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Haven Restaurant Review: This gastro-lounge has panoramic video walls with digital projections that surround patrons in artwork, clouds, city nightscapes and mountains. Chef Todd Erickson’s small plates are good for sharing with molecular cocktails cooled by liquid nitrogen ice. There is a brief selection of sashimi, tiraditos (try yellowtail with citrus, mint oil, rocoto chile and popped kiwicha) and rolls like the “crackle-pop” made with spicy tuna, crispy rice and yuzu-shichimi aïoli. Burgers range from Korean barbecue beef with lotus chips and Asian pear to Swedish meatballs with truffle demi-glace and lingonberry gastrique. There’s also lamb-harissa sausage on brioche with feta and mint peas; and crab cakes with saffron mayo. Bacon ice cream is spot-frozen surrounded by chemically created clouds for a trippy dessert. Music is lounge-loud after 10 p.m. when a DJ spins, so come early or sit outside if you want conversation with dinner.