Tavern on the Green scholar Steve Cuozzo waited less than a week to file a report on the new iteration of the restaurant. It's not a formal review — Cuozzo notes that such a thing would be "premature, unfair and maybe irresponsible" — but the Post critic does report that Katy Sparks's menu is in good shape right now, and the completely revamped space has some nice details. Cuozzo writes:
The menu is "organized by the way we bring food to the fire," our well-drilled waiter informed us. Main categories — "The Hearth," "The Grill" and "La Plancha" — are each divided into small and large plates. It's confusing only for 10 seconds, and once you've chosen, the pleasures of Sparks' famed affinity for seasonal and market-driven composition quickly reveal themselves.Specifically, he like the hake, the roasted Maine bouchot mussels, the mushrooms with Cabrales cheese, and the sea scallops. The chicken need some work, but Cuozzo notes: "Still, even the weakest dishes clobber the best I had at the old Tavern." He's not a fan of the desserts, though, and the critic also advises that the owners "get those outdoor dining areas set and lit up ASAP."
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