6.1/10Ethiopian
AI-generated summary
Swedish and Ethiopian cooking from Marcus Samuelsson, and people are genuinely split. Fans point to the blue cornbread, the Addis York and the , and say it's a good room for a big group. Critics say the food is underspiced and coasting on the chef's name. The havatini and the vibe get praise from both sides.
“I would say Hav & Mar for sure. After organizing a group dinner there last February, multiple guests of ours have gone back independently because they loved it so much (one couple even returned for their anniversary). The bread basket, Addis York, Havatini, lamb meatballs -- all exquisite.”
H3
“Hav & Mar is terrible outside of the drinks. For being a Swedish and Ethiopian spot, the spices are more on the Swedish end (i.e. nonexistent) outside of the doro wat.”
H3
“Great. Good for a big group, great sharing, good vibe. Perfectly deserved in the 80s.”
H2
“I recognize the Swediopian starter fondly.”
H2
“Hav & Mar offers the most unique cuisine of the bunch as they are influenced by/pulling from a dozen different cultures and corners of the world. Great vibe also.”
H2
“Waited a long time for a waiter in a near empty restaurant, and his first words were like: “Are you excited to be at Chef Marcus’s restaurant?” I wanted to leave”
H2
“I want to call it trash, but it wasn't quite that bad.. Hav and Mar has the Samuelsson name going for it, that's it (and some flavor peaks come through)”
H2
“it's been months since, and our guests are STILL raving about the food!”
H2
“The Grand Lobster Jubilee at Hav & Mar.”
H2
“a truly wonderful place to celebrate and with a mix of food they likely won't find in any other city (it's Swedish-Ethiopian).”
H2
“Still think about that blue cornbread, pasta doused in uni butter, and cake with three kinds of chocolate.”
H2
“Unpopular opinion but hav & mar is one of my favs. Both are great but the havatini is incredible. Also all their desserts.”
H2