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Haven’s New Spring Dishes Embrace the Season’s Vibrant Ingredients


Executive Chef Craig Brady at  Haven Craft Kitchen+Bar welcomes spring with new dishes  featuring the season’s most vibrant ingredients. Among the new dishes currently found on the menu at Haven is Chef Brady’s Jonah Crab Agnolotti featuring hand-made herbed pasta, crab and mascarpone filling, English pea cream, and lemon butter.

“This Agnolotti is rooted in nostalgia as it pays homage to a dish I had made back in Boston,” explains Chef Brady, who developed a love for making pasta while at Boston’s Posto, an authentic VPN-certified enoteca. “While it features hand-made pasta, this dish is very evocative of spring, with bright mint and sweet English peas from Black Sheep Farms.”

Other new dishes that can be found on the restaurant’s menu include Vadouvan Spiced Pork Belly with tamarind glaze, carrot-ginger puree, date puree, lime, radish, cilantro, and mint; and Duck Confit with cherry jus, French lentils, braised leeks, and mustard cream.

“My duck confit is another dish that highlights time-honored French technique,” explains Chef Brady, who received his formal training in New York City’s French Culinary Institute. “By embracing where I’ve been on my culinary journey and slowing things down in the kitchen, I can truly begin to appreciate where I am. The goal is to give our diners dishes that are meaningful and memorable.”

Chef Brady’s menu is always evolving with new dishes being added as seasons progress. Full lunch, dinner and brunch menus can be found online at

Reservations accepted and walk-ins welcome. For more information, including menus, reservations, hours, address, phone number and online ordering, visit 

Haven Craft Kitchen+Bar is located at 190 S. Glassell Street in Orange and is open daily.

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