Celebrating American Craft Beers!

Posted Friday, May 11, 2012 by Mona Shah

American Craft Beer Week is more than a good party, this week is really about raising our glass in appreciation of great brews we are proud to drink and serve. What's so exciting is that American Craft Beer Week will be celebrated with events in all 50 states, making it the largest-ever celebration of U.S. craft brewers! From May 14-20,  new beer lovers and seasoned enthusiasts are invited to explore American craft beers -- find your favorite IPA, amber, stout—or anything in-between—to honor the more than 1,700 small and independent craft brewers responsible for the American craft beer scene.

Haven Gastropub Managing Partner & Beverage Director, Wil Dee, has put together a great beer list filled with American craft beers on tap and in the bottle. This week, he shares some of his picks below:

21st Amendment Brewery - Wil Dee actually took a little road trip to San Francisco to pick up some 21st Amendment for you to enjoy (you’ll be hard pressed to find the brew anywhere in the region since there is no distribution here as of yet). To this brewery, the 21st Amendment signifies more than an end to prohibition, “it means the right to brew beer, the freedom to be innovative, and the obligation to have fun.” We have the following available in cans, and at some point during American Craft Beer Week, we'll be putting these on tap (see below for exact date, location and tap times): putting Here’s what we have for you:

- BREW FREE! OR DIE IPA:
*ON TAP AT HAVEN ORANGE WEDS, MAY 16TH @ 2 PM*
*ON TAP AT HAVEN PASADENA WEDS, MAY 16TH @ 7 PM*
21st Amendment’s top-selling beer “starts big and finishes clean leaving you wanting more.” ‘Nuff said.

- BACK & BLACK: this Black IPA was “inspired by Paul Revere’s midnight ride.” Yes, the 21st Amendment brewers rebelled against the British-style IPA with their own version. “A Declaration of Independence from the tyranny of the expected.”

- BITTER AMERICAN:
*ON TAP AT HAVEN PASADENA WEDS, MAY 16TH @ 7 PM*
21st Amendment’s newest seasonal, an extra pale ale, only available for another month. “A long-overdue tribute to unsung, unwitting heroes everywhere.” 

- ALLIES WIN THE WAR! - 21st Amendment Brewery's first ever collaboration beer, this is a traditional English-style Strong ale aged on native California dates and dry hopped with all-Northwest aroma hops.

Craftsman Poppyfields Pale Ale - our friend, Founder and Owner of Craftsman, Mark Jilg, would probably categorize this brew as one that is approachable and easy to drink -- basically, liquid refreshment. We would have to agree. Poppyfields Pale Ale is an English pale ale that's not overly hoppy and is a very approachable beer. Brewed in Pasadena, near Haven Gastropub +Brewery's new location, we urge you to give this one a go while we have it on tap.

Ballast Point Brewing Company's Sculpin IPA (7.0% ABV) - this India Pale Ale is testament to Ballast Point's humble beginnings as Home Brew Mart, and we can appreciate that! This one is full of great flavors and aromas: apricot, peach, mango & lemon; with a light body and crisp hops. We've got this one featured as one of our 14 draught beers -- a gold medal winner at the World Beer Cup 2010 in the International Pale Ale category! Bringing to gold home for American craft beer brewers!

Cismontane Brewing Company's First Anniversary Black Lager (8.0% ABV) - we have this Schwarzbier-style American craft beer on draught. It's produced locally in Rancho Santa Margarita as the official beer to celebrate Cismontane's first anniversary. This beer possesses a nutty, roasted malt and honest herbaceous hops of moderate intensity, with a thread of milk chocolate. Try this one while we have it!

O.C. CHEFS FIGHT FOR FOIE | Monday, May 14th

Posted Tuesday, May 08, 2012 by Mona Shah

On Monday, May 14th, Haven Gastropub Executive Chef/Partner Greg Daniels will join forces with prominent Orange County chefs to host a prix-fixe dinner to support humane and ethical farming. To present the seven-course menu, which is priced at $80++, Chef Daniels will work side-by-side with Chef Pascal Olhats (Pascal Restaurant, Lé Brasserie), Chef Yvon Goetz (The Winery Restaurant & Wine Bar), Chef John Cuevas (The Crow Bar and Kitchen), Chef Tony Alcazar (The Bottle Room), Chef Ryan Carson ('Pri-vē), and Pastry Chef Santanna Salas (Haven Gastropub). The indulgent degustation menu will provide diners with an opportunity to enjoy special preparations of foie gras featuring each chef’s unique style.  All of the proceeds from the dinner will benefit The Coalition for Humane and Ethical Farming Standards (C.H.E.F.S.) with participating sponsor, Daniels Western Meatpackers.

