Bern's to Replace Haven with New Seafood Concept

- The new seafood concept is a long-planned evolution for the Bern's group and has been in development for several years by Executive Chef Chad Johnson. Haven will continue to operate through the summer of 2026 before closing for renovations, with the new restaurant slated for a fall 2027 debut. - Executive Chef Chad Johnson, who will helm the new venture, is a two-time James Beard Award semifinalist for "Best Chef: South" and has a background in French culinary techniques, having graduated from the French Culinary Institute in New York. - The space at 2208 W. Morrison Ave. has a history of transformation; Haven opened in March 2015, replacing SideBern's, another concept from the Bern's group that originally opened in 1996. Haven was known for its extensive cheese and charcuterie program, offering over 100 cheese varieties. - This shift to a seafood-focused restaurant comes at a time when the local Tampa Bay seafood market is under scrutiny. A 2025 study revealed that 96% of 44 local restaurants sampled were serving imported shrimp while implying it was locally caught Gulf shrimp, highlighting significant supply chain integrity issues. - The parent company, Bern's Steak House, founded in 1956 by Bern and Gert Laxer, is a Tampa institution renowned for its dry-aged steaks and one of the largest private wine collections in the world, with over half a million bottles. The restaurant is now run by the founders' son, David Laxer. - The new restaurant's focus on seafood will face a complex supply chain environment, which has seen significant price increases and labor shortages in recent years, impacting everything from halibut to crab. These issues force restaurants to choose between absorbing costs, raising menu prices, or changing offerings. - The Bern's Steak House Group has expanded its footprint in the Hyde Park neighborhood beyond restaurants to include the Epicurean Hotel, a food-focused boutique hotel located across the street from the flagship steakhouse.