Since news broke yesterday that Tavern on the Green had finally found a new operator, the NYC dining world has been just dying to know what the menu will look like. Well the wait is over — Philly based restaurant firm Emerald Green Group has put NYC chef Katy Sparks in the kitchen and a sample menu was posted on Diner's Journal this afternoon. Expect a lenghty list of items both big and small from the grill and the plancha like grass-fed ribeye steak with pickled bone marrow, and marinated vermont quail with blistered red grape and pinenut relish. The menu is rounded out with an extensive selection of seasonal sides.
The "casual restaurant", which will likely open next fall after a $10 million structural restoration (paid for by the city), will seat 300 guests inside and another 200 to 300 outside. A takeout window has also been mentioned in the plans.
· City Picks Philadelphia Firm to Reopen Tavern on the Green [NYT]
· All Coverage of Tavern on the Green [~ENY~]