Chow BELLA: TAVERN ON THE GREEN

TOG Jeremiah Orlando 2013 RS (1)

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TAVERN ON THE GREEN

Central Park

67th Street and Central Park, New York, NY 10023

212-877-8684 • TavernOnTheGreen.com


Cuisine:
American (new)

Attire: Dressy

Price Range: $$$

Serving: Brunch, lunch, and dinner 

Outdoor Dining: Yes

Alcohol: Full Bar

Ambiance: Upscale

GARNISHED BEAUTY: Smoked trout with edible flowers

“All garnishes must be not only edible, but desirable. They must accentuate and compliment the flavors of the other ingredients on the plate [hence, no green leaf tops on strawberries, ever]. I favor colorful vegetable and herb garnishes. And when the shellfish is not spectacular, I use very small fresh sea urchin that’s hollowed out, cleaned, and filled with sea urchin cream.”

~Executive Chef Jeremiah Tower

A legendary restaurant icon, Tavern on the Green is a name everyone knows and its celebrity roster is no different. The past guest list includes the infamous Grace Kelly, and with Chef Jeremiah at the helm, today’s celebs have begun to flock to the scene to be seen. The menu reflects Jeremiah’s love for the sea and an undeniable flair for inventive eats. Even Sous Chef Daniel Yutsonich was inspired to play in the kitchen with different herbs for garnish; the fried dill made its way to my table in an amuse bouche of duck confit. This was a perfect prelude to the attention-grabbing smoked trout with edible flowers and caviar served at room temperature (the delicate remoulade brought a little heat). We ended the tasting with Tavern’s bosc pears poached in red wine, sprinkled with pink peppercorns, and it got a standing ovation from the table across us as it was delivered to ours. Tavern on The Green has once again captured the heart of New York and the taste buds of your very own Chow BELLAs!

~Boston Scarlette

BELLA’s “A” List 

Cold First Course

SMOKED TROUT: Edible flowers and caviar

Hot First Course

ROASTED AUTUMN VEGETABLE RISOTTO: Arugula, lemon zest


Main Course

BRAISED BONE-IN SHORT RIB: Vermont cheddar grits, truffled pea shoots, smoked ham hock and pea shoot puree


Desserts

BOSC PEARS POACHED IN RED WINE: Salted caramel ice cream

RASPBERRY TART: Made to order with apricot glaze


Cocktail

QUEENS: Bootlegger vodka, Velvet Falernum, Sorrel hibiscus liqueur, pomegranate molasses, lemon juice      

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