The Dish

Taco Asylum: Ghost Chili Pork Taco

Every batch of the ghost pepper is tested by the kitchen staff

Growing up in Southern California, young Greg Daniels loved spicy food. He would accept all sorts of dares from his brother to eat hot peppers and challenge his dad on who can put the most hot sauce on their food. Years later, manning his own restaurant, Taco Asylum in Costa Mesa, CA, it was inherent for Chef Greg, who also operates Haven Gastropub in Orange and Pasadena, to create the Ghost Chili Pork Taco made with a flour tortilla, pork cracklins, and topped with chili threads. He chose pork since it worked best with the ghost pepper, “We thought the pork was the best, since it’s fatty. And fat coats your mouth and makes heat linger longer. Between the fatness and the cracklin on top, you have a good delivery system for heat. I thought the ghost chili has a unique flavor, citrusy and extremely hot,” says Chef Greg. Read More

Drink + Food

Haven’s Holy Trinity: brewery, craveable cuisine, and groovy gastropub

Plus a video interview with host Jace Milstead, co-owner Wil Dee and brewmaster David Larsen

Haven Gastropub +Brewery may be new to Pasadena, but the second location of this Orange, CA establishment is hardly the new kid on the block. Balancing artfully executed fare with carefully curated craft beer, wine and cocktail selections, Haven exists somewhere between a high-quality, local-centric restaurant and relaxed gastropub. If that wasn’t enough, they will soon brew their own beers right inside the Pasadena premises, due to start serving in late February. Read More

The Dish

Haven Gastropub: Crisp Braised Pork Belly

Crispy and tender, all in one bite

Executive Chef Greg Daniels loves pork. The menu at Haven Gastropub + Brewery in Pasadena features more pork dishes than any other meat. With an advanced notice, you can even order a whole roasted pig with three sides for dinner. But for now we’re here for the Crisp Braised Pork Belly (available during dinner), made with locally sourced pork and a Saison ale reduction, celery root puree, fennel, mâche, apple vinaigrette and topped with dijon mustard microgreens. And of course the microgreens are just for decorating. Read More