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Wednesday, August 18, 2010

Creators/Owners of Haven Gastropub Introduce Fast-Casual Concept in OC

taco asylum to open late-2010 at The CAMP in Costa Mesa

Costa Mesa, CA (August 2010) – The Haven Collective, creators and owners of Haven Gastropub in Orange, will introduce a new fast-casual concept, taco asylum, set to debut at The CAMP in Costa Mesa in Winter 2010. The restaurant will serve non-traditional tacos, showcasing global ingredients and meats ranging from pork belly and shortrib, to octopus and escolar. To elevate and complement the overall dining experience, taco asylum will offer a craft beer selection.

“At first, the name ‘taco asylum’ may lead diners to think of the concept as one with Mexican fare, but our menu, which will not be expansive in selection, will not be bound by borders or specific cuisine,” commented Greg Daniels, Executive Chef and Partner of The Haven Collective.

Set to be open daily for lunch and dinner in late-2010, the 40-seat restaurant will feature indoor, patio, and counter seating. Located at The CAMP, between Native Foods and SEED People’s Market, taco asylum will offer its entire food menu for carryout.

In the coming months, the taco asylum website will be updated with menus, address, hours and other information at

About The 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. This concept is slated to open in late-2010. The Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.

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