Orange, CA (July 2011) – On the heels of launching a new summer menu, Haven Gastropub introduces intriguing Prohibition-Era cocktails, created with top-shelf spirits, and the purity of fresh fruit and herbs. Known for its expansive craft beer selection and boutique wines, Haven aims to showcase its bar-chef mentality with unique bar offerings.“These are vintage cocktails from the Prohibition Era – many of them forgotten classics from the roaring ‘20s,” commented Wil Dee, Managing Partner & Beverage Director at Haven Gastropub. “From the period between 1920 and 1933, the many illegal speakeasies that popped up were forced to serve what they could find, making it necessary to get creative with cocktails to mask the poor quality of the liquor. We’ve put our unique twist on some of these cocktails, with remarkable spirits and interesting, quality ingredients to make them our own.”
Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:
Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:
Atomic No. 47
Old Grove Gin by Ballast Point
Orchard Apricot Liqueur
Death or Glory
Michter’s Straight Rye Whiskey
Grapefruit Bitters
Knock – Knock
Death’s Door Gin
Aperol Aperitivo
Carpano Antica Vermouth
One-Ninety Manhattan
“On the Rocks”
Bulleit Rye Whiskey
Carpano Antica Vermouth
Setting Sun
Bulleit Rye Whiskey
Courvoisier VS Cognac
Combier Liqueur d’Orange
Pimm’s No. 1 Cup
Ginger Beer
Fresh strawberry, Lemon, Orange,
Mint, Cucumber
Martinez
Aviation Gin
Carpano Antica Vermouth
Luxardo Maraschino Liqueur
Grounds for Divorce
Junipero Gin
Vanilla Simple Syrup
Cherry Bitters
Haven-Made Maraschino Cherries
Old and Bitter
Old Overholt Straight Rye Whiskey
Aperol Aperitivo
Peychaud’s bitters
The Aviation
Bols Genever Gin
Luxardo Maraschino Liqueur
Crème De Violette Liqueur
Beg, Borrow, or Steal
Bulleit Bourbon
Maple Foam
Nutmeg
The Green Monk
Hayman’s Old Tom Gin
Green Chartreuse
Fresh Cucumber + Sage
Walnut Manhattan
Buffalo Trace
Carpano Antica
Walnut Liqueur
For more information, or to see Haven Gastropub’s food and beer/wine menus, visit http://www.havengastropub.com/.
ABOUT HAVEN GASTROPUB
With its first location in historic Old Towne Orange and another set to open in Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet eats.” 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 from Mac n’ Cheese with black truffles, to hearty Chicken n’ Waffles served with housemade hot sauce and bärenjäger maple syrup.
Each menu item is made using farm-to-table fresh ingredients with dishes prepared entirely from scratch, including the award-winning Haven Burger, piled high with roasted red bell peppers, wild arugula, pickled red onions and St. Agur blue cheese; and housemade Salt & Vinegar Chips of red wine vinegar and sea salt and truffle fries served with garlic aïoli dipping sauce or housemade ketchup, also Haven’s own. The affordably priced menu ($5-$20), will also entice with a full selection of delectable desserts, including noteworthy ice creams flavors, including candied bacon, salted caramel and tobacco-infused.
Paired to elevate and complement the overall dining experience, world selection of craft beer offered alongside a distinct selection of boutique wines, scotches, whiskeys and bourbons. Craft beers flow regularly on rotating taps, including offerings from such breweries as Russian River, Mikkeller, Brewdog, Stone, and The Bruery.
Haven Gastropub in Old Towne Orange is located at 190 South Glassell Street. Hours of operation are 11 a.m. – 2 a.m. daily. Happy Hour menu offered 3 p.m. – 6 p.m. Monday – Thursday and 11 p.m. – 1 a.m. daily. Walk-ins welcome. For more information or to make reservations, call 714.221.0680 or visit http://www.havengastropub.com/ (on Facebook, http://www.facebook.com/HavenGastropub).
ABOUT HAVEN COLLECTIVE
Partners Greg Daniels, Wil Dee and Ace Patel opened their first restaurant, Haven Gastropub, in the heart of Historic Old Towne Orange in September 2009. Since then, Haven’s “pub meets gourmet eats” concept has earned rave reviews locally, regionally and nationally, being named one of the country’s “Best New Gastropub” by Draft Magazine, which commended the restaurant for having “breathed new life into the old gastropub concept.” On the heels of the Haven Gastropub’s ongoing success, the Partners decided to open a unique fast-casual concept, taco asylum, at The CAMP in Costa Mesa in January 2011. As part of The Haven Collective, the three Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.
ABOUT HAVEN GASTROPUB
With its first location in historic Old Towne Orange and another set to open in Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet eats.” 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 from Mac n’ Cheese with black truffles, to hearty Chicken n’ Waffles served with housemade hot sauce and bärenjäger maple syrup.
Each menu item is made using farm-to-table fresh ingredients with dishes prepared entirely from scratch, including the award-winning Haven Burger, piled high with roasted red bell peppers, wild arugula, pickled red onions and St. Agur blue cheese; and housemade Salt & Vinegar Chips of red wine vinegar and sea salt and truffle fries served with garlic aïoli dipping sauce or housemade ketchup, also Haven’s own. The affordably priced menu ($5-$20), will also entice with a full selection of delectable desserts, including noteworthy ice creams flavors, including candied bacon, salted caramel and tobacco-infused.
Paired to elevate and complement the overall dining experience, world selection of craft beer offered alongside a distinct selection of boutique wines, scotches, whiskeys and bourbons. Craft beers flow regularly on rotating taps, including offerings from such breweries as Russian River, Mikkeller, Brewdog, Stone, and The Bruery.
Haven Gastropub in Old Towne Orange is located at 190 South Glassell Street. Hours of operation are 11 a.m. – 2 a.m. daily. Happy Hour menu offered 3 p.m. – 6 p.m. Monday – Thursday and 11 p.m. – 1 a.m. daily. Walk-ins welcome. For more information or to make reservations, call 714.221.0680 or visit http://www.havengastropub.com/ (on Facebook, http://www.facebook.com/HavenGastropub).
ABOUT HAVEN COLLECTIVE
Partners Greg Daniels, Wil Dee and Ace Patel opened their first restaurant, Haven Gastropub, in the heart of Historic Old Towne Orange in September 2009. Since then, Haven’s “pub meets gourmet eats” concept has earned rave reviews locally, regionally and nationally, being named one of the country’s “Best New Gastropub” by Draft Magazine, which commended the restaurant for having “breathed new life into the old gastropub concept.” On the heels of the Haven Gastropub’s ongoing success, the Partners decided to open a unique fast-casual concept, taco asylum, at The CAMP in Costa Mesa in January 2011. As part of The Haven Collective, the three Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.
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