Chef around town.
Photo: Patrick McMullan
The veteran New York restaurant scene chef — who’ll soon take charge of the Tavern on the Green reboot — is warming up for the gig as the consulting chef for Union Market on Houston and First Avenue. Sparks has added an array of prepared food, such as the sumac-dusted panisses she was cooking at 10 Downing. “There’s no other project that would have gotten me back into the kitchen,” she says of the forthcoming Tavern 2.0 and its panoply of local ingredients. “It’s the right time for delicious food with a little bit of conscientious sourcing.” [NYDN, Earlier]
