#haven's kitchen

[jcrew]

In the Kitchen: How to Eat Your Veggies in the Dead of Winter

Using produce from the Union Square Greenmarket, Haven’s Kitchen owner Alison Cayne and head chef David Mawhinney make a toasted farro salad with roasted vegetables just for us. See more here.

[wepoopedthere]

Haven's Kitchen

Haven's Kitchen: Where poops go to a better place.

Clean facilities?

I went in the morning and it was spotless enough for bacon angels:

Handicap accessible?

Lighting?

Toilet paper quality?

It was trying to be fancy, but not fooling anyone.

Paper towels and soap?

Yes. And these glorious signs turned into framed art - who does that shit?:

(I actually really loved this. Much nicer to look at than typical reminders.)

Open for public use/ non-patrons?

You could definitely use the facilities without buying anything - the baristas are oh-so-lovely.

Overall Rating:

💩💩💩💩.5 / 5

Location: Haven's Kitchen, 109 W 17th St, New York, NY 10011

[camillebecerrablog]

BRUNCH CLASS

@ Haven’s Kitchen

May 11th, noon

Please join me for a boozy brunch class… learn how to perfectly poach eggs, bake brioche and more… contact Haven's Kitchen for tickets. 

xo

photo credit: Peden + Munk

[hlfnyc]

Haven's Kitchen found in Chelsea.

This was the first handwritten logo that only uses the handwritten part as a symbol instead of writing out the entire name of the company as a logo. The logo combines the beginning of each word in the logo "H" and "K" and makes the logo have a home-like, comfy with the decorative swirls even though the name of the company is written in a sans serif around the logo. It's a simple logo but it works since the company has a very modern, simple look in the store with wood and white walls. Yet the logo still remains fun because of the decorative design choices which also reflect that Haven's Kitchen teachers classes and has to show that they are a fun company to learn and shop from. 

[four-tines-blog]

Excerpt: “But I told them I want their home cooking, not restaurant food,” Ms. Schneider said. “I don’t want any of this to be scary for the home cook. Too much about food these days is intimidating.”

A winding marble staircase leads to a private dining room that can seat up to 60, and a bar and lounge. Haven’s Kitchen has a full liquor license for events. Ms. Schneider is also planning monthly dinners that will be open to the public.

Looking forward to signing up for a class or two this year at Haven's Kitchen!