chef todd erickson

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An interview with Chef Todd Erickson, Haven Gastropub and HuHua Taqueria, South Beach.  Playing with food is a serious and delicious business

 

Chef Todd Erickson was already a culinary star in Dallas, Texas as Executive Chef of Hector's on Henderson before making his Miami debut in 2011 at the celebrity restaurant Zuma. Later that same year he partnered with hospitality and design entrepreneur Mike Boles to open Haven South Beach Gastropub  which became almost instantly one of the hottest watering holes in South Beach.

While the scene at Haven is more akin to that of a lounge than a restaurant, with its in-house DJ, TV-screen walls and social media happenings, the food and the cocktails at the hands of this talented chef are divine.

Chef Erickson is serious about having fun with food as he creates dishes like crackle-pop roll--a spicy tuna roll with Rice Krispies for that crackle and tempura for the pop. His passion for excellence shines through an exciting list of small global plates which resonate well with Miami’s multi-cultural crowd. They’re beautifully presented, and exotic with ingredients from different cultures, mixed and matched for delicious results.

HaVen is located on the corner of Lincoln and West at 1237 Lincoln Road in Miami Beach.

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