“Everybody seems to be picking up a wooden spoon these days, and this is probably music to the ears of Alison Schneider, the proprietor of Haven’s Kitchen, a new café, shop, cooking school and event space in a converted carriage house on West 17th Street in New York.
Schneider’s goal in creating Haven’s Kitchen was to spark interest in more and better home cooking. Barely a month after opening the front door, she appears to be well on her way. For starters, the space alone inspires: multi-storied and light-filled, it’s the kind of architectural fantasy that would be created were Soho House and Dean & Deluca to have a Chelsea love child. Half of the ground floor is occupied by a tightly curated shop featuring sustainable provisions (Mast Brothers chocolate, La Boîte à Epice spices, Bellocq tea) and chic, unfussy tableware — as well as a café serving a custom blend of La Colombe coffee and pastries. In the back is an instructional kitchen for recreational cooking classes taught by Haven’s in-house chef and Blue Hill alum, Julia Sullivan, in addition to a rotating roster of guest chefs. March’s offerings include “Brunch for a Crowd” and “The Perfect Picnic” and workshops typically last less than four hours.
Upstairs, a homey salon and dining room are reserved for private events and Haven’s supper and brunch clubs, ticketed meals in which big-name chefs like Gabrielle Hamilton of Prune cook for no more than 40 guests, and everyone in the group is invited to help in the meal’s preparation.
Considering that all this goes on under one roof, Haven’s Kitchen is, perhaps surprisingly, just as its name promises: blissfully tranquil. A quality that any visitor to New York, budding chef or otherwise, will no doubt appreciate.” agenda.tablethotels.com
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