• Open Everyday - Orange 11:00am-2:00am  |  Pasadena 11:00am-2:00am

Haven Gastropub +Brewery's 1st Brew Day!

Posted Thursday, March 01, 2012 by Mona Shah
It's time to brew some beer! On Feb 29, 2012, Haven Gastropub +Brewery in Old Pasadena worked on its first real batch of beer. For our first, we decided to go big with a double IPA! If you have never seen or smelled beer being brewed you should definitely make some time to come check it out, for brewing beer is truly a magical process. Our video, "Grain Out," shows our Brewmaster David Larsen, literally taking out the grain that we used to brew the beer. Folks have asked if we'll be making bread with the grain, and yes, we will, but there's way too much for only bread. We actually loaded it up at the end of the brew day for a farmer to use as feed.

First taste? According to Haven Executive Chef Greg Daniels, it "tastes beautiful, by our standards - and our standards are very high." The beer still needs some dry-hopping and carbonation. We'll know more as time progresses - stay tuned for a release date!

Haven Gastropub +Brewery is located at 42 S. De Lacey in Pasadena, CA.
www.havengastropub.com

Sip on Something Special :: New Cocktails

Posted Thursday, February 23, 2012 by Mona Shah
On the heels of launching a Prohibition-Era cocktails, created with top-shelf spirits, and the purity of fresh fruit and herbs, Haven Gastropub introduces cocktails with unique ingredients such as orange foam, Earl Grey-infused gin, smoke ice and cinnamon syrup.

“We are well known for our expansive craft beer selection and boutique wines, but our bar-chef mentality and unique techniques really come through with our bar offerings,” commented Wil Dee, Managing Partner & Beverage Director at Haven Gastropub. “Every specialty cocktail on our list is created with lesser known, yet remarkable spirits, and interesting, quality ingredients that make them our own.”

Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:

Blood & Sand Redux
John L. Sulllivan Irish Whiskey
Cherry Herring
Carpano Antica Vermouth
Orange Foam

Earl Grey Mar-TEA-ni
Earl Grey Infused Gin
Barenjager Infused Syrup
Egg White

Revolver
Four Roses Small Batch Bourbon
Vanilla Syrup
Cherry Bitters
Smoked Ice

Mad Ginger
Jameson Irish Whiskey
Snap Ginger Liqueur
Cinnamon Syrup


For more information, or to see Haven Gastropub’s food and beer/wine menus, visit havengastropub.com.
 

Burger of the Week: Haven Gastropub | Food Republic

Posted Monday, February 20, 2012 by Mona Shah
Life is a game of percentages. I don’t know who said that, it was probably an actuary or someone who did really well on the math section of the SATs. Either way, the Haven Burger is part of that game, too. Found at the brand new Haven Gastropub in Pasadena, CA (as well as their original location in Orange County), this burger is a lesson in the mathematics of meat.

The 9-ounce patty is hand-formed and custom ground to the exact specifications of Chef Greg Daniels. That means you’re getting a blend that’s 65% chuck, 15% short rib, and 20% pork fat. Why pork fat? First, it makes the burger taste damn good. More importantly, though, it gives the meat some added moisture so even if you order it *gasp* well-done, it’s still going to be a juicy burger. But please, don’t order it well-done. Respect your meats, people.

The appeal of the Haven Burger doesn’t just end with a well-proportioned patty, however. The toppings make this an equation I’d be happy to complete any time and they’re selected specifically to appeal to all five tastes. St. Agur bleu cheese gives you salty + umami, jay leaf wild arugula kicks in with pleasant bitterness, bell peppers balance it out with a little sweetness, and a mound of pickled red onions contribute the requisite sourness. Everything gets piled on top of a brioche bun smeared with garlic aioli and when you add it all together, you get a burger that’s greater than the sum of its parts.

To make your meal complete, order some of Haven’s truly awesome pomme frites, then spend some time figuring how you’re going to conquer their massive beer list. With 40 brews on tap selected by beverage director Wil Dee (no relation to Sandra), you’ll probably have to divide and conquer (math pun). When you’re all done, I’d say there’s a pretty good chance you’ll be 100% satisfied.

Read Haven Gastropub's Burger: A mathematical formula for the perfect burger by JASON KESSLER online HERE.

 

Golden Road Brewing Launches in OC at Haven Gastropub! FEB 15th

Posted Monday, February 13, 2012 by Mona Shah

Less than one month after announcing its initial retail distribution in LA, Golden Road Brewing is expanding into Orange County with a launch event from 6-9 p.m. on Wednesday, February 15th at Haven Gastropub in Orange.

We'll have four taps designated to the brewery as we feature:
* Golden Road Hefeweizen
* Point the Way IPA
* Get Up Offa That Brown (an English-style brown ale - a limited edition Golden Road brew)
* Either Side of the Hill (a pale ale with heavy hops - another ltd ed Golden Road brew)

Guests who arrive early will also receive Golden Road glassware AND an opportunity to chat with Co-Founder of Golden Road Brewing, Meg Gill!!


Want to know more about Golden Road Brewing? ENJOY: www.goldenroad.la

Foie-Gras Cheesecake: America’s Most Crazy-Awesome New Desserts | Grub Street

Posted Sunday, February 12, 2012 by Mona Shah
NY Magazine's food-obsessed blog, Grub Street, recently published its list of the 101 most "crazy-awesome new desserts" across the country and we're proud to have landed a spot on that list (one the top two-thirds, we might add)! Here's what they had to say:

Foie-Gras Cheesecake
Haven Gastropub +Brewery
42 South De Lacey Avenue, Pasadena; 626-768-9555

Smacking of a straight stick of butter, Haven's cheesecake may be even more decadent: a core of sous-vide foie gras is emulsified with cream cheese, baked, then paired with hibiscus gelée and vanilla crumble. Greg Daniels long toyed with the concept, but chose to ballast his commitment to the dessert in the face of California's looming foie gras ban. He credits pastry chef Santanna Salas for making it "look much more beautiful than I could make it."

Photo: Tatiana Arbogast

READ IT ONLINE: HERE

Haven Gastropub Named Finalist in Hangar One Blimp Tour! VOTE NOW!

Posted Tuesday, February 07, 2012 by Mona Shah

Haven Gastropub +Brewery is a finalist in the Hangar One California Blimp Tour! Our own Giovanni Matallana mixes our original "West Coast Swag" cocktail using Hangar One Vodka! Check out his video here: http://www.hangarone.com/california-tour/entry/228 - and be sure to "LIKE" (under his picture)! You have until Friday, March 2, 2012 and YOUR votes will choose the winner from our region!

Here's the recipe:

West Coast Swag
2 oz Hangar One Straight
Muddled cucumber
1 oz Simple syrup
3/4 Lime juice
dashes of grapefruit bitters
2 drops of habanero tincture
top with west coast IPA beer
garnished w/ a cucumber slice

You start w/ 3-4 slices of muddled cucumber. Then you add 2 oz of Hangar One, followed with simple syrup and lime juice. Then throw in a couple dashes of grapefruit bitters along with habanero tincture. Shake and strain before topping with IPA!

Don't forget to vote by clicking LIKE under Gio's picture HERE!

Valentine’s Day Haven

Posted Monday, February 06, 2012 by Mona Shah
Chef Greg Daniels plays Cupid in Old Towne Orange & Old Pasadena


It’s a day to celebrate all things sensual and romantic, and that includes food. This Valentine’s Day, Tuesday, February 14, 2012, Executive Chef Greg Daniels is presenting a unique $40 prix-fixe menu at Haven Gastropub in Orange (190 South Glassell Street) and a separate $40 menu at Haven Gastropub +Brewery in Old Pasadena (42 S. De Lacey Avenue). A wine or beer pairing can be added to each of the three courses for an additional $20 per menu. Both restaurants will offer their regular dinner menu alongside the following holiday prix-fixe menus:
 

Valentine’s Tasting Menu – Orange
Executive Chef – Greg Daniels  |  Chef de Cuisine – Matthew Roman


$40 per guest / $20 with pairing
Orange Reservations: call 714-221-0680


~first course~

California Spiny Lobster
mizuna, shaved fennel, pomegranate arils, Kubler’s absinthe “green fairy” dressing


~choice of~

Roasted Venison Loin
polenta, bordeaux radishes, chocolate chili sauce, baby amaranth

Loch Duart Salmon
cauliflower risotto, tempura fried oyster, blood orange buerre blanc, micro peppercress


~dessert~

Flourless Chocolate Cake
frozen yogurt, blood orange


Valentine’s Tasting Menu – Pasadena
Executive Chef – Greg Daniels  |  Chef de Cuisine – Michael Wegrzyn


$40 per guest / $20 with pairing
Pasadena Reservations: call 626-768-9555


~first course~

Purple Baby Artichoke
yellow frisée, pickled black trumpets, preserved lemon, picholine olive mix (soppressata, parmesan), bull’s blood


~choice of~

Loch Duart Salmon
smoked white bean purée, grilled white radicchio, nasturtium leaves, cara cara gastrique

Elk Loin
red currant sauce, pommes purée, baby brussels sprouts


~dessert~

Flourless Chocolate Cake
frozen yogurt, blood orange
 
 
Pasadena Reservations: call 626-768-9555
Orange Reservations: call 714-221-0680

 

All menu items may be changed due to product availability. Pairings are offered for an additional $20 per person, per menu. As always, all individual menu items can be paired with one of our featured beers on tap or one of more than 100 bottled craft beers, as well as Haven’s full bar selection of unique spirits and worldly wine list, with nearly 50 wines by the glass.

