Zagat Rated: Dallas Skewer (Filet Mignon) Crab Cake Burger, Prime Beef Burger, Swedish Skewer, Tiger Shrimp Skewer, Chicken Tandoori

South Beach's best combination of cuisine and entertainment. Like the ambiance, the cuisine pulsates too. Haven flashes a bright young chef in Todd Erickson, whose gastronomic smarts make this place more than just an amazing lounge.

Todd Erickson, Executive Chef of Haven South Beach and Huahua’s Taqueria, is a critically acclaimed culinary professional with more than 10 years of experience garnered at esteemed restaurants around the United States. Erickson’s approach reflects his passion for travel and regional cuisines, and has earned him a following with respected critics and food novices alike. His unique perspective and creative flair displayed in each dish make him the natural choice to spearhead Haven, the most cutting- edge gastro-lounge in South Beach.

Hailing from Scottsdale, Arizona, Erickson’s passion for the culinary arts developed as a young child while cooking with his mother in their home kitchen. His fascination with the senses that are utilized in the preparation of each meal led Erickson to pursue a career in culinary arts. In 1997, Erickson enrolled at the Culinary Institute of America in Hyde Park, New York.

Upon his graduation in 2001, Erickson moved to Dallas, Texas, as the newly appointed Executive Chef of Hector’s on Henderson. With Erickson at the helm, the Southern-living inspired restaurant was named “Best New Restaurant 2004” by Dallas Morning News and “Top Ten Best New Restaurants of 2004” by Texas Monthly magazine. In 2006, he was offered the position of Executive Chef consultant for Tryst, an American bar and grill. He worked at Tryst for a year before opening his own catering company in 2007. During his time in Texas, he received several accolades, which include recognition from the Dallas Observer as the “Best Chef Under 30” and a “Number One Young Gun Chef” endorsement by D Magazine.

In the spring of 2010, Erickson settled in Miami as Executive Sous Chef at Zuma. In November of 2010, he partnered with hospitality and design entrepreneur Mike Boles to realize Boles’ vision for Haven South Beach. Using his passion for locally inspired and fresh dishes, he created a global small plates menu that features fresh salads, sliders, skewers, sushi rolls and liquid nitrogen ice cream.

At Haven, Erickson has acquired the recognition of notable foodies including Food Network celebrity chef Ingrid Hoffmann and Food Network Wine & Food Festival Founder Lee Schrager. Erickson received a three star rating by The Miami Herald’s Victoria Pesce Elliott and was dubbed a “bright young chef” by Lee Klein of the Miami New Times. In 2012, Haven won the number one spot on Miami New Time’s “Top 5 Gastropubs” list and was included as Restaurant Management’s “20 Hottest New Restaurants.” Together, with Erickson’s culinary expertise and Boles’ progressive insight, they have fashioned one of the most evolutionary venues in Miami.

In early 2013, chef Todd along with the rest of the Haven Hospitality concepts crew opened Huahua’s taqueria, a fast casual concept quickly embraced by tourists and locals alike. Todd’s time is currently split between the two concepts while also working on construction of their second Haven in Fort Meyers Florida.

“I am absolutely thrilled to be a part of Haven Hospitality,” says Erickson. “These new concepts have been built by an incredible team and have an unbelievable amount of potential. I look forward to opening several more Haven and Huahua’s locations across the country, each with menus that reflect the personality and flavor of its host city.”

More raw seafood — namely a quartet of sashimi selections — tops the crudo section of the menu. Jumbo prawn cocktail with aji amarillo and fresh horseradish is also offered, as is ceviche stacked with moist lobster morsels and U-10 wild-caught scallops in a sweet-and-tart pool of passion fruit/coconut/key lime juice vivid with vanilla oil. A bowl of dandelion greens flecked with orange sections, Medjool dates, and pistachios refreshes by way of a rousing sherry vinaigrette. A more cutting-edge combo mixes watercress, radish, red onion, watermelon, and feta cheese in cachaça vinaigrette.

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