Daily News Heralds Tavern on the Green a ‘Tourist Trap No More’

Next to a therapist’s couch, where various mental problems gained during New York’s “winter from hell” can be broken down, the renovated Tavern on the Green could be right up there as a spring-summer comfort spot. At least if the advance reviews are to be believed.

KatySparksandTeamFollowing Tuesday’s friends, family and media preview, the NYDN duo of Michael Kaminer and Gersh Kuntzman are full of praise for an establishment that has wisely turned a culinary corner:

Chef Katy Sparks’ (pictured, front right) food is a far cry from the ersatz Italian dishes at the old Tavern, famously dubbed “Crap-hole on the Green” in one of the more polite Yelp posts before the restaurant closed.

Her well-thought-out, modern urban-farmhouse menu is broken up into three main segments: “the hearth,” “the grill” and “the plancha.” Dishes include a wood-roasted Japanese eggplant, a braised lamb shank with pickled raisins, a heritage breed pork chop with fennel and a “local duck egg on a spring onion.”

Meanwhile, a combined $33 million spent on the place by the city and new owners Jim Caiola, David Salama has sent the Vegas glitz packing in favor of a stripped down, authentic look and plenty of new outdoor seating. Thew crew from CBS New York was taken by the Pegasus chandelier, while the Wall Street Journal ‘s Sophia Hollander reminds that the forthcoming Opening Day #2 will be more subdued than the one overseen by Tavern original owner Warner LeRoy. E.g., no 7,250-pound Sundae served by bikini-clad models.

[Photo of Sparks and team, courtesy: Tavern on the Green]

@hollywoodspin rhorgan@gmail.com Richard Horgan is co-editor of Fishbowl.
Publish date: April 23, 2014 https://dev.adweek.com/digital/tavern-on-the-green-jim-caiola-david-salama/ © 2020 Adweek, LLC. - All Rights Reserved and NOT FOR REPRINT