Haven Gastropub regular food and beverage menus can be found online at www.havengastropub.com.

Haven Gastropub on FOX Good Day LA

Posted Saturday, February 04, 2012 by Mona Shah
As folks across the country get ready for Super Bowl Sunday, our Executive Chef Greg Daniels shares some Haven Gastropub menu favorites that could serve as inspiration for the home cook! 

WATCH THE CLIP HERE!
(Sorry for the poor quality, but we'll replace it as soon as we can get a better version!)


Dishes seen on the show:

- Pig Skin Salad -mizuna, goat cheese, twice-smoked bacon lardons, and spicy bacon fat dressing (a special item created for the segment - not on our menu... yet!) 

- Buffalo Jidori Wings -housemade cayenne sauce, bleu cheese mousse, micro celery greens 

- Charcuterie Plate -assorted salumi, paté maison, house pickle, artisan bread 

- The Haven Burger -pickled red onions, roasted red bell peppers, wild arugula, st agur cheese 

- Jumbo Prawns -wrapped in applewood-smoked bacon, cheddar cheese grits, rustic tomato salsa, cilantro oil

Haven Gastropub is located in Orange and Haven Gastropub +Brewery is located in Old Pasadena! Menus, beer/wine lists, address and hours can be found online at http://havengastropub.com/.

ON TAP IN ORANGE: A Few Stars | BrewDog Paradox Series, Tokyo and Devine Rebel

Posted Monday, January 30, 2012 by Mona Shah

Last year in Orange, we started releasing a BrewDog collaborations. Over the past few months, we've featured BrewDog Isle of Arran Paradox and BrewDog Springbank Paradox. BrewDog has been producing Paradox, its whisky cask aged stout, since it launched in 2007. The stout quickly built a strong reputation for itself among beer lovers and industry experts alike.

Next, we feature a beer we love -- don't worry, more collabs to come later:

January 31, 2012 @ 6 pm (Old Towne Orange location): BrewDog Tokyo

ABV:18.2% | OG:1140 | IBU’s:90
Malts: Marris Otter, Dark Crystal, Caramalt, Chocolate Malt, Roast Barley
Hops: Galena
Twist: Brewed with Jasmine and Cranberries. Dry-Hopped then aged on oak chips.

"The irony of existentialism, the parody of being and the inherent contradictions of post-modernism, all so delicately conveyed by the blocky, pixelated arcade action have all been painstakingly recreated in this bottles contents. This imperial stout is brewed with copious amounts of speciality malts, jasmine and cranberries. After fermentation we then dry-hop this killer stout with a bucketload of our favourite hops before carefully ageing the beer on French toasted oak chips. It is all about moderation. Everything in moderation, including moderation itself. What logically follows is that you must, from time, have excess. This beer is for those times."

 Come and get it while we've got it. When it's gone, it's gone, but stay tuned for:

Date TBD: BrewDog Smokehead Paradox -- This brew is the result of a collaboration with Smokehead, Ian Macleod Distiller's Single Islay malt Whisky. One of the most celebrated Paradox stouts! If you're not familiar, Smokehead is a fantastic single malt whisky packaged with a real edge! 

Date TBD: BrewDog Mikkeller Devine Rebel -- According to legend, two of Europe's most experimental, boundry pushing brewers - BrewDog and Mikkeller - combined forces to produce a rebellious beer that combined their respective talents and brewing skills. The 12.5% Barley Wine fermented well, the champagne yeast drew it ever closer to 12.5%. The beer was brewed with a single hop variety and was going to be partially aged in oak casks.

www.havengastropub.com

A luscious lunch at Haven Gastropub, Old Towne Orange | Cathy Thomas Cooks

Posted Sunday, January 29, 2012 by Mona Shah

Our friend Cathy Thomas, Food Columnist at The Orange County Register, paid a lunchtime visit to Haven Gastropub in Orange and we are so grateful to have been featured among her picks for favorite eats! Read about her "luscious lunch" here and be sure to check out her blog online HERE.

Chef de Cuisine, Matthew Roman with Haven’s Goose Pastrami Sandwich!

Coleslaw, Russian dressing, house-made coarse-grain mustard, oh-so-perfect artisan rye bread, with pickled vegetables and potato chips (I ordered mine with a frisee salad instead of the potato chips, so that I could have two desserts).

Pastry Chef ~ Santanna Salas’ Butterscotch Pots de Creme

Oh, I think Santanna is such a masterful pastry chef. She pairs tried-and-true themes with such provacative twists.

Here she teamed super-luscious butterscotch pots de creme with chunks of pumpkin spice cake, candied squash, and crisp pumpkin seeds.