In a STartling announcement Friday morning, chefs Seth Siegel-Gardner and Terrence Gallivan stated they will be closing The Pass and Provisions after one more round of serving up their particular take on New American cuisine on Saturday.

This news comes only days after it was reported that Steve Lamborn, the restaurant's executive sous chef, had departed back in April to become the chef de cuisine at Revival. 

In the statement issued, the co-owners of the two-concept restaurant—The Pass having a formal tasting menu and Provisions acting as a more informal, casual spot with pizza and pasta—compared creating the restaurant to having a child.

"There’s the upfront excitement, the agony of the name, the big reveal and then the work. The ups, downs, the sweet moments and the hard ones, the tears and the smiles," they wrote. "Over the past seven years, from seeing the pilot lights burning in the morning to sometimes watching the dawn rise we have been honored to be a part of your celebrations, graduations, weddings, and first nights away from the baby, your drinks out with friends, awards and promotions and even more for the bad times when you just needed a place to have a drink and a good meal to cheer you up. "

The Pass won major acclaim upon opening in 2013 in the circa-1950s building where the original Antone's PoBoy Deli and Import Company was created at 807 Taft St. in Montrose. The restaurant has been consistently ranked among the top restaurants in the city by numerous critics.

The chefs, who were up for James Beard Awards in 2015 and semifinalists in 2017 for The Pass, said they preferred not to comment beyond the announcement.

(Read our 2017 review of The Pass here.)

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Editor’s Pick

Provisions

$$$ American/New American 807 Taft St.

There’s nothing snooty going on at Provisions, as evidenced by the playful, boisterous dining room, walled with reclaimed basketball court flooring. In the o...

Editor’s Pick

The Pass

$$$$ American/New American 807 Taft St.

The Pass is the high-end, contemporary dining room where chefs Terrence Gallivan and Seth Siegel-Gardner demonstrate what can be done with delicate ingredien...