Tavern On the Green

ABOUT TAVERN ON THE GREEN

A modern tavern nestled in a bucolic Central Park setting, Tavern on the Green is an iconic, landmark restaurant unlike any other.

Centered around a hearty, rustic menu shaped by local, seasonal ingredients, Tavern on the Green invites patrons into a warm, celebratory gathering space that captures the spirit of Central Park and the energy of New York City.

Originally designed by Calvert Vaux and built in 1870 to house the sheep that grazed in Central Park’s Sheep Meadow, Tavern on the Green has proudly served locals, presidents, royalty, artists, actors, and first-time visitors since 1934.

HISTORY & RENOVATION

Tavern on the Green begins life as a Gothic Revival sheepfold housing 200 Southdown sheep.

1870
LEADERSHIP
JIM CAIOLA, PROPRIETOR

Jim Caiola is an award-winning filmmaker who first fell in love with Tavern on the Green as a Lee Strasberg acting student in the early 1980’s. After studying with Strasberg, Jim moved on to Johnson and Wales where he received a degree in Hotel Restaurant Management.

In 1998, Jim and his partner David Salama opened the successful Creperie Beau Monde in Philadelphia where they brought national attention to the culinary renaissance in Philadelphia for over a decade. In 2003 they opened L’Etage, a bar-lounge with performance space above the restaurant. At L’Etage, Caiola hosts and produces innovative programming and supports local artists.

In 2013, Jim and David re-opened Tavern on the Green with the vision of the original landmark—a warm, celebratory gathering space that captures the spirit of Central Park and the energy of New York City.

DAVID SALAMA, PROPRIETOR

David Salama was born in Cochabamba, Bolivia and came to the United States to pursue a career in the arts, receiving a BFA in Graphic Design from Tyler School of Art. As part of his college education, David spent two years in Rome where the magic of food and art shaped his aesthetic vision and made a significant impact on his training as a fine artist and food lover.

Curious to explore his interest in the food arts, David Salama along with partner Jim Caiola opened Creperie Beau Monde in 1998. The opportunity to open a restaurant called on all the trades that David had mastered over the years. Part restorer, designer, carpenter, chef, and painter, the project utilized and celebrated all these creative skills.

David Salama has appeared in a number of national and local TV shows, including NBC’s First Look and The Best Thing I Ever Ate where Chef Alton Brown exclaimed that Beau Monde has “the best crepes in the world.”

In 2013, Jim and David re-opened Tavern on the Green with the vision of the original landmark—a warm, celebratory gathering space that captures the spirit of Central Park and the energy of New York City.

JEREMIAH TOWER, EXECUTIVE CHEF

Tavern on the Green Executive Chef Jeremiah Tower is widely considered one of the most important chefs in American culinary history, as he is generally credited with developing the culinary style known as New American cuisine.

Tower, who graduated from Harvard with a Bachelor’s degree in history and literature as well as with a Master’s degree in architecture, started his culinary career with no formal training as the Executive Chef and Co-owner of the then-unknown Chez Panisse restaurant with Alice Waters in Berkeley, California in 1972. After moving on from Chez Panisse in 1978, Tower began working at the Ventana Inn at Big Sur, taught briefly at the California Culinary Academy, revived the dying Balboa Café in San Francisco in 1981, and in 1982 became head chef and co-owner of Berkeley’s Santa Fe Bar and Grill.

In 1984 Tower opened his own restaurant, Stars, in San Francisco. It was an overnight sensation, with numerous, now famous American chefs as part of the staff, pushing it to be among the top-grossing restaurants in the United States for close to a decade. In the 1980s and 1990s Tower also opened and owned additional successful and highly acclaimed restaurants in San Francisco (Stars Café, Speedo 690), Hong Kong (The Peak Café), Singapore (Stars) and Seattle (Stars).  Throughout his career, Tower has been awarded three James Beard awards, among numerous other accolades. In addition to operating restaurants, Tower has written several cookbooks, including as co-author with Richard Olney of the Time Life Books’ thirty volumes of The Good Cook.  In 1986 he published the James Beard Award-winning Jeremiah Tower’s New American Classics(Harper & Row). In 2004 he authored California Dish, a book on the history of the American dining revolution. In 2013 Tower launched his new book, the biography Escoffier, on Kindle for Amazon Tower has also taken his talents to the screen. He was the star and host of a television series launched in April 2002 on PBS called “America’s Best Chefs” that featured 26 episodes spotlighting the James Beard Foundation’s “Best Regional Chefs in America.”

Tower’s additional recent activities include filming a full-length documentary with Anthony Bourdain for CNN (Bourdain has called Tower “the original; the guy who transformed American menus from what they were to what they are now”); and working in the Yucatan region of Mexico to source and grow food ingredients, as well as restore colonial homes in Merida’s historic center.

The appointment of Tower as the executive chef of Tavern on the Green brings together a classic American chef with a classic American restaurant.

Listing Information

Breakfast,Casual Dining,Dinner,Lunch

Pricey - $36 - $60

Yes

Accepted

No

Car Park

Accepted

Not Available

Available

menu

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