Nearby points of interest
Nearby points of interest
Haven features Executive Chef Chad Johnson's, and Chef de Cuisine Courtney Orwig's modern cuisine served in a stylish, relaxed and casual atmosphere. Haven offers guests the ability to taste different flavors and textures created in a crafted, cultured and cellared atmosphere. Haven specializes in artisan cheese, house-made and imported charcuterie, as well as small composed plates.
Tampa, FL 33606
Contemporary American, Comfort Food, Wine Bar
Hours of Operation:
Monday - Saturday: 5:00pm Cheese & Charcuterie Menus Available at the bar
Monday - Thursday: 5:30pm - 10:00pm,
Friday - Saturday: 5:30pm - 11:00pm,
Please call to reserve parties of 8 or larger.
1002 S. Howard Ave.
$50 and over
AMEX, Discover, MasterCard, Visa
House Music, occasional live music for special events
For information, please contact Jeffrey Gould, Group Sales and Catering Manager, at 813.258.2233, or firstname.lastname@example.org.
Valet is $3/car
Valet parking is available Thursday-Saturday
Chad Johnson with Chef de Cuisine Courtney Orwig
Private Party Facilities:
Let Haven create your next crafted, cultured and cellared event. We offer sophisticated, seasonal dining with private and semi-private space to choose from for formal business events or private celebrations. Private outdoor space and entire restaurant rental are also available
Private Party Contact:
Jeffrey Gould: (813) 258-2233 ext. 447
Banquet, Bar Dining, Bar/Lounge, Beer, Chef's Table, Full Bar, Happy Hour, Non-Smoking, Outdoor dining, Outdoor Smoking Area, Private Room, Wheelchair Access, Wine
Special Events & Promotions:
Bern's Steak House, Haven, Bern's Fine Wines and Spirits, and The Epicurean Hotel present an annual event of food and wine. Five days to indulge in all your wildest culinary and wine fantasies.
See more at: http://www.bernswinefest.com/#home_slideshow
Haven Ratings and Reviews
(Table for 10) The ambiance was great. Food quality was good. Blend of spices and varied menu good. Octopus, Palm salad and shredded salad fantastic; chartreuserie boards could offer more options Instead of charging a la carte. Kitchen service was consistently off timing and disorganization of wrong dishes from other tables/other guests passed around does not justify paying $75 for a board of cheese/salami/grapes.
I thought I'd give Haven another chance for restaurant week and it did not blow me away once again. Food is expensive with no flare, very bland. I wouldn't recommended it for food. Happy hour seems decent but I'd prefer getting $5 glasses of wine at Berns. I wish I experienced a good meal there but unfortunetly I will not be returning.
Our first impression was walking to the hostess with our reservation name. She greeted us but the. Said she was seating another party first. That would have been fine, however, the party was gathering all of their people from the bar so not sure why she couldn't have sat two people. Next, our waiter greeted us and we ordered from the restaurant week menu. I wanted to wait to order dessert so asked if that was ok- he said no problem. My friend did the same and he left a menu. He then came back and said to let him know when we were ready because he could t put any courses into the system without having all three chosen. Isn't that what I had just asked? After that we didn't see him again until the end. Someone else brought our salad, entree, and dessert. I was given a dessert I did not order. I'm fairly certain my chicken wasn't cooked so I barely ate any. At the end of our meal we asked for the checks twice- this was after him being gone for nearly 40 minutes. He then brought one check- we needed separate. That was another 10 minute wait. Needless to say I've had great experiences at haven in the past but not sure of the next time I'll be back after this one. Very disappointed.
Once inside you could be on either coast - chic, comfortable, casual, elegant.
Engaging staff who converse if you wish, or disappear when not needed.
Rooms inside rooms - creative plates and delicious.
Wine and spirits - value top to bottom...
