delicious. It’s not as good as my experience with San Fran’s Bar Crudo (
), which immediately came to mind. But still dang tasty. Two things immediately evident about Gaston’s style. One, he loves spice, so bring that section of your taste buds. Second, he has a fascination with freeze-​dried vegetables, which is, well, interesting. Second, things get pricey quickly, even with happy hour prices. I’d liken it to a trip to Uchi: a lot of cash for a lot of small plates and wonderful flavors. Just be prepared in advance.
It’s a restaurant pretty unique to Houston, and I’m glad its part of the culinary scene. Cove is definitely worth a check-​out, and I hope to be back soon.