Haven Tampa, by the folks behind Bern’s Steakhouse is the reincarnation of Sidebern’s, and was established to be a place to enjoy food, wine and spirits with friends in a relaxing and comfortable setting– a place to retreat from life’s challenges to celebrate life’s victories. Haven has been named a Fred Bollaci Enterprises Preferred Destination and is definitely worth checking out for a taste of the latest on Tampa’s food and beverage scene.
Executive Chef Chad Johnson, a Paducah, Kentucky native decided to pursue a culinary career after spending time at his best friend’s family’s restaurant. He attended the French Culinary Institute in New York where he was determined to learn all he could from the famed staff which included modern culinary luminaries like Jacques Pepin, Andre Soltner and Alain Sailhac. He paid his own tuition, came in early and stayed late, with an appetite to learn as much as he could, he was always pressing his instructors for more information.
Johnson began his career in the modern Mediterranean kitchen of Layla under Chef Frank Proto. At Layla, Johnson was introduced the fresh ingredients and cooking styles of the Eastern Mediterranean and North Africa. Johnson then worked in the popular kitchen of Montrachet where, as he assisted the pastry chefs and plated amuses nightly, he learned, from Chef Chris Gesualdi, how a high volume, fine dining kitchen should be run to maximize efficiency. While at Savoy, under Chef Peter Hoffman, Johnson was exposed to premium products in their natural state, prepared simply, allowing their natural flavors to shine.
His natural passion for great food combined with his French Culinary Institute education and exposure to some of the country’s best restaurants have all influenced Johnson’s signature modern cuisine at Haven and Élevage, the signature restaurant in the new Epicurean Hotel, across from Bern’s Steakhouse in Tampa.
The restaurant serves dinner only, Monday-Saturday from 5:30, with the bar opening at 5:00.
The menu features a wide variety of smaller plates ideal for sharing is influenced by Mediterranean, French, American and global cuisines. Call it Med-global tapas. Start with light bites, charcuterie, or cheeses from a very extensive list and a cocktail (the goal is to have the largest selection of whisky in the world and they are well on the way), and then select from the menu which features: Charred Shrimp with pickled serrano peppers, chinese broccoli, and miso yogurt, Snapper Escabeche piquillo pepper, avocado, tomato, and celery, Octopus with feta, dill, candied olive, ink & pepperoncini aioli, Maple Sumac Halibut with blistered corn, tomato, coconut saffron, and kaffir ink, Cobia Carbonara with speck, egg yolk, and peppercorn spaghettini, Hamachi Sashimi with jalapeno, mint, egg yolk, and cider ponzu, King Crab Dumplings with scallion, shimeji mushroom, smoked soy broth for seafood selections.
Meats and poultry choices include a Roasted Veal Breast with lemon, cucumber, sour cream, poppy seed, and borscht, Malaysian Pork Ribs with green mango, cashew, pandan, and bird’s eye chile vinegar, Lamb Sirloin Tartare with green peppercorn, mint, roasted fig, dijon ice cream, and blue cheese crostini, Pigeon in the Style of Bacon with roasted peaches, almond, truffle honey & brown butter vinaigrette, and Goat Tacos with chipotle, cabbage, and passionfruit guacamole, among other choices and specials. The menu changes weekly to reflect the freshest and best and to always offer something fresh for regulars.
Haven has an impressive selection of charcuterie–cured meats and cheeses with baguettes baked daily next door at Bern’s.
Cobia wrapped in speck “Carbonara” with black peppercorn pasta (from Tampa’s Ravioli Co.) with egg yolk and fried sage.
Beautiful presentation on the Maple Sumac Halibut with blistered corn, tomato, coconut saffron, and keffir ink.
Pictured above: deconstructed “bananas foster”
As one would expect, being a sibling to the venerable Bern’s Steakhouse, a Golden Palate Partner™ boasting the largest wine cellar in the world (500,000 bottles), Haven’s wine list is impressive. Haven dubs the experience “crafted, cultured and cellared,” so as to touch on all points–fine cuisine, cocktails, service, ambience, and wine program.The wine list features many old favorites and challenges the guest to think outside of the norm and hopefully make new friends! In house wine experts that are eager to assist a guest to find a new favorite. U.S. selections include some of the finest wines from California, Oregon and Washington State. Internationally, the list encompasses France, Italy, Spain, Germany, Portugal, South America, Australia, New Zealand, South Africa, and Austria.
See you in Tampa, and be sure to tell the folks at Haven that Fred Bollaci sent you!
Haven
2208 W. Morrison Ave.
Tampa, FL 33606
813.258.2233
