Enjoy classic restaurant favorites from the Tavern on the Green by Kay LeRoy and Jennifer Oz LeRoy, with recipes like Black Pepper Orzo with Lamb Sausage, Feta, and Mint; Tuna Tartare on Ruffled Chips; and Smoked Chicken, Wild Rice and Apricot Salad.
Tavern on the Green
by Kay LeRoy and Jennifer Oz LeRoy
Nestled in Central Park, one of the most fabulous settings imaginable, Tavern on the Green has been dazzling generations of New Yorkers and visitors with its inventive, eclectic menu and playful decor. Some 700,000 guests dine every year at this one-of-a-kind restaurant, which has also played host to countless weddings and birthday parties, Broadway opening nights and glamorous afterparties, and many other memorable events.
This enchanting souvenir volume captures all of Tavern on the Green's rich history—from its origins in the 1870s as a shelter for the sheep that grazed in the nearby Sheep Meadow to its reincarnation as a restaurant in the 1930s and rebirth in the 1970s as the glistening jewel of the great restaurateur/showman Warner LeRoy.
Now, for the first time, Tavern's memorable food—including their Grilled Butterflied Leg of Lamb with Red Wine-Garlic Butter, Roasted Prosciutto-Wrapped Scallops, Marathon Pasta (served each year on the eve of the New York race), and Sliced Duck Breasts with Shallot-Ginger Glaze—can be made at home.
Menus and entertaining and decorating tips show readers how to impress guests for any special occasion. With beautiful photography and charming stories about many of the well-known names who've eaten at the Tavern over the years (Madonna, Reggie Jackson, Rudolph Giuliani, John Gotti, Brooke Astor, and more), this keepsake is the perfect gift for the many tourists who've had the time of their life there, as well as for New Yorkers looking to bring the unforgettable experience home.
About the Authors
Kay LeRoy, has been involved with Tavern for more than 30 years. She lives in New York City.
Jennifer Oz LeRoy started as a dishwasher at Tavern on the Green when she was 19, determined to learn every aspect of the restaurant business. She lives in New York City.
- Tavern on the Green
- by Kay LeRoy and Jennifer Oz LeRoy
- Artisan 2009
- 310 pages; Hardback; $35.00 (US) $39.95 (CAN)
- ISBN-10: 157965357X
- ISBN-13: 9781579653576
- Information provided by the publisher.
Tavern on the Green
- Black Pepper Orzo with Lamb Sausage, Feta, and Mint
- Tuna Tartare on Ruffled Chips
- Smoked Chicken, Wild Rice and Apricot Salad
This page created March 2009