We tried Haven because they were participating in Restaurant Week. We had wanted to try this restaurant anyway, and this was the perfect excuse. We opted for the Restaurant Week tasting menu, assuming they would do something special to attract new clientele. The stake tartare was phenomenal - the star of the evening. The Mussels with kimchee were very good. We even liked the seafood tagine - though it could have used a lot more ras el hanout. The veal carbonara was not worth the calories. It tasted like diced ham and spaghetti - not Bern's worthy. They graciously took it back and exchanged it for the miso glazed chicken. That entree was only marginally better. The rice cake tasteless, the chicken dry. The desert of cheeses was outstanding, but the toffee bread pudding had a burnt taste and was inedible. Overall disappointing, because the menu looks so promising.
This is the third time I've been to Haven and the third time I've been disappointed. We ordered off the restaurant week menu and the was extremely slow. The steak tartare was a massive portion but did not taste right. The veal carbonara was good but on the salty side. I had the cheese plate to close and the bread and almonds were stale, and the cheeses unappetizing. We were also over charged for a cocktail.
It was my first time dining at Haven and although it is completely different then berns it's just as amazing. There menue is huge consisting of smaller portions to share! This is my kind of place almost like it's a menue on apps which I love! We ended up getting the 18 cheese board and some meats this was for 2 adults and a 2yr old so unfortunately we filled up on cheese and even had some to take home. I cannot wait to go back we actually are booked this weekend ! I have to say I had my 2yr old and 2mo boys with me and this place was awesome not just to me but to my kids!
Once a huge Sidebern's fan, I had never gotten around to dining at Haven and was really looking forward to it. I was surprised to find a Saturday evening 7 pm table still available on Friday afternoon, but reserved anyway. I was very diasppointed in the corporate, hotel style decor, mildly disappointed in the scallops I saw on the online menu to be missing from the real time menu. On a positive note, entrees we ordered were beautifully prepared and picture-perfect and service was flawless. Dessert was mediocre. With so many exceptional choices like Edison Food Lab, Rooster and the Till, Ichicoroya, BT, Boca, Roux, and more, doubt I will return soon.
Service was great. Our only complaint was the quality of the lamb. It was tough and the cut had a bit more gristle than what we would have liked. We ordered several more items off the menu and all of those were exceptional especially the ribeye which was at the perfect tenderness. The wine list was very pleasant and provided us with plenty of options. The sommelier was quite knowledgeable and very helpful.
Nice upbeat atmosphere with unique menu selections. This restaurant leans toward small plates that an be shared. The service was wonderful and our server was very attentive as well as knowledgeable about each menu item. Wine selection is adequate. The restaurant is priced on the high side for small portions. It is a nice spot for trying new and different types of food but not for those who are conservative in their eating preferences.
I'm all about sharing plates but the small plates and large are all intermingled on the menu. Menu is not reader friendly.
Also I consider myself pretty open to new and different options but they need more for the not adventurous eaters.
As always, the meal was very good. The rabbit pasta was perfect followed with a nice cheese plate selection for desert. Vast improvement from the last dinner a couple of months ago when we had a disastrous waitress. We will definitely go back when we are in Tampa.
The food was unique and it was very good, but I was disappointed that the restaurant menu did not match the menu online. I was looking forward to something on the online menu, but the waiter said it has not been available for about a year. The portions, although it is tapas, were very small and quite expensive, but the presentation was beautiful and our waiter was very knowledgeable and friendly. He knew everything about every cheese, and every menu item. He made it worth it.
Ridiculously overpriced. Very small portions considering the actual cost of the item. We ordered the for the iberico ham, a ridiculously small portion for the price, and cut very poorly - most of it was fat, which should be cut away for a more proper proportion.
The food is creative, delicious and the portion size is perfect.....we could share and try different dishes without feeling stuffed. We love the ambiance and attentive wait staff as well as the creative menu. A real gem to the Tampa food scene.
