The new version of the historic Tavern on the Green restaurant won't be dishing out the hoity-toity (and widely disliked) fare of its past. Chef Katy Sparks, who was tapped to run the restaurant, has revealed some of the dishes she expects to serve once the doors open in April—or whenever.
The chef shared her "urban-farmhouse" eats with the Daily News, including "roasted duck breast with farro, prunes and almonds in verjuice sauce; roasted Japanese eggplant with pomegranate, sheep-milk yogurt and fresh-torn herbs; and Serrano ham on cave-aged Gruyere sage toast with anchovy sauce." Befitting the current locavore movement, products like fish from Russ & Daughters and chocolate from Mast Brothers will feature prominently on the menu.
Additionally, the two Philadelphia restaurateurs who are helping Sparks decided to trim down the expansive space by two-thirds, reducing the dining area to 11,000 square feet. They're also opening a takeout window for on-the-go fare like sandwiches and other snacks; hopefully the Community Board can handle it.
