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🙂 4/5 - Hav & Mar is a fun, exciting new seafood venture in the
By 👻 @Molly T., 02/22/2023 3:00 am
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Hav & Mar is a fun, exciting new seafood venture in the western-most part of Chelsea. Though it's a bit cumbersome to get to, it's worth the extra crosstown mileage. You'll find food and beverages that are inspired, creative, eclectic and tasty, with strong influences from both Ethiopian and Swedish cultures. Not to mention, the decor is also gorgeous. Hav & Mar is equal parts date spot and a restaurant to impress out-of-towners and/or parents. Upscale but without pretense, Hav & Mar is a fabulous addition to the Manhattan dining scene, and a dream come true for seafood lovers.Came here at around 8pm on a Saturday night. Though I had read a bit about the restaurant prior to making a reservation, I did not realize how big the space was. Grand and sprawling, sophisticated and chic, with walls adorned with impressive installations by Black artists. It's an immersive experience of the best kind. Drinks are where the Swedish influence shines through. Many drinks feature aquavit, which is a Scandinavian spirit with notes of caraway and anise. I've long been a fan of aquavit, yet it seems few people outside of the mixology enthusiasts have heard of it. Many are wary: obviously, it is quite different than your vodkas, rums, gins, whiskeys and agave-based spirits. But if you're going to try it, this is the perfect place for some experimenting. In addition to some of the signature cocktails featuring aquavit, there's a list of house infusions that can be served straight and chilled, as a highball, as a shot with a chaser, in a flight. If I could do the experience over, I'd love to sample one or two of the house-made spirits just to get a sense of their essences. We ended up sampling a good chunk of the cocktail menu, though, and most of it was excellent. To start, I got the Skål-Skål (mint & dill aquavit, green apple, aloe vera, cucumber, yuzu-lime soda), which was a bright and refreshing highball that had spa-like vibes thanks to the aloe and cucumber. My husband started with the Jet Set (caribbean & indonesian rum, hibiscus, yuzu, swedish punsch, pineapple, lime), which was bright, floral, fruity and citrusy, super well balanced. I then got the Hav & Martini (vodka & gin, lemon oil, sea salt, dry vermouth, house-pickled garnish) which was super clean and hit the spot. My husband got the Black History Month special, which was the We Are From The Water, Too (uncle nearest 1884 tennessee whiskey, jack from brooklyn sorel, uncle waithley's ginger brew, lime juice, float of equiano rum). Kind of like a sexed up dark and stormy. And to end, I got the Milk & Honey (dill aquavit, cocchi americano, salers, carrot, distilled honey, whey), which was spirit-forward but impeccably smooth, slightly sweet and slightly vegetal. As expected, much of the food here comes from the sea. If I could eat one type of protein for the rest of my life, it would easily be seafood. The variety here is fantastic, and it's hard to narrow the choices down. I'd highly recommend sharing here, as we did. The menu is fun and creative, equal parts comforting and exciting. Eats, below:Hamachi with Black Ceviche w/ cippolini onions, granny smith apples, fennel: A+One of the stars of the night. Superbly fresh fish, sweet and earthy with a little sourness, really expert interplay of flavors. And beautifully presented. Swediopian w/ berbere-cured salmon, mustard seed caviar, buckthorn: B-This one looked exciting but it fell flat in execution. An innovative concept but overall, pretty bland. I think if approached properly it could be transformed into a star dish. Endive & Bok Choy w/ grilled baby gem, charred grapes, toasted hazelnuts: AEndive salads in the winter are my favorite thing. Really cool to see it paired with bok choy, which is a combo I've never experienced before. Nice blend of raw/cooked, with the perfect amount of cheese dusted atop the whole thing.Corn Wrapped Snapper w/ crispy coconut rice, salsa verde, radish: A-I expected this dish to be a bit more exciting but it was still solid. The fish was fresh and seasoned well, though it could've packed some more flavor. I also thought the fish would come out wrapped, but it was just served atop a corn husk -- I suppose it might've been wrapped when cooked. The salsa verde was yummy and while I tend not to like going overboard with sauce, I would've loved more of it in this instance. Brussels Sprouts w/ aji dulce, pearl onions, suya: ADon't sleep on the sides!! These were so yummy and definitely flexed some subtle creativity.
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