The New Tavern on the Green Will Be Really Locally Focused

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Reopening soon. Photo: Courtesy of Tavern on the Green

"The more I can excite people with the product and less layers of technique and overlays of garnishes, the better. So that means sourcing great raw materials in season is going to be a huge component of the cuisine. But then it'll also have my touch, which is global as well as local. Having worked in New York for 25 years essentially, I cannot not be inspired by other ethnic cuisines; it's just not possible. It won't be fusion, it won't be ethnic, it'll just be New York." Chef Katy Sparks says the new Tavern, which was supposed to debut tonight, but will instead open in 2014, may have some farm-to-table touches, but the menu is really all about the five boroughs. [NRN, Earlier]