Executive Chef Greg Daniels’ Introduces Unique & Creative Dishes of Local, Organic, Sustainable, Naturally and Humanely Raised Ingredients.
Haven Gastropub’s fall harvest brings the additional of fresh, innovative ideas and expressions to an already interesting menu. Executive Chef/Partner Greg Daniels’ menu highlights his creativity in the kitchen with such dishes as Pheasant Pot Pie, Goose Pastrami Sandwich, Beef Cheek Poutine, and Grilled Octopus. As with all offerings on Haven Gastropub’s menu, these intricate dishes are made from naturally and humanely raised meats.
“Even though we live in Southern California, where the changing of the seasons is less pronounced than most places, some of the leaves still change colors and the temperatures do drop, and we look to foods that provide a sense of warmth and comfort,” commented Executive Chef Greg Daniels, who along with Partners Wil Dee and Ace Patel, will open a second location in Pasadena later this year. “As we make our way into fall cuisine, my goal is to share what inspires us with guests in the form of new dishes made with the best locally grown and organic seasonal ingredients, sustainable seafood, and humanely raised meats. I know that our guests will be able to find their new favorites as they try their way through this menu.”
Among Chef Daniels’ menu additions (full menu at http://www.havengastropub.com/eat.html):
Berkshire Pork Shank ” tomato reduction, chive spaetzle, black olive tapenade, dijon micro greens
Duo of Quail ” pan roasted quail, housemade quail sausage, hen of the woods mushrooms, butternut squash puree, black mission fig jam
Roasted Duck Breast ” heirloom potato hash, sauteed winter greens, pickled gooseberry, quince jus lie, tangerine lace micro greens
Pheasant Pot Pie ” roasted pheasant, seasonal vegetables, pheasant veloute, puff pastry crust (for 2 or more people; limited availability)
Buffalo Jidori Wings ” house made cayenne sauce, bleu cheese mousse, micro celery greens
Goose Pastrami Sandwich ” served with potato chips cole slaw, russian dressing, housemade mustard, artisan rye bread, seasonal pickled vegetable
Beef Cheek Poutine ” red wine braised beef cheek, port salut, pommes frites
Seasonal Flatbread ” butternut squash puree, zoe’s pancetta, goat cheese, mustard greens, walnut oil
Fried Sardines ” pacific sardines, smoked paprika rouille, escabeche
Vegetable Melange ” roasted seasonal vegetables, pumpkin gnocchi, toasted pumpkin oil, fried sage, smoked sea salt
According to Managing Partner/Beverage Director, Wil Dee, each new menu item can be paired with one of the 14 beers always present on draft or one of more than 100 bottled craft beers. Dee adds that many of the dishes pair nicely with Haven’s selection of more than 70 whiskeys, scotches and bourbons, as well as a worldly wine list, with nearly 50 wines by the glass.
Haven Gastropub’s menu can be found online at http://www.havengastropub.com/eat.html.
ABOUT HAVEN GASTROPUB
With its first location in historic Old Towne Orange and another set to open in Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet grub.” Named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts a selection of beers on draught and more than 100 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.
The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. Under the tutelage of Pascal Olhats of Tradition by Pascal, and then on to Napa Rose with Andrew Sutton, Chef Daniels learned what it means to feed people great food. The result is a refreshing combination of treasured dishes from around the world fused with familiar stateside staples.
Each menu item is made using the freshest, seasonal ingredients with dishes prepared entirely from scratch, including the award-winning Haven Burger, piled high with roasted red bell peppers, wild arugula, pickled red onions and St. Agur blue cheese; and housemade Salt & Vinegar Chips of red wine vinegar and 
Paired to elevate and complement the overall dining experience, world selection of craft beer offered alongside a distinct selection of boutique wines, scotches, whiskeys and bourbons. Craft beers flow regularly on rotating taps, including offerings from such breweries as Russian River, Mikkeller, Brewdog, Stone, and The Bruery.
Haven Gastropub in Old Towne Orange is located at 190 South Glassell Street. Hours of operation are 11 a.m. ” 2 a.m. daily. Happy Hour menu offered 3 p.m. ” 6 p.m. Monday ” Thursday and 11 p.m. ” 1 a.m. daily. Walk-ins welcome. For more information or to make reservations, call 714.221.0680 or visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).
ABOUT HAVEN COLLECTIVE
Partners Greg Daniels, Wil Dee and Ace Patel opened their first restaurant, Haven Gastropub, in the heart of Historic Old Towne Orange in September 2009. Since then, Haven’s “pub meets gourmet eats” concept has earned rave reviews locally, regionally and nationally, being named one of the country’s “Best New Gastropub” by Draft Magazine, which commended the restaurant for having “breathed new life into the old gastropub concept.” On the heels of the Haven Gastropub’s ongoing success, the Partners decided to open a unique fast-casual concept, taco asylum, at The CAMP in Costa Mesa in January 2011. As part of The Haven Collective, the three Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.
