While this was a media dinner, there was no pre-set menu. So I happily set out to enjoy Chef Peter Larsen's cooking. Chef Larsen, formerly of Town and Artisanal in New York City, is a graduate of the Royal Culinary Academy of Copenhagen.
|Butternut Squash Ravioli|
|Chicken Taco Spring Roll|
Our group ordered a few appetizers for the table, among them a sublime Butternut Squash Ravioli with parmesan, sage, and toasted pumpkin seeds; and Mac and Cheese "Parisienne," a lovely take on the classic with braised veal cheeks, morels, brioche bread crumbs, and four cheese mornay sauce. Something quite unusual and delicious were the Chicken Taco Spring Rolls, with queso fresca, black beans, bacon jam (!), and lime.
Even though beets are the "it" food right now and on every menu from Maine to Montana, I can't resist them. Especially when they are paired with a creamy burrata in a pistachio beet vinaigrette. Heavenly.
Onto the main course. For moi, the Coriander Crusted Tuna with Yukon Gold Potato Puree, Thumbalina Carrots, Mustard Greens in a Red Wine Reduction. The perfectly rare tuna melted in my mouth, enveloped with bites of fluffy, luxurious potatoes.
|Coriander Crusted Tuna|
My husband enjoyed the Miso Glazed Chilean Sea Bass, paired with Edamame Puree, Pearl Onions, honshimeji mushrooms, yuzu emulsion. I have no idea what mushroom family honshimeji belong to, but the whole dish went together beautifully!
|Chilean Sea Bass|
Although quite full, I always have room for freshly made doughnuts! These were so light, tasty, and fragrant, they did not need the chocolate or raspberry sauce served on the side. Try as I might, I could not finish them. Other can't-go-wrong dessert options included a Salted Caramel Ice Cream Sundae, and Apple Pie with Vanilla Ice Cream, Cinnamon Crumble and a drizzle of Maple Syrup.
The atmosphere at Haven is very comfortable, whether you just want to enjoy a drink while gazing at NYC, or sampling the Burger with Grafton Cheddar, Red Onion, Bread and Butter Pickles, Spicy Aioli, served on a potato roll. They also serve brunch on Saturday and Sunday and the menu is anything but typical. Think Eggs Benedict with Cured Spanish Pork Loin, Hollandaise, on Toasted English Crumpets. Or Pork Belly Sweet Potato Hash (yes!), made up of Poached Eggs, Chipotle Hollandaise, Scallions, and Toasted Brioche. Definitely not your father's brunch.
In the summer, they have a beautiful patio overlooking the Hudson River. I don't know about you, but in the warm weather, I am always looking for a great outdoor restaurant, and I think Haven will have that wrapped up.
In the meantime, I'll have to settle for the inviting atmosphere indoors at Haven, and Chef Larsen's inventive and delicious cuisine.
Haven Riverfront Restaurant and Bar
2 Main Street