We saw fit to add this to our starting menu back in July 2010.
We took it off a month later when temperatures in Boston soared to 90 degrees. However much to the chagrin of our soon to be loyal and vocal regulars!
So back by popular demand for the Fall and beyond is the Beef and Ale pie.
How is a Scottish gastropub different from the Irish kind we know so well in Boston? Is it like Trainspotting versus The Commitments? Well, sort of. Scottish ales are stronger and a little smokier than their Irish counterparts, although the Scots also have “session beers” — a now popular coinage — for when you are having more than one. (Due to limited licensure, that other specialty drink of Scotland is not available here under any spelling.)
One thing the Haven team got right immediately was the quality of light. By moving into the empty Hyde Square space of the lamented Zon’s, they got north-facing windows, which means that on any cloudy day the unlit bar is as dreary as Scottish weather. At night, low light and candles assure the same effect. Continue reading Acclaim from the Boston Phoenix!
In a city that’s overloaded with ersatz Irish pubs, newcomers to the genre generally elicit eye rolls. So you’d be forgiven for lumping the Haven in with that lot. But the new Jamaica Plain spot is neither phony nor, in fact, Irish; it’s Boston’s only Scottish restaurant, opened by Jason Waddleton, a native of coastal Stonehaven, Scotland.
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