Paul's Kitchen

The elegantly casual ambiance, outstanding service (thank you Armando!) and a globally inspired, locally sourced seasonal menu featuring local ranchers, fishermen and farmers is what initially attracted us to this space formerly occupied by two other favorite venues, Haven under the competent direction of the extremely talented and knowledgable Chef Randy Evans and Cove Cold Bar’s Chef Philippe Gaston. We were not disappointed.

Executive chef Paul Lewis’ mastery of world cuisines really shines within the flavors and beautiful presentation of each dish as does that of sous chef Matt Lovelace. We loved the craft cocktails and the surprisingly extensive and smart wine selection. The bar area is warm and inviting (a great spot for cocktails or to enjoy a glass (or bottle!) from the extensive wine list offering choices at every price point (and some hidden treasures.)

We couldn’t get enough of the Roast Gulf Oysters and the Charred Tofu. Don’t miss accomplished pastry chef Kelsey Hawkins’ Lemon Pound Cake with Meyer Lemon Curd and Toasted Meringue. I’m looking forward to trying the house-cured charcuterie on our next visit and taking advantage of the beautiful patio.

It was an added pleasure to chat with Owner Paul Miller who is a very engaging and thoughtful host. Paul has a true gift for recognizing, supporting and enabling talented people complimenting his visionary leadership style, providing them with opportunities to grow as he continues to imagine ever more creative projects.