Earning a three-star rating by The Miami Herald in its first year and a nod as “Best Gastropub” by the Miami New Times in 2012, HaVen has remained a locals favorite, a tried n’ true destination for fabulous food and drinks served in a unique setting equal parts ultra-lounge and high-tech watering hole. Now in its third year, HaVen is taking a fabulous step forward with a new design and menu concept sure to please foodies and the cocktail-set alike. “We’re thrilled with our success at HaVen but are continuously thinking of new ways to bring something special to our concept,” says Mike Boles, co-owner of HaVen Hospitality Concepts (HHC), which owns/operates HaVen and its spicy sister restaurant, Huahua’s Taqueria. “The new design elements definitely take the HaVen experience a step further and Chef’s new menu is killer. We’re excited to share it.”
Chef is executive chef Todd Erickson, one of the region’s most celebrated toques. Named Eater Miami’s “Hottest Chef” in 2012, Erickson is known for his flavorful cuisine and irresistible Southern charm. To help celebrate HaVen’s 3rd birthday, Erickson is rolling out a diverse, globally-inspired new menu displaying impeccable attention to detail, masterly technique and the bold, often playful, flavors he’s known for. “The concept for HaVen hasn’t changed,” Erickson says. “Many of the 21 new dishes are small plates, which HaVen is known for, but the majority is composed dishes perfect for those looking for a more ‘traditional’ dining experience. Which goes hand-in-hand with the new design elements.”
In addition to the late-night lounge experience that guests have come to love, HaVen is and has always been a full service restaurant. To help evoke a more traditional setting in the earlier hours, Boles, known for his artistic vision and passion for design, has created custom hydraulic matte tables that raise and extend with folding leafs, a departure from the low-slung cocktail-style tables HaVen has sported since it opened. The tables have the ability to lower to lounge height with the flip of a lever so as the evening progresses and the vibe changes into a late-night scene, the tables transform. Invention in all things is a HaVen trademark and is easily found in Erickson’s new menu.
Inspired by his Southern roots and passion for using locally sourced, fresh ingredients, it runs the gamut, offering a wide array of dishes stunningly executed options. Herbivores will be thrilled with HaVen’s new X-TRAsection featuring Cool Ranch Edamame ($6); Little Devils – chef’s weekly deviled eggs ($8); Black Garlic and Chive Drop Biscuits with pink peppered goat cheese butter ($7) and decadent Cauli-polonaise – roasted whole cauliflower topped with a fried egg, parsley, rye and black truffle butter ($11). Guests can choose from tantalizing seafood selections such as the luscious Macadamia Lobster served with sweet pickled chilies and smooth avocado butter ($36); Bangkok Tiger Shrimp – carrot, mint, basil, cilantro, nuac cham and peanut ($14) or opt for meat options including Proper Sausage made with harissa-infused lamb and served on brioche, topped with French feta and minted sweet pea ($15); Country Fried Quail with Peruvian potato, blackstrap molasses and mustard seed “caviar” ($17); and an array of “boutique” Burgers including Erickson’s take on Korean BBQ – Galbi – made with Korean BBQ Short rib, lotus pickle, scallion and Asian pear ($11).
HaVen Year Three
A number of not to be missed HaVen signature favorites remain, including the Duck Duck Quail – duck burger, foie gras butter, quail egg and shallot-parsley salad ($14); and various sushi rolls, from Everything – sockeye, cream cheese, chive, bagel, sesame, garlic, poppy ($13) to Crackle Pop – spicy tuna, seared and crisp rice, daikon, yuzu-shichime aioli ($15).
New Sweets, including the Cobbler – local fruits with macadamia cookie crumble and vanilla ice cream ($9); Dirty Blondie – molten chocolate chip “cookie” with vanilla ice cream and liquid ganache ($9); and Panna Cotta – cuatro leches with vanilla cake and local fruits ($9), offer the perfect sweet finish to an evening.
Of course, HaVen’s iconic libations are a must for sipping on during dinner as well as late-night. Guests can choose from a list of cocktailsincluding the new haVen mule – Nolet’s Gin and Fever-Tree Ginger Beer with fresh lime ($15); as well as staples such aseleVate – Maestro Dobel tequila, cucumber and radish; feVer – Grey Goose poire, jalapeno, lychee and pear-Prosecco ($15); and the over-the-top take on a dirty martini, diVine – Stoli elite, caviar stuffed olives and filthy brine ($40).
HaVen is located on the corner of Lincoln and West at 1237 Lincoln Road in Miami Beach. Dinner is served nightly; 6 p.m. until 11 p.m.; 6 p.m. until midnight on Saturday and Sunday. For reservations, please call (305) 987-8885 or email firstname.lastname@example.org. For more information, please visit www.havenlounge.com. Ample street parking is available.
Follow Haven at: www.facebook.com/havensouthbeach; on Twitter @HavenSouthBeach