What to Eat at Tavern on the Green, Finally Opening Next Week

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Faroe Island salmon with sautéed greens, cumin-roasted carrot puree, and horseradish crème fraiche. Photo: Konstantin Sergeyev

Last week, chef Katy Sparks told Grub that she wanted to serve "accessible food the kind you want to eat regularly" at the reboot of Tavern on the Green, which opens to the public on April 24. The menu relies heavily on high-quality ingredients sourced from local purveyors, like La Quercia speck and Finnish Ruis bread. Take a look at a few of the dishes, straight ahead.

Tavern on the Green

The Tavern Salad with chicories with Nettle Meadow Kunik, La Quercia speck, roasted spring carrots, and raw asparagus in a walnut-aged sherry vinaigrette.Photo: Konstantin Sergeyev


Tavern on the Green

Local sea scallops with citrus butter, fried shallots, and capers.Photo: Konstantin Sergeyev


Tavern on the Green

Red-velvet cake with roasted beets, chocolate layer, labne, cocoa nibs, and cardamom.Photo: Konstantin Sergeyev


Tavern on the Green

Ice-box cake with Ruis rye bread, maple-rum pudding, cherries, and maple-walnut pralines.Photo: Konstantin Sergeyev


Tavern on the Green

The Bar Room at Tavern has a cathedral ceiling.Photo: Konstantin Sergeyev


Tavern on the Green

More of the Bar Room.Photo: Konstantin Sergeyev


Tavern on the Green

And the Central Park Room has a view of the park, of course.Photo: Konstantin Sergeyev

Tavern on the Green, W. 67th St. and Central Park W., 212-877-8684