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Haven Restaurant & Bar Restaurant Review: Longtime Atlanta restaurant veterans Michel Arnette and chef Stephen Herman believe that simple is best and that seasonal rhythms and local ingredients --- from Gulf oysters to South Carolina quail to Dillwood Farms produce and North Georgia trout --- give energy to a menu. By and large, the food itself comprises the presentation, as it should be, with no ill-conceived adornments detracting from the plates. Regional touches may include a ramp vinaigrette on vegetables and a Vidalia onion tart (both spring). A grilled heritage pork chop is paired with a grits soufflé and roasted turnips. Come back for brunch and start with a shared order of house-made beignets. Grilled tenderloin with scrambled eggs, hash browns and béarnaise sauce is a tasty protein hit. For dessert, consider peach cobbler when it’s available, although we enjoy diving into the crème brûlée as well. We wish the wine list were more exciting, but it does offer a variety of familiar labels mostly from California, with many by the glass. Ask about D'Vine Sunday wine specials. Our one issue with Haven is the noise level, which sends us scrambling for a seat on the lovely patio to have any hope of audible dinner conversation.