Haven Awards

Haven Restaurant Review:

Haven takes over the popular spot where SideBern’s once sat, and it is still presided over by chef Chad Johnson. Remaining a part of the Bern’s family, the restaurant makes a big first impression with its 25-seat, 42-foot bar and a wine cellar with 2,500 bottles; more than 40 wines by the glass are available. Add in a cheese cave for approximately 100 cheeses and the stage is set. The menu can be a fun read. Roots & Leaves offers an array of salads such as wild roasted cauliflower (shallot, ginger, ham and goat’s milk beurre noisette). Other headings are Hooves & Feathers and Fins, Scales, & Shells (including baby octopus with feta cheese, dill, candied olive and ink pepperoncini aïoli). Desserts (Sugar Rush) range from apple fritter to Dirt Pie. The latter consists of Valrhona chocolate, coffee "soil" and Scotch gummy worm.