Forgive my images for this post. On the first visit, I did not have my pro camera with me!
Truly a haven, nestled in the side street which was as far as my tired feet and overheated body would take me before totally giving up, The Haven and Andy charmed us the way only the Scottish are capable. We sat and I realized shortly that The Haven bears a cordials license only which usually means creative beverages and plenty of infused experiments, oh and beer of course.
With its woodsy, earthly ambiance, we cozied up to the bar, ordered a beauty of a scotch egg and large, hand cut chips. Topped with a lovely, mild, house made ketchup, the chips were perfectly hearty with tender centers and crisp retained skins. The scotch egg was paired smartly with fresh, peppery arugula tossed lightly with a simple vinaigrette and a generous dollop of whole seed, meaux-style spicy mustard in which not one bit of horseradish was spared.
The delicious duck confit salad is served with warm frisee, sweet, roasted parsnips, warm golden raisins, and golden raisin vinaigrette.
I wished for an appetite as I eyed the severely succulent hamburger our bar stool neighbor enjoyed. The bun was a mere disintegrating sponge provided to sop up active juices flowing from ground morsels of meat. I finally enjoyed my first one on my second visit and it did not disappoint! The 8 oz. Haven burger comes with Huntsman cheese, Haven bacon-onion marmalade, fresh, bright tomato, and arugula with a side of steak cut chips. Add the housemade ketchup and it's perfect.
Thick cut house bacon, described as perfectly smoky and salted, was featured on The Haven's BLT. We enjoyed the classic oat cakes served with a smooth, flavorful churned butter that nearly outshines its accompaniment.
 |
| Oat cakes |
Crabbie's adult alcoholic ginger beer helped to wash down our tasty bits along with The Braveheart (a cocktail featuring honey bourbon, barrel bitters, and fresh lemon juice) and a classic Dark and Stormy (made with the same ginger beer, spiced rum, and lime).
I also enjoyed a lovely, bitter-sweet Fernet Bru made with one of my favorite digestifs, Fernet Branca and Irn-Bru, a soda described as "Scotland's other national drink" (after scotch whisky, of course)....quite a refreshing concoction.
 |
| Fernet Bru |
And if I wasn't yet satisfied, Andy was sure to bring me a battered, deep fried, gooey Mars bar with a side of clotted cream. Yum!
Last, but not least, their chandeliers ROCK! Antlers!
