Miami Beach Foodie Hot Spot Introduces Tantalizing New Menu & Design
Earning a three-star rating byÂ The Miami HeraldÂ in its first year and a nod as â€œBest Gastropubâ€ by theÂ Miami New TimesÂ in 2012, HaVen has remained a locals favorite, a tried nâ€™ 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. â€œWeâ€™re thrilled with our success at HaVen but are continuously thinking of new ways to bring something special to our concept,â€ saysÂ Mike Boles, co-owner ofÂ HaVen Hospitality ConceptsÂ (HHC), which owns/operates HaVen and its spicy sister restaurant, Huahuaâ€™s Taqueria. â€œThe new design elements definitely take the HaVen experience a step further and Chefâ€™s new menu is killer.Â Weâ€™re excited to share it.â€
Chef isÂ executive chefÂ Todd Erickson, one of the regionâ€™s most celebrated toques.Â NamedÂ Eater Miamiâ€™s â€œHottest Chefâ€ in 2012, Erickson is known for his flavorful cuisine and irresistible Southern charm.Â To help celebrate HaVenâ€™s 3rdÂ birthday, Erickson is rolling out a diverse, globally-inspired new menu displaying impeccable attention to detail, masterly technique and the bold, often playful, flavors heâ€™s known for. â€œThe concept for HaVen hasnâ€™t changed,â€ Erickson says.Â â€œMany 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 â€˜traditionalâ€™ dining experience.Â Which goes hand-in-hand with the new design elements.â€
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,Â 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.Â 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.Â Invention in all things is a HaVen trademark and is easily found in Ericksonâ€™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.Â Â HerbivoresÂ will be thrilled with HaVenâ€™s newÂ X-TRAÂ section featuringÂ Cool Ranch EdamameÂ ($6);Â Little DevilsÂ â€“ chefâ€™s weekly deviled eggs ($8);Â Black Garlic and ChiveÂ Drop BiscuitsÂ with pink peppered goat cheese butter ($7) and decadentÂ Cauli-polonaiseÂ â€“ 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 lusciousÂ Macadamia LobsterÂ served with sweet pickled chilies and smooth avocado butter ($36);
Bangkok Tiger ShrimpÂ â€“ carrot, mint, basil, cilantro, nuac cham and peanut ($14) or opt for meat options includingÂ Proper SausageÂ made with harissa-infused lamb and served on brioche, topped with French feta and minted sweet pea ($15);Â Country Fried QuailÂ with Peruvian potato, blackstrap molasses and mustard seed â€œcaviarâ€ ($17); and an array of â€œboutiqueâ€Â BurgersÂ including Ericksonâ€™s take on Korean BBQ â€“Â Â GalbiÂ â€“ made with Korean BBQ Short rib, lotus pickle, scallion and Asian pear ($11).
A number of not to be missed HaVen signature favorites remain, including theÂ Duck Duck QuailÂ â€“ duck burger, foie gras butter, quail egg and shallot-parsley salad ($14); and various sushi rolls, fromÂ EverythingÂ â€“ sockeye, cream cheese, chive, bagel, sesame, garlic, poppy ($13) toÂ Crackle PopÂ â€“ spicy tuna, seared and crisp rice, daikon, yuzu-shichime aioli ($15).
NewÂ Sweets, including theÂ CobblerÂ â€“ local fruits with macadamia cookie crumble and vanilla ice cream ($9);Â Dirty BlondieÂ â€“ molten chocolate chip â€œcookieâ€ with vanilla ice cream and liquid ganache ($9); andÂ Panna CottaÂ â€“ cuatro leches with vanilla cake and local fruits ($9), offer the perfect sweet finish to an evening.
Of course, HaVenâ€™s iconic libations are a must for sipping on during dinner as well as late-night. Guests can choose from a list of cocktailsÂ including the newhaVen muleÂ â€“ Noletâ€™s Gin and Fever-Tree Ginger Beer with fresh lime ($15); as well as staples such asÂ eleVateÂ â€“ Maestro Dobel tequila, cucumber and radish;Â feVerÂ â€“ Grey Goose poire, jalapeno, lychee and pear-Prosecco ($15); and the over-the-top take on a dirty martini,Â diVineÂ â€“ Stoli elite, caviar stuffed olives and filthy brine ($40).
HaVenÂ is located on the corner of Lincoln and West atÂ 1237 Lincoln RoadÂ in Miami Beach. Dinner is served nightly;Â 6 p.m. until 11 p.m.; 6 p.m. until midnight on Saturday and Sunday.Â For reservations, please call (305) 987-8885Â or emailÂ firstname.lastname@example.org.Â For more information, please visitwww.havenlounge.com.Â Â Ample street parking is available.
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