Last night we experienced a Table for 3 at Haven Farm & Table, Encinitas. I think they misspelled it. It should be called Heaven.
The first words out of my mouth are: look at all the love they put into this building. My second comment after being served is: “This is really good homemade food”.
The bread is made in house. Cara says: “The Homemade butters are interesting”. I add: “Anytime you get to a place that has homemade bread, and homemade butter, I’m there”.
It was fun, very adventurous to have pesto butter and a second one that is more like a dessert butter with cinnamon and sugar. The Parker House Rolls and Ciabatta are ah-mazing too. I saved the dessert butter until the end. Nice touch!
Out come the appetizers: The Oysters are beautifully plated. Kathe says: “I love the oysters with caviar. Best ever. Delicious. You get the char from the fire and the balance of salt from the caviar. Yum!” says Kathe.
It’s interesting how they serve the oysters on actual rocks. I heard from our waitress that our Chef actually went to the beach in his Chef’s uniform before work, to hand pick them, bring them back and clean for this meal. Now that’s creative and again, everything is done with care and love. And guess what? He gave each staff member a stone he picked specifically for them. What a good vibe!
Kathe says: “I love the puréed parsnips, I love the carrots that comes with the lamb”. We alll agree the fresh fish of the day, halibut is pretty good too!
And the chicken is not only more than well seasoned but if you like a little heat, it comes with a beautiful sauce.
I asked for it on the side, so I can take the leftover sauce and see what else I can do with it, at home. There’s nothing more fun than recreating leftovers or making a new creation. I am truly inspired!
Last but not least is our banana bread dessert: Salted caramel on the bottom, coconut marcapone with plantain chips. Kathe just “loves that it starts out with the sweet with the salt and ends with the marscapone with a little tang at the end”. I would venture to say this is a dessert she will have dreams about, until she tries to successfully re-create it, at home. After all, she is our baker!
Our Chef Kelston, it turns out is from Barbados and his recipes stem from his grandma’s cooking. Well, we all know there’s nothing better than grandma’s recipes, right? What a great tribute this place is to her. Plus he says “ I’ve taken a little bit from all the places I’ve been, so there’s Mexican, Caribbean and California Coastal.
He spent some time at the St. Regis Hotel in Utah before coming to Haven. So he’s thrilled about our weather! That in combination with our good seafood, he says. And he’s most welcome to be here!
We will be back for sure, to do a 5 Course Tasting Menu. $89 per person then you can add wine paired for $45 a person.
Thanks for a wonderfully curated, plated and staffed experience!’ And thanks to our two members Kathe and Cara who made this an amazing evening.
Start the New Year Right!
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Chef Marian
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