The Haven announced yesterday it's shut its Perkins Street location as it gets ready to move to the former Bella Luna space in the Brewery. Read more.
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Scottish food
By adamg - 9/30/21 - 3:39 pm
The Boston Licensing Board today approved a request by the owners of the former Bella Luna and the current Haven for a liquor license with which to re-open the Bella Luna space at the Brewery complex on Amory Street - if it turns out the board has one to dole out. Read more.
By adamg - 8/20/21 - 1:42 pm
Bella Luna co-owner Kathy Mainzer, who closed the Brewery-based restaurant and event space in March, 2020 due to Covid-19, announced today she is re-opening the place in December - in collaboration with Jason Waddleton, owner of the Haven, the Boston area's only Scottish restaurant. Read more.
By adamg - 4/6/21 - 10:19 pm
Inside the current Haven, Waddleton listens as residents back his proposal.
Jason Waddleton, owner of Boston's only Scottish pub, the Haven in Hyde Square in Jamaica Plain, tonight detailed his plans to move into the much larger space at the Brewery Complex left vacant when Bella Luna closed a year ago. Read more.
By adamg - 4/5/21 - 9:43 pm
Jason Waddleton is looking to move the Haven, the Scottish pub he's run in Jamaica Plain's Hyde Square since 2010, about a mile away to a larger space where Bella Luna used to be in the Brewery Complex on Amory Street. Read more.
By adamg - 7/10/17 - 3:10 pm
Maryr asks:
Where can I get a (good) scotch egg in Boston? (or better yet, north of the river)
By adamg - 10/5/16 - 11:39 am
Haven owner Jason Waddleton after handing some paperwork to board.
UPDATE: The board approved the license request.
The Boston Licensing Board could decide tomorrow whether to let Boston's only Scottish restaurant add whisky to the Scottish beers it now offers.
Jason Waddleton, owner of the Haven, 2 Perkins St. in Jamaica Plain's Hyde Square, told the board today people constantly ask him why they can't get some whisky to go with their haggis, Scottish eggs, smoked salmon and other Scottish delicacies. Read more.
By adamg - 7/27/12 - 11:58 am
The Boston Licensing Board yesterday ordered a two-day suspension for the Haven, 2 Perkins St., because of an incident last month in which a police sergeant on routine patrol found the place open at 3:10 a.m. with the owner and a friend with a glass of beer inside.
By adamg - 10/31/11 - 7:33 am
Cissy Huang tries the haggis at the Haven in Jamaica Plain:
Maybe it was the beer or maybe it was the learning curve, but I found myself gaining appreciation for this dark hash and its iron flavor. However, I don’t think it’s something that I would care to eat again.
By adamg - 1/1/11 - 11:23 am
Some fire spinners from the Haven (Boston's only Scottish pub) went for a Hogmanay walk around JP's Hyde Square last night.
Video by Shawneholland.
By adamg - 8/3/10 - 8:46 pm
A Boston Food Diary reports on a trip to the Haven, the new haggis place in Jamaica Plain:
... The presentation was absolutely gorgeous - the plump "sausage" sitting in the middle of a beautiful bowl of neeps, accented with lemon zest and chopped parsley. Again - I have never had Haggis before so I wasn't sure what to expect, but the inside was surprisingly un scary - the internal lamb resembled ground beef, and was very lightly seasoned. ...
By adamg - 1/29/10 - 10:29 am
The Boston Licensing Board yesterday voted to grant a beer-and-wine license to Wee Angel, a Scottish bistro proposed for the site of the old Zon's in Hyde Square. The pub is also seeking a license from a separate city board for acoustic music. More on Wee Angel.
By adamg - 1/27/10 - 12:45 pm
The Boston Licensing Board decides tomorrow whether to approve a beer and wine license for the city's first Scottish pub, which would move into the old Zon's space at 2 Perkins St. in Hyde Square.
Owner Jason Waddleton said that among Wee Angel's offerings would be both meat and vegetarian versions of the traditional Scottish dish haggis. Haggis traditionally consists of a variety of an animal's innards, cooked in its stomach or a lining for three hours with oatmeal and spices. He said he's also trying to convince his chef to try haggis burgers.
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