Haven

Both levels of Haven are pervaded by an air of 1920's gentleman's club or an alumni supper establishment with velvet wallpaper and early 20th century furniture. Designed with a worldly, Italian villa-style theme, this 4,000-square-foot, two-story masterpiece is decorated with red and gold damask wallpaper, red velvet armchairs, crocodile-tufted ceilings, snake and ostrich-lined walls. In other words: noble. Chef Kay Choe (formerly of Four Seasons, Mix and Mercer Kitchen) has designed a menu which includes Szechuan Dumplings, Portuguese Octopus, Duck Meatballs, and Maine lobster Salad, among other fine dishes which are definitely worthy of the regal ambiance here.