Haven was a very interesting restaurant. We loved the ambiance and decor of the bar and restaurant. Erin was our bartender and was very accommodating . We sat at the bar and enjoyed seeing the cheese and meat plates being made. Our reservation was at 5:30 when the open but we entered through the door near the bar. We didn't come through the main door and hadn't alerted the reception area of our arrival. At 5:50 we decided to sit at our reserved booth and made our way to the hostess stand. We should have let them know we were there as they almost made us a no-show, which we understood. The young lady who was seating us took us to the bar end of the restaurant and showed us a table. I said we wanted to be seated in the main dining room at a booth, she replied " all of our booths are reserved". After going back to the reception area, we were sat in the booth that was reserved for us. This was our mistake but the young lady who sat us was curt and seemed annoyed. We got over that and had a fun time and enjoyed the items we selected from their extensive menu. After eating, we commented to each other that the cheeses were delicious and the meat was good but not great. Our waiter Corey was very good and he was training another server. It seemed a bit odd that the trainee never said a word, followed Corey around everywhere and had no part in serving us or anyone else that Corey waited on. Corey was busy but took the time to explain the menu and recommended our cheeses. He was friendly and professional. We were dressed up as we were attending theatre but most patrons were very casually dressed. We will definitely return and spend more time relaxing and enjoying the menu.
We return again and again. The menu always seems to have something new, whether it's a local beer, an unusual cocktail, or an entree that we haven't tried yet. My husband and I often get two plates each and try to save room for a shared dessert. The waiters can always describe a dish or drink in detail and steer us towards the choice that fits us best.
had a great meal a few months ago but not this time. The meat was overpriced for what you got, the Pasta was great with She-Crab. Elk - not so much. Pork Belly? not good - too expensive for the 3 little pieces of pork that do NOT cost that much for the restaurant to buy. The wine was great as were the cocktails - different and refreshing. The cheese course was good too. The biggest disappointment was the dessert. The scotch something with the chocolate semi-fredo was awful - it tasted like soap. and the so-called butter cake was 3 little slivers of pound cake with some crunchy coconut on top or something. for 8 dollars? I really wanted a piece of cake. too bad it was so uneven. some good some bad - and the NOISE! we really couldn't talk without practically yelling- wow.
The server was very nice and informative about everything. he knew all of the dishes and ingredients so we could choose but still - next time I think I will just go to Bern's.
Haven was delightful. We celebrated my boyfriend's birthday. The cheeses, she crab linguine, steak, hotel epicurean cocktail and motorworks barrel age was delectable. The portions were just right. The grand finale was the dirt pie with soaked infused scotch gummy worm. It was heavenly. To top it off, and candle was glued on to wish my boyfriend a happy birthday. Service and menu items are always top notch. I definately want to frequent at Haven more often. I can't stop thinking of the cheeses.
First time there - we St Peters rarely cross the bridge due to the wonderful number of great restaurants here but There are so many now in Tampa, I am making it a point to try more on a regular basis. Definitely would go back to this one!
Food selection & cocktails were lovely however we had a party of six in honor of a friend's birthday and of the six her entree (fish) came out well after we finished ours. Same with 3 of the side dishes we ordered. The waiter (who was up to that point very nice & knowledgeable) never acknowledged or apologized for the delay. When my friend commented about how long the dishes took he mumbled an excuse about the kitchen but my theory is he forgot to enter in those orders. Disappointing since we're frequent diners at Bern's.
My wife and I have been coming to the original Side Berns which is now Haven for many years. This is our first visit for a full meal since it became Haven. When we first arrived, the valet was exceptionally polite, We were both primed for a great meal, but we were seated right next to the men's john, which does not bode well for the $250 bottle of wine we ordered ($455.00 dinner billing). Asked to be moved to the quieter side of the restaurant. The only time the waitress offered to refill our water glasses was just as we had paid the bill and were standing up to leave. No bread & butter came to the table, but that may be normal. The food was very good and we finished with a very nice selection of cheeses - the rabbit tagliatelle and the sous vide elk were exceptional. Waitstaff needs help desperately, but the food was wonderful.
This is our 3rd visit and experience at Haven is always fantastic. The vast wine list is expected as they're owned by Berns, but the cheese list and small plates are impressive as well. Go with a group and order many items to share or sit at the bar with a date.
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