Haven - Chef Chad Johnson's Culinary Playground

When discussing the best happy hours in Tampa, Haven always makes its way into the conversation. While people may initially be drawn in by the $10 Bern’s Aged Beef Burger, they get hooked by the innovative rotating bar bites - a sneak peek into the fascinating and ever changing menu by Executive Chef Chad Johnson.

I recently had the opportunity to join a preview dinner for the 2023 spring menu that featured a few Haven classics along with a taste of new dishes that may or may not be making their way on to the menu. As Chef described the dishes and his cooking philosophies I admired his laid back attitude and approach to creating not just a great meal, but a great experience. Part of that experience if you are a regular at Haven is always having something new to try; the menu is constantly evolving whether it is adding new dishes or refreshing classic ones with seasonal ingredients.

Here is a look at the tasting menu for the night and the wine pairings, which I loved.

In addition to a strong wine list (to be expected as part of the Bern’s family) their bourbon and whiskey selection is incredibly impressive. If you know a whiskey lover that hasn’t made their way to Haven yet, take them immediately.

Now on to the food! The first dish was a Scallop Crudo with green papaya, mint, basil, fresno pepper and passion fruit nam pla. Let me tell you that kick from the fresno peppers will really wake your tastebuds up. If spice isn’t your thing I would probably skip this dish, but if you can handle the heat it does balance out nicely with the mint and papaya to compliment the scallop.

Up next was one of my favorite dishes of the night, Roasted Fluke with a prawn dumpling in hot & sour egg drop broth. Chef said he drew inspiration for this dish from the American-Chinese cuisine that so many of us know and love. The fluke was cooked perfectly and I was ready to lick the bowl to get the last bits of the broth.

Roasted Fluke with Sweet & Sour Egg Drop Broth, February 2023

The next course featured Mediterranean flavors and ingredients that Chef told us he had never really worked with prior to a stint at Layla in NYC early in his career. It was during his time there that he learned about the fresh ingredients of the Eastern Mediterranean and North African regions, which now have an influence on many of his dishes today. The Roasted Quail with Lebanese cous cous, dried fruits, and pecan muhammara was full of rich flavors and textures.

The Coal Grilled Octopus is one of the classic Haven dishes that has become a menu staple. Served with potatoes, Hungarian peppers, salsa verde, and urfa pepper aioli - once you have a bite it’s easy to understand how it became a guest favorite.

When discussing this next dish Chef shared his philosophy on luxury ingredients (like truffle and caviar) and to sum it up he pretty much said “go big or go home.” If he is putting these ingredients on a dish he is going to make sure you can actually experience them with each bite. The Suckling Pig Cannelloni with truffle cheese, sage, trumpet mushroom, and perigord truffles is a perfect example of that.

Speaking from personal experience, organ meat is one of those things that scares people away before they even try it, but once they get a taste of it done well, they’ll find themselves looking for it on menus. At Haven there is a section of the menu with various dishes featuring organ meats, but in an approachable way. For example, the Sweetbread Carbonara, taking a classic dish that people know and love but adding a twist to it. During this tasting we had the Grilled Duck Hearts which you can find on the menu served with creamy quinoa and aji verde. This was actually my first time having duck hearts and I enjoyed them, they reminded me of steak, and I would order them again.

This next course was definitely my favorite of the night, Bourbon Aged Strip Loin with onion, comte, and potato fondue. Chef explained that they have been experimenting with alcohol aging on beef and the purpose is to make the steak beefier and enhance the flavor, not to make it taste like alcohol. This specific meat was aged for 7 weeks at Bern’s and then for one week in Four Roses, and then for an additional few days at Haven. The sauce they plated it with was the Bern’s French Onion Soup taken down to a gastrique. I absolutely loved this dish, the beef was unlike anything I had tasted before and I hope to see Bourbon Aged Beef on the menu soon so I can experience it again.

And the final course was a Tasting of Triple Crème Cheeses. Haven is definitely known for their cheese and it’s a great way to start or finish your meal. These were served with truffle honey, fig, grape, quince, and pistachio toasts.

Tasting of Triple Crème Cheeses, February 2023

Reservations for Haven can be made through their website and they also offer a variety of private dining options including a private dining room that can fit up to 20 people, great for a special occasion.

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