Are you ready for the return of Tavern on the Green on April 24th? If you’re expecting the gaudy grandeur of the restaurant’s heyday complete with classic dishes like filet mignon béarnaise, you’d be sorely mistaken. Chef Katy Sparks, who was a Food and Wine Best New Chef award winner, is looking forward to re-vamping the whole menu from top to bottom with innovative dishes like black sea bass ceviche, a Japanese eggplant small plate, and marinated Vermont quail with grits. The menu is divided into “The Hearth,” (heavier roasted dishes and pasta), “The Grill” (seafood and chops), and “The Plancha” (plates with Spanish flavors and influences). Each of the sections has small and large plates.
"I never even ate at Tavern on the Green, so I don't even know what the old classics are," Sparks told Grub Street. “It's accessible food — the kind you want to eat regularly, as well as special-occasion stuff.”
It’s not only accessible, the menu is also local. Sparks is working with New York-based vendors, Mast Brothers, Hot Bread Kitchen, Finnish Ruis bread, and Bread Alone Bakery. See the full menu here.
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi