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Haven Restaurant Review: Neon-bright digital projections surround patrons, setting the scene for this little gastro-lounge’s futuristic drinks and desserts, both heavily influenced by molecular gastronomy tricks: cocktails cooled by liquid nitrogen ice; ice creams in trendy flavors like salted caramel, similarly spot-frozen upon order and served surrounded by swirling chemically-created clouds. Chef Todd Erickson’s savory small plates, however, are fog-free, relying instead on imagination --- plus artisanal, organic and seasonal ingredients. Though the menu is divided into by-now-familiar contemporary global izakaya categories (not coincidentally; Erickson was formerly Zuma’s sous chef), the clever combinations of flavors in most dishes bypass cliché. Crudos include the admirably balanced Seoul: yellowtail with fiery kimchi, sweet Asian pear and rich pine nuts. The “crackle-pop” roll is made with spicy tuna, seared and crisped rice, daikon and yuzu-shichimi aïoli. Sliders range from down-home (crab cake with horseradish rémoulade, Napa cabbage slaw and pickled okra) to far out (“duck duck quail”: duck burger and foie gras butter, plus a quail egg). “Crisp” dishes, despite the overly cutesy name for “fried,” are comfort food heaven: panko-breaded rock shrimp with tater tots, Maytag blue cheese and chives. Vegetarian selections are ample. Warning: Music is lounge-loud, so come early or sit outside if you want dinner conversation with dinner.