Barely four months after its carefully hyped, but ultimately ill-considered return, New York City’s Tavern on the Green has lost its executive chef, Katy Sparks.
The restaurant reopened in April to a tepid response from the city (never before had I seen so many instances of the phrase “goose egg,” critic-speak for a big, fat, “zero” rating), including a comparison from one critic to the food at Riker’s (Correctional Facility).
On Friday, September 12, the restaurant’s co-owners, Jim Caiola and David Salama, announced that they had “amicably parted ways” with chef Sparks, whose earlier career as a food consultant (“to make your food taste and look better”) had been unimpeachable.
Tavern on the Green told The New York Times that it was in the process of interviewing candidates but hadn’t yet chosen the new executive chef.
“We need someone who has no conflict with the volume and the criticism and the pressure, who thrives on it,” Mr. Caiola told The New York Times. “Do you know anyone?”
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Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.