Haven and Cove share one roof on Upper Kirby. Chef Randy Evans of Haven is largely responsible for the local-foods movement gaining such traction in Houston—first as executive chef at Brennan’s and now at farm-to-table mainstay Haven. Head-on Gulf shrimp and grits, and roasted chicken with bacon spaetzle showcase Evans’s East Texas roots. Meanwhile, over at Cove, Jean-Philippe Gaston, a widely traveled chef, serves multicultural raw-bar items like ika mata from the Cook Islands and oktapodi krasato from Greece. The common bond between the restaurants is a dedication to local ingredients, from the hoja santain the cured salmon at Cove to the Texas rice in Haven’s gumbo.