Haven’s Randy Evans is always cooking up something new. “I can’t keep my mind settled,” the chef said the evening before he departed on a long-awaited week-long trip to Paris.
But when he returns he’s going to devote himself to his plans to construct a new restaurant-within-a-restaurant at Haven. His concept is an “international raw bar” to be placed in the area where Haven’s bar currently stands. New construction would create a space with its own doorway into an intimate area with its own menu and bar independent of Haven. It will even sport its own name (still being decided as are the fine details of the project).
“It’s a dual concept which is a new direction in restaurants. Chefs want to do so many things,” he said. “For us, it’s a way to tinker with ideas.”
The ideas for the raw bar include ceviches, tiraditos, sushi and oysters – an international embrace of both classic and modern seafood traditions. All preparations for this menu will be done within the raw bar space; nothing would come from the Haven kitchen, Evans said.
The raw bar would be a perfect showcase for Haven’s sous chef, Jean Philippe Gaston, who has worked at both Reef and Kata Robata (impeccable seafood used at both).
Evans said he hopes to open this new concept in the fall.