|Green Chicken Enchiladas at Haven|
On a whim, Greg and I decided to brave a monsoon for brunch at Haven. Chef Randy Evans continues to win over new fans and sustain loyalists with his straightforward, fresher-than-fresh locally sourced food masterpieces. Greg and I fall into the latter category. Today the restaurant hosted a special event: a 'Family Style Fried Chicken Picnic' event featuring singer and guitarist Ian Moore (Randy said it had sold out quickly - when we heard Ian and smelled that 'come hither' fried chicken, we knew why!).
|There are Oysters under these toppings|
|Close-up of one of the 'don't mess with Texas' sized oysters|
And...we shared a side of the famous "housemade" tater tots. Rude not to, right? I mean, we are in Texas, after all. These tots are crazy great. A satisfyingly savory crunchy golden outside protects a gratifyingly pillowy, airy and perfectly seasoned potato-ey inside. No shredded stuff here - just light, smooth elixir.
|"Housemade" Tater Tots|
And did I mention that killer gourmet condiment coyly sitting alongside? While it's made of charred, smoky tomatoes, the term 'ketchup' is rather too pedestrian a term to apply to this ambrosia. I would not suggest the above side dish for daily consumption, however.
Haven describes itself as a seasonal kitchen. Having visited many times, I believe it is more of the perfect kitchen for all seasons. Pull up a chair, and expect to be delighted. You'll be glad you did.
As a bonus, both Executive Chef and owner Randy Evans and Chef Philippe Gaston visited our table to say hello. Well played Haven, well played!Pin It Now!