O.C. Chefs Fight For Foie
Monday, May 14, 2012 at 7 p.m.
Haven Gastropub – 190 S. Glassell Street in Old Towne Orange

O.C. Chefs Fight For Foie
Monday, May 14, 2012 at 7 p.m.
Haven Gastropub – 190 S. Glassell Street in Old Towne Orange


Amuse

Foie Gras Parfait
pineapple “jell-o” and caramelized onions
Tony Alcazar, The Bottle Room

Pan Seared Foie Gras
homemade oatmeal cookies, first of season cherries, white chocolate syrup
John Cuevas, The Crow Bar and Kitchen

Broth of Late Harvest Wine & Duck Confit
sautéed foie gras de canard
Pascal Olhats, Pascal Restaurant, Brasserie Pascal

Duck, Duck... Goose
watermelon, thai basil, kaffir lime, vanilla pickles, black garlic
Ryan Carson, 'Pri-vē

Intermezzo

Santa Barbara Spot Prawns
fennel, kumquat, pancetta, foie gras foam
Greg Daniels, Haven Gastropub

Duo of Squab & Foie
crispy porcini and baby leek polenta, pinot noir-ginger essence
Yvon Goetz, The Winery Restaurant & Wine Bar

Foie Gras Cheesecake & Foie Bon Bon
vanilla crumble, hibiscus gel, micro tangerine lace
Santanna Salas, Pastry Chef, Haven Gastropub

Mignardise

 

This dinner is priced at per guest of $80, and does not include tax, gratuity or beverages. With more than 150 varietals of beer and wine, Haven Gastropub will offer beer, wine, and cocktail pairings to the Foie Gras dinner menu for an additional $30 per person. Space is limited for the event and reservations can be made by calling 714-221-0680. No splitting or substitutions will be permitted. The restaurant will not be open for regular dinner service on Monday, May 14th.

More about Haven Gastropub’s Fight For Foie:
This dinner will mark the second fundraiser for C.H.E.F.S., you can view photos and a video from the first dinner earlier this year at Haven Gastropub +Brewery in Pasadena HERE.

Read an open letter from Chef Daniels following his May 1st visit to see our legislative leaders in Sacramento HERE.

Our Fight For Foie [Open Letter From Chef Greg Daniels]

Posted Friday, May 04, 2012 by Mona Shah

Fellow Chefs, Restaurateurs, and Industry Professionals,

I am writing you this letter to hopefully garner support for our fight against the ban on foie gras that goes into effect this July 1.  When enacted, this law will make producing, selling, or serving any product that is the result of force-feeding an animal in order to increase the size of its liver illegal.  This will be the first law worldwide banning the sale of foie gras.  Along with foie gras, other products such as duck fat, legs, breasts, and even feathers used for pillows and comforters will be illegal in California.  The price of these products that can be found elsewhere will be affected drastically, just based on supply and demand.  Can you imagine how many bistros will be looking for duck fat for confit?

I made the trip to Sacramento this week to approach our lawmakers with the group C.H.E.F.S. (Coalition for Humane and Ethical Farming Standards).  Instead of fighting to repeal the upcoming ban, we went with the agenda of proposing new legislation to hold our farms accountable for their practices, setting new standards for humane and ethical farming of foie gras.  With this new legislation, we can effectively change the farming practices around the world; any farm that wanted to sell its product to consumers in California would have to abide by the standards set by our state government.

There is so much work to be done.  The majority of our Republican representatives are on our side, with the exception of 2-3 members of the Senate and the State Assembly.  The more difficult converts will come from the Democratic Party.  Their former State colleague is now the Chair of the Democratic Party, and the author of Senate Bill 1520 – the exact bill that we are fighting so hard to overcome.

John Burton wrote the law in 2004, and with the influence of organizations such as PETA and APRL, animal rights activists have been given a voice.  The rampant spread of misinformation has been difficult to deter; lies have been told so many times, even the activists believe the stories now.

They’ll tell you that ducks are being tortured and mistreated.  They’ll tell you that they have evidence of wrongdoing.  They’ll tell you that foie gras is diseased.  They’ll tell you that we’ve had 7 years to fight this, and ask, “Why now?”  As chefs, we’re busy.  As chefs, we’ve assumed that such a nonsense law would never be enforced.  As chefs, we just want to serve great food.  Any good chef is looking for only the best products to put on the plate, and foie gras is no different.  If these animals were treated poorly, their livers wouldn’t taste good, and we wouldn’t want to serve them.

I am urging you to stand beside us.  We’re about 100 strong right now, but as we all know, the animal rights activists are a much larger group – a group that doesn’t have a problem threatening and bullying chefs, restaurateurs, and even Senators.

Next week, C.H.E.F.S. will continue lobbying for support, and I hope that some of you will be able to make the trip up there to help out.

Flights aren’t horribly expensive, and you’ll be welcomed into our state’s Capitol with open arms.  You’ll have the unique opportunity to see our government at work; believe me, that was worth the trip alone.

I have attached information for you as to whom to contact before you go, links that show how foie gras is humanely raised, and what the agenda of C.H.E.F.S. clearly is.

If you can get away from your post for just one day, you can help make a difference.  We need to show that this really does matter to us, and that we're willing to stand up for ourselves.  The other side calls and sends faxes, sometimes to the point of breaking the fax machines in the offices of our Senators and State Assembly members. We need to show that we believe in our side as much as they do.

If you can't get away, it's understandable.  All we ask is that you reach out to your local representative and urge them to support our efforts.  You can help all of us reserve the right to serve foie gras, and establish California as a leader in humane and ethical farming standards.

IF YOU HAVE FRIENDS IN THE INDUSTRY, AND YOU BELIEVE THAT THEY WILL BE INTERESTED IN THIS ISSUE, please pass along all of this information.

Thank you for considering making the trip.  Fight For Foie!

http://www.villagevoice.com/2009-02-18/news/is-foie-gras-torture/

http://www.news10.net/video/1617881031001/1/Foie-Gras-debate

http://www.nytimes.com/2012/05/01/us/california-chefs-fight-states-foie-gras-ban.html?_r=1

www.chefstandards.org (C.H.E.F.S.)

Contact:
Cathy Kennedy
C.H.E.F.S.
530-204-8270
mscathyk@gmail.com


Warmest regards,

Greg Daniels
Executive Chef/Partner
haven collective
greg@havencollective.com

Haven Gastropub
www.havengastropub.com
714.221.0680 orange
626-768-9555 pasadena

taco asylum
www.tacoasylum.com
714.922.6010 costa mesa

Mother's Day Haven in Orange | May 13th

Posted Thursday, May 03, 2012 by Mona Shah

This Mother’s Day, Sunday, May 13th, Haven Gastropub in Old Towne Orange is offering a haven for Mom with a special 3-course menu presented by Executive Chef Greg Daniels, Chef de Cuisine Matthew Roman, and Pastry Chef Santanna Salas.  The Mother’s Day prix-fixe menu is priced at $30, and will be offered alongside Haven’s regular menu all day Sunday, beginning at 11 a.m.

According to Chef Daniels, this menu is a collection of dishes inspired by the Chefs' own Mothers, who served them their “first course.”  As with all offerings on Haven Gastropub’s menu, these memorable, unique dishes are made from mostly local or organic produce, sustainable seafood, and naturally and humanely raised meats.

Mother’s Day Menu
$30++ Offered all day beginning at 11 a.m. Sunday, May 13th

Appetizers
- Tea-Smoked Trout: poached quail egg, squaw bread and bacon crumble, sea beans, caramelized chicory

- A Toast to Asparagus: sautéed green asparagus, pickled white and purple asparagus, Easter egg radish, fried asparagus spears, chive and Meyer lemon buerre noisette

Entrees
- Haven Meatloaf: housemade meatloaf, English pea and crème friache relish, roasted sunburst yellow squash, Haven ketchup

- Grilled Lamb T-Bones: farro and mushroom risotto, parsley and mint gremolata, pomegranate

and rosemary demi glace

Desserts
- Strawberry Shortcake: cornmeal-lemon shortcake, fresh strawberries, ginger-infused whipped cream

- Blueberry Crumble: buttermilk foam, meyer lemon sorbet (every Mom's gonna want to get this!)


According to Haven 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.

Reservations can be made by calling 714-221-0680. Haven Gastropub’s menu can be found online at http://havengastropub.com/orange/eat.html.

 
ABOUT HAVEN GASTROPUB
With locations in historic Old Towne Orange and 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.

Hours of operation are 11 a.m. – 2 a.m. daily. Walk-ins welcome. For more information, including address and phone number, visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).
*****

For more information, contact: Mona Shah-Anderson, Moxxe PR at +1 818 749 1931 or mona@moxxepr.com

 

Mother's Day Haven in Pasadena | May 13th

Posted Thursday, May 03, 2012 by Mona Shah

This Mother's Day, Sunday, May 13th, Haven Gastropub +Brewery in Pasadena has created a haven for moms with a special Sunday Brunch presented by Executive Chef Greg Daniels, Chef de Cuisine Marc Johnson, and Pastry Chef Santanna Salas. Offered from 10 a.m. to 4 p.m., the restaurant will offer brunch dishes ranging from Eggs Florentine and Chocolate Chip Waffles, to its signature Haven Burger and Seasonal Flatbread. As with all offerings on Haven Gastropub +Brewery’s menu, the dishes on this special menu are made from mostly local or organic produce, sustainable seafood, and naturally and humanely raised meats. Reservations can be made by calling 626.768.9555.

Mother's Day Brunch Menu
Eggs 
Florentine:
 Poached
 Eggs, 
Spinach, 
Proscuitto
 Crisp,
 Brioche, 
Hollandaise

Strawberry 
Pancakes:
 Whole
 Wheat
 Pancakes, 
Strawberries,
 Maple
 Butter

Breakfast 
Burrito:
 Scrambled
 Eggs, 
Pulled 
Pork,
 Roasted 
Poblano
 Peppers,
 Potatoes,
 Cheddar
 Cheese,
 Salsa 
Verde

Chocolate 
Chip 
Waffles: 
Waffles, 
Apricot‐Honey 
Butter, 
Whipped 
Cream

Haven
 Omelet:
 Eggs,
 Bacon,
 Caramelized 
Onions,
 Mushrooms,
 Roasted
 Red
 Peppers, 
Gruyere

Haven
 Burger
: Pickled Red Onions, Roasted Red Bell Peppers, Wild Arugula, St. Agur Cheese
Lamb 
Burger
: Onion Jam, Tzatziki, Onion Sprouts, Rosemary Brioche Bun
Short Rib
 Tacos
: Pickled Red Onion, Cotija Cheese, Salsa Borracho
Radicchio
 Frisee

: Chèvre, Cherry Tomatoes, Truffle Vinaigrette, Twice-Smoked Bacon Lardons, Poached Cage-Free Egg
Margherita
 Flatbread
: Roma Tomatoes, Basil, Mozzarella
Seasonal
 Flat
bread
: Arugula Pesto, Pickled Ramps, Hedgehog Mushrooms, Red Onion, Chèvre

Cocktails

Haven 
Bloody 
Mary
: Wodka, Housemade Bloody Mary Mix, Castelvetrano Olives
Smoked 
Salty 
Dog: 
Ballast 
Point 
Old 
Grove 
Gin, 
Fresh
 Grapefruit 
Juice, 
Smoked
 Sea
 Salt 
Rim

Tie
 Your 
Mother 
Down: 
Fresh
 Raspberries,
 Hangar 
One 
Blueberry, 
Pilsner

Haven 
Bellini: Maple
 Bacon
 Syrup,
 Passion
 Fruit,
 Cava

 

Haven Pasadena
42 S. De Lacey Ave.
Pasadena, CA 91105

Reservations: 626.768.9555 

Chef Greg Daniels Takes The FIGHT FOR FOIE To Sacramento

Posted Monday, April 30, 2012 by Mona Shah

Chef Greg Daniels has joined California’s top chefs to start a coalition to fight the foie gras ban – set to take effect on July 1 – and instead enact new, strict laws to regulate its production.

The group is C.H.E.F.S. (Coalition for Humane and Ethical Farming Standards), and it's going to Sacramento to push for a repeal on SENATE BILL No. 1520, the ban on foie gras. Chef Greg Daniels will be in Sacramento on Tuesday, May 1st to represent chefs and restaurants in Los Angeles, Orange County and Long Beach fighting overturn this legislation.

More than 100 top chefs part of the Coalition for Humane and Ethical Farming Standardshave signed on to a charter for hand feeding of ducks and geese.
 
The goal is to create a humane market, not a black market, by introducing a the “Humane and Ethical Foie Gras Act."

Instead of a ban, chefs are urging lawmakers to pass new, strict regulations that will require humane and ethical production of foie gras and serve as an example to the rest of the world.
 
The “Humane and Ethical Foie Gras Act” would require:
 
·      Regular audits by certified animal welfare experts
·      Cage-free birds
·      Trained caretakers
·      Hand feeding
·      Reasonable limits on fattening, and
·      Feeding methods that do not impair breathing or harm the animal in any way.

Chef Daniels agrees that a total ban on foie gras will only lead to the widespread production and sale of black-market foie gras, which would be dangerous to animal welfare, because smugglers and bootleggers willing to risk criminal prosecution are a far cry from farmers trained in humane and ethical production techniques.

It’s time for humane and ethical farming standards.

ABOUT C.H.E.F.S.
The Coalition for Humane and Ethical Farming Standards is an organization of California chefs, culinary professionals and supporters of sustainable and humane farming standards. We oppose the ban on foie gras, but support a broader standard for ethical treatment of animals and humane farming practices.

Their principles:
All animals deserve to be treated with respect and dignity.
We have a responsibility to make sure that the food we serve is raised ethically and humanely.
The best food comes from using the best ingredients, and that the best ingredients come from humane, ethical, and sustainable farming practices.

If you want to learn more, visit:  http://chefstandards.com/

Contact our State Representatives to support the "Humane and Ethical Foie Gras Act" and Repeal of Senate Bill No.1520. Follow the "Contact Us" Button on this site for our State Rep: http://www.leginfo.ca.gov/yourleg.html

Haven Brews featured at Pig Roast to benefit Share Our Strength

Posted Sunday, April 22, 2012 by Mona Shah

L.A.’s Top Chefs come together for a day of pork, trashcan punches, craft beer, and social consciousness to benefit Share Our Strength’s Taste of the Nation Los Angeles 2012.  Why? Because we believe that in the world's wealthiest nation, no child should go hungry. We've pledged to ending childhood hunger in America at NoKidHungry.org.

Today, Haven Gastropub +Brewery will pour its own craft beers at a backyard pig roast with Los Angeles’ Top Chefs at Wilshire Restaurant.

Our beers will accompany a whole pig and pulled pork, pork belly, spare ribs, and pig ears, all of which will be served alongside BBQ sides and desserts from Alex Reznik, Antonia LaFaso, Ilan Hall, Jamie Lauren, Sally Camacho, Marcel Vigneron, CJ Jacobson, Danielle Keene, Mark Peel, and Suzanne Tracht. The event is set to the beats of KCRW DJ Marion Hodges.

Good times, friends. All for a greater cause.

 

More information: Share Our Strength’s Taste of the Nation Los Angeles 2012.

Firestone Walker Night in Pasadena | Tuesday, April 24th

Posted Friday, April 20, 2012 by Mona Shah

When we opened Haven Gastropub +Brewery in Pasadena last December, we were fortunate enough to have David Walker, of Firestone Walker Brewing Co., hand deliver a keg of his 15th anniversary barrel-aged and blended beer - Firestone XV! You may remember this picture of Managing Partner & Beverage Director, Wil Dee, with Mr. Walker behind our bar on that great day, and we're hoping to relive this scene with even greater enthusiasm and energy when we host Firestone Walker Night on Tuesday, April 24th.

Beginning at 6:30 p.m. that night, we will be serving:
Union Jack
Double Jack
Hemp Ale
Walker's Reserve Robust Porter
California Pale 31
Double Barrel Ale
Unfiltered Double Barrel Ale
Sucaba
Velvet Merkin
...and a few surprises to be revealed that night!

We'll have limited glassware and shirts for guests, so come early!

If you're old enough to drink, you're invited to the party.

www.havengastropub.com

Haven Gastropub Named Sustainable Restaurant Award Finalist

Posted Tuesday, April 17, 2012 by Mona Shah

Haven Gastropub and taco asylum are among eight restaurants competing for the Sustainable Business Council’s Sustainable Restaurant Award. This is a People’s Choice Award that will be determined on Wednesday, April 18th at Lexus Santa Monica.

The Sustainable Business Council of Los Angeles (SBC) is a non-profit organization which provides professional networking, mentoring, and educational forums to sustainable business professionals in Southern California. The organization's goal is to help members improve their operating efficiencies, profit margins, and staff productivity as they reduce the ecological impact of their products and services.

If you would like to show your support, you may buy individual tickets HERE. You'll be able to sample all eight restaurants and make your decision for the award! Complete event details are listed HERE!

We're honored to be involved with this inaugural event!

 

Haven Gastropub +Brewery Debuts House-Crafted Signature Beers

Posted Wednesday, March 28, 2012 by Mona Shah

Haven Gastropub +Brewery, Old Pasadena’s only small-batch brewery, now offers guests the chance to sample signature beer crafted in the on-site brewery, in addition to more than 150 labels available on tap and bottled. Currently, we are serving "Hello World," a American Pale Ale (7% ABV), and "Sosigenes," a Double IPA (8.77% ABV), and we'll be announcing future beers as they launch on our website, Facebook and Twitter, so stay tuned for new house-produced brews -- the first foray into micro-production from haven collective.

“It’s really a great feeling to take water, grains, and hops, and make it into something amazing that people will love,” said Brewmaster David Larsen, a self-proclaimed “Beer Nerd," about producing the beers. Haven Gastropub +Brewery plans to introduce a rotating selection of beers with the first two being the Pale Ale and Double IPA. Additional beers in the works for the coming weeks include house-crafted Imperial Stout, and Rye IPA, with plans to offer the beers at all haven collective locations; Haven Gastropub +Brewery, Haven Gastropub in Orange, CA, and taco asylum in Costa Mesa, CA. A full and up-to-date list of all beers available at both Haven locations can be found on their website at www.havengastropub.com.

Haven Gastropub +Brewery is dedicated to developing unique flavor profiles for their signature beers which will complement the inventive comfort food fare found on Executive Chef Greg Daniels’ new spring menu launching later this month. Highlights from the menu include Blood Biscuits with bone marrow butter and hatch chili jam; Lamb Belly with pickled turnip purée; Pigs Ear Panzanella with grilled bread, tomato, dandelion greens, spring onion, icicle radish, and pea tendrils; and Salmon Tartare with pumpernickel, fried caper berries, chive flowers, strawberry, and roasted fennel purée.


HAVEN GASTROPUB +BREWERY:
42 De Lacey Ave.
Pasadena, CA 91105
626.768.9555
www.havengastropub.com
 
ABOUT HAVEN GASTROPUB +BREWERY:  Haven Gastropub +Brewery reinvents classic takes on European cuisine with a modern American twist, showcased on adventurous menus featuring farmers’ markets specials, house-made charcuterie, flatbreads, and entrées inspired by California local bounty. Located in the heart of Old Pasadena, the restaurant houses its own on-site brewery producing Haven’s uniquely crafted beers, featuring year-round brews and small-batch seasonal offerings in a rotating selection of five varieties, such as Imperial Stout, Bavarian-Style Hefeweizen, and IPA. The extensive beverage offerings include a 100 bottle beer list and 52 taps—local and international craft beer, four of the Brewery’s own special beers, four cask ales, and eight wine varietals served by the keg. Haven Gastropub +Brewery is located at 42 De Lacey Ave., Pasadena, CA 91105. The restaurant serves lunch, dinner, and a late-night menu from 11-2 a.m. seven days a week. Public parking is available on adjacent streets and in neighboring parking garages. For menus and additional information please visit: www.havengastropub.com, Facebook and Twitter, or call 626.768.9555.