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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
