The iconic New York restaurant has reopened its doors after closing its doors in 2009.
The Tavern on the Green is back and it is better than ever before. The new Tavern on the Green has undergone a massive transformation. Those who frequented its previous incarnation would not recognize the new restaurant at all, so drastically has the old one been redesigned and reshaped.
New owners Jim Caiola and David Salama of the Emerald Green Group have teamed up with first rank chef Katy Sparks to develop a well-thought-out, New American urban-farmhouse menu, featuring dishes like with dishes like pork chops with wood roasted rhubarb and fennel, quail with grits, chorizo, and roasted grapes, and baked farro pasta. Guests will be besotted with Spark's commitment to fresh seasonal ingredients. Her dishes are clean and simple. Her flavors are powerful. There is no need for her to over-embellish her food.
The city, which owns the building, spent $16 million restoring its gorgeous facade and exposing its bones. While Caiola and Salama invested an additional $17 million to create multiple atmospheres in its various rooms, including a farmhouse South Wing, a smaller Crystal Room with floor-to-ceiling windows onto the park, an open kitchen, and a club-like bar in the front.
Blood, sweat and tears were shed by the bucket load to bring the Tavern on the Green back to New York. The attention to detail to its food and its ambiance is certainly a reflection of that.
Contact us at email@example.com to make a reservation.