Evolving Decor  Chef Todd Erickson  Exquisite Food

Earning a three-star rating by The Miami Herald in its first year and a nod as “Best Gastropub” by the Miami New Times in 2012, HaVen has remained a locals favorite. Expect fabulous food and drinks served in a unique setting with equal parts ultra-lounge and a high-tech watering hole. “We’re thrilled with our success at HaVen but are continuously thinking of new ways to bring something special to our concept,” says Mike Boles, co-owner of HaVen Hospitality Concepts (HHC), which owns/operates HaVen  and its spicy sister restaurant, Huahua’s Taqueria. 



Executive chef Todd Erickson is one of the region’s most celebrated toques.  Named Eater Miami’s “Hottest Chef” in 2012, Erickson is known for his flavorful cuisine and irresistible Southern charm.  To help celebrate HaVen’s 3rd birthday, Erickson is rolling out a diverse, globally-inspired new menu.  “The concept for HaVen hasn’t changed,” Erickson says.  “Many of the 21 new dishes are small plates, which HaVen is known for, but the majority is composed dishes perfect for those looking for a more ‘traditional’ dining experience.

Inspired by his Southern roots and passion for using locally sourced, fresh ingredients and offering a wide array of dishes herbivores will be thrilled with HaVen’s new X-TRA section featuring Cool Ranch Edamame ($6); Little Devils – chef’s weekly deviled eggs ($8); Black Garlic and Chive Drop Biscuits with pink peppered goat cheese butter ($7) and decadent Cauli-polonaise – roasted whole cauliflower topped with a fried egg, parsley, rye and black truffle butter ($11). Guests can choose from tantalizing seafood selections such as the luscious Macadamia Lobster served with sweet pickled chilies and smooth avocado butter ($36); Bangkok Tiger Shrimp – carrot, mint, basil, cilantro, nuac cham and peanut ($14) or opt for meat options including Proper Sausage made with harissa-infused lamb and served on brioche, topped with French feta and minted sweet pea ($15); Country Fried Quail with Peruvian potato, blackstrap molasses and mustard seed “caviar” ($17); and an array of “boutique” Burgers including Erickson’s take on Korean BBQ –  Galbi – made with Korean BBQ Short rib, lotus pickle, scallion and Asian pear ($11).

HaVen’s signature favorites remain the Duck Duck Quail – duck burger, foie gras butter, quail egg and shallot-parsley salad ($14); and various sushi rolls, from Everything – sockeye, cream cheese, chive, bagel, sesame, garlic, poppy ($13) to Crackle Pop – spicy tuna, seared and crisp rice, daikon, yuzu-shichime aioli ($15).

New Sweets, including the Cobbler – local fruits with macadamia cookie crumble and vanilla ice cream ($9); Dirty Blondie – molten chocolate chip “cookie” with vanilla ice cream and liquid ganache ($9); and Panna Cotta – cuatro leches with vanilla cake and local fruits ($9), offer the perfect sweet finish to an evening.

Guests can choose from a list of cocktails including the new haVen mule – Nolet’s Gin and Fever-Tree Ginger Beer with fresh lime ($15); as well as staples such as eleVate – Maestro Dobel tequila, cucumber and radish; feVer – Grey Goose poire, jalapeno, lychee and pear-Prosecco ($15); and the over-the-top take on a dirty martini, diVine – Stoli elite, caviar stuffed olives and filthy brine ($40).

HaVen: 1237 Lincoln Road in Miami Beach. Dinner is served nightly; 6 p.m. until 11 p.m.; 6 p.m. until midnight on Saturday & Sunday.  Reservations: (305) 987-8885 or email This email address is being protected from spambots. You need JavaScript enabled to view it.This email address is being protected from spambots. You need JavaScript enabled to view it. Details: www.havenlounge.comStreet parking available.