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
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