With over ten years at the current location, this update on the traditional American Tavern has gained a wealth of patrons with their refined and contemporary American menu. Upon entering the restaurant, the murals by artist Robert Kushner add a necessary vibrant accent to the space that relies on heavy brown drapes for privacy, candles and copper sconces for intimacy, and dark wood moulding and floors to complete the traditional tavern feel.

Executive chef Michael Anthony has crafted a menu true to the American tavern theme while updating the techniques and preparation of the dish to appeal to contemporary palates. For starters, the Smoked Trout with Sunchoke Purée and Pickled Cipollini Onions is a classic dish with traditional ingredients (and extremely potent aromas). If you don’t want to leave with onion breath, try the Smoked Lobster (served with Celery Root Purée and Ramp Sauce) or the Sturgeon (Salsify, Cipollini, Fingerling Potatoes and Lemon-Fennel Sauce). Following your entrées and perhaps a slight case of halitosis, allow Pastry Chef Nancy Olson to treat you to one of her many desserts. For something truly American, you can’t go wrong with the Slow Roasted Apple Tart and Butter Pecan Ice Cream. An contemporary interpretation from the taverns of the Wild West.
-E.J.