Join Modern Luxury and Maker’s Mark Bourbon as we continue to highlight Houston’s most talented multicultural restaurateurs, chefs, bartenders and business owners.
Restaurateur Kevin “Chef Kev” Ashade cut his teeth at Dallas hotspots Craft at the W Hotel and Nana at the Hilton Anatole before venturing out to open his own successful eatery. Pangea, a restaurant offering an amalgam of world cuisines that somehow create a harmonious and appealing menu, is inspired by the very definition of its name—here, you’ll find Caribbean and African food next to Italian and French, and they work. In fact, it’s a hit. “How many times a week can you eat Italian food,” laughs Ashade. “You get bored; that’s why we have so many regulars who come a few times a week, we always have something different you can try.” Chef Kev, who grew up between London and Nigeria before making Dallas home, is French trained and globally inspired, taking notes from his travels to Spain, Mexico City and, of course, England. And whether you’re getting crowd pleasers like the crab stuffed salmon or jerk roasted lamb shank, always get a side of the cornbread served with cinnamon butter. There’s a reason they sell over 10,000 a month! As for the cocktail menu, a specials menu just as worldly as his eats rotates seasonally, but sometimes it’s the classics that keep people happy. Think an Espresso Martini so popular it’s been added to the dessert menu, or the perfect Old Fashioned, made with Maker’s Mark 46, bitters and orange for old-school smooth simplicity that goes with everything, from anywhere. That’s a world class drink.
46 SMOKED OLD FASHIONED Maker’s 46, Dry Curacao, Angostura & Orange Bitters Stirred and poured over a smoked glass with large ice. Garnished with orange and maraschino cherry.
46 MANHATTAN Maker’s 46, Sweet Vermouth, Angostura Bitters Stirred and served up with a maraschino cherry.
MAKER’S ESPRESSO MARTINI Maker’s Mark, Irish Cream, Fresh Espresso, Sugar Shaken and served up. Garnished with espresso beans.