Haven Hot Chicken – It’s Not “Fast Food” WRITTEN BY: ALYSSA DAVANZO
“Crispy, Crunchy, Juicy, Spicy and Delicious” are words repeated over and over on Yelp to describe Haven Hot Chicken, which opened its second location over the summer at 550 Boston Post Road in Orange. “I’m not saying our food is addictive, although I’m personally addicted to it,” said Jason Sobocinski, one of the brains behind the restaurant. “When you’re here, you’re not just eating to get full. You’re eating because you want to try these flavors, you’re salivating, your heart is racing and you’re excited.” Jason co-founded Haven Hot Chicken in October 2020 with fellow restaurateurs Rob LaTronica, Craig Sklar and Etkin Tekin. With years of experience as an entrepreneur, Jason has been the driving force
behind New Haven staples like Caseus Fromagerie Bistro, the Crispy Melty Cheese Truck, Olmo Kitchen, Ordinary cocktail bar, Black Hog Brewing Company, Mystic Cheese Co. and more. “I’ve been described as a serial entrepreneur,” Jason said. “When I was a kid, I started a soup and bread club where I’d cook at home and deliver food to neighbors. I started with 12 customers and that number grew to over 50. My mother eventually said, ‘You’re not doing this in my house anymore!’”
NASHVILLE INSPIRED Haven Hot Chicken, his latest feat, is one of the first fully dedicated Nashville Hot Chicken concepts in New England. The idea to start a business centering around the spicy and flavorful comfort food began in 2018 after some of the founding members visited Nashville and left inspired by the city’s famous hot chicken. “Before the pandemic, we came up with hundreds of test recipes and did a bunch of pop-ups,” Jason said. “Our presence grew on social media and people seemed to be loving our product, but we had to pivot once the pandemic hit. A location in New Haven became available and instead of a full-service restaurant, we decided to create a quick-service spot with curbside, takeout and Uber Eats delivery options. It was the right time and the right kind of food.”
Photo: Paula Severino
EXPANDING IN ORANGE The buzz around Haven Hot Chicken grew, opening the team’s eyes wide to available real estate. When a space opened on the Post Road in Orange, Jason says they jumped at the opportunity.
Norwalk General Manager, Novissa Weston (behind counter); Orange General Manager, Alivia Wilson (left); and owner and founding partner, Craig Sklar (right).
10 |
OrangeLife
“We call our Orange store ‘002’ because we have big aspirations,” he said. “The dining room is intentionally small with two tables and four seats. We want guests to have the option to come and eat inside with us, pick up their food off our to-go rack or order from their couch.” WINTER 2022