Food porn: Check out dishes from the Tavern on the Green reboot

Chef Katy Sparks (Mesa Grill, Quilty’s) rolls out wood-fired plates at the Central Park landmark

0

Comments

Add +
  • Photograph: Filip Wolak

    Faroe Island salmon at Tavern on the Green

  • Filip Wolak

    Braised lamb shank at Tavern on the Green

  • Filip Wolak

    Braised lamb shank at Tavern on the Green

  • Filip Wolak

    Tavern salad at Tavern on the Green

  • Filip Wolak

    Duck egg on spring-onion-and-ricotta crostata at Tavern on the Green

  • Filip Wolak

    Duck egg on spring-onion-and-ricotta crostata at Tavern on the Green

Photograph: Filip Wolak

Faroe Island salmon at Tavern on the Green

Tavern on the Green 2.0 isn’t just a reopening—it’s a complete revamp. Gone are the Tiffany glass, crystal chandeliers and stuffy Italian fare; in their place are rustic dark woods, a locavore edge and a flame-fired New American menu by Mesa Grill alum Katy Sparks, broken down by method of preparation: the hearth, the grill and the plancha. In the open kitchen, Sparks turns out baked farro pasta with blistered sweet peppers; local sea scallops with citrus butter and fried shallots; and pork chops with wood-roasted rhubarb and local honey. Desserts include riffs on the classics: red-velvet cake hued with roasted beets, brown-sugar pavlova and an icebox cake made of Ruis rye bread. Along with Ruis, wares from New York vendors like Mast Brothers, Hot Bread Kitchen and Bread Alone Bakery are all employed on Sparks’s new menu. See the full food lineup below!


Users say

0 comments

Send tips to:

Editor: Marley Lynch (@marleyasinbob)

marley.lynch@timeout.com

Time Out videos



Subscribe to Time Out New York on Spotify for playlists and recommendations from our Music team.

Check out New York's best restaurants, hottest street style, cool apartments and more.