Haven

Haven is a contemporary restaurant launched as a new chapter for the Bern’s restaurant group, transforming SideBern’s into a modern, high-energy dining destination that emphasizes crafted, cultured and cellared experiences. With Wine Spectator-related recognition and local press accolades, it positions itself as a cellar-forward neighborhood destination blending refined technique with social, lively dining. In a 5,100 sq ft space the interior is upscale with unique lighting, rich wood and dramatic accents; three dining areas are divided by a central bar, complemented by an al fresco patio and a bar that seats up to 25, suited to intimate dinners and social gatherings. Cuisine is contemporary and market-driven, influenced by Eastern Mediterranean and French technique, highlighting seasonal seafood and grilled items while balancing shareable boards with composed entrees. Executive Chef Chad Johnson, a French Culinary Institute graduate who trained at Layla, Montrachet and Savoy, is a two-time James Beard Best Chef: South semifinalist. Specialties include charcuterie and over 100 cheeses (Chef's Board/Cheese Monger boards), coal-grilled octopus, yuzu‑glazed salmon, dry-aged and Wagyu steak selections, and an extensive wine and whiskey program with a large curated bottle-by-bottle cellar, a dedicated bar and a happy hour.