Executive Chef Greg Daniels (r) and Restaurant Manager Chef Cody Storts (l) prepared a full menu (10 selection) sampling for each of the 30 guests.Favorites included the Short Rib, Curried Paneer and Wild Mushroom Tacos and the accompanying house made Chips.
Guests can be assured that The Taco Asylum kitchen takes every reasonable step to ensure that their product selections are either local or organic and that the meat and seafood purchased is sustainable and humanely raised.
Taco Asylum is the newest creation from The Haven Collective.Partners Greg Daniels, Wil Dee and Ace Patel opened their first restaurant, Haven Gastropub, in the heart of Historic Old Towne Orange in September 2009.On the heels of the Haven Gastropub’s ongoing success, the Partners decided to open a unique fast-casual concept, taco asylum, at The CAMP in Costa Mesa. Plans for future locations are in the works. The Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.