Pete Wells reviews the newly revamped Tavern on the Green this week, and although he very much wishes it were good, he is just as disappointed as Adam Platt and Steve Cuozzo before him:
"Prying tiny quail bones away from meat that was griddled until it was as dry as a week-old English muffin wasn't very wonderful. Neither was the greasy scattering of mushrooms and gummy, flavorless farro strozzapreti baked under a mound of ricotta that had no idea it was supposed to act like a sauce.Other dishes, like the mussels and the strip steak, are more enjoyable, and Wells deems brunch the best of his four meals. Nonetheless, he gives the restaurant a "Satisfactory" zero stars.
The ceviches aren't ceviches; they're rough-sawn carpaccios of seafood covered with garnishes that are either thuggish (harsh pickled onions and acrid, stale fried garlic chips on yellowfin tuna) or useless (avocado lumps on salmon). Then acid is thrown at them. The directive seems to be: terminate with extreme prejudice."
· A Celebrity Steps Back Into the Spotlight [NYT]
· All Coverage of Tavern on the Green [~ENY~]
[Tavern on the Green by Krieger]