Havana is hungry for a healthy Acadia III
Healthy Acadia November 2017
Havana partnered with Healthy Acadia and are donated $2 per entree sold on Tuesdays and Wednesdays throughout the month of November to support cancer prevention and treatment services in Hancock and Washington counties. Join us and Dine out for a good cause!
Rated in the top ten of Unique Restaurants In Maine June 2016 ||||
We are thrilled to make any top ten list, let alone being listed as number 2 in Maine. Recognition is always sweet and we are listed with some other great places, so we are in good company.
The Ten Most Highly Rated Restaurants In Maine |||| Michelle Starin
SEAFOOD THROWDOWN at the Commonground Fair 2014 ||||
Seafood Throwdowns are designed to be fun events that help the public understand the ecological, social, food system, and economic importance of locally caught seafood and community-based fisheries. The event was sponsored by Northwest Atlantic Marine Alliance and Penobscot East Resource Center. Its purpose is to educate the audience about under-appreciated species using locally caught seafood. That’s not all. The chefs could only bring with them 3 of their favorite ingredients from their home-base. They were then given $25 and 15 minutes to find the rest of their ingredients from the fair’s farmers market.
Seafood Throwdown: 2 Local Chefs, 1 Mystery Fish|||| Bangor Daily News
(*Havana was Victorious! )
FOOD REVOLUTION DAY! May 16th 2014 ||||
On the morning of May 16th, MDI Hospital partnered with Havana to host a hands-on cooking demonstration and food education session at Conners Emerson School as well as an evening fundraiser for the Conners Emerson greenhouse project. Chef Alex Klein led the students in preparing chimichurri.
Food Revolution Day |||| Jamie Oliver's
MAINE MAGAZINE'S JULY 2012 ISSUE ||||
Mount Desert Island
Location: Mount Desert Island
48 HOURS-July 2012
Photographs + stories by Maine magazine staff:
Kevin Thomas, Susan Grisanti + Kate Gable
The New York Times ||||
36 Hours in Bar Harbor, Me.
By GERALDINE FABRIKANT I JULY 14, 2011
For something more exotic, try the red-walled Havana (318 Main Street; 207-288-2822; havanamaine.com), the Obamas’ choice when they visited last summer. The paella with lobster, mussels, clams and chorizo ($29) is worth the stop.
“It’s pretty amazing,” Havana owner Michael Boland said of the Obamas’ visit to the restaurant in Bar Harbor on Saturday night. He said he, his wife, Deirdre Swords, and several members of the Havana staff got to chat with the president and first lady during their meal.
“They were very easy to connect with,” Boland said. “They were really genuine.”
The Obamas talked with Swords and Boland about yoga and about their daughters, the restaurateur said. Boland and Swords also have two girls, Zoe, 4, and Juno, 6 months.
The president had paella and Mrs. Obama had lobster thermidor, according to Boland. Both had martini cocktails and, for dessert, the president had tres leches, a traditional Latin-style cake, and the first lady had flan.
After eating, the first couple posed for photos with restaurant staff, and when time came to pay, the president used his credit card, leaving a “very generous” tip, Boland said.
“He passed that test with flying colors,” he said, adding he plans to keep the credit card slip. “It’s got his signature on it. It’s pretty awesome.”
Fresh from Maine
By Annemarie Ahearn
Photograph by Russell French
Never has an author captured such a range of culinary talent in Maine. This book is a testament to the effort made by area chefs to bring sustainable consumption to the forefront and quality cuisine to the table.
Make it at home.
Cranberry and Chorizo Stuffed Pork Tenderloin
(Chef Aaron Horvath, Havana Restaurant, Bar Harbor)
Get the recipe.
The New York Times ||||
WHAT’S DOING IN: Mount Desert Island
By Wayne Curtis | August 5, 2001
“Some of the island’s zestiest and most creative dinners are served at Havana, 318 Main Street, Bar Harbor, (207) 288-2822, which features local fare prepared to a salsa beat. Selections from the Latino fusion menu include Jamaican jerk rack of lamb and chili-coated salmon served over Cuban black beans.”