Recent social media posts
05/29/2026
Hav & Mar x KONO
Marcus Samuelsson and Chef Atsushi Kono present an evening of Swedish, Ethiopian, and Japanese flavors over the grill at Hav & Mar.
6.9.2026
Reservations on OpenTable.
📸: Heather Willensky
05/29/2026
A mini meal for the artists & gallery workers of NYC. Just ask for the Gallery Menu at the bar.
05/27/2026
It’s patio season!
Seasonal cocktails, fresh seafood, and long afternoons outside have returned to Chelsea.
Weather permitting.
05/19/2026
Juneteenth Block Party in Chelsea! ❤️🖤💚
An evening of summer vibes, cocktails, bites, and local artists celebrating history & culture outside on the patio at Hav & Mar.
On the menu:
Mini Cornbread Muffins with jalapeño honey butter
Mermaid Sliders
Hot Honey Chicken Bites
Jerk Chicken Skewers
Oxtail Fried Rice
Red Velvet Cake
Blood Orange Margaritas
Uncle Waithley’s Sorrel Mule
Standing room only.
6.19.2026
05/18/2026
For the artists & gallery workers of NYC. A discreet selection, available by name only.
05/13/2026
Hamachi // cucumber aguachile, gooseberries, crispy onion
The new spring menu has arrived. Get the first bite.
05/12/2026
Hav & Mar x KONO
Marcus Samuelsson and Chef Atsushi Kono present an evening of Swedish, Ethiopian, and Japanese flavors over the grill at Hav & Mar.
6.9.2026
Reservations available on OpenTable.
05/11/2026
A discreet selection, available by name only. If you’re part of an NYC gallery or local artist community, join us at the bar.
05/10/2026
To all the mothers, grandmothers, chosen family, and women who have shaped us with love, care, and guidance, we’re celebrating you today. 💐✨
Join us at Hav & Mar for Mother’s Day brunch and dinner.
Reservations available at the link in bio.
05/08/2026
The table is set for Mother’s Day. ✨
Join us for a special Sunday brunch or our signature à la carte dinner.
Reserve your table now.
04/30/2026
The table is set. Join us for an intimate dinner experience with Marcus Samuelsson and Oddbird.
April 30 at 6 PM.
Few seats remain.
Reserve now on OpenTable.
04/21/2026
On the rooftop of the Starrett-Lehigh Building, Alvéole maintains beehives cared for by tenant volunteers in a shared urban farm. We use that honey in our beverage program to craft drinks like the Honeycomb and New York Heritage Apple Aquavit.
Learn about our sustainable & zero-waste kitchen initiatives when you dine with us this Earth Month.
04/16/2026
At Hav & Mar, food scraps don’t end in the landfill. We donate our kitchen compost to Afterlife, where it’s transformed into mushrooms and returned to our kitchen for dishes like the Nordic Forest Curry.
Learn about our sustainable & zero-waste kitchen initiatives when you dine with us this Earth Month.
04/10/2026
At Hav & Mar, every oyster shell has a second life. We donate them to the Billion Oyster Project, which returns them to New York Harbor to rebuild reefs and support marine ecosystems.
Learn about our sustainable & zero-waste kitchen initiatives when you dine with us this Earth Month.
📸:
03/20/2026
We’re open for lunch today starting at noon. Join us at Hav & Mar while you’re at the Affordable Art Fair!
03/13/2026
03/09/2026
Celebrate Women's History Month and Black women-led wineries with an intimate happy hour featuring pours from the McBride Sisters Collection, presented by The Sipping Saint.
The evening is an opportunity to unwind and connect with leaders in the wine industry.
$10 red & white wines by the glass
$12 sparkling rosé
+ New Happy Hour bites
Bar seating is first come, first served.
03/06/2026
03/06/2026
This Women's History Month, we're highlighting the women who lead Hav & Mar. Meet Tia Barrett, General Manager and Beverage Director.
Just know, if Tia is behind the bar, you're trying something new that night.
03/05/2026
Meet us for Happy Hour with Rita Jammet, owner of La Caravelle Champagne!
Champagne & oysters served today at the bar, 5-7pm. 🥂🦪
03/05/2026
Leaving soon! Enjoy the cocktails of the season before a new spring lineup arrives at the bar.
03/04/2026
Celebrate Women’s History Month with us as we welcome Rita Jammet, owner of La Caravelle Champagne, to the bar this Thursday. 🥂🦪
We’ll be pouring champagne and serving oyster specials during Happy Hour!
Bar seating is first come, first served.
Address
245 11th Avenue
New York, NY
10001
The restaurant located on 11th Avenue in New York can be easily accessed by public transport or driving/parking. For public transport, take the subway to the nearest station and walk towards 11th Avenue for about five blocks. Alternatively, you can take a bus to the closest stop and walk for two blocks. If you decide to drive, there are several parking options available nearby including street parking and paid parking lots within walking distance of the restaurant.
Opening Hours
| Monday |
5pm - 10pm |
| Tuesday |
5pm - 10pm |
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 10pm |
| Friday |
5pm - 10pm |
| Saturday |
5pm - 10pm |
| Sunday |
5pm - 10pm |
Alerts
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Contact The Business
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What people say
Hav & Mar, located on 11th Avenue in Chelsea, NYC, is a restaurant that offers a unique and diverse menu. Their small plates are perfect for those who want to try a little bit of everything. The Scallop & Shiitake dish with celeriac, koji, and pickled fresno pepper is just one example of the vast flavor profiles that Hav & Mar has to offer.
Their brunch menu is also worth mentioning. The H & M Charbroiled Oysters with berbere garlic butter and bread crumbs are a great start to bring joy to the table. And if you're looking for something different than leftover pizza for breakfast, their Swediopian Pizza with smoked salmon, fennel, dill cream, and berbere spread is a must-try.
One thing that sets Hav & Mar apart from other restaurants is their dedication to showcasing the work of women in the culinary industry. Their open kitchen proudly puts it on display.
To complement their delicious food, Hav & Mar offers unique cocktails like the Skål-Skål made with mint & dill aquavit, green apple, aloe vera, cucumber and yuzu-lime soda.
Overall, Hav & Mar provides an exceptional dining experience with its diverse menu options and dedicated team on the floor, behind the bar and in the kitchen.
