Attention, Houstonians, chef Randy Evans of Haven has a new waffle iron and is serving up chicken and waffles on his new limited-time breakfast for dinner menu. I don't know about you, but I absolutely love breakfast and could eat it for every single meal, even if it is just cereal and eggs.
Every Tuesday through Thursday during the month of June, Haven will serve breakfast for dinner as part of its nightly menu offerings. Choose from two items in three courses, enticements, mains and desserts, to indulge in a sweet and savory breakfast for dinner.
With one look at the menu, I decided to start with the chicken and waffles -- the perfect combination of sweet, savory, salty and spicy.
Two miniature Belgium waffles sat underneath four thick, crispy fried chicken lollipops and two pieces of fried chicken skin to make one of the most beautiful presentations of this Brooklyn classic dish I have ever seen. To give the chicken and waffles a spicy-sweet kick, the powdered sugar was infused with Tabasco pepper and everything was topped with spicy Steen's cane syrup.
The only way to completely enjoy every single flavor is to take a bite of chicken with a bite of waffle, spicy cane syrup and the Tabasco pepper powder. The spiciness is toned down with the hint of sweetness from the waffles and cane syrup, making this one of the best items on the menu.
The main entrées focus on savory flavors with eggs. The lighter of the two, Eggs Broussard, is a delicious rendition of Eggs Benedict. Two poached eggs covered in hollandaise sit on top of two tasso puff pastries filled with ham.
Each bite is oozing with flavor as you break open the poached egg, slice into the salty ham-puff pastry and dip into the creamy, smooth hollandaise. Creamed greens with bacon are also stuffed into a roasted tomato on the side.
If you're looking for a heartier dish, opt for the 44 Farms Grillades complete with grits, a fried egg and a red wine brown roux gravy. The grits are made with a crescenza cheese, which has a little bit of a bite similar to Parmesan. Any time you top anything with a fried egg, it's genius.
If we weren't so stuffed after our chicken and waffles, and main entrées, we would have gotten dessert, but each item is a meal within itself. For dessert, Evans is offering an ambrosia with a peach sorbet, berries, peaches, a lemon curd, pecans and coconut, and a cinnamon roll complete with pecans, peach sauce and flambé brown sugar. Talk about a sugar overload; but that's never a bad